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bread & butter pickles (mother stickney's very best)

  • 10servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA
MineralsSelenium, Natrium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 quarts Sliced cucumbers

  2. 2 eaches Green peppers (chopped)

  3. cup Salt

  4. 1 1/2 teaspoon Tumeric

  5. 2 tablespoons Mustard seed

  6. **OUTSTANDING**

  7. 6 eaches Medium onions

  8. 3 eaches Cloves of garlic (whole)

  9. 5 cups Sugar

  10. 1 1/2 teaspoon Celery seed

  11. 3 cups Vinegar

Instructions Jump to Ingredients ↑

  1. Do not pare cucumbers; Slice thin. Add onions, peppers, and whole garlic cloves. Add salt. Cover with cracked ice. Let stand in refrigerator 3 hours, then drain. Pour remaining ingredients over cucumber mixture. Heat JUST TO BOILING. Seal in jars. Makes about 9 pints. NOTE: Cucumbers covered with the cracked ice may be keep in refriferator overnite, then drained and processed the next day.

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