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bread 'n' butter pickles

  • 1serving

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, C, P
MineralsSelenium, Natrium, Silicon, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 8 cups Cucumbers; unpeeled-thinly sliced

  2. 2 Onions; thinly sliced

  3. 1/2 cup Salt

  4. 3 cups Sugar

  5. 2 cups Cider vinegar

  6. 4 Green bell peppers; finely chopped

  7. 2 teaspoons Celery seed

  8. 2 teaspoons Turmeric; ground

  9. 1 Cinnamon stick

Instructions Jump to Ingredients ↑

  1. In enamel or stainless-steel pot, mix cucumbers, onions and salt. Let stand over night. Drain; discard liquid. Add remaining ingredients; bring to a boil; reduce heat. Simmer 20 minutes. Ladle into hot sterilized jars to ¼ inch from top; seal. Process 15 minutes in a boiling-water bath if desired. Makes 4 pints. Dee Bartholomew's blue ribbon winner Posted to JEWISH-FOOD digest by Nancy Berry on Sep 25, 1998, converted by MM_Buster v2.0l.

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