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japple

(9,772 posts)
7. This is my mother's recipe for Bread & Butter Pickles which I make most every year.
Sun Nov 23, 2014, 07:06 PM
Nov 2014

I have recently started making several batches using Vidalia Onions (no cukes), red peppers and green peppers. I also add hot and/or mild curry powder. When I just pickle the onions, I slice them once from top to bottom, then slice thinly from top to bottom so you get crescent shaped slices. I have people asking for these onions all the time. They do not need to age before eating. You could use white or yellow onions. If you live at a high altitude, you will have to make appropriate adjustments for processing in the water bath.




Bread & Butter Pickles

4 quarts thinly sliced cucumbers
1-1/2 thinly sliced onions
1 cup chopped bell pepper (green or red)
½ cup thinly sliced carrots (optional)
5 garlic cloves

Add 1/3 cup pickling salt and cover with cracked ice. Let stand 3 hrs. or over night. Rinse and drain. Remove garlic.

5 cups sugar
3 cups vinegar
2 tablespoons mustard seed
1 tablespoon celery seed
1 tablespoon turmeric

Mix together and bring to a boil. Add cucumbers and bring to boil again. Simmer gently for 5 minutes, then place in sterilized jars. Seal tightly and process in water bath for 10 min.

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