Suzie’s Q

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Bread and Butter Pickles

  • 7 med Cucumbers

  • 5 med Onions

  • 1 Green bell pepper, cleaned and chopped

  • 1 Red bell pepper, cleaned and chopped

  • 1/4 C Pickling salt

  • 2 - 3 C Crushed ice (enough to cover all vegetables)

  • 2 1/2 C White vinegar

  • 2 1/2 C Sugar

  • 1 T Mustard seed

  • 1 t Celery seed

  • 1/2 t Cloves, whole

  • 3/4 t Turmeric

 

 

 

 

Place vegetables in a large bowl.  Cover with salt and ice.  Mix well.  Place in refrigerator for 3 hours minimum (overnight is best).  Mix the vinegar, sugar, mustard seed, celery seed, cloves and turmeric.  Heat to a simmer.  Drain vegetables, discarding brine.

 

Sterilize jars.    Place vegetables into jars leaving room at top for sealing.  Immediately pour the hot liquid in the jars.  Cover the pickles but leave 1/2 inch of headspace.  Place caps on jars and allow to cool.

 

Yield 4 - 5 pint jars