Bread and Butter Pickles

by Ethel Sherman

Ingredients

  • 15 medium cucumbers
  • 1 large white onion
  • 1 large green sweet pepper
  • 1/4 cup salt
  • 2 1⁄2 cups cider vinegar
  • 2 1⁄2 cups sugar
  • 1 tbsp mustard seeds
  • 1 tsp turmeric
  • 1 tsp ground clove

Thinly slice cucumbers, onions, and pepper. Combine in a large bowl and add salt. let stand for 3 hours, and then drain water that has leeched from the cukes and rinse. Combine all the other ingredients (not the cukes, onions, or peppers) and bring to a boil. Add cucumbers, reheat but do not boil, and take off heat. Place cucumbers in sterile 8-oz. jars and pour pickling liquid over each to cover, leaving 1⁄4-inch gap from lip of jar. Screw sterile, unused lids onto each jar and place in boiling water for 10 minutes. Allow to cool on counter top overnight to seal.

Makes 12 8-oz. jars