Bread & Butter Pickles Recipe by “Auntie” Nancy Story

Bread and Butter Pickles Ingredients

12 medium-size cucumbers

10 large onions

2 green peppers (optional)

½ cup salt

1 quart ice cubes

5 cups cider vinegarwoodmans-bread-butter-pickles

5 cups granulated sugar

1 teaspoon celery seed

1½ teaspoon turmeric

½ teaspoon ground cloves

2 tablespoons mustard seeds

How to Make Bread and Butter Pickles

Slice vegetables, keeping peels on, and place in a large bowl. Salt and then cover with ice cubes. Let stand at least 3 hours or overnight. Drain well. In a pot combine vinegar, sugar, and spices to syrup consistency and add vegetable mixture to the pot. Simmer over low heat to a scalding point of 180˚F. Do not boil. Place into sterilized Mason jars and refrigerate for a few days before serving. Yields 5 to 6 quarts.

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