Bread and Butter Pickles

Recipe by Toast's mom

While I'm not the world's hugest pickle fan I have to say these are good. In fact they've actually won a few silly contests she's entered them. They have a definite sweet/sour aspect to them and are great on a sandwich or just with some cheese.

Ingredients

• 4 quarts of sliced cucumbers (16 cups)
• 6 medium white sliced onions (I have actually used less)
• 1 sweet red pepper
• 1 sweet green pepper
• 3 cloves of garlic (optional) (I actually used a few more)
• 1/3 cup of pickling salt
• 3 cups of distilled white vinegar
• 1 ½ tsp. of celery seed
• 1 ½ tsp. of turmeric
• 1 ½ tsp. Of mustard seed
• 2 trays of ice cubes

Method

• Select medium sized cucumbers. Wash well but do not peel. Slice them thinly.

• Wash peppers and remove stem ends, seeds and membrane.

• Wash and cut onions into bite sized pieces.

• Layer all the vegetables, including garlic into a crock or ceramic bowl, sprinkling salt between each layer. Also layer one tray full of ice between layers and put the whole second tray on the top layer.

• Let stand for 3 hours. Drain pickles well and remove garlic and any unmelted ice.

• Divide into two batches so that for cooking the pickles will have more crispness and colour.

• Combine the vinegar and remaining ingredients. Pour over the two batches and heat to boiling point. Ladle hot pickles into sterilized jars, seal and process in canner.

• N.B Store at least a month for best flavour.

Yield

• Makes about 8 pints