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.
- 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
- 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.
- Makes about 8 pints