Bread and Butter Pickles2012-12-01
- Prep Time: 4:0 h
- Cook Time: 20m
- Ready In: 4:20 h
These are not like your classic dill pickle. They have a sweet taste similar to relish.
- 16 Cups Pickling Cucumbers
- 6 Whole Onions
- 1 Large Red Pepper
- 1 Large Orange Pepper
- 1 Large Yellow Pepper
- 1/2 Cup Sea Salt
- 5 Cups White Sugar
- 2 Tablespoons Mustard Seed
- 1 Teaspoon Turmeric
- 1 1/2 Teaspoons Celery Seed
- 3 Cups White Vinegar
Wash and brush cucumbers very well, cut off the ends. Slice the cucumbers with peel to ⅛” thick. I slice them with the slicer blade of my Cuisnart or a mandolin. Do the same with the onions. Remove the seeds from the peppers and slice them thin by hand.
Place the sliced vegetables in a large bowl. Add the salt and cover with plastic wrap. Leave it on the counter for 3 hours.
Combine the remaining ingredients (sugar, mustard seed, turmeric, celery seed and white vinegar) in a large pot, heat on medium high, stirring occasionally until mixture boils, then add drained vegetables and heat until it boils, turn off the heat.
Wash your mason jars in the dishwasher, then put them on a tray in the oven at 240˚F. Boil the covers, funnel, tongs, slotted spoon and ladle.
Using a slotted spoon, fill the hot sterilized mason jars to 1” from the top, pour the hot syrup over the vegetables to 1/4 “ from the top, put on the lids, tighten them after they pop and enjoy!