Makes 6 pint jars
4 pounds pickling cucumbers
4 small onions, cut into large dice
1 green bell pepper, cut into large dice
1 red bell pepper, cut into large dice
2 tablespoons pickling salt
4 cups cider vinegar
3 cups sugar
2 tablespoons mustard seeds
1 teaspoon celery seeds
½ teaspoon turmeric
¼ teaspoon ground cloves
Trim the ends of the cucumbers and cut into slices about ¼ to ½
inch thick.
Combine the cucumber slices, onion, and peppers in a large
colander. Sprinkle with the pickling salt and let drain for 3 hours. Rinse
thoroughly before proceeding.
Combine the vinegar, sugar, mustard seeds, celery seeds, turmeric,
and cloves in a large nonreactive pot. Bring to a boil over high heat. Add the
cucumber mixture.
Return to a boil for 30 seconds.
Using a slotted spoon, pack the hot cucumber mixture into wide mouthed
jars to within ½ inch of the rim (headspace). Add enough hot liquid to cover
the contents. Seal and process for 10 minutes.
“Bread and butter pickles are on the sweeter end of the pickle
spectrum. Serve them with cold meat and pasta salads or chop up as a relish and
use for burgers.”
