50+ Friends Club Cookbook
Vegetables and Side Dishes
Return to
Cookbook Index
|
Chapter Index
Crispy Bread and Butter Pickles
From the Kitchen of:
Carole in the hills
1
gal
sliced cucumbers
8
medium size onions
2
large sweet red or green peppers
1/2
cup
coarse salt
1
cup
water
2-1/2
cups
sugar
2-1/2
cups
vinegar
1
tbsp
mustard seed
1/2
tsp
ground turmeric
1/2
tsp
whole cloves
Slice cucumbers into paper-thin slices, leaving the peel on.
Slice onions into thin rings.
Cut peppers into thin rings or strips.
Dissolve coarse salt in the water and pour over the sliced vegetables.
Put some ice on top of cucumbers. Use about 1 quart crushed ice; it is the ice and salt that give an almost brittle, crisp pickle.
Let stand for 3 hours, weighted with a plate. Drain.
Combine sugar, vinegar, and spices and bring to a boil.
Add drained vegetables and heat to the boiling point. Don't boil.
Pack into sterilized jars, fill to over-flowing, and seal.
Makes 6 pints.