Bread and Butter Pickles (Good and Easy)2014-07-21
- Servings : 5 quarts
- Prep Time : 5m
- Cook Time : 30m
- Ready In : 35m
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Pickle is defined as “a small cucumber preserved in vinegar, brine, or a similar solution”. You won’t be in a pickle if you made these pickles.
This recipe is so good, fast and easy to make and the recipe works really well with vidalia onions.
Once you eat the cucumbers in the pickles, simply slice more cucumbers in the vinegar and keep in the refrigerator for a couple of days. Eat when ready
- 1 gallon sliced cucumbers (not peeled)
- 8 small onions sliced
- 1 large green bell pepper sliced
- 1 large red bell pepper sliced
- 5 cups sugar
- 5 cups white vinegar
- 1/2 teaspoon turmeric
- 1 teaspoon mustard seeds
- 2 teaspoon celery seed
- 6 cloves garlic (optional)
Combine the cucumbers, onions, and bell peppers in a large bowl and season with salt. Cover with ice and let it stand for three hours. After three hours, remove the ice and drain. Rinse thoroughly.
Combine the remaining ingredients and bring to a rolling boil. Be sure to use a non-metal pot - or a coated metal such as teflon, silverstone, or enamel, without scratch or breaks in the coating. The metal will react with the vinegar and makes the pickle solution turn cloudy and spoil your batch of pickles.
Combine all the cucumbers that are in the icebox with the heated vinegar solution and bring to a second boil.
Fill the sterilized jars with the vegetable mixture leaving 1/4 inch air space and fill with the hot vinegar and vegetable mixture. Seal and cover and process in a hot water bath for 15 minutes.