Cucumber Pickles, Bread and Butter Pickles

Cucumber pickles or bread and butter pickle recipe, made with cucumber slices, vinegar and sugar, red bell peppers, and onions.

Ingredients:

• 3 quarts sliced cucumbers
• 4 onions, sliced
• 2 sweet red bell peppers, seeds and stem removed, sliced
• 1/2 cup salt
• 2 cups vinegar
• 1 1/2 cups sugar
• 1 teaspoon turmeric
• 2 teaspoons mustard seed

Preparation:

Combine vegetables and salt; let stand 30 minutes then drain. Heat vinegar, sugar and spices. Add vegetables, bring to a boil, and boil for 5 minutes or until transparent. Pack hot pickles and liquid into hot jars, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean with a clean cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until the point of resistance is met.

Process 10 minutes in a boiling water canner (see jar manufacturer's brochure for up-to-date instructions).
Yield: about 8 quarts.

For altitude adjustment increase processing as indicated below:
1,001 – 3,000 feet - 5 minutes
3,001 – 6,000 feet - 10 minutes
6,001 – 8,000 feet - 15 minutes
8,001 – 10,000 feet - 20 minutes

More Pickles
Watermelon Pickles
Squash Pickles
Pickled Jalepenos
Pickled Okra
Dilled Green Beans
Green Tomato Pickles
Green Tomato Chutney
Green Tomato Relish

Pickles and Preserves
Vegetable Dishes

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