Bread and Butter Pickles
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 2 bell peppers
- 1 ga firm; clean cucumbers
- 8 sm white onions; (i use 4
- 3 ripe red bell peppers
- 1/2 c pickling salt
- 1 qt cracked ice
- 5 c granulated sugar
- 1 1/2 ts ground turmeric
- 1/2 ts ground cloves; (we omit)
- 2 ts yellow mustard seeds
- 1 ts celery seeds
- 5 c white vinegar
- Carbohydrate 764.665945 g
- Cholesterol 0 mg
- Fat 2.22342 g
- Fiber 5.2181501159668 g
- Protein 3.534995 g
- Saturated Fat 0.29172 g
- Serving Size 1 1 Serving (2332g)
- Sodium 55846.5270471803 mg
- Sugar 759.447794884033 g
- Trans Fat 0.29994 g
- Calories 3197 calories
Source: Farm Journal Cookbook Doubleday & Co, NY 1959 Yield: 7 pints Thinly slice cucumbers (we prefer crinkle cut). Slice peppers and onions paper thin and combine in a large stone pickling crock, stainless steel soup pot or other large non-reactive vessal. Mix salt and ice. Gently mix with vegetables. Cover crock with weighted lid. (I use several canning jars filled with water on top of a plate). Let sit 3 hours, then drain well. Combine sugar, spices, and vinegar, until sugar is dissolved. Pour over vegetables in large steel or enamel kettle. Bring to boil over *low* heat. Pour into hot clean canning jars and seal immediately. Posted to JEWISH-FOOD digest by PhatWolf <donutdolly@earthlink.net> on Sep 25, 1998,
