Bread and Butter Pickles

Ingredients

• 3 quarts small green or yellow cucumbers
• 1 quart onions
• 3 green peppers
• 3 red peppers
• 6 cups white sugar
• 2 teaspoons tumeric
• 2 teaspoons mustard seed
• 1 teaspoon celery seed
• 5 cup salt
• Vinegar

Method

1. 1

   Wash cucumbers but do not peel them.

2. 2

   Slice them in rounds, very thin.

3. 3

   Peel and slice onions very thin.

4. 4

   Wash and quarter peppers and remove core and seeds.

5. 5

   Chop peppers fairly small.

6. 6

   Combine cucumbers, onion, and peppers and add salt previously dissolved in sufficient water to cover vegetables.

7. 7

   Leave for 12 hours.

8. 8

   Drain.

9. 9

   Add rest of the ingredients, including sufficient vinegar to barely cover, and then boil for 5 minutes.

10. 10

    Fill hot sterilized jars and seal.

Nutrition per serving

As published

This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 33. The excerpt below is the record exactly as published.

BREAD AND BUTTER PICKLES 3 quarts small green 6 cups white sugar or yellow cucumbers 2 teaspoons tumeric 1 quart onions 2 teaspoons mustard seed 3 green peppers and 1 teaspoon celery seed 3 red peppers Vinegar 5 cup salt

Cook this with the app: pantry check, scaling, and the assistant.