Mary's Bread & Butter Pickles

Mary’s Bread & Butter Pickles             

(used in 1983)

1 gallon of cucumbers 2 ½ inch long (I used longer)

8 sm white onions

2 green peppers shredded

½ cup salt

Select crisp, fresh cuc’s.  Wash but do not pare.  Slice in paper thin slice (try ¼ inch).  Slice onion thin and cut the pepper in shreds.  Mix with the 3 vegetables and bury pieces of crackled ice in the mixture.

Cover with weighted lid and let stand 3 hours and drain very well.  

Make a pickling syrup of:

5 cups sugar (2 brown and 3 white)

½ tsp cloves

1 ½ tsp celery seed

½ tsp tumeric

2 Tbsp mustard seed

4 cups vinegar

Mix sugar tumeric, cloves together.  Add mustard and celery seed and the vinegar.  Gey very hot and add the sliced pickles.  Place over low heat and paddle occasionly using a wooden spoon.  Heat the mixture to scalding but do not boil.  Pour into sterilized jars and seal.