These are the best bread and butter pickles I have ever had!! And I have been looking for a long time. I guarantee you’ll love them! This recipe makes a lot, so get ready to crunch. Enjoy!
Original recipe makes 8 – 1 quart jars
Ingredients
25 cucumbers, thinly sliced
6 onions, thinly sliced
2 green bell peppers, diced
3 cloves garlic, chopped
1/2 cup salt
3 cups cider vinegar
5 cups white sugar
2 tablespoons mustard seed
1 1/2 teaspoons celery seed
1/2 teaspoon whole cloves
1 tablespoon ground turmeric
-
PREP
1 hr
-
COOK
30 mins
-
READY IN
4 hrs 30 mins
Directions
- In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours.
- In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.
- Drain liquid from the cucumber mixture. Stir the mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.
- Transfer to sterile containers. Seal and chill in the refrigerator until serving.
Nutrition
Calories: 105 kcal
Carbohydrates: 25.6 g
Cholesterol: 0 mg
Fat: 0.3 g
Fiber: 0.9 g
Protein: 1 g
Sodium: 1120 mg