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Bread & Butter Pickles 1


      Yield: 1 Servings


      3 lb medium-size cucumbers

      2 lg white onions,chopped

    1/2 lg red bell pepper,washed,

           -seeded, cho


      2 T  pickling salt

  1 1/4 c  cider vinegar

  1 1/4 c  sugar

  1 1/2 t  mustard seed

      1 t  tumeric

    1/8 t  cloves,Ground

Scrub cucumbers with a brush. Cut off and discard a thin slice from

each end. Using a sharp knife, slice cucumbers as thin as possible or

slice in a food processor. Layer cucumbers, onions and pepper in a

large bowl, sprinkling salt on each layer. Cover and let stand 1 hour.


Thoroughly wash and scald 4 (1-pint) jars. Keep hot until needed.

Prepare lids as manufacturer directs. Drain vegetables; rinse in cold

water and drain thoroughly. In a large kettle, heat vinegar, sugar,

mustard seed, tumeric and cloves until sugar is dissolved, stirring

constantly. Bring to a boil. Add vegetables and heat, but do not boil.

Remove from heat. Immediately pack vegetables into hot jars, leaving

1/4 inch headspace. Pour hot syrup over vegetables, leaving 1/4 inch

headspace. Wipe jar rims; seal with hot lids and screw bands. Process 5

minutes in a simmering water bath. Makes about 4 (1-pint) jars.


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