HOME CANNING/ LOUISE'S BREAD AND BUTTER PICKLES
BY MARGARET LOUISE PUMPHREY RICKETTS
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| Joan's Zucchini Relish, Harvest Relish and Bread & Butter Pickles |
4 quarts of washed, sliced thin cucumbers
6 onions
2 green peppers
3 cloves of garlic
1/2 cup salt
5 cups sugar
1 1/2 tsp. turmeric
1 1/2 tsp. celery seed
2 tbsp. dry mustard
3 cups vinegar
In a large saucepan:
Do not peel cucumbers. Slice very thin.
Add onions, peppers and garlic and salt.
Combine remaining ingredients and pour
over cucumbers. Heat just to a boil, and
cook for 5 minutes.
Ladle in hot sterilized pint jars. Process
in hot water bath for 15 minutes.
(Why not use jelly sized jars too, then you'll have some pickles to tuck inside that Christmas gift basket!)
(Why not use jelly sized jars too, then you'll have some pickles to tuck inside that Christmas gift basket!)
Note: For vinegar, Mom used white vinegar, but Apple Cider vinegar is also a good choice. Also, Mom sliced her pickles very thin, that's the way Dad liked them! Sliced a little thicker is great too.
Buddy, a generational farmer, raises steers, and the crops to feed them.
