Bread and Butter Pickles

Source noted on original recipe: Cooks.com

Ingredients

• 18 medium cucumbers

• 8 small white onions

• 1 green pepper

• 1 red pepper

• ½ cup coarse salt

• A generous amount of cracked ice

• 5 cups sugar

• 1½ tsp. turmeric

• ½ tsp. ground cloves

• 2 tsp. mustard seed

• 2 tsp. celery seed

• 5 cups white vinegar

Instructions

1. Thinly slice the cucumbers, onions and peppers. Place them in the bottom of a 1-gallon stoneware crock.

2. Add the salt and cover with a generous amount of cracked ice. Mix everything together and let sit for 3 hours.

3. After 3 hours, drain the cucumber mixture.

4. Combine the sugar, turmeric, ground cloves, mustard seed, celery seed and white vinegar in a large pot.

5. Add the drained cucumber mixture and bring everything to a boil.

6. Transfer the pickles to sterile mason jars.

Yield: 8 pints, 4 quarts or 1 gallon.