Name: Louisiana Style Bread & Butter Pickles
Ingredients: 1 gallon cucumbers (sliced thin); 10 small onions (sliced thin); 2 green bell peppers (sliced thin); 1/2 cup table salt; 2 trays ice cubes; 5 cups apple cider vinegar; 5 cups sugar; 1 teaspoon celery seed; 1/2 teaspoon tumeric; 1/2 teaspoon ground cloves; 2 tablespoons mustard seed

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Louisiana Style Bread & Butter Pickles

Course: Condiments

Servings: pints

Author: Sherry Moman

Ingredients

1 gallon cucumbers sliced thin
10 small onions sliced thin
2 green bell peppers sliced thin
1/2 cup table salt
2 trays ice cubes
5 cups apple cider vinegar
5 cups sugar
1 teaspoon celery seed
1/2 teaspoon tumeric
1/2 teaspoon ground cloves
2 tablespoons mustard seed

Instructions

Place sliced cucumbers, onions & bell peppers in a large non-metallic container; sprinkle with salt; add ice and cover. Let stand for 3 hours. Drain well.
Put in a dutch oven with remaining ingredients. Place over low heat. Keep turning pickles over until mixture reaches scalding point. DO NOT BOIL!
Sterilize jars in dishwasher. Fill jars with pickles while hot and seal. Do not touch seals and let stand 48 hours before eating, chilling first.