Louisiana Style Bread & Butter Pickles
Servings: 8 pints
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.
Notes
Measure sliced cucumbers in a 4 quart saucepan or gallon ziplock bag.
Recipe By: Sherry Moman
Yield: 8 pints
Yield: 8 pints
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