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Louisiana Style Bread & Butter Pickles

Course: Condiments
Servings: 8 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.

Notes

Measure sliced cucumbers in a 4 quart saucepan or gallon ziplock bag.
Recipe By: Sherry Moman
Yield: 8 pints