Pearl's Bread & Butter Pickles |
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Written by John Keife
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Old family recipe providing nine 12-oz jars of tasty relish that can be added to anything to 'zest-up' the taste or simply eat 'em right out of the jar (keep refrigerated after opening) . . .
Created by: Pearl Manley
Ingredients:
- 10 lbs cucumbers (appox. 1 gallon after slicing very thin
- 8 medium white onions thinly sliced
- 2 green bell peppers thinly sliced (optional)
- 1/2 cup salt
- 5 lb bag of ice
- 5 cups sugar
- 5 cups cider vinegar (1 32-oz bottle)
- 1 1/2 - 2 tsp tumeric
- 2 1/2 tsp celery seed
- 2 1/2 TBS mustard seed
- 2 cups water
Instructions:
- Combine thinly sliced cucumbers, onions, and optional bell pepper and sprinkle with salt
- Cover with ice layering a cloth separating ice from vegetables; allow to sit for 3 hours
- Drain mixture, place into large pot and add the next 6 ingredients
- Bring entire mixture to boil, reduce heat and simmer for 5 minutes
- Into a large separate pot, boil preserving jars and tops for 20 minutes
- While jars are hot, using tongs, fill each jar with pickle mixture---don't add too much liquid
- Place lids on jars and store in your pantry until ready for consumption
Note: This preserving method should keep pickles for many months |