Pearl's Bread & Butter Pickles PDF Print E-mail
Written by John Keife   
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
  • 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
  1. Combine thinly sliced cucumbers, onions, and optional bell pepper and sprinkle with salt
  2. Cover with ice layering a cloth separating ice from vegetables; allow to sit for 3 hours
  3. Drain mixture, place into large pot and add the next 6 ingredients
  4. Bring entire mixture to boil, reduce heat and simmer for 5 minutes
  5. Into a large separate pot, boil preserving jars and tops for 20 minutes
  6. While jars are hot, using tongs, fill each jar with pickle mixture---don't add too much liquid
  7. Place lids on jars and store in your pantry until ready for consumption
Note:  This preserving method should keep pickles for many months