Favorite Bread & Butter Pickles

Name: Favorite Bread & Butter Pickles
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 11 pints.
Ingredients: 20 cups sliced cucumbers (about 12 medium); 3 cups sliced onions (about 4 medium); 1 medium sweet red pepper, sliced; 1 medium green pepper, sliced; 3 quarts ice water; 1/2 cup canning salt; 6 cups sugar; 6 cups white vinegar; 3 tablespoons mustard seed; 3 teaspoons celery seed; 1-1/2 teaspoons ground turmeric; 1/4 teaspoon plus 1/8 teaspoon ground cloves

I made these pickles while growing up and love them because you can eat them with just about anything. Now, both of my children love these pickles, too. I think you'll enjoy them as much as we do! —Linda Weger, Robinson, Illinois

Ingredients

20 cups sliced cucumbers (about 12 medium)
3 cups sliced onions (about 4 medium)
1 medium sweet red pepper, sliced
1 medium green pepper, sliced
3 quarts ice water
1/2 cup canning salt
6 cups sugar
6 cups white vinegar
3 tablespoons mustard seed
3 teaspoons celery seed
1-1/2 teaspoons ground turmeric
1/4 teaspoon plus 1/8 teaspoon ground cloves

Directions

Place cucumbers, onions and peppers in a large bowl. In another large bowl, mix ice water and salt; pour over vegetables. Let stand 3 hours.
Rinse vegetables and drain well. Pack vegetables into eleven hot 1-pint jars to within 1/2 in. of the top.
In a Dutch oven, bring sugar, vinegar, mustard seed, celery seed, turmeric and cloves to a boil. Carefully ladle hot liquid over vegetable mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Editor's Note

The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.