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Bread and Butter Pickles

3 tbsp salt

8 c cucumbers

3 c white onions

2 green bell peppers *

3 cloves of garlic *

2 c vinegar

2 tsp tumeric powder

2 tsp celery seed

3 inches stick cinnamon

3 c sugar

Slice vegetables thin, may omit peppers and garlic ( one or both depending on your taste ), sprinkle salt over the vegetables and let stand 1 hour. Drain ( taste the vegetables, if salty to taste, rinse slightly and drain )

Add vinegar, spices and sugar to the vegetables. Bring to boiling point; hold to just simmering for 20 minutes. The secret to a crisp and crunchy pickle is not to let it boil. Remove the cinnamon stick. Makes 5 pints.

This has won two blue ribbons

Barbara