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 MOM'S BREAD AND BUTTER PICKLES
This is my Mother’s very favorite pickle. They are wonderfully crisp and flavorful and good as a
table relish or in deviled eggs, salads and sandwich spreads.
Yield: 7 to 8 pints
3 quarts thinly sliced cucumbers
4 medium onions, thinly sliced
1 red bell pepper, cut in ¾’ cubes (3/4 cup)
¼ cup coarse salt
4 cups sugar
1 ¼ cups vinegar
1 Tablespoon, 1 ½ teaspoons mustard seed
½ teaspoon turmeric
1 ½ teaspoon celery seed
- Combine all vegetables and salt. Cover with ice cubes and mix thoroughly. Let stand three hours. Drain well.
- Combine other ingredients and pour over vegetables.
- Bring to just boiling. Put in sterilized jars and seal. Chill before serving.
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