Bread & Butter Pickles

Submitted by:

Comments of Submitter:

Preparation Time:

Number of Servings:

Ingredients:

• 1 six quart basket of Quiet Acres pickling cucumbers (Want to know cucumber maturity dates?)
• 6 medium size onions
• 1 green pepper (sweet)
• 1 red pepper (sweet)
• 1/3 cup coarse salt
• 2 trays ice

• 3 cups white wine vinegar
• 5 cups white sugar
• 1½ tsp turmeric
• 1½ tsp celery seeds
• 2 Tbsp mustard seeds

Method:

Wash and thinly slice cucumbers to measure 16 cups. Peel and thinly slice 6 onions. Wash, seed and cut into thin strips green and red peppers. Layer the vegetables in a large empty kettle, sprinkle 1/3 cup coarse salt between layers. Mix a tray of ice cubes through the vegetables and cover vegetables with another tray of ice cubes. Let stand 3 hours or over night. After they have stood, drain vegetables well.

Combine vinegar, sugar, turmeric, celery seeds and mustard seeds. Pour over vegetables (in a cooking kettle). Heat to boiling point only. (This is all the cooking that is necessary.) Pack in sterilized jars, seal and store in a cool place for one month before using.

Note: For crisper and better colour pickles, divide the batch in half and cook separtely.

Home | Recipes | Orders | Employment | Contacts

Site contents © Quiet Acres Farm, www.qa.on.ca