Growing up I was not much of a pickle fan, but when I met my husband’s Grandma Dale, and tried her bread and butter pickles, I was converted. They are so tasty, and so good with just about anything. It only took me 15 years, but I finally got them here on the site.
- 4 pounds pickling cucumbers, thinly sliced
- 2 medium Vidalia onions, thinly sliced
- 2 green (or red) bell peppers, chopped or sliced
- 1/2 cup canning or kosher salt
- Ice cubes
For the Pickling Liquid
- 3 cups white vinegar
- 5 cups white sugar
- 1/2 teaspoon turmeric
- 1/2 teaspoon celery seed
- 2 tablespoons mustard seed
Combine cucumbers, onion, peppers in a large bowl. Sprinkle with salt and cover with ice cubes. Let stand for 3 hours. Rinse and drain very well. Combine all remaining ingredients for the syrup in a large pan. Bring to a boil. Turn off heat. Fill each sterile jar with vegetables and fill jar with syrup, leaving 1/4 inch headroom. Remove air bubbles with a plastic knife inserted around the inside of each jar. Wipe the rim with a clean cloth. Put the lids and rings on finger tight. Process the pints in boiling water for 15 minutes. Label when the jars have sealed and cooled.