BettyR
Senior Cook
I posted a while back ISO Bread and Butter Pickle Recipe; I got a recipe from a friend. It is a good one I though since no one else had a recipe that I’d share this one with you.
Bread and Butter Pickles
Gwen’s Recipe
1 large red onion – sliced
4 large cucumbers – sliced
1large bell pepper – sliced
6 cloves garlic – sliced
3-cup water
3-cup cider vinegar
4-1/2 cups sugar
2 heavy pinches kosher salt
1-1/2 teaspoon mustard seeds
1-1/2-teaspoon turmeric
1-1/2-teaspoon celery seeds
Put the vegetable slices in a large bowl and combine. Tightly pack the vegetables into 2 (1/2 gallon) clean spring-top jars. (I got mine at WalMart for $5.00)
Combine the remaining ingredients in a non-reactive saucepan over high heat stirring occasionally; bring to a boil. When mixture comes to a boil, reduce heat to low, put the lid on the saucepan and simmer for 5 minutes.
Slowly pour the hot pickling liquid over the vegetables, completely filling the jars. Wad up a piece of wax paper and place it on top of the vegetables and push it down then close the jar. The wax paper will keep the vegetables submerged in the pickling liquid.
Refrigerate.
Bread and Butter Pickles
Gwen’s Recipe
1 large red onion – sliced
4 large cucumbers – sliced
1large bell pepper – sliced
6 cloves garlic – sliced
3-cup water
3-cup cider vinegar
4-1/2 cups sugar
2 heavy pinches kosher salt
1-1/2 teaspoon mustard seeds
1-1/2-teaspoon turmeric
1-1/2-teaspoon celery seeds
Put the vegetable slices in a large bowl and combine. Tightly pack the vegetables into 2 (1/2 gallon) clean spring-top jars. (I got mine at WalMart for $5.00)
Combine the remaining ingredients in a non-reactive saucepan over high heat stirring occasionally; bring to a boil. When mixture comes to a boil, reduce heat to low, put the lid on the saucepan and simmer for 5 minutes.
Slowly pour the hot pickling liquid over the vegetables, completely filling the jars. Wad up a piece of wax paper and place it on top of the vegetables and push it down then close the jar. The wax paper will keep the vegetables submerged in the pickling liquid.
Refrigerate.
