Maryanne's bread and butter pickles
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Maryanne's bread and butter pickles
  Bread    Butter    Pickles    Canning  
Last updated 6/12/2012 12:52:47 AM. Recipe ID 14525. Report a problem with this recipe.
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      Title: Maryanne's bread and butter pickles
 Categories: Pickles, Canning
      Yield: 1 Batch
 
      4 qt Medium cucumbers; sliced
           - but unpared
      6 md Onions; sliced
      2 lg Green peppers; sliced in
           - rings
      3 cl Garlic
    1/3 c  Pickling salt; or kosher
           - salt
      5 c  Sugar
      3 c  Cider vinegar
  1 1/2 ts Turmeric
  1 1/2 ts Celery seed
      2 tb Mustard seed
 
  Toss together cucumber, onion, green pepper, and garlic.  Add salt;
  cover with cracked ice and mix thoroughly.  Allow to stand for at
  least three hours.
  
  Drain vegetable mixture well and set aside.  In a large kettle,
  combine the remaining ingredients.  Stir in the vegetables and bring
  them to a boil in the brine.
  
  Fill hot jars to within half an inch from the top;  adjust lides.
  Process in boiling water bath for five minutes (begin timing when the
  water returns to boiling)  Makes about 8 pints.
  
  Notes:  This is Maryanne's original recipe.  We usually add another
  pepper or two, both for flavor and because the onions, peppers, and
  garlic are almost as popular as the cucumbers once they've been
  pickled.
  
  If you have the tool and the time, consider slicing the cucumbers
  with a zig-zag knife, to make "ridged" pickle chips.  It's the soak
  in the supercooled ice that makes these pickles crispier even after
  they're cooked, and the increased surface area that the
  crinkle-cutter makes gives them an extra snap.
  
   




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Recipe ID 14525 (Apr 03, 2005)

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