Bread & Butter Pickles

1. 1

   Chop cucumbers in thin slices. Chop onions and peppers into bite size pieces. Cover with the salt and let stand for about 3 hours. Drain well. Combine vinegar, sugar and spices in large kettle and bring to boil. Add cucumbers and vegetables and heat thoroughly, but do not boil. Pack while hot loosely into sterilized canning jars. Do not crowd the pickle pieces. They are much more flavorful if the spices can get to them. Pour the hot juice over each to within 1/4 inch of top of jar and seal. Add a few 1 inch sticks of carrots and a few trees of cauliflower with the other vegetables if you would like.

* Per serving · 4 servings · Values may vary.

No additional tips available.