Bread and Butter Pickles

An appropriate recipe for high summer. Look for local pickling cucumbers at the Farmer's Market.

Bread and Butter Pickles

10 cucumbers   6 onions    2 greens peppers

Slice cucumbers very thin—slice onions and green peppers.  Add 1/2 cup salt and mix in.  Add two trays of ice cubes—cover with a weighted lid.  Soak about 2 hrs.  Drain well.
Combine:  2 cups apple cider vinegar,  1 3/4 cups water, 1 1/2 cups sugar, about 1 1/2 teaspoon each celery seed, mustard seed, and powdered ginger, and 1/2 teaspoon turmeric.

Let the mixture reach the boiling point.  Add the drained cucumbers, onions, and peppers.  Let it come to a slow boil.  Cook until they are heated through and lose the bright green color.  Seal immediately in sterilized jars.  Make 5 pints.

(Note: Two secrets that make these pickles so crisp and tasty is slicing them very thin and making sure that you don’t cook them too long.)