Recipe - Bread and Butter Pickles

Bread and Butter Pickles

1 gallon medium-sized cucumbers (4 quarts)
6 to 12 large onions
2 green or red peppers

Cut cucumbers and peeled onions into the thinnest slices possible. Remove seeds and fibrous membranes peppers. Shred or chop them. Place vegetables in a bowl. Pour over them:
½ cup coarse salt
Place in refrigerator for 12 hours with a weighted lid over them. Drain vegetables. Rinse in cold water. Drain again thoroughly. Place on cloth towel and pat dry with another cloth towel. Prepare the following sirup:
7 ½ cups mild cider vinegar
7 ½ cups sugar
2 ¼ teaspoons turmeric
3 tablespoons mustard seed
2 ¼ teaspoon celery seed
¾ teaspoon ground cloves
Bring these ingredients just to the boiling point. Add vegetables gradually with very little stirring. Heat to the scalding point, but do not let them boil. Place pickles in HOT sterile jars. Seal jars and process in boiling water bath for 15 minutes, based on elevation being 1000 feet or less. Add 5 minutes if over 1000 feet and if over 3000 add 10 minutes, add 15 minutes over 6000 feet altitude.

Makes 6 Quarts