Bread-and-Butter Pickles

Ingredients

• 1 gallon thinly sliced, unpeeled cucumbers
• 6 medium onions, thinly sliced
• 4 bell peppers, thinly sliced
• 1/2 cup salt
• 32 to 36 ice cubes
• 4 cups vinegar
• 4 cups sugar
• 2 tbls. mustard seed
• 2 tsps. celery seed
• 2 tsps. turmeric

Directions

1. Wash and sterilize 12 to 14 pint-size jars with lids and rings. Keep hot in a pot of simmering water.

2. Wash outside of cucumber but do not peel. Slice cucumbers, onions and peppers very thinly. Place in large bowl or container. Sprinkle with salt and mix. Cover top of sliced vegetables with ice cubes and set aside for 2 hours.

3. Drain well in colander.

4. In large saucepan, add vinegar, sugar, mustard seed, celery seed and turmeric. Stir until dissolved. Add drained, sliced cucumbers, peppers and onions to vinegar/spice mixture. Heat until mixture is very hot but DO NOT BOIL. Place in hot sterilized pint jars and seal. Cool completely and refrigerate.

Makes about 12 pints.