This is one of our family's favorite recipes that is easy to make and everyone loves them. My husband says he could eat sandwiches everyday, if he has these pickles to eat too!
We grew the cucumbers, zucchini and yellow peppers. The pickles are delicious with either or both. This recipe can be doubled or tripled and can also be put into quart jars, as you can see in the photo below.
Bread and Butter Pickles
- Make 8 pints
4 quarts sliced, unpeeled, medium cucumbers or zucchini
6 cups thinly sliced onions
2 cups thinly sliced green or mild peppers
1/3 cup sea salt
Combine the cucumbers or zucchini, onions, peppers, and salt in a large bowl. Cover with ice cubes and plastic wrap or a plate. Place in the refrigerator for at least 3 hours or overnight. Drain well.
In a large stockpot, combine:
5 cups sugar
3 cups apple cider vinegar
2 tablespoons mustard seeds
1 1/2 teaspoons turmeric
1 1/2 teaspoons celery seeds
Over medium high heat, bring to boil. Add cucumber mixture and bring to boil again. Turn off the heat and pack hot into pint jars, leaving 1/2 inch headspace. Process in a water bath for 10 minutes.