Bread and Butter Pickles

• Yield

  50 servings

INGREDIENTS

• 1 gallon cucumbers
• 8 small onions
• 2 green peppers, shredded
• 1/2 cup salt

Syrup

• 3 1/4 cups honey
• 1/2 tsp. ground cloves
• 1 tsp. celery seed
• 1 1/2 tsp. turmeric
• 2 tbsp. mustard seed
• 5 cups vinegar

DIRECTIONS

Wash cucumbers and slice thin.

Slice onion thin and cut peppers in thin shreds.

Pour salt and pieces of cracked ice over the mixture.

Cover with weighted lid and let stand 3 hours.

Drain thoroughly.

Mix syrup.

Mix other ingredients and pour over sliced pickles.

Place over low heat.

Heat mixture to scalding.

Do not boil.

Pour into hot jars and seal.

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