August 14, 2016
Condiments, Vegetables, Cucumber,
Canning/Preserving, Easy/Beginner Cooking, No Refrigeration, Fall/Autumn, Summer, Stove Top, Fat Free, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Make it from scratch more
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"A great tasting bread and butter pickle from my collection, another of our favorites.
Note -for all pickle recipes shared from my family cookbook I do not process my pickles - make as we have been making them in our area for generations. Processing does change the texture of most pickles. If you have safety concerns please check the recommendations in your area. Be sure to use non reactive containers (use stainless steel, unchipped enamel/porcelain - be sure your plastic bowls and containers are food grade)"
In food grade container add sliced cucumbers,onions and diced bell peppers sprinkle salt mix and sit for 3 hours, I prefer to sit overnight.
Drain throughly (I use a plastic colander)
In a large pot combine sugar, vinegar and spices bring to a boil, add cucumbers, onions and peppers and bring back to a boil simmer 5 minutes.
Pack into sterilized pint jars, cover with hot brine and seal.
To Process- adjust lid,place in a boiling water bath for 5 minutes counting process time as soon as the water returns to a boil.
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