Title: Bread and Butter Pickles
Categories: Canning
Yield: 8 Servings

1 ga Cucumbers; medium-size,
-thinly sliced, unpared
6 Medium-sized onions; thinly
-sliced (up To 8)
2 Green peppers; chopped
1/3 c Salt
4 1/2 c Granulated sugar
2 tb Mustard seed
1 1/2 ts Turmeric
1 1/2 ts Celery seed
4 1/2 c Vinegar

Gently mix together the cucumbers, onions, green peppers and salt. Cover
with crushed ice and let stand for 3 hours. Continue to add ice as it melts
so cucumbers become crisp and cold. Drain well. Meanwhile, combine sugar,
spices and vinegar in a large kettle and bring to a boil. Add drained
vegetables and heat to boiling point, but do not boil. Spoon into hot
steralized jars and seal. Makes 8 pints. The Best Of Amish Cooking by
Phyllis Pellman

Posted to JEWISH-FOOD digest by Nancy Berry on Sep
25, 1998, converted by MM_Buster v2.0l.