Bread & Butter Pickle Recipe
from the "Mennonite Community Cookbook"
30 medium sized cucumber (1 gallon sliced)
8 medium sized onions
2 large red or green peppers
1/2 cup salt
3 cups sugar
3 cups vinegar
2 Tablespoons mustard seed
1 teaspoon turmeric
1 teaspoon whole cloves
slice cucumbers in thin rings. Do not pare.
Slice onions in thin rings
cut peppers in fine strips.
Dissolve salt in ice water and pour over sliced vegetables.
Let stand for 3 hours and drain.
Combine vinegar, sugar and spices and bring to a boil.
Add drained vegetables and heat to boiling point. Do not boil.
Pack into sterilized jars and seal.