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  • Christmas Bread And Butter Pickles

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    Christmas Bread And Butter Pickles
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 lb Persian or possibly pickling cucumbers cut 1/4" slices
    • 3 lb onions - (to 3 1/2 lbs) cut 1/4" slices
    • 4 x red bell peppers cut 3/4" dice
    • 1/2 c. coarse salt
    • 5 c. white wine vinegar
    • 3 c. granulated sugar
    • 2 c. brown sugar - (lightly packed)
    • 1 1/2 tsp turmeric
    • 1 tsp grnd allspice
    • 2 Tbsp. mustard seeds
    • 1 tsp grnd cloves
    • 1 x cinnamon stick - (1" long)

    Directions

    1. Place cucumbers, onions and peppers in large bowl. Top with salt and cover with weighted lid. Chill 3 hrs. (This softens vegetables so they can absorb syrup.)
    2. Place vegetables in colander and thoroughly rinse off salt. Combine vinegar, sugar, turmeric, allspice, mustard seeds, cloves and cinnamon in large stockpot and bring to boil over medium-high heat. Slowly add in vegetables with very little stirring. Heat to scalding point, but don't boil, 5 to 7 min.
    3. Divide vegetables among 6 (12-oz) jars, cover with liquid, leaving 1/2-inch head space, and tighten lids. Remove air bubbles by sliding a nonmetallic spatula down the side of the jar and press gently on the food to release any trapped air. Close with two-piece caps. Can according to instructions.
    4. This recipe yields about 6 (12-oz) jars.

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