Uh oh. Time for pickles. I posted this recipe two years ago but I am posting it again because the pickles are so yummy. If dill pickles are your preference, these may be too sweet for your taste. Because candied dill pickles are a favorite of both my husband and I, I add some fresh dill weed to this recipe–the best of both worlds.
Try these pickles as a side dish with meats and meat salads like chicken salad. I love them on top of a crisp lettuce salad filled with veggies and cheese. The combination of pickled onions, peppers and cucumbers creates a wonderful pickled salsa side.
CRISP PICKLE SLICES [Bread & Butter Pickles]
4 quarts sliced unpeeled medium cucumbers
6 medium white onions, sliced [6 cups]
2 green peppers, sliced [1 2/3 cups]
3 cloves garlic
1/3 cup pickling salt
5 cups sugar
3 cups cider vinegar
2 tablespoons mustard seed
1 1/2 tsp. turmeric
1 1/2 tsp. celery seed
fresh dill weed
Combine cucumbers, onions, green pepper, garlic, and salt. Cover with cracked ice; mix well. Let mixture stand 3 hours; drain well. Remove garlic. Combine remaining ingredients; pour over cucumber mixture. Bring to boiling. Pack cucumbers and liquid into hot jars, leaving 1/2-inch headspace. Adjust lids. Process in boiling water bath [half-pints or pints] 5 minutes. Makes 8 pints.