Sweet William’s Pickles

Dear Sis,

Our backyard neighbors, Barb and Duke, gave us some home grown cucumbers. Nobody at our house eats fresh cucumber, but William downs a jar of sweet pickles each week. We made enough for two months:)

Bread & Butter Pickles
Yields 6
Write a review
Save Recipe
Print
Ingredients
  1. 6 sterilized pint jars with lids & bands
  2. 4 lb. small cucumbers
  3. 4 small onions, sliced
  4. 1 red bell pepper, sliced
  5. 2 T pickling salt
  6. 4 c apple cider vinegar
  7. 3 c granulated sugar
  8. 2 T mustard seed
  9. 1 t celery seed
  10. 1/2 t ground turmeric
  11. 1/4 t ground cloves
Instructions
  1. Trim ends and slice cucumbers 3/16 inch thick. Toss sliced cucumber, onion, and pepper with pickling salt and stand 3 hours.
  2. Rinse and drain salted vegetables twice.
  3. Combine vinegar, sugar, mustard seed, celery seed, turmeric, and cloves in a large stock pot. Cover and bring to a boil on high.
  4. Add vegetable and cook stirring, just until the green of the cucumber skin begins to dual.
  5. Using a slotted spoon, place vegetables in sterilized jars.
  6. Top with brine 1/2 inch from jar top. Wipe jar openings clean with a damp sponge. Top with lids and bands.
  7. Process in a water bath 10 minutes. Stand 24 hours before disturbing. Remember to date and label contents before placing in a cool dark place to store up to one year.
Tag Sis, You're It! http://www.tagsisyoureit.com/
Poor William wants to try them right away! He’ll have to wait until tomorrow:)

Love,

b