BREAD AND BUTTER PICKLES

By mz0926

Cathy's Fresh Cucumber Salad

Ingredients

• 7 Cups unpeeled cucumbers sliced thin (Pepinex works best)
• 7 Large dills
• 1 Cup Sliced Onions
• 1 Cup Sliced Green Peppers (note we used only dried Red Bell Pepper)
• 1 TBSP Red Bell Peppers (dried) we omitted the green pepper
• 1 TBSP Salt
• 1 Cup White Vinegar
• 2 Cups Sugar
• 1 tsp. Celery Seed
• 1 tsp. Mustard Seed

Preparation

Step 1

Mix cucumbers, onions, peppers and salt; set a side
Put vinegar, sugar, celery seed and mustard seed in a pot and bring to a boil.
Remove from heat and let cool for one hour.
Pour mixture over cucumbers
Put in jars and store in refrigerator
Will keep up to 2 months

NOTE: A DOUBLE PATCH OF THE ABOVE RECIPE YEILDS ONLY 2 QUARTS OF PICKLES
AFTER THEY HAVE BEEN REFRIGERATED FOR A COUPLE OF DAYS THE CUCUMBERS SHRINK SO YOU CAN PROBABLY GET THEM IN ONE QUART JAR.