Miscellaneous: Pickles, Bread and Butter Pickles & Ever Crisp Pickles

By JoFClark

Ingredients

• Combine and heat:
• 4 quarts sliced cucumbers
• 6 sliced white onions
• 1 sliced sweet green pepper
• 1/3 cup of salt
• 3 cups vinegar
• 5 cups sugar
• 1/2 T celery seed
• 3 T of white mustard seed

Preparation

Step 1

Ice cucumbers for 3-4 hours
Heat vinegar, sugar, celery seed and mustard seed
Drain water and salt from pickle
Combine vinegar mixture, heat to boiling and drop in pickles into the hot mixture long enough to heat thoroughly (5 minutes), fill hot jars and seal.
(I place mine in the refrigerator and cover with ice cubes, salt and a little water and let stand until I get ready to can. Then I drain this off. Sterilize jars and tops.) Ask Mom.

Variation #1

Slice 7 lbs. cucumbers or green tomatoes
Cover cucumbers with a solution of 2 cups household lime and 2 gallons of cold water
Combine the following ingredients:
4 ½ lbs sugar
1 t celery seed
1 t whole cloves
1 t mixed pickling spices
1 T salt

Makes approximately 12 pints

Cover cucumbers with the solution of lime and water
Let soak 24 hours
Drain, rinse well and cover with clear water
Soak 3 hours longer
Drain and cover with the sugar, celery seed, cloves, pickling spices and salt
Soak vegetables in this mixture overnight
In the morning boil pickles in mixture, 35 minutes

Variation #2

4 medium white onions
1 gallon sliced cucumbers
2 bell peppers
Salt

Sauce
3 cups vinegar
5 cups sugar
1 t tumeric
1 ½ t celery seed
2 T mustard seed
Few whole cloves

Sprinkle cucumbers with 1/3 cup salt
Cover with ice and let stand for 3 hours
Boil together last six ingredients
Drain cucumbers, add to boiling vinegar. Mix. Bring to a boil. Fill in warm jars and seal.