BREAD AND BUTTER PICKLES
- 1 gal. cucumbers
- 8 onions
- ½ cup salt
- 2 green peppers
- 2 red peppers
Slice cucumbers, onions and peppers. Pack in ice. Let stand 3 hours. Put a heavy weight on top the pickles. A plate with a weight on top is best. Drain well and combine with:
- 5 cups sugar
- 2 tablespoons mustard seed
- 2 tablespoons celery seed
- 1½ teaspoons turmeric
- ½ teaspoon ground cloves
- 5 cups vinegar
Mix well. Pour over pickles and simmer 30 minutes. Seal in hot jars.