Bread & Butter Pickles

Lisa Croyle

 

1 gallon thinly sliced cucumbers or summer squash (measured after slicing)

Syrup:

8 small white onions, thinly sliced

5 c sugar

1 green bell pepper, cut in small strips

4 c cider vinegar

1 red bell pepper, cut in small strips

t ground cloves

cup coarse salt

2 T mustard seed

 

2 t celery seed

 

Green food coloring (if desired)

 

Bring syrup mixture to a boil.

 

For cukes: Add cukes to boiling syrup. Either return to boil or else simmer for several minutes. Cook until cukes have a somewhat transparent appearance. Put in sterilized jars & seal. (No water bath required.)

 

For squash.

Method 1: Add squash to boiling syrup. Return to heavy boil for 3 minutes. Put in sterilized jars & seal. (No water bath required.)

Method 2: Pack squash in jars, leaving at least 1 headroom. Add syrup. Put on lids. Process in water bath for 10-15 minutes.

 

If you have excess syrup, can it too. Use it the next time you make pickles.