My fave pickle recipe

As promised in my guest blog post with fellow author and good friend, Victoria Chatham… here is the recipe!

BREAD AND BUTTER PICKLES

16 cups washed and thinly sliced medium-sized pickling cucumbers

4 cups peeled and thinly sliced white onions

1 green pepper and 1 sweet red pepper washed, seeded and cut into thin strips

Combine the vegetables in a large preserving kettle, sprinkling 1/3 cup coarse salt between layers.

Mix ice cubes through the vegetables and cover with more ice cubes.

Let stand 3 hours.

Drain vegetables well.

Combine

3 cups white wine vinegar

5 cups white sugar

1 1/2 teaspoons turmeric

1 1/2 teaspoons celery seeds

2 tablespoons mustard seeds

Pour over drained vegetables.

Heat to boiling point only. (No further cooking required).

Pack in hot sterilized sealers, seal and store in a cool place for 1 month for using.

Yields approx. 8 pints.

Note: For crisper and better colored pickles, I divide the batch in half and cook separately.

These are a family favorite! Enjoy!