Bread and Butter Pickles

There is nothing like homemade pickles. Nothing! These are handed down again and again over generations in my family. I am afraid with my children not wanting to learn to preserve their own foods, the recipe will be lost forever. So I am posting it here. You can after pickles and brine are put into jars and put in the fridge for a cold packed pickle. Although this makes A LOT! Great to do on a Sunday afternoon when the men are watching sports... lol

• Ready In: 4 hrs
• Yields: 12 quarts

Ingredients

• 1  gallon pickling cucumber
• 10  small onions
• 2  green peppers, bells work fine
• 1⁄2 cup kosher salt
• 1  quart water
• 5  cups sugar
• 1 1⁄3 teaspoons turmeric
• 1⁄2 teaspoon ground cloves
• 1  teaspoon celery seed
• 3  cups vinegar
• 2  teaspoons mustard seeds
• 2  cups water

Directions

1. Slice cukes, onions and peppers thin.
2. Add 1/2 cups of salt and 1 quart of water.
3. Let stand 3 hours.
4. Drain well.
5. Add rest of ingredients and scald, but do not boil for 30 minutes.
6. Put into prepared jars.