Bread and Butter Pickles - canned

A friend gave me this recipe and everyone who has tried them wants to take a jar home. Great on hot dogs with cream cheese (just try it).

• Ready In: 24 hrs 20 mins
• Yields: 8 pints

Ingredients

• 3  quarts cucumbers (small-large okay)
• 3  cups  thinly sliced small onion
• 2  green bell peppers, diced
• 1  sweet red pepper, diced
• 1⁄2 cup pickling salt
• 4  cups sugar
• 4  cups white vinegar
• 2  teaspoons turmeric
• 2  teaspoons mustard seeds
• 1  teaspoon celery seed
• 1⁄4 teaspoon alum or 1⁄4 teaspoon pickling lime (optional)

Directions

1. Thinly slice cucumbers and combine with onions, peppers, and salt.
2. Cover and let sit 12 hours or add 2 trays of ice cubes and let set 3 hours.
3. Drain well.
4. Combine sugar, vinegar, tumeric, mustard seed, celery seed in large saucepan and bring to a boil.
5. Add veggies and return to full boil.
6. Pack in hot sterilized jars, add 1/4 tsp alum if you like to keep crispier.
7. Process in hot water bath for 10 minutes.
8. I dont use alum and I buy Ball pickling Lime which I soak the cucumbers in for 12-24 hours before proceeding with the recipe.
9. They are always crispier that way but bread and butter pickles are good soft too so dont worry about it if you prefer not to use lime or alum.