Bread and Butter Pickles – Oregon Collection

Bread and Butter Pickles - Oregon Collection


25 to 30 medium-sized cucumbers
8 large white onions
2 large sweet peppers
1/2 cup salt
5 cups cider vinegar
5 cups sugar
2 tablespoons mustard seed
1 teaspoon turmeric
1/2 teaspoon cloves


Wash and slice cucumbers as thin as possible, chop onions and peppers and combine with cucumbers and salt.  Let stand for 3 hours. Drain. 

Combine vinegar, sugar, and spices in a large preserving kettle and bring to a boil, add drained cucumbers. Heat but do not boil.

Pack while hot into jars and seal. 

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