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Bread & Butter Pickles



From the kitchen of Brian Barkwell



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Use a mandoline to cut the vegetables to 1/8" thick.



In a large bowl, toss together:

2 lbs pickling cucumbers, sliced 1/8" thick

1 onion, halved & sliced to 1/8" thick

1 red bell pepper, cut into 1/8" strips

1/4 tsp salt

Cover with a single layer of ice cubes.

Refrigerate for 3 hours.

Discard ice.

Rinse & drain. Rinse & drain. Rinse & drain.

In a dutch oven, over med-high heat:

2 c cider vinegar

2 c sugar

1 1/2 c water

1 Tbsp yellow mustard seeds

1/2 tsp celery seed

3/4 tsp tumeric

1/4 tsp ground cloves

Bring to a boil.

Add vegetables.

Return to a boil, then immediately remove from heat.

Use a slotted spoon to fill jars with pickles.

Pour hot brine over pickles, making sure to evenly distribute spices.

Let cool completely.

Cover & refrigerate for 2 days before eating.

Pickles can be refrigerated for up to 2 months.







familyrecipesandmore.com



This is a collection of my family's favorite recipes.
It's a way for us to stay connected to one another and our past.
Thanks for visiting.
stephanie@familyrecipesandmore.com