Recipes

Uncle Ed’s Bread and Butter Pickle Recipe

2016-07-17_18.43.36

My husband’s family have a pickle recipe that has been handed down for generations. They make huge batches every year when the cucumbers start piling up in the garden. I am not a huge pickle eater, but these I could sit down and eat the whole jar. They are the best pickles I have ever tasted. Give this recipe a try and you will be hooked too.

  • 25 cucumbers, thinly sliced (a meat slicer works well)
  • 2 Large fresh Beets (also thinly sliced)
  • 6 onions, thinly sliced (chopped into large rings)
  • 2 green red bell peppers, sliced
  • 3 cloves garlic, chopped
  • 1/2 cup salt
  • 3 cups Organic Apple cider vinegar
  • 5 cups white sugar
  • 2 tablespoons mustard seed
  • 1 1/2 teaspoons celery seed
  • 1/2 teaspoon whole cloves
  • 1 1/2 tablespoon whole turmeric
  1. In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours.
  2. In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.
  3. Drain liquid from the cucumber mixture. Stir the mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.
  4. Fill Sterilized Pint Mason jars to about 94% full. Tightly fasten the lids and process in a rolling water bath for 10 minutes to 15 minutes. Processing time may differ depending on your elevation.
  5. Store in a cool, dark place for at least two to three weeks before eating.

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