Bread 'n Butter Pickels

---------- Recipe via UNREGISTERED Meal-Master (tm) v8.04

Title: BREAD 'N BUTTER PICKELS
Categories: Vegetables, Pickles
Yield: 1 8 pints

4 qt Cucumbers, un peeled, sliced
6 Medium Onions, sliced
2 Green or Red sweet peppers,s
3 Cloves garlic
1/3 c Pickling salt
Ice
5 c Sugar
3 c Cider or white vinegar
2 T Mustard seeds
1 1/2 ts Turmeric
1 1/2 ts Celery seeds

Combine the cucumbers, onion, peppers, garlic, and salt in a 5-gallon
crock, large ceramic, glass, or stainless steel bowl. (I use a clean,
Coleman ice chest) Cover the vegetables with ice and mix well. Let stand for
about 3 hours.
Drain the vegetables and remove the garlic. Combine the remaining
ingredients in a large kettle. Add the vegetables to the syrup and bring to
a boil.
Pack the pickles into hot, sterilized pint jars, leaving 1/4 inch head
space. Seal. Process in a boiling water bath or steam canner for 5 minutes.
When the processing time is up, remove the jars and set them on a towel or
wooden rack away from drafts. Allow the jars to cool undisturbed for 24
hours. Test by pressing in the center of the seal. It should not pop back up.

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