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Bread and Butter Pickles

Bread and butter pickles
Kendra Bailey Morris for NPR /

This recipe is from my book White Trash Gatherings: From-Scratch Cooking for Down-Home Entertaining (Ten Speed Press 2006).

Makes 8 pints or 4 quarts

6 to 7 pounds pickling cucumbers, well scrubbed and thinly sliced

2 red bell peppers, chopped into medium-sized chunks

1 green bell pepper, chopped into medium-sized chunks

2 1/2 to 3 pounds onions, thinly sliced

4 cloves garlic, halved

1/3 cup pickling salt (pickling salt is salt that is free of any additives, and is available at most supermarkets)

4 cups sugar

3 cups apple cider vinegar

2 tablespoons mustard seed

1 teaspoon turmeric

1 1/2 teaspoons celery seed

Have 8 pint or 4 quart jars sterilized and ready.

Mix cucumbers, red and green peppers, onions, garlic and salt in large bowl and cover with cold water. Refrigerate uncovered 5 to 6 hours.

Drain off water and discard garlic. In a large stockpot, bring sugar, vinegar and spices to a boil. Add the cucumber mixture. Return to a boil and then immediately take the pan off the heat.

Pour mixture into sterilized jars using a wide-mouth funnel, leaving about 1/2 inch headspace. Remove air bubbles by running a small plastic spatula around the inside of the jar. Wipe the jar rims clean. Seal with lids according to manufacturer's directions. Place jars in a water canner filled with water that reaches at least 1 inch over the jar. Once the water comes to a boil, process for 10 minutes.

Using canning tongs, immediately remove jars and place in a draft-free location on a rack to cool. Any jars that do not seal should be re-processed or enjoyed immediately. Label and store cans in a cool, dark, dry place for up to a year.

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