Bread and Butter Pickles

Original Recipe from:  Tomblin Family

This recipe is from a small town, deep in the hills of West Virginia.  Southern women know how to cook, can and preserve foods from their gardens.  They pass the recipes down through the generations and everyone gets involved in the canning process.  If you have never canned before, I highly recommend giving it a try.  Canning is not hard, it’s just time consuming.  There is something very satisfying about opening a jar of pickles (or anything else) that you made yourself.  In the middle of winter, it’s a wonderful reminder of summer’s bounty.  Enjoy!

Ingredients

4 quarts Cucumbers, sliced thin

2 medium Onions, sliced thin

3 large Green Peppers, sliced lengthwise

1-1/2 quarts Water

1-1/2 quart White Vinegar

4 cups Sugar (or sweeten to taste)

1 teaspoon Celery Seed

1 teaspoon Pickling Spice

1/2 teaspoon Alum in each jar

Directions

Peel and slice Cucumbers and Onions.  Slice Green Peppers (remove stems and seeds)

Soak Cucumbers, Onions and Peppers with 2 trays of ice for 6 hours.  Cover with a lid.

Boil remaining ingredients 5 minutes.  Pour pickles in mixture and soak until they change colors.  Seal in jars.  Process in a hot water bath or pressure canner.