The following is the recipe for the bread-and-butter type crisp pickle slices in the 1972 Better Homes and Gardens New Cook Book. They win blue ribbons each year at the county fair. I make these with fresh garden cucumbers every summer and give them away as gifts at Christmas.
- 4 quarts sliced, unpared, medium cucumbers (I can usually get 4 quarts from 4-5 cucumbers, but mine are usually larger than medium.) – You can use more than 4 quarts. This seems to be the minimum. I cut mine at the 1/8 inch setting on my mandolin slicer.
- 6 medium white onions, sliced (6 cups) – I often use 2 large onions, and use Vidalia onions when they are less expensive.
- 2 green peppers, sliced (1 2/3 cups) – I will use up to 3, if I have a large amount of cucumbers.
- 3 cloves garlic – Can replace with dried, minced garlic.
- 1/3 cup granulated pickling salt – Can use regular salt, if you are out of pickling salt.
- 5 cups sugar
- 3 cups apple cider vinegar
- 1 1/2 teaspoons turmeric
- 1 1/2 teaspoons celery seed
- 2 tablespoons mustard seed
- Combine cucumber, onion, green pepper, and whole garlic cloves.
- Add salt.
- Cover with cracked ice and mix thoroughly.
- Let stand 3 hours and drain well.
- If garlic cloves were used, remove garlic.
- Combine remaining ingredients, and pour over cucumber mixture.
- Bring to a boil.
- Fill hot jars to 1/2 inch from top; adjust lids.
- Process in boiling water bath for 5 minutes. (Start timing when water returns to boiling.)
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