Bread and Butter Pickles

From the Kitchen of Pamela Murphy


1 gallon cucumbers

8 onions

cup salt

2 green peppers

2 red peppers


Slice cucumbers, onions and peppers. Pack with salt in ice. Let stand 3 hours. Put a heavy weight on top the pickles. A plate with a weight on top is best. Drain well and combine with:


5 cups sugar

2 tbls. Mustard seed

2 tbls celery seed

1 teas. turmeric

teas. ground cloves

5 cups vinegar


Mix well. Pour over pickles and simmer 30 minutes. Seal in hot jars.