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.