Bread and Butter Pickles

I've heard that bread and butter pickles got their name during the depression; when they were served between buttered slices of bread as a sandwich. Not sure if that's honest to goodness, factual or not, but here is a true fact:

These were the first thing I ever learned to "can" in High School Home-Ec. I still use this recipe, Jim and I both love them, and we go through alot of them during the year.

Bread and Butter Pickles

4 quarts slice, unpeeled, medium cucumbers

6 medium white onions, sliced (6 cups)

2 green peppers, sliced or chopped (1+ 2/3c.)

3 cloves garlic

1/3 cup canning salt

**Cracked ice**

5 cups sugar

3 cups cider vinegar

1 ½ teaspoons turmeric

1 ½ teaspoon celery seed

2 tablespoons mustard seed



Combine cucumbers, onions, peppers and whole garlic cloves. Add salt; cover with cracked ice; Mix well. Let stand 3 hours; drain thoroughly. Remove the garlic.
Combine remaining ingredients; pour over cucumber mixture. Bring to to a boil. Pack into hot, sterilized jars, leaving 1/2" headspace. Adjust lids. Process in boiling water bath canner for 10 minutes. Makes 8 pints.