Pickle Time!

As part of my efforts to "Eat Local, Think Global" I decided that this would be the year I learned to can products. Last year I made bread and butter refridgerator pickles but it took up so much room that it made it a burden. Instead of buying pickles that have been shipped across the country by train and truck, I made my own in re-usable jars. The recipe is from Mrs. Miller's Amish Cook Book, it is from 1973 and has no publishing information included. It was surprisingly easy, fun and I can't wait to taste these. Not including the jars, the cost for these pickles is about $1.00/pint so this is very economical as well.

Bread & Butter Pickles
Yields 8 Pints

5 lbs small pickling cucumbers, cleaned and sliced
2 large onions sliced thin
1 sweet red bell pepper sliced thin
2 Tbsp. pickling salt
4 cups white vinegar
4 cups granulated sugar
2 Tbsp. mustard seeds
1 Tbsp. black peppercorns
1 tsp. celery seed
2 tsp. turmeric

1) Combine pickling salt, vinegar, sugar, mustard seeds, peppercorns, celery seed and turmeric in a large sauce pan and bring to a boil.
2) Place cucumber, onion and pepper into 8 sterilized pint jars, packed tightly.
3) Pour in hot liquid over vegetables (leave 1/2 inch head space) and remove air bubbles.
4) Process jars in water bath for 5 minutes.