Bread and Butter Pickles
3 tbsp salt
8 c cucumbers
3 c white onions
2 green bell peppers *
3 cloves of garlic *
2 c vinegar
2 tsp tumeric powder
2 tsp celery seed
3 inches stick cinnamon
3 c sugar
Slice vegetables thin, may omit peppers and garlic ( one or both depending on your taste ), sprinkle salt over the vegetables and let stand 1 hour. Drain ( taste the vegetables, if salty to taste, rinse slightly and drain )
Add vinegar, spices and sugar to the vegetables. Bring to boiling point; hold to just simmering for 20 minutes. The secret to a crisp and crunchy pickle is not to let it boil. Remove the cinnamon stick. Makes 5 pints.
This has won two blue ribbons
Barbara