Canning Bread and Butter Pickles

Original recipe makes 8 - 1 quart jarsChange Servings

25 cucumbers, thinly sliced

6 onions, thinly sliced

2 green bell peppers, diced
3 cloves garlic, chopped
1/2 cup salt

4 chopped jalapeños
8 slices of pineapple chunked

3 cups cider vinegar
5 cups white sugar
2 tablespoons mustard seed
1 1/2 teaspoons celery seed
1/2 teaspoon whole cloves
1 tablespoon ground turmeric

Directions

In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours.
In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.
Drain liquid from the cucumber mixture. Stir the mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.
Transfer to sterile containers. Seal and chill in the refrigerator until serving.

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