Bread and Butter Pickles
you will need four quarts of sliced pickling cukes, 6 large onions sliced, 4 red peppers thickly sliced, four garlic cloves for each quart, as in the picture above put in a large bowl, add 2/3 cup of pickling salt and spread with cracked ice. \note-- you can use green peppers also but i prefer the red ones.
After three or four hours, drain the eater off and repack into jars filling each with this brine and once again i like to use lemon juice but you can also use vinegar..........
3 cups of lemon juice, 4 cups of sugar, 2 tbsp mustard seed, 2 tsp each of tumeric and celery seed.
Make sure jars are hot and lids are heated and bath water is boiling, fill the jars and process for 5 to 7 minutes.
For the dill pickles simply put the cukes in the jar along with 2 stalks of dill, 3 to 4 garlic cloves and a chili slice (optional), and 1 tbsp pickling salt. Pour in a brine that has been made of two cups of lemon juice and 2 1/2cups of water. Process for 20 minutes from boiling point.