Zesty Bread 'n Butter Pickles

25 cucumbers, cut into 1/4 inch slices
6 onions, thinly sliced
1 green pepper, chopped
1 red pepper, chopped
2 jalapeno peppers, seeded and chopped
1 banana pepper, chopped
6 cloves garlic, halved
2 tablespoons red pepper flakes
1/2 cup pickling and canning salt
3 cups apple cider vinegar
5 cups sugar
2 tablespoons mustard seed
2 teaspoons celery seed
1 teaspoon whole cloves
2 teaspoons ground turmeric

1. Mix sliced cucumbers, peppers, garlic, onions, and salt in a large bowl. Cover all ingredients with water and add ice to the top of the bowl. Let stand 3 hours. 
2. In a large pot, bring cider vinegar, sugar, mustard seed, celery seed, red pepper flakes, cloves, and turmeric to a boil. 
3. Rinse and drain the cucumbers and add to the hot vinegar solution.
4. Remove from heat just before boiling so that you do not cook your cucumbers.
5. Fill sterilized pint jars with the pickles, add jar lids and rims, and process in a water bath canner for 10 minutes.

*Makes 8-10 pints

Jane Windham,
Jun 29, 2013, 5:20 AM