Bread & Butter Pickles

← pickles
From the kitchen of: Dawn Corbin

4 Qts. medium cucumbers, sliced
6 medium onions, sliced
2 peppers, sliced or chopped
3 cloves fresh garlic
1/3 c. pickling salt

Brine:
5 c. sugar
1 1/2 tsp. turmeric
2 Tbsp. mustard seed
3 c. cider vinegar

Combine the first 4 ingredients in a 8 quart bowl or (very clean) large dish pan. Don't peel cucumbers, slice about 1/8 inch thick. (Warning: Never use store cucumbers that are waxed!) Slice onions thin. Slice or chop pepper (I use one red and one green pepper ), add the whole garlic, and mix well. Then cover then with the salt. Cover with cracked ice. Mix thoroughly. Let stand for 3 hours. Combine remaining ingredients in 8 quart sauce pan, heat to boiling. Drain cucumber mixture thoroughly. Combine with brine, heat to boiling again. Put into sterile jars and seal.

Note: This brine makes an excellent marinate for cabbage.