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     Title: Bread & Butter Pickles
Categories: Squash, Vegetables, Preserving
     Yield: 2 Quarts

     8 md Cucumbers; in 1/6" slices
     1 md Yellow onion; thin sliced
     1    Clove garlic; thin sliced
   1/2    Red bell pepper; stemmed,
          Seeded, thin sliced
   1/2    Bell pepper; stemmed, seeded
          Thin sliced
     2 tb Kosher salt
 1 2/3 c  Sugar
     1 c  Cider vinegar
 1 1/2 ts Brown mustard seeds
   1/2 ts Celery seed
   1/2 ts Ground turmeric

 Combine cucumbers, onion, garlic, and peppers in a large
 bowl and sprinkle with salt; add 2 cups cracked ice, and
 toss together. Let sit for 3 hours. Transfer vegetables
 to a colander, and rinse lightly with cold water. Divide
 vegetables between two 1-qt. glass jars with resealable
 lids and set aside.

 Bring sugar, vinegar, mustard and celery seeds, and
 turmeric to a boil in a 1-qt. saucepan; pour mixture
 evenly between jars and seal jars with lids. Let cool to
 room temperature and then store in refrigerator for up
 to 2 weeks.

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

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