Crispy Pickles

Gramma Evelyn's Bread and Butter Pickles

Sherri Ellington, Georgia

• 4 qt. thinly sliced medium cucumbers, unpared
• 6 medium Vidalia (white) onions, sliced
• 2 green peppers, chopped
• 3 cloves garlic
• 1/3 c. coarse medium salt
• 5 c. sugar
• 3 c. cider vinegar
• 1 1/2 tsp. tumeric
• 1 1/2 tsp. celery seed
• 2 tsp. mustard seed

Combine cucumbers, onions, pepper and garlic cloves; add salt, cover with cracked ice, mix thoroughly. Let stand 3 hours; drain well. Combine remaining ingredients; pour over cucumber mixture. Heat just to a boil; seal in hot, sterilized jars. Makes 8 pints.

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