Bread And Butter Pickles(From Kerr) - cooking recipe

Ingredients

8 lb. cucumbers
8 c. onions, sliced thin
2 large red bell peppers
1/2 c. pickling salt
5 c. white vinegar (5% acidity)
5 c. sugar
2 Tbsp. mustard seed
1 tsp. turmeric

Preparation

Thoroughly wash cucumbers and remove 1/8 inch from the blossom end.
Slice all cucumbers into 1/4-inch slices.
Wash peppers and cut in half.
Remove seeds and cut peppers into 1-inch size squares.
Combine cucumbers, onions, peppers and salt.
Let stand for 3 hours.
Drain, rinse and drain.
In a 10-quart saucepan, combine vinegar, mustard seed, sugar and turmeric.
Bring to a boil.
Add cucumber mixture.
Warm thoroughly but do not boil. Immediately fill hot pint jar with mixture, leaving 1/2 inch space at top. Run a non-metal spoon down through the jar to remove bubbles.
Wipe jar tops clean and place on hot lids.
Screw bands on firmly.
Process in boiling water for 10 minutes.
Makes 14 pints.