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Grandma Wheatley’s Bread and Butter Pickles


1 gallon sliced cucumbers

16 or more sliced onions

6 sweet peppers, chopped

½ cup pickling salt

Crushed ice, as needed

5 cups sugar

4 cups vinegar

½ teaspoon cloves

2 tablespoons mustard seed

1 teaspoon celery seed

1½ teaspoons turmeric


  1. Combine cucumbers, onions, sweet pepper, and salt. Cover with crushed ice and mix well. Let sit for 3 hours. Drain, rinse, drain again.
  2. Combine sugar, vinegar, and all spices in a Dutch oven. Bring to a boil. Stir in cucumbers and return to a boil.
  3. Ladle mixture into pint jars to within ½ inch of rim. Remove air bubbles, wipe rim, and put on lid. Process in hot water bath for 15 minutes.
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