Christmas Bread and Butter Pickles
Recipe type: Holiday Cuisine
Serves: 30
  • 4 pounds Persian or pickling cucumbers; cut 1/4" slices
  • 3 pounds onions (to 3 1/2 pounds); cut 1/4" slices
  • 4 red bell peppers; cut 3/4" dice
  • 1/2 Cup coarse salt
  • 5 Cups white wine vinegar
  • 3 Cups granulated sugar
  • 2 Cups brown sugar (lightly packed)
  • 1 1/2 teaspoons turmeric
  • 1 teaspoon ground allspice
  • 2 Tablespoons mustard seeds
  • 1 teaspoon ground cloves
  • 1 cinnamon stick (1" long)
  1. Place cucumbers, onions and peppers in large bowl. Top with salt and cover with weighted lid. Refrigerate 3 hours. (This softens vegetables so they can absorb syrup.)
  2. Place vegetables in colander and thoroughly rinse off salt. Combine vinegar, sugar, turmeric, allspice, mustard seeds, cloves and cinnamon in large stockpot and bring to boil over medium-high heat. Slowly add vegetables with very little stirring. Heat to scalding point, but do not boil, 5 to 7 minutes.
  3. Divide vegetables among 6 (12-ounce) jars, cover with liquid, leaving 1/2-inch head space, and tighten lids. Remove air bubbles by sliding a nonmetallic spatula down the side of the jar and press gently on the food to release any trapped air. Close with two-piece caps. Can according to instructions.
NOTES: Recipe adapted from the 1951 edition of "Joy of Cooking" by Irma S. Rombauer and Marion Rombauer Becker.

This recipe yields about 6 (12-ounce) jars.

Each of 30 servings: 40 calories; 239 mg sodium; 0 cholesterol; 0 fat; 9 grams carbohydrates; 1 gram protein; 0.67 gram fiber.
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