Title: Bread and Butter Pickles (Mennonite)
Categories: Pickle Preserve Ethnic
Yield: 1 Gallon

30	md	Cucumbers; sliced (1 gallon)
8	md	Onions
2	lg	Red or green peppers
1/2	c	Salt
5	c	Sugar
5	c	Vinegar
2	tb	Mustard seed
1	ts	Turmeric
1	ts	Whole cloves

Slice cucumbers in thin rings. Do not pare. Slice onions in thin rings. Cut peppers in fine strips. Dissolve salt in ice water and pour over sliced vegetables. Let stand 3 hours and drain. Combine vinegar, sugar and spices and bring to a boil. Add drained vegetables and heat to boiling point. Do not boil. Pack into sterilized jars and seal.

Mrs. W.E. Martin, Mrs. E. Newcomer, Mrs. A. Leis _Mennonite Community Cookbook_ Mary Emma Showalter 1950 The Mennonite Community Association ISBN 87883-0411 Typos by Jeff Pruett

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