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CANNING RECIPE:
Bread and Butter Pickles


3-quarts sliced cucumbers
2-cups sliced onions
2/3-cup diced sweet green pepper
1/2-cup diced red pepper
Brine (1/2-cup salt to 6-cups water)
6-cups white vinegar
3-cups granulated sugar
1-1/2 tsp turmeric
1/2-tsp mustard seed
1/2-tsp celery salt


Cover vegetables with brine and let stand for 3 hours
Drain and rinse
Combine vinegar, sugar, and spices
Boil 5 minutes
Place vegetables in sterilized jars
Pour hot syrup over vegetables into jar leaving a 1/2" headspace
With a wooden spoon, poke down the vegetables to remove any trapped air and top up to leave 1/2" headspace
Wipe and seal
Place the jar in canner with water 1 to 2" above top
Bring to a boil and process for 15 minutes
Remove and cool

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