We still have lots of dill pickles in the pantry so I am adding bread and butter pickles to the mix this year. I found this recipe at allrecipes.com. Ninety glowing reviews can’t be wrong, right?
The only substitution I made was to use red bell peppers instead of the green. I can’t imagine it affecting the taste much and it makes it a bit prettier in the jar.
I used my food processor’s slicer attachment to do the cukes, onions, and peppers. It hacked some of the cucumbers a little more than than you might want, but it’s worth the savings in time and effort.
25 cucumbers, thinly sliced
6 onions, thinly sliced
2 green bell peppers, diced
3 cloves garlic, chopped
1/2 cup salt
3 cups cider vinegar
5 cups white sugar
2 Tbsp mustard seed
1 1/2 tsp celery seed
1/2 tsp whole cloves
1 Tbsp ground turmeric
In a large bowl, mix together cucumbers, onions, bell peppers, garlic and salt. Allow to stand approximately 3 hours. (I have to note here that I do not own a bowl that big so I had to use a new, washed-well pail – many commenters had to find other solutions too).
After soaking the cucumber mix, put the cider vinegar, white sugar, mustard seed, celery seed, whole cloves, and turmeric in a large pot (large enough to hold all of the cucumber mix). Bring to a boil.
Meanwhile, drain the cucumbers. I took the advice of many commenters and also rinsed them. Stir the mixture in to the boiling vinegar mixture. Remove from heat just before the mixture returns to a boil.
Transfer to sterile containers. Seal and chill in the refrigerator until serving. (I wanted to store these in my pantry, so I also processed them in a hot-water bath for 10 minutes).