Christmas Bread And Butter Pickles

Recipe Ingredients

4 lbs	1816g / 64oz	Persian or pickling cucumbers - cut 1/4" slices
3 lbs	1362g / 48oz	Onions - (to 3 1/2 lbs) - cut 1/4" slices
4		Red bell peppers - cut 3/4" dice
1/2 cup	118ml	Coarse salt
5 cups	1185ml	White wine vinegar
3 cups	594g / 20oz	Granulated sugar
2 cups	320g / 11oz	Brown sugar - (lightly packed)
1 1/2 teaspoons	7.5ml	Turmeric
1 teaspoon	5ml	Ground allspice
2 tablespoons	30ml	Mustard seeds
1 teaspoon	5ml	Ground cloves
1		Cinnamon stick - (1" long)

Recipe Instructions

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.)

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.

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.

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.

Source:
The Los Angeles Times, 09-01-1999

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