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4 qt. sliced (medium)
6 medium white onions, sliced
1 green bell pepper
1 sweet red pepper (optional)
2 cloves garlic
1/3 c. salt
3 c. distilled white vinegar
5 c. sugar
1 1/2 tsp. turmeric
1 1/2 tsp. celery seed
2 Tbsp. mustard seed

Do not peel. Wash good and slice thin. Add sliced
onions, peppers and garlic cloves. Sprinkle salt over the
layers as you work. Now put ice over the layers. Let stand 3
hours. Now drain thoroughly. Divide cucumbers. Cook in 2
kettles. Combine vinegar, sugar and spices. Heat just to
boiling. That is all the cooking required. Ladle the hot
spicy bread and butter pickles into hot sterilized pint jars
and seal. Makes 8 pints. Let set about 1 month to pickle.

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