Bread and butter pickles

Allow these to cure for 48 hours before opening a jar. Makes 3 to 5 pints.

Ingredients

Pickling cucumbers, 6 cups thickly sliced

Red bell pepper, 2 cups sliced

Onion, 2 cups sliced

Pickling salt, 1/4 cup

Apple cider vinegar, 2 cups

Sugar, 1-1/2 cups

Mustard seed, 2 TBS

Celery seed, 2 tsp

Red pepper flakes, 1 tsp

Ground cloves, 1/2 tsp

Preparation

Combine and mix cucumbers, bell pepper, onion and pickling salt in large plastic bowl. Refrigerate at least 4 hours. Rinse and drain. Combine vinegar and sugar in large pot (not aluminum). Over medium heat, stir until sugar dissolves. Add spices. Increase heat to boil. Add vegetables and stir. Reduce heat to medium, cook for 5 minutes to heat veggies. Remove from heat. Use tongs to fill pint canning jars, ladle brine to cover. Wipe rim of jar with vinegar, attach lids. Process in water-bath canner for 10 minutes.