Bread and Butter Pickles

We had a lot of cucumbers from the garden this week so I decided to make some yummy bread and butter pickles.

8-10 cucumbers (10 cups sliced)
4 medium onions
1 red bell pepper
1/2 cup pickling salt
2 cups sugar (I use 1 cup sugar and 1 cup stevia)
4 cups vinegar (5%)
1 tbsp mustard seed
1 tsp tumeric
1 tsp celery seed
pickle crisp (optional)

Yield is 6 pints (I used 3 pints and 6 half pints so I could give some as gifts)

Wash and slice cucumbers, bell pepper, and onions (slice onions thin). Cover in water, add pickling salt and let sit at room temperature for 2 hours.

Rinse thoroughly and drain. Heat vinegar, sugar, and spices to boiling, add vegetables and bring back to a boil. Loosely pack hot vegetables into hot, sanitized jars. Add pickle crisp if you want crisp pickles (sold in the canning section). Pour boiling brine mixture into jars, leaving 1/2 inch head space. Wipe rim and seal. Process in a boiling water bath for 10 min. Leave for 4-6 weeks for pickling. Chill before serving for best flavor.