Bread & Butter Pickles

Lisa Croyle

1 gallon thinly sliced cucumbers or summer squash (measured after slicing)	Syrup:
8 small white onions, thinly sliced	5 c sugar
1 green bell pepper, cut in small strips	4 c cider vinegar
1 red bell pepper, cut in small strips	½ t ground cloves
½ cup coarse salt	2 T mustard seed
	2 t celery seed
	Green food coloring (if desired)

Bring syrup mixture to a boil.

For cukes: Add cukes to boiling syrup. Either return to boil or else simmer for several minutes. Cook until cukes have a somewhat transparent appearance. Put in sterilized jars & seal. (No water bath required.)

For squash.

Method 1: Add squash to boiling syrup. Return to heavy boil for 3 minutes. Put in sterilized jars & seal. (No water bath required.)

Method 2: Pack squash in jars, leaving at least 1” headroom. Add syrup. Put on lids. Process in water bath for 10-15 minutes.

If you have excess syrup, can it too. Use it the next time you make pickles.