This recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Bread And Butter Pickles

4 quarts medium cucumbers
6 medium-sized white onions, sliced
2 green peppers, chopped
3 cloves garlic
1/3 cup pickling salt
Crushed ice
5 cups sugar
3 cups cider vinegar
1 1/2 teaspoons turmeric
1 1/2 teaspoons celery seed
2 tablespoons mustard seed

Wash cucumbers and slice thin. Combine cucumbers, onion, green pepper, garlic, and salt in a large Dutch oven. Cover with crushed ice; mix thoroughly and let stand 3 hours. Drain.

Combine remaining ingredients and pour over cucumber mixture. Heat thoroughly, just until boiling. Pack while hot into sterilized pint jars, leaving 1/2-inch headspace. Adjust lids; process in boiling-water bath 5 minutes. Yield: 8 pints.

Please read the Safe Canning & Food Preservation section if planning on canning this recipe.