Cucumbers, peppers and onions from the home garden make a great pickle.
Bread and Butter Pickles
8 medium onions
6 red sweet banana peppers or other sweet pepper
1/2 cup coarse Kosher salt
1 gallon unpeeled cucumbers, thinly sliced
2 1/2 cups sugar
2 1/2 cups apple cider vinegar
1 tablespoon mustard seed
1/2 teaspoon ground tumeric
1/2 teaspoon whole cloves
Slice onions in thin rings. Cut pepper in thin rings or strips. Dissolve salt in 1 cup water and pour over sliced vegetables, including cucumbers. Put some ice on top of cucumbers (about 1 quart crushed ice: it is the ice and salt that gives a very crisp pickle). Let stand 3 hours, weighted with a plate: drain. Combine remaining ingredients and bring to boil. Add drained vegetables and heat to boiling point (don't boil). Pack in hot sterilized jars and seal. Makes 6 pints.
