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Bread and butter pickles

Bread and butter pickles

12 pickling cucumbers

5 cups white vinegar

2 tablespoons celery seed

6 to 8 white onions

5 cups sugar

1 to 2 teaspoons ground cloves

2 to 6 green or banana peppers

2 tablespoons mustard seed

1/2 teaspoon garlic powder

ice cubes

In a large bowl, slice cucumbers, onions, and peppers as thin as you like. (Note: He uses green peppers.) The onions and peppers are typically very thin. Mix well.

In a separate bowl, mix coarse salt with ice cubes. Layer in a crock: ice / veggies/ ice/ veggies/ ice. Let stand at least three hours. You could put these in the refrigerator. Drain and rinse. Make brine; bring to a boil. Add veggies and bring just to a boil. Pour pickles and brine into hot jars; put on lids; then set aside to cool. Yield: 10 pints.

—Clark Echols, of Darrtown