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		BREAD AND BUTTER PICKLES (non canned quick)
            
5 cucumbers, thinly sliced
1-1/4 onions, thinly sliced
3/8 green bell peppers, diced
5/8 clove garlic, chopped
1 tablespoon and 1-3/4 teaspoons salt
 
1/2 cup and 1 tablespoon and 2 teaspoons cider vinegar
1 cup white sugar
1-1/4 teaspoons mustard seed
1/4 teaspoon celery seed
1/8 teaspoon whole cloves
1/2 teaspoon ground turmeric
 
DIRECTIONS


This recipe's Ingredients were scaled to yield a new amount.
 
The directions below still refer to the original recipe yield of
 8 - 1 quart jars.


In a large bowl, mix together cucumbers, onions, green bell peppers, 
garlic and salt. Allow to stand approximately 3 hours.
  
NOTE: I did not use garlic or green peppers. I set it overnight in 
the refrigerator, with a weight on top similar to the Danish cucumbers.


In a large saucepan* mix the cider vinegar, white sugar, mustard seed,
celery seed, whole cloves and turmeric. Bring to a boil.


Drain liquid from the cucumber mixture. Stir the cucumber mixture into
the boiling vinegar mixture. Remove from heat shortly before the 
combined mixtures return to boil.


Transfer to sterile containers. Seal and chill in the refrigerator 
until serving.


* Do NOT to use a metal pan to boil the vinegar mix.
                                  
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