Bread and Butter Pickles

Instructions

1. 1

   On a work surface, cut off and discard one end of the cucumbers. With a mandoline, cut the cucumbers into 1/8-inch (3 mm) thick slices. Cut off and discard the other end (which tend to soften the canned pickles). You will obtain about 16 cups of cucumber slices. Place in a large bowl. Repeat with the onions. Add and toss with the cucumbers, bell peppers and coarse salt. Let marinate for 3 hours at room temperature. Rinse and drain thoroughly.

2. 2

   Meanwhile, prepare the lids and jars in boiling water.

3. 3

   In a large pot, bring the sugar, vinegar and spices to a boil. Add the drained vegetables. Bring to a boil once again, stirring a few times. Remove from the heat.

4. 4

   Spoon the vegetables and syrup into the hot jars, leaving 1 inch (2.5 cm) of space at the top. Remove air bubbles with a non-metallic utensil and wipe the rim of the jar with a clean cloth.

5. 5

   Centre the lids (discs) on the jars and screw the rings down until the point of resistance, then tighten another eighth-turn, without forcing.

6. 6

   Place the jars upright on the canning rack in the pot of hot water. Make sure the jars are covered by at least 1 inch (2.5 cm) of water. Cover. Bring to a boil over high heat. From the moment the water starts to boil, continue processing for 15 minutes.

7. 7

   Remove the jars from the water.