This is my mother’s recipe.  We’ve used it to make pickles every summer we’ve been at the farm.  It is fool-proof, and as good a reason as any to own a mandoline.  Sarah is trying to get me to enter them in the Dutchess County Fair.

Bread and Butter Pickles

6 cups sliced kirby cucumbers
1 lb. onions, thinly sliced
1 green pepper, shredded
1/4 cup salt
2 cups brown sugar
1/2 tsp turmeric
1/4 tsp cloves
1 T mustard seed
1 T celery seed
2 cups cider vinegar

In a large bowl, mix cucumbers, onions, pepper and
salt. Cover and let stand for 3 hours.  Mix remaining ingredients in a large
pot, bring to a boil and boil for 5 minutes.  Drain cucumbers, etc. in a
colander and rinse well.  Add to hot syrup and heat to just below boiling. Spoon
into hot, sterilized jars (I just run them through the dishwasher), seal, cool
and refrigerate.

Let sit a week or two before eating.  Makes c. 4 pints.