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Ingredients
- 1 whole Onion - I Use White Or Sweet
- 1 whole Green Pepper
- 1 jar Bread And Butter Pickles (half Gallon Size) - I Use Wal-Mart's Mount Olive Brand
- 5 cups Sugar
- 4 jars And Lids (quart Sized Canning Jars With Lids, Sterilized)
Method
- 1. Slice onion very thinly.
- 2. Chop green pepper (I prefer mine diced, but please proceed according to your tastes).
- 3. Drain all of the pickle juice into a large saucepan, reserving the pickles until step 6.
- 4. Add sugar, onion and green pepper to the pickle juice, and bring to a boil.
- 5. Turn the heat down, and allow to simmer until onions and peppers are the texture you prefer (I like my onions to maintain a bit of crunch).
- 6. Once onions and peppers are done to your liking, and sugar has dissolved, add the pickles, and cook a few minutes more.
- 7. Add the pickles to your hot, sterilized jars and seal them. (This recipe should make 3 and a half quart jars of pickles). Allow them to sit overnight. The safety button should then be depressed, and your pickles will be shelf-stable again. If the seal doesn't 'take', then simply pop them into the fridge, and consume within 2 weeks (it won't be difficult - promise!).
