best pickles ever

BREAD AND BUTTER PICKLES
14 cups @ 10/3/66 per cup

Slice 25 medium cucumbers, 4 medium onions, and 2 yellow bell peppers and mix with 1/3 cup canning, pickling or kosher salt in a large plastic or glass bowl. Top with 2 trays of ice cubes, cover and let stand for 3 hours.

Place vegetables in colander and rinse well. Let drain for 1 hour.

Fill hot-water bath canner with water and bring to boil. Place 7 pint jars in bath to sterilize.

Combine sweetener equivalent to 5 cups sugar, 3 cups apple cider vinegar, 2 cups water*, 1 1/2 tsp turmeric, 1 1/2 tsp celery seed and 2 TB mustard seed in Dutch oven and bring to boil.

*NOTE: If using sugar, or a bulk sweetener that measures like sugar, do not add water. The water provides bulk missing by using stevia or packet sweetener.

Add vegetables and simmer for 10 minutes.

Ladle pickles into hot jars, leaving 1/2 inch head space. Adjust 2-piece caps. Place jars in boiling-water and process for 10 minutes. Remove jars from canner and let cool. Remove rings, check seals, label and store.

will have to remember this one

I should add... I used to make both a "diet" and real version, both of this and the relish recipe I posted.

No one can tell the difference. With the vinegar in there, the difference between real sugar and stevia is a moot point.

I watched my hubby tell his family last year that he doesn't like stevia. But he eats my cole slaw, pickles, relish and homemade chocolate syrup - all of which are made with stevia instead of sugar.

He doesn't like stevia in his COFFEE. Otherwise, he can't seem to tell.