For this bread and butter pickles recipe start by combining the sliced cucumbers, bell peppers, onion, and pickling salt in a large bowl. Place them in the refrigerator and let them sit for about an hour in order to draw out their liquid.

When time is up, rinse off the salt and drain any liquid away. Prepare a small canning pot and 4-pint jars. Place 4 new lids in a small pot of water and bring to the barest simmer. Combine the vinegar and sugar in a large pot. Heat over medium heat until the sugar is dissolved.

Add the mustard seed, celery seed, red pepper flakes, and cloves. Increase the heat to high and bring the brine to a boil. Add the drained vegetables and stir to combine. Cook for 5 minutes, until all the vegetables in the brine are fully heated through.

Using tongs, fill prepared jars with the vegetables. Slowly pour the hot brine over the vegetables in each jar, leaving 1/2 inch headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles.

Check the headspace again and add more brine if necessary. Wipe the rims, apply the lids and rings, and process in a hot water bath for 10 minutes. When time is up, remove jars from canner and let cool on a folded kitchen towel.

When jars are cool enough to handle, remove rings and test seals by grasping edges of lids and carefully lifting jars. If lids hold fast, seals are good. Store jars in a cool, dark place. These bread and butter pickles are ready to eat with in 48 hours, but can be kept up to one year.

Processing: As published by Mrs. Wages: "process in a hot water bath for 10 minutes" (boiling water bath canner) - 10 minutes.