Bread & Butter Pickles (with video)

  • 9 lb cucumbers, thinly sliced
  • 3 medium onions, halved, thinly sliced
  • 2 red bell peppers, diced
  • 3 cloves garlic, chopped
  • 1/2 cup salt
  • 3 cups apple cider vinegar
  • 5 cups sugar
  • 2T mustard seed
  • 1 1/2 t celery seed
  • 1/2 t whole cloves
  • 1T ground turmeric
  • 1/2 t crushed red pepper flakes
  • 1/2 t fresh cracked black pepper
  • Combine cucumbers, onion, peppers, garlic and salt in large container and allow to set for three hours.
  • After cucumbers have set, they will begin to release some of their moisture. Drain the cucumber mixture well.
  • Combine vinegar, sugar, and remaining spices in large stock pot and bring to a rolling boil.
  • Add drained cucumber mixture to boiling vinegar mixture.
  • Stirring occasionally, on high heat, bring cucumbers back to almost the boiling point, then remove from the heat.
  • Pickles are now ready for canning in jars if you like, or should be refrigerated otherwise.
  • They are ready to eat, but will improve in flavor if allowed to set for a few days.
  • Try finding cucumbers with fewer seeds if possible, smaller the better usually.
  • I have started mixing in some banana peppers in place of some of the bell peppers, you can get creative here and use any kind of peppers.
  • Amount of pickles produced will vary some, but you should end up with 4-6 quarts
Video Tutorial

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