Bread & Butter Pickles (with video)

Ingredients

• 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

Preparation

• 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.

Comments

• 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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