Best Spicy Bread & Butter Pickles

Donna Graffagnino

By
@StillWild

I never liked bread and butter pickles before but I had so many cucumbers one year that I decided to try some. These are so so good, much better than any store bought pickles and my family just loves them. Easy to make so try them for yourself. You won't be disappointed!

Some images borrowed from internet.


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Comments:

Serves:

8-10 quart jars

Prep:

3 Hr 45 Min

Cook:

25 Min

Method:

Canning/Preserving

Ingredients

15 c
sliced pickling cucumbers
3
onions, thinly sliced
1/4 c
coarse salt
4 c
cracked ice
2 1/2 c
cider vinegar
2 1/2 c
sugar
3/4 tsp
turmeric
1/2 tsp
celery seed
1 Tbsp
mustard seed
1/4 tsp
crushed red pepper flakes, per jar

Directions Step-By-Step

1
Combine cucumbers, onions, salt and ice in a large bowl. Mix well.

Put a weight on and allow to stand 3 hours. (For a weight, I use a plate with a gallon bottle of vinegar or water on top of it.)
2
Drain and rinse thoroughly.

Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot. Add drained cucumbers.
3
Place pot on medium low heat. Bring almost to a boil, but DO NOT ALLOW TO BOIL.

Remove from heat.
4
Add crushed red pepper flakes to each jar then add hot cucumbers and liquid to jars. Make sure liquid covers cucumbers, leaving 1/4" head space.

Wipe rims and seal jars; process for 10 minutes in a hot water bath.


*Tip: Wash and dry jars and place on baking sheet in oven, at 225 degrees for 20 minutes. Turn heat off and leave jars in oven and use as needed.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American