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.

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Combine 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.)
2Drain and rinse thoroughly.

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

Remove from heat.
4Add 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