Real Recipes From Real Home Cooks ®

easy spicy bread 'n butter pickles

(1 rating)
Recipe by
Jeanne Benavidez
Odessa, TX

This is a recipe that I have been making for years. I make it by the case because every time my friends find out I've made a batch, they want some. These are a nice, crunchy pickle and good with just about anything. This photo is from Diggin' the Dirt website, another great recipe website. I just recently made a batch with Splenda for some family members and they turned out just as delicious. I couldn't tell the difference. I simply used @ half the amount of Splenda in place of the regular sugar.

(1 rating)
yield serving(s)
prep time 30 Min
method No-Cook or Other

Ingredients For easy spicy bread 'n butter pickles

  • 1 gal
    jar whole kosher dill pickles, (can use regular dill or sour pickles)
  • 2
    medium onions, sliced
  • 2 c
    petite baby carrots
  • 3 - 4 clove
    garlic, sliced
  • 5 c
    sugar (or 2 1/2 c spenda)
  • 1 tsp
  • 1 tsp
    turmeric, ground
  • 1 tsp
    celery seed
  • 1 Tbsp
    yellow mustard seed
  • 2 Tbsp
    crushed red pepper flakes
  • 1 - 3 c
    pickle juice

How To Make easy spicy bread 'n butter pickles

  • 1
    Drain the pickles and reserve the juice
  • 2
    Cut the ends of pickles and slice crosswise (approx. 1/2" slices). Place in large, airtight container (larger than the gallon jar since you are adding extra ingredients) I use a large enamel soup pot that has a lid.
  • 3
    Add onions, carrots, garlic and one cup of the reserved pickle juice. Mix well.
  • 4
    In a separate container, add all dry ingredients together and mix well. Add these ingredients to the pickle mixture and stir well to make sure that the dry mixture is combined with the vegetables.
  • 5
    Cover with airtight lid and let sit in a cool place, dark pantry or even the refrigerator, over night. (You will be surprised at how much juice will be produced by this mixture after it sits.)
  • 6
    Stir every few hours so that the sugar will dissolve.
  • 7
    After sitting, stir one more time and add enough pickle juice just to cover mixture and stir very well.
  • 8
    Cover and refrigerate.
  • 9
    Pickles will keep indefinitely in refrigerator.
  • 10
    Pickles may be put into pint canning jars or left in airtight, plastic container.