easy spicy bread 'n butter pickles

Name: Easy Spicy Bread 'n Butter Pickles
Prep time: 30 min
Cuisine: Southern
Ingredients: 1 gallon(s) jar whole kosher dill pickles, (can use regular dill or sour pickles); 2 - medium onions, sliced; 2 cup(s) petite baby carrots; 3 - 4 clove(s) garlic, sliced; 5 cup(s) sugar (or 2 1/2 c spenda); 1 teaspoon(s) cinnamon; 1 teaspoon(s) turmeric, ground; 1 teaspoon(s) celery seed; 1 tablespoon(s) yellow mustard seed; 2 tablespoon(s) crushed red pepper flakes; 1 - 3 cup(s) pickle juice

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147 Pinches 2 Photos

Jeanne Benavidez

Odessa, TX

Updated on Mar 5, 2011

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.

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This photo came from Diggin' the Dirt website.

prep time 30 Min

cook time

method No-Cook or Other

yield makes 6 to 8 pint jars

Ingredients

1 gallon jar whole kosher dill pickles, (can use regular dill or sour pickles)
2 - medium onions, sliced
2 cups petite baby carrots
3 - 4 cloves garlic, sliced
5 cups sugar (or 2 1/2 c spenda)
1 teaspoon cinnamon
1 teaspoon turmeric, ground
1 teaspoon celery seed
1 tablespoon yellow mustard seed
2 tablespoons crushed red pepper flakes
1 - 3 cups pickle juice

How To Make easy spicy bread 'n butter pickles

Step 1

Drain the pickles and reserve the juice

Step 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.
Step 3

Add onions, carrots, garlic and one cup of the reserved pickle juice. Mix well.
Step 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.
Step 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.)
Step 6

Stir every few hours so that the sugar will dissolve.
Step 7

After sitting, stir one more time and add enough pickle juice just to cover mixture and stir very well.
Step 8

Cover and refrigerate.
Step 9

Pickles will keep indefinitely in refrigerator.
Step 10

Pickles may be put into pint canning jars or left in airtight, plastic container.
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