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Bread 'N Butter Pickels

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Submitted by VINNIE107

Classic bread and butter pickles with that sweet-tangy crunch you remember from grandma’s kitchen. Cucumbers, onions, and bell peppers cured in a spiced vinegar brine with mustard seed, turmeric, and celery seed.

YIELD

4 servings

PREP

20 min

COOK

20 min

READY

40 min

There’s nothing quite like cracking open a jar of homemade bread and butter pickles in the dead of winter and tasting summer all over again.

These sweet-tangy slices get their signature flavor from a vinegar brine spiked with mustard seed, turmeric, and celery seed. The three-hour ice bath keeps the cucumbers snappy and crisp, so every bite has that satisfying crunch.

This is a big-batch canning recipe, so round up your pint jars and call it a weekend project. They make incredible gifts, too.

Chef Tips

  • Use pickling cucumbers (Kirby type), not regular slicing cukes. They hold their crunch much better after processing.
  • Keep the skins on! They add color and extra snap to the finished pickles.
  • The ice bath step is non-negotiable. It draws out moisture and is the secret to that signature crunch.
  • Let the jars sit at least 2 weeks before opening so the flavors can fully develop.

Ingredients

4 4
QUARTS QUARTS CUCUMBERS
unpeeled, sliced *
6 6
MEDIUM MEDIUM ONIONS
sliced
2 2
EACH EACH GREEN BELL PEPPER
or red
3 3
CLOVES CLOVES GARLIC
79
CUP ML PICKLING SALT *
1
X ICE CUBE
to taste *
5 1.2
CUPS L SUGAR
3 710
2 30
TABLESPOONS ML MUSTARD SEED
1 ½ 7.5
TEASPOONS ML TURMERIC
1 ½ 7.5
TEASPOONS ML CELERY SEED

Directions

Combine the cucumbers, onion, peppers, garlic, and salt in a 5-gallon crock, large ceramic, glass, or stainless steel bowl.

(use a clean, ice chest) Cover the vegetables with ice and mix well.

Let stand for about 3 hours.

Drain the vegetables and remove the garlic.

Combine the remaining ingredients in a large kettle.

Add the vegetables to the syrup and bring to a boil.

Pack the pickles into hot, sterilized pint jars, leaving ¼ inch head space.

Seal. Process in a boiling water bath or steam canner for 5 minutes.

When the processing time is up, remove the jars and set them on a towel or wooden rack away from drafts.

Allow the jars to cool undisturbed for 24 hours.

Test by pressing in the center of the seal. It should not pop back up.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 668g (23.6 oz)
Amount per Serving
Calories 1123 2% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 20mg 1%
Total Carbohydrate 92g 92%
Dietary Fiber 5g 20%
Sugars g
Protein 9g
Vitamin A 5% Vitamin C 104%
Calcium 11% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

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