Bread 'N Butter Pickels
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 servingsPREP
20 minCOOK
20 minREADY
40 minThere’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
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.
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