Homemade Bread & Butter Pickles
User Reviews
5.0
18 reviews
Excellent
Homemade Bread & Butter Pickles
Report
Homemade Bread & Butter Pickles have the perfect balance of sweet, savory, and tangy flavors. They are mouthwateringly good, and they're so easy to make!
Share:
Ingredients
- 4 quarts sliced medium-sized cucumbers (16 cups)
- 6 onions sliced
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- ⅓ cup coarse kosher salt
- 3 cups white vinegar
- 5 cups granulated sugar
- 3 garlic cloves
- 2 tablespoons mustard seed
- 1½ teaspoons ground turmeric
- 1½ teaspoons celery seed
Add to Shopping List
Instructions
- Slice cucumbers into thin discs. Cut onions in half, then slice them into strips. Slice green and red bell peppers into strips.
- Combine sliced cucumbers, sliced onions, and peppers in a large bowl, tossing to evenly distribute the vegetables so they are mixed together. Sprinkle with the coarse salt, then toss to evenly distribute the salt. Cover with a layer of ice about an inch or two thick.
- Transfer the bowl to the fridge and let the vegetables sit for 3 hours, then discard the ice. Rinse the vegetables thoroughly with cold water and drain well.
- Combine sugar, vinegar, garlic, celery seed, mustard seed, and turmeric in a large pan over medium heat. Bring to a boil.
- Add the cucumber and onion mixture and heat just until it starts to boil again. Don't overcook - the cucumbers should still be crisp.
- Transfer the cucumbers and onions to clean, sterilized jars while still boiling hot. Fill to within about 1 inch of the brim, then pour some of the pickling liquid over the vegetables until the jar is filled about ½ inch from the brim.
- Make sure the rim is clean by wiping it with a clean towel so it will seal properly. Place a clean lid on each jar and secure it with the metal rings.
- Arrange the jars in a large canning pot filled with hot water. The water should cover the jars by a full inch. Bring to a boil for 15 minutes to seal. Carefully remove each hot jar from the water using tongs or a jar lifter.
- Let the jars cool completely to room temperature. They should make a popping sound as their lids seal. If any of the jars don't seal properly, store them in the refrigerator.
Notes
- Yield: This recipe yields about 8 pints of bread and butter pickles.
- Skipping the hot water bath (No-Canning Approach): If you want to skip canning these, they can be stored in the fridge for up to 3 months. I would recommend doing a ¼ - ½ of a batch for this, rather than the full recipe (unless you're planning to give some away).
- Storage: You can store these pickles for a few years in a properly sealed (canned) and unopened jar! Once opened, or if you choose to not seal them with a water bath, they will last for up to 3 months in the refrigerator.
Nutrition Information
Show Details
Calories
205kcal
(10%)
Carbohydrates
49g
(16%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.2g
Sodium
1578mg
(66%)
Potassium
289mg
(8%)
Fiber
2g
(8%)
Sugar
45g
(90%)
Vitamin A
288IU
(6%)
Vitamin C
18mg
(20%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 49g | 16% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 1578mg | 66% |
| Potassium | 289mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 45g | 90% |
| Vitamin A | 288IU | 6% |
| Vitamin C | 18mg | 20% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
Other Recipes
You'll Also Love
