Homemade Bread & Butter Pickles
User Reviews
5
Homemade Bread & Butter Pickles
Description
This recipe for Homemade Bread & Butter Pickles starts by thinly slicing cucumbers, onions, and bell peppers. The vegetables are mixed with coarse kosher salt and covered with ice to draw out moisture and maintain crispness. After soaking in the refrigerator for several hours, the ice is discarded, and the vegetables are rinsed and drained thoroughly.
A pickling brine is prepared by bringing white vinegar, granulated sugar, garlic, mustard seed, celery seed, and turmeric to a boil. The vegetables are then stirred into the hot brine until briefly boiled, preserving their crisp texture. The hot mixture is packed into sterilized jars with pickling liquid poured over to seal.
These pickles are sweet and tangy with a hint of spice, ideal for sandwiches, burgers, or snacking. Properly canned, they can be stored unopened for years. Alternatively, skipping the canning and storing in the fridge will keep the pickles fresh for up to three months, though smaller batches are recommended when refraining from canning.
Ingredients
- 4 quarts cucumber 16 cups, sliced, medium-sized
- 6 onion sliced
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- ⅓ cup kosher salt coarse
- 3 cups white vinegar
- 5 cups granulated sugar
- 3 garlic cloves
- 2 tablespoons mustard seed
- 1½ teaspoons Turmeric ground
- 1½ teaspoons celery seed
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
- This recipe yields approximately 8 pints of bread and butter pickles.
- If not using the hot water bath canning method, store pickles in the refrigerator and consume within 3 months.
- Consider making smaller batches when not canning to keep pickles fresh.
- Properly sealed jars can store the pickles unopened for several years.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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