Zesty Bread and Butter Pickles
User Reviews
4.7
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Prep Time
3 hrs 25 mins
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Cook Time
10 mins
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Total Time
3 hrs 35 mins
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Servings
8 1-quart jars
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Calories
6774 kcal
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Course
Condiments, Snacks
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Cuisine
American
Zesty Bread and Butter Pickles
Description
Zesty Bread and Butter Pickles feature thin cucumber slices mixed with sliced onion, red bell pepper, and garlic, seasoned heavily with salt to draw out moisture. After a three-hour standing period, the vegetables are rinsed and combined with a boiling spiced vinegar solution containing sugar, mustard seed, celery seed, cloves, and turmeric. The mixture is heated just short of boiling again to retain the crisp texture of the cucumbers. Transferred into sterilized jars, the pickles are sealed and processed in a boiling water bath for preservation. This method ensures a sweet and tangy pickle that maintains crunch and balances spice with sweetness.
The flavor profile includes a hint of turmeric's earthiness, complemented by pungent mustard seed and a mild clove aroma. The brief heat treatment helps the pickles absorb the marinade without becoming soggy. This approach produces a traditional American-style bread and butter pickle with a vibrant color and a variety of textures from the different vegetables.
These pickles can be used as a topping for burgers, sandwiches, or served alongside barbecued meats. Their sweet and tangy qualities enhance many dishes and provide a refreshing contrast to rich foods.
Ingredients
- 25 cucumber cut into ¼-inch slices
- 6 onion thinly sliced
- 2 bell pepper thinly sliced, red
- 4 cloves garlic , chopped
- ½ cup salt
- 3 cups cider vinegar
- 5 cups granulated sugar
- 2 tablespoons mustard seed
- 2 teaspoons celery seed
- ½ teaspoon clove whole
- 2 teaspoons Turmeric ground
Instructions
- Mix cucumbers, onions, red bell pepper, garlic, and salt in a large bowl or Dutch oven and let stand for 3 hours.
- In a large Dutch oven or large saucepan bring cider vinegar sugar, mustard seed, celery seed, cloves, and turmeric to a boil. Drain the liquid from the cucumber mixture and give a quick rinse under cold water. Add the mixture to the boiling vinegar. Remove from the heat just before the mixture comes back to a boil so as not to cook the cucumbers.
- Transfer the cucumber mixture with pickling broth to sterile jars. Wipe the rims of the jars and use tongs to place the sterilized lids and rings on top of the jars. To process, fill a canning pot with water and bring it to a boil. Allow enough room so that when the bottles are added the water doesn’t overflow. Process in a canner water bath for 10 minutes. Remove the jars from the pot to your counter topped with a dish towel to cool. Make sure the lids pop down to show they are sealed. Refrigerate the jars of pickles that don’t pop and eat them as refrigerator pickles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 81-quart jars
Amount Per Serving
Calories 6774 kcal
% Daily Value*
| Calories | 677.4kcal | 34% |
| Carbohydrates | 157.4g | 52% |
| Protein | 7.68g | 15% |
| Fat | 2.86g | 4% |
| Saturated Fat | 0.25g | 1% |
| Sodium | 7104.08mg | 296% |
| Potassium | 1569.58mg | 33% |
| Fiber | 9.12g | 36% |
| Sugar | 143.02g | 286% |
| Vitamin A | 1606.47IU | 32% |
| Vitamin C | 74.89mg | 83% |
| Calcium | 181.83mg | 18% |
| Iron | 3.38mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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