Bread and Butter Pickle Recipe
These bread and butter pickles are the perfect balance of sweet, tangy and savory. They are a great addition to sandwiches, burgers or just straight out of the jar.
Equipment
- 4 pint canning jars
- canning funnel (optional)
- large pot or sauce pan (this is what I uses)
- ladle
- mixing bowl
Ingredients
- 2 pounds pickling cucumbers
- 1 onion quartered and sliced thin
- 1 red bell pepper
- 1/2 tsp minced garlic
- 1/4 tsp crushed red pepper optional
- 2 tablespoons canning and pickling salt or sea salt for soaking
- 3 cups apple cider vinegar
- 2 cups sugar
- 1 cup water
- 1 tablespoon yellow mustard seeds
- ¾ teaspoon ground turmeric
- ½ teaspoon celery seeds
- ¼ teaspoon ground cloves
- 1/8 teaspoon Ball Pickle Crisp for each jar
Instructions
- Remove the end pieces from the cucumbers and dispose of them. Slice the cucumbers into 1/4 inch coins then slice the onions and bell pepper into thin strips.
- Place all the vegetables in a large bowl and coat them with 2 tablespoons of salt. Place them in the refrigerator for about 3 hours or until most of the moisture has been removed.
- Drain the vegetables in a colander but do not rinse then pat them dry with a paper towel.
- Bring the water, vinegar, sugar and all the spices to a boil in a large sauce pan then remove from heat.
- Pack the vegetables in the jars then fill each jar with the hot brine. Tap the jars lightly to remove air bubbles.
- Place the lids on the jars and leave them on the counter to cool before moving them into the refrigerator.
- These pickles will last in the refrigerator for a couple of months but if you wish to preserve them longer then you would need to water bath can them.
- These pickles are great on sandwiches, burgers or just straight out of the jar! Enjoy!