Go Back
Print

Spicy Bread and Butter Pickles

Course pickles
Prep Time 3 hours 30 minutes
Cook Time 30 minutes
Total Time 4 hours

Ingredients

  • 25 cucumbers sliced however thick you like your pickles
  • 4 onions cut into large chunks
  • 2 bell peppers sliced or chunked
  • 3 cloves garlic chopped
  • 1/2 cup pickling salt
  • 3 cup apple-cider vinegar
  • 5 cup sugar
  • 1 – 2 tablespoon mustard seed
  • 1 – 2 teaspoon celery seed
  • 1/2 teaspoon cloves whole
  • 1 tablespoon tumeric ground
  • handful hot peppers whatever kind you like; use these to taste to make each jar however hot you want them

Instructions

  1. Mix together the sliced cucumbers, cut-up onions, bell peppers, garlic, and salt.
  2. Allow to rest for about 3 hours (will help draw moisture out of cucumbers).

After the cucumbers are done soaking:

  1. In a large stockpot, mix the vinegar, sugar, mustard seed, celery seed, cloves, and turmeric.
  2. Bring to a boil and boil for a few minutes.
  3. Drain the liquid from the cucumbers into the boiling vinegar mixture.
  4. Return to a boil and remove from heat.
  1. Fill sterilized jars with cucumber mixture to about 1/2 inch below top of jar.
  2. Add as many hot peppers as you like (or none) in each jar.
  3. Screw on lids and process in a hot-water bath for 20 minutes.
  1. Allow jars to cool before you store them. Overnight is best, to be sure lids have sealed.