I’ve been making a lot of pickles lately since our garden is giving us lots of cucumbers. So I thought I’d share with you this recipe for bread ‘n butter pickles with a little kick! If you’re a fan of that spicy-sweet combination, then I think you’re really going to like these.
This recipe differs from a traditional bread ‘n butter pickle recipe because of the addition of peppers and some spices that you don’t add to the traditional ones.
To make these pickles, you will need: 25 pickling cucumbers, 6 onions, 1 red pepper, 1 green pepper,1 banana pepper, 2 jalapeno peppers, 6 cloves of garlic, 1/2 cup pickling and canning salt, 3 cups cider vinegar, 5 cups sugar, 2 tablespoons mustard seed, 2 teaspoons celery seed, 1 teaspoon whole cloves, 2 tablespoons red pepper flakes, and 2 teaspoons ground turmeric.
Remove the ends of the cucumbers and cut them into 1/4 inch slices. Chop all of the peppers (remove the seeds from the jalapenos!), cut the garlic cloves in half, and slice the onions. Mix them all together in a large bowl and pour 1/2 cup of pickling and canning salt on top. Add enough water to cover everything.
When you are ready to make your pickles, get out your water bath canner and wash and sterilize at least 10 pint size jars. In a large pot, add the cider vinegar, sugar, and spices. Bring to a boil. Rinse and drain your cucumber mixture and add it to the boiling vinegar solution. Remove from the heat just before it returns to a boil so that you don’t cook your cucumbers.
Put your cucumber mixture into warm, pint sized jars, wipe the rims, add the lids, and screw on the bands. Process the pickles in a water bath canner for 10 minutes. Remove and let cool for several hours. If you have never canned anything before, you may want to read my instructions in the post Homemade Dill Relish.
If you’d like a printable version of this recipe, click HERE.
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