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jar of homemade zesty bread and butter pickles

Zesty Bread and Butter Pickles

This recipe takes traditional bread and butter pickles up a notch!
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Prep Time 3 hours
Cook Time 20 minutes
water bath canning processing 10 minutes
Total Time 3 hours 30 minutes
Course Canning or Food Preservation
Cuisine American

Ingredients
  

Instructions
 

  • Mix sliced cucumbers, peppers, onions, and salt to a large bowl. Cover all the ingredients with water and add ice to the top of the bowl. Let stand for 3 hours.
  • In a large pot, bring vinegar, sugar, mustard seed, celery seed, red pepper flakes, cloves, and turmeric to a boil.
  • Rinse and drain the cucumber mixture and add to the hot vinegar solution.
  • Remove from the heat just before boiling so that you don't cook your cucumbers.
  • Fill sterilized, warm pint jars with the pickles leaving ¼ inch headspace, wipe the rim of the jars with a paper towel, add the lids and screw bands.
  • Process in a water bath canner for 10 minutes.
  • After 10 minutes, remove the jars from the canner and transfer to a towel lined countertop. Let cool for several hours or overnight. Check rims for proper sealing before storing in a cool, dark place.

Notes

For best flavor, don't eat for 2 weeks in order to allow the flavors to develop. 
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