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.
Add ice to the top of the bowl (it’s supposed to make the pickles extra crispy) and let stand for 3 hours.
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.
For best flavor, don’t eat the pickles for at least 2 weeks, if you can wait that long!
If you’d like a printable version of this recipe, click HERE.
And if you have a lot of cucumbers like me, you may want to make some Traditional Bread ‘n Butter pickles and some Homemade Dill Relish too!
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Have you changed up this recipe lately? Just want to know of any updates you have made.
No, I haven’t changed the recipe at all.
I made these last year and they were best!!! I can wait to make them again
Thanks for coming back to give us your feedback on the recipe!
We made these last year and LOVED them! I don’t remember putting garlic in them and the recipe doesn’t say to chop it. Do some jars get some and others don’t?
I think I tried to make sure there was at least one garlic clove in each jar.
This recipe looks great! I’m a little nervous about using the jalapeño peppers tho. They can be super-hot sometimes!
If you remove the inner membrane and the seeds, they will not be as hot.
Hi Jane thank you for pickles recipe will be making my own as well God bless Thandi South Africa
Can I make these with just the banana peppers? I have a sensitivity to jalapenos.
My husband and I did a batch of these Zesty pickles last year and they didn’t even make it past the first 3 months in our pantry!! So this year we have canned 36 pints. We love to share them with family and friends and they have all been asking for them this year. One of the best recipes in our arsenal! Thank you for sharing!
Jane, Do you think this would taste good without the sugar? I have a TON of cucumbers to can but can not find dill around here anywhere. So dill pickles are out. But my family doesn’t like sweet pickles. They do love spicy though. I’m having a heck of a time finding a recipe that doesn’t include dill but also isn’t sweet. Thank you!
Hello,
This is my first year growing pickling cucumbers and canning pickles. Can anyone please tell me how many pounds of cucumbers I should use for this recipe?
Thank you!
Melissa, I’m so sorry that I cannot tell you how many pounds of cucumbers I used. Since we grow them, I just usually start slicing my cucumbers until I have a large colander full! Good luck with your pickling!
Thanks so much for the recipe!! Just finished making 14 jars. I also “taste tested” a few…..the jars will not remain unopened for two weeks, that’s impossible!
I made these pickles a couple of days ago with cucumbers from my garden. I was looking for a recipe with just the right balance of sweet and spicy and found it with your Zesty Bread ‘n Butter Pickles. They are so beautiful to look at with the red, yellow and green peppers and they are delicious, too! I opened a jar last night when some neighbors came over for dinner and they were a huge hit. Thank you for the fantastic recipe!
Carole, thanks for taking the time to come back to the blog and leaving your feedback about the recipe. I’m delighted that you and your neighbors enjoyed the pickles!
About how many pounds of cucumbers per batch?
Just made a batch. I left out the red, green & banana peppers ( we’re not fond of them), but otherwise followed recipe. They are great! Thanks
Oh my goodness Jane…they look spectacular…now if my hubby was at your house, there would not be a bread and butter pickle jar left as we would have secretly moved them into our car!!…I have to buy him a jar of those (from the grocery store) every week!!!…The recipe sounds amazing!
Yum, homemade pickles sound like the perfect summer snack. I’ve never tried making my own, I bet they taste so much better than the stuff we buy in the stores. Thanks for sharing your recipe.
How long are the pickles you used? This looks really good! Thanks for the recipes.
How long do these pickles last and do they need to be refrigerated after put in jars?
Your pickles look wonderful Jane and would be the perfect addition to a July 4th celebration! Love the sweet & spicy combo! I’m a big fan of Ball jars, but never canned!