Spicy Bread and Butter Pickles Recipe

🧂 Ingredients

• 2 pounds mini cucumbers
• 1 medium white onion, halved and thinly sliced (about 1 cup)
• 3 tbsp pickling salt

  heaping tablespoons
• 2 cups ice cubes or more
• 3 cups cider vinegar or distilled white vinegar
• 2 1/4 cups sugar
• 1 1/2 teaspoon whole mustard seeds
• 1 teaspoon celery seed
• 1 1/2 teaspoon whole black peppercorns
• 1/4 teaspoon turmeric
• 1 teaspoon black tea leaves

  divided
• 8 garlic cloves, peeled
• 16 dried red chili peppers*

Instructions

• 1 To draw out excess liquid and increase crunch, toss cucumbers with salt in a
  large bowl.
• 2 Add ice, fill with cold water and refrigerate overnight. Drain. Rinse well, and
  drain again.
• 3 In a medium saucepan add the onion, vinegar, sugar, mustard seeds, celery seeds,
  peppercorns, turmeric, garlic, and red chili peppers bring to a simmer, stirring
  until the sugar dissolves. Remove from the heat. Set aside while preparing the
  jars.
• 4 Add the cucumbers to the pickling liquid.
• 5 Place 1/4 teaspoon of black tea leaves in each canning jar. Fill 4-pint jars
  with cucumbers, onion, garlic, and peppers packed tightly. (Adding 2 garlic
  cloves and 4 peppers to each jar.)
• 6 Ladle the pickling brine into each jar, leaving about 1/2 inch below the jar’s
  neck. Wipe rims of jars with a clean, damp cloth; cover tightly lids and screw
  tops.
• 7 Refrigerate jars immediately.
• 8 Serve in 7 days.
• 9 (use within 3-4 weeks)

Nutrition Info