Bread and Butter Pickles Recipe

🧂 Ingredients

• 25 to 30 pickling cucumbers, sliced ¼-inch thick
• ½ cup pickling or kosher salt
• 1 large yellow onion

  diced
• 1 large green bell pepper

  diced
• 1 large red bell pepper

  diced
• 7 cups white vinegar
• 6 cups granulated sugar
• ½ teaspoon ground cloves
• 1 tablespoon mustard seeds
• 2 teaspoons celery seed
• 1 ½ teaspoons turmeric

Instructions

• 1 In a 5-gallon food-grade bucket, combine the sliced cucumbers, salt, onion, and
  bell peppers. Stir so the salt is evenly distributed. Cover the cucumber mixture
  with a clean kitchen towel or tea towel, and place a few inches of ice on top of
  the towel. Allow to sit for 3-4 hours in a cool place.
  
• 2 Drain the vegetables and set aside. Make the brine by bringing the vinegar,
  sugar, cloves, mustard seeds, celery seed, and turmeric to a boil in a large pot
  over high heat. Meanwhile, prepare a boiling water canner. Heat the jars in
  simmering water until ready for use. Do not boil. Wash the lids with hot soapy
  water. Set bands aside.
  
• 3 Place an equal amount of cucumbers, onions, and bell peppers into each hot jar.
  Press down the mixture, as it will rise when you pour in the brine.
  
• 4 Use a wide-mouth funnel, ladle hot pickling liquid over top of the cucumbers,
  leaving a ½-inch headspace. Remove any air bubbles. Wipe the rims with a clean,
  damp paper towel. Center the lids on the jars. Apply the bands until the fit is
  fingertip tight.
  
• 5 Process jars in the boiling water canner for 10 minutes, adjusting for altitude.
  Remove the jars and allow to cool completely on the counter for 24 hours. Check
  the lids for seal. The lid should not flex up and down when the center is
  pressed.
  
• 6 For best flavor, let stand for 3-4 weeks before enjoying. Store the jars in a
  cool, dry place for up to 1 year. If a jar doesn’t seal, store in the
  refrigerator and use within 3 months.
  

Nutrition Info