The spicy comes from the hot peppers, should you choose to use them. I was told by tasters that the jars with the hot peppers were the best.
For general canning directions, start here. Unless you really know what you’re doing, do not adjust the vinegar/water/sugar ratios in any pickled recipes if you’re going to can the results.
Print
Spicy Bread and Butter Pickles
Prep Time 3 hours 30 minutes
Cook Time 30 minutes
Total Time 4 hours
Ingredients
- 25 cucumbers sliced however thick you like your pickles
- 4 onions cut into large chunks
- 2 bell peppers sliced or chunked
- 3 cloves garlic chopped
- 1/2 cup pickling salt
- 3 cup apple-cider vinegar
- 5 cup sugar
- 1 – 2 tablespoon mustard seed
- 1 – 2 teaspoon celery seed
- 1/2 teaspoon cloves whole
- 1 tablespoon tumeric ground
- handful hot peppers whatever kind you like; use these to taste to make each jar however hot you want them
Instructions
-
Mix together the sliced cucumbers, cut-up onions, bell peppers, garlic, and salt.
-
Allow to rest for about 3 hours (will help draw moisture out of cucumbers).
After the cucumbers are done soaking:
-
In a large stockpot, mix the vinegar, sugar, mustard seed, celery seed, cloves, and turmeric.
-
Bring to a boil and boil for a few minutes.
-
Drain the liquid from the cucumbers into the boiling vinegar mixture.
-
Return to a boil and remove from heat.
-
Fill sterilized jars with cucumber mixture to about 1/2 inch below top of jar.
-
Add as many hot peppers as you like (or none) in each jar.
-
Screw on lids and process in a hot-water bath for 20 minutes.
-
Allow jars to cool before you store them. Overnight is best, to be sure lids have sealed.
