Bread and Butter Pickle Recipe (2024)

• 4 cups thickly sliced pickling cucumbers (8 to 10 pickling cucumbers)

• 1 cupsliced red bell peppers (about 1 small)

• 1 cupsliced onion (about 1 medium)

• 2 tablespoons pickling salt

• 1 cup apple cider vinegar

• 3/4 cup granulated sugar

• 1 tablespoon mustard seeds

• 1 teaspoon celery seeds

• 1/2 teaspoon red pepper flakes

• 1/4 teaspoon ground cloves

1. Combine the sliced cucumbers, bell peppers, onion, and pickling salt in a colander set in a large bowl. Refrigerate for one hour to remove excess liquid. Meanwhile, prepare two pint jars and a small canning pot. Rinse vegetables and discard liquid.

2. Combine the vinegar and sugar in a large pot. Heat over medium heat until the sugar is dissolved. Add the mustard seeds, celery seeds, red pepper flakes and cloves. Increase the heat to high and bring the brine to a boil.

3. Add the drained vegetables and stir to combine. Cook for 5 minutes, until all the vegetables in the brine are fully heated through. Using tongs, fill the sterilized jars with the vegetables. Slowly pour the hot brine over the vegetables in each jar, leaving 1/2 inch headspace.

   

4. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Check the headspace again and add more brine if necessary.

5. Wipe the rims, apply the lids and rings, and process in a hot water bath for 10 minutes. Let these pickles cure for at least 48 hours before eating.

Special Equipment

Pint-sized canning jars with lids and rings,equipment for boiling-water bath canning

Read More

• A Beginner's Guide to Canning
• Pickle Science: How to Master the Preserving Power of Acids
• Garlic Dill Pickles
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