Zesty Bread and Butter Pickles Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 25 cucumbers, peeled and sliced (10 cups)
5 onions, sliced
1 red onion, sliced
1 red bell pepper, sliced
1 banana pepper, sliced
2 jalapeño peppers, sliced
1/2 c pickling salt
2 c cider vinegar 5%
1.5 - 3 c sugar, depending on how sweet you want them
6 cloves of garlic
2 T mustard seed
2 tsp celery seed
1 tsp whole cloves
1/4 - 2 tsp red pepper flakes
2 tsp turmeric
adjust heat of pickles to taste
1/4 tsp pickle crisp per pint jar 1/2 tsp per quart.
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Directions: |
Directions:Wash, peel, and slice cucumbers. Clean onions and slice 1/8 inch thick. Cut garlic cloves in half.
Mix together half of the pickling salt with the cucumbers and onions; add enough water to cover. Let stand for 3 hours. Rinse drain and pack into sterilized jars. Make sure there is at least one garlic per jar; add pickle crisp and peppers to each jar. Place filled jars in hot water.
Mix brine ingredients; vinegar, remaining pickling salt, sugar, mustard seed, celery seed, cloves, red pepper flakes and turmeric, together in a large saucepan; bring to a boil. Boil and stir until sugar and salt are dissolved; about 3-5 minutes. Pour into jars leaving about a 1 inch headspace. Lid and band jars, process for 10 minutes in a hot water bath.
Remove from canner and place on a towel, cover completely and leave undisturbed for 24 hours. Check lids to make sure they sealed and store in a cool place for 6 weeks before using. |
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Personal
Notes: |
Personal
Notes: I have discovered a way to keep my jars and lids hot constantly. I use my old electric frying pan, fill with 2 inches of water, and heat to 350º. I can maintain a boil and keep my lids and jars hot. Works like a charm.
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