These days of summer, I am enjoying my garden bounty! I have lots of cucumbers to make pickles with. I usually make garlic dills and jalepeno hot pickles. Those are great, but I’ve been looking for something different, and I’ve found it! My Mom used to make bread and butter pickles, so I searched for a recipe, I found a great one on http://allrecipes.com/recipes/15930/side-dish/sauces-and-condiments/canning-and-preserving/
Seriously you guys, these are so good! They are sweet, tart, and a little spicy, ( I added a Tbsp of crushed red pepper).
This recipe makes a lot of pickles, I got 7 quarts.
Here’s what you’ll need:
25 cucumbers, give or take a few
6 onions, thinly sliced
2 green bell peppers ( I used some green chili peppers as well)
1 Tbsp red pepper flakes, or to taste
3 cloves garlic chopped
1/2 cup pickling salt
3 cups cider vinegar
5 cups white vinegar
5 cups white sugar
2 Tbsp mustard seeds
1 1/2 tsp celery seed
1/2 tsp whole cloves ( I omitted these)
1 tbsp ground turmeric
In a large bowl mix sliced cucumbers, onions, green pepper, green chili peppers or jalepenos if desired, garlic, and canning salt. Let this mixture stand for 3 hours. In a large saucepan, mix the vinegars, white sugar,red pepper flakes, mustard seed, celery seed, and turmeric. Bring to a boil. Drain the liquid from the cucumber mixture and add to the vinegar mixture. Heat again, but remove from heat before it comes to a boil.
Have your cucumber mixture packed into sterilized jars. (I pour boiling water over my clean jars to sterilize.) Slowly pour vinegar mixture into jars of cucumber mix. Place on your lids and bands, tighten and place into a boiling water bath canner. Process for 15 minutes. Remove from boiling water bath and set somewhere out of the way to cool.
These are absolutely delicious, and a great way to use some of that summer bounty! I hope you all enjoy them as much as we do!