These Sweet Spiced Bread and Butter Pickles are a perfect way to preserve all those garden-fresh cucumbers for a treat later on. Pair these pickles with hamburgers or enjoy them on a delicious holiday relish tray for a sweet spiced twist.
Our garden went wild with cucumbers this year. I was picking cucumbers by the armful almost every day. We happened to go on vacation one weekend, I picked the Friday we left, by Sunday afternoon I had a grocery bag full ready to be eaten.
Don’t get me wrong, my husband and kiddos love fresh cucumbers but this was A LOT! What do you do with that many cucumbers? You pickle them!
I love bread and butter pickles especially when they are served with other things like on a relish tray or piled high on a burger. Yum! The others in my family… not so much. They’re more of the savory dill type.
If you like bread and butter pickles, this recipe is for you. It’s sweet, spicy (but not hot), and super delicious!
Here’s how I canned this recipe. If you’d like to skip right to the recipe, click the gold button below.
I started by slicing all the veggies and adding it to a salt brine. It sat in the salt brine for about 2-3 hours. The brine helps pull excess water off the cucumbers. While the cucumbers and other veggies are standing in the brine, I measured out the vinegars (cider and white), sugar, mustard seed, celery seed, cloves, and turmeric and placed them in a large pot. Once the cucumbers had adequately sat in the brine (2-3 hours), I drained the brine off the cucumbers. I brought the vinegar mixture to boil.
Once ready, over high heat, I brought the vinegar mixture to a boil then added the cucumber mixture to the pot. Once the mixture had been reheated but before it returned to a boil, I removed the mixture from the heat.
I ladled mixture into pint-sized canning jars that had been washed and sterilized. Washed top of each jar with clean wash rag (you can also use a wet paper towel) to make sure I got a solid seal when canned. Add sealing lids and rings.
They’re ready for a water bath canning method. I live in Utah around 5500 feet elevation. I processed my bread and butter pickles in a boiling water bath for 15 minutes.
Table 1 found from National Center for Home Food Preservation.
These pickles are not only sweet spiced, they’re yellow color (from the turmeric) makes them so beautiful! Don’t you think?
If you like this recipe, you may also like these Home Canned Fresh Green Beans or this Creamy Roasted Tomato Basil Soup:
Are you a pickles lover? What’s your favorite kind of pickle? What else do you can to enjoy later?
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