Sweet Spiced Bread and Butter Pickles
Yield:
9 pints
Prep Time:
3 hours
Cook Time:
20 minutes
Total Time:
3 hours 20 minutes
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.
Ingredients
- 30 small-medium pickling cucumbers, sliced thin
- 3 large onions, sliced thin
- 2 red bell peppers, diced
- 3/4 cup salt
- 1 cup crushed ice
- 3 cups white vinegar
- 3 cups cider vinegar
- 6 1/2 cups sugar
- 2 tablespoons mustard seeds
- 2 teaspoons celery seeds
- 1 1/2 tablespoons turmeric
- 1 tablespoon whole cloves
Instructions
- In a large bowl, mix cucumbers, onions, peppers, salt, and crushed ice. Let stand for 2-3 hours.
- After 2-3 hours of standing, drain liquid from cucumber mixture.
- In a large pot, bring to boil vinegars, sugar, mustard seeds, celery seeds, turmeric, and cloves.
- Add drained cucumber mixture to boiling vinegar mixture. Heat. Remove from heat right before it returns to a boil.
- Ladle hot cucumber mixture into sterilized pint-size canning jars. Wip tops to enable secure seal. Place sealing lid and ring on each jar.
- Process using a water bath method. Processing time will vary depending on your elevation. Let fully cool (24 hours) and store until ready to enjoy!
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Hi Sandy! You just drain them well. No need to rinse, it will actually effect the flavor of you do and add water.
Do you rinse the salt water or just drain it?