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sweet and spicy bread and butter pickles - featured image

Sweet and Spicy Bread and Butter Pickles: Easy Summer Picnic Recipe

  • Author: Eden
  • Total Time: 50 minutes
  • Yield: 8 servings 1x

Description

Crisp, tangy, and slightly spicy homemade pickles that are perfect for summer picnics, BBQs, and sandwiches. This easy canning recipe uses pantry staples to create a crunchy, flavorful condiment.

Ingredients

Scale
  • 4 pounds small cucumbers (pickling, Persian, or English), sliced into ¼-inch rounds
  • ½ cup coarse kosher salt
  • 4 cups ice water
  • 3 cups white distilled vinegar
  • 1½ cups granulated sugar
  • 2 medium yellow onions, thinly sliced
  • 2 tablespoons vegetable oil
  • 1 teaspoon turmeric
  • 1 tablespoon mustard seeds
  • 1 teaspoon ground ginger
  • ½ teaspoon red pepper flakes
  • 1 teaspoon black pepper

Instructions

  1. Wash cucumbers and slice into ¼-inch rounds. Place in a large bowl, sprinkle with kosher salt, and toss to coat.
  2. Add ice water to the bowl and let sit for 2 hours to draw out moisture.
  3. Drain cucumbers in a colander and rinse thoroughly under cold water. Press dry with a clean towel to remove excess water.
  4. Thinly slice the yellow onions.
  5. In a large non-reactive pot, combine vinegar, sugar, oil, turmeric, mustard seeds, ginger, red pepper flakes, and black pepper. Stir to dissolve sugar.
  6. Bring the mixture to a boil over medium-high heat, then reduce heat and simmer for 5 minutes.
  7. Add the drained cucumbers and sliced onions to the pot. Simmer for another 5 minutes until vegetables are slightly softened but still crisp.
  8. Pack the hot vegetable mixture tightly into hot, sterilized half-pint mason jars, leaving ½ inch of headspace.
  9. Remove air bubbles with a bubble remover or chopstick. Wipe jar rims clean with a damp cloth.
  10. Place flat lids on jars and screw on bands until fingertip-tight.
  11. Process jars in a boiling water bath canner for 10 minutes (adjust for altitude if necessary).
  12. Remove jars from water and let cool undisturbed for 12-24 hours. Check seals and store in the pantry for up to 1 year.
  13. Wait 2-4 weeks before opening for best flavor development.

Notes

Do not skip the salting step as it is crucial for crunch. Use fresh spices for best color and flavor. Ensure jar rims are clean for a proper seal. If lids do not seal after cooling, refrigerate and consume within a few weeks. For a milder version, reduce red pepper flakes. For extra heat, add fresh jalapeño slices.

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Condiments
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 45
  • Sugar: 8
  • Sodium: 350
  • Fat: 1
  • Carbohydrates: 10
  • Fiber: 1

Keywords: bread and butter pickles, sweet and spicy pickles, summer picnic recipe, homemade pickles, canning recipe, easy pickle recipe, vegetarian side dish

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Find it online: https://dinnercraft.online/sweet-and-spicy-bread-and-butter-pickles-easy-summer-picnic-recipe/