Classic Bread and Butter Pickles With Red Bell Pepper
These classic bread and butter pickles are sweet, tangy, and absolutely delicious! Included in the recipe instructions is a handy canning guide.
- Preparation:
- Cooking:
- Total:
- Serves: 32 persons
Ingredients
- 4quarts pickling cucumbers (sliced)
- 4medium white onions (quartered and sliced)
- 2large red bell peppers (sliced into 2-inch lengths)
- ½cup pickling salt
- 4cups cider vinegar
- 2cups granulated sugar
- 2cups brown sugar
- 2tablespoons mustard seeds
- 2teaspoons celery seeds
- ¼teaspoon ground cloves
- ½teaspoon ground turmeric
Instructions
Step 1
Gather the ingredients.Step 2
Place the cucumbers, onions, and peppers in a large stainless steel, ceramic, or glass bowl. Sprinkle with the salt, toss lightly, and cover with ice. Let stand at room temperature for 3 hours.Step 3
Prepare and sterilize jars, lids, equipment, and workspace.Step 4
Drain the vegetables in a colander and rinse well with cool water.Step 5
In a large stainless steel pot, combine the vinegar, granulated and brown sugars, mustard seeds, celery seeds, cloves, and turmeric. Bring to a full boil. Add the drained cucumber mixture and bring back to a boil.Step 6
Fill the hot sterilized jars with the mixture, leaving 1/2-inch headspace. Wipe rims, place lids on the jars and seal.Step 7
Process in a boiling water bath for 10 minutes. Follow the boiling water processing guide for specific instructions for filling jars and processing.