Spicy Bread and Butter Pickles

Canning your own Spicy Bread and Butter Pickles is a great way to add a little summer to your menus all year long. 

Spicy Bread and Butter Pickles

 

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These canned pickles are sweet with a little heat.

Author: Intentional Hospitality

Ingredients

• 10 cups sliced cucumbers, about 24 6" cucumbers
• 2 large sweet vidalia onions
• serrano peppers, 1 per jar for a little heat 2 per jar for kicked even more heat
• ½ cup pickling salt
• 4½ cups white vinegar
• 3 cups sugar
• 3 tablespoons pickling spices
• 1½ teaspoons turmeric
• 3 tablespoons crushed red peppers and seeds

Instructions

1. Wash cucumbers
2. Cut cucumbers into ¼ inch thick slices
3. Slice onions thinly
4. Place cucumbers and onions in a large glass or stainless steel bowl. Mix well with salt.
5. Cover with cold water and ice. Allow to set on counter for 2 hours.
6. Meanwhile, staralize jars in canner by heating in boiling water bath for a few minutes. Remove to counter
7. Slice the serranos in half. If you like it real spicy keep the membranes and seeds in the peppers
8. When the 2 hours are up, drain and rinse the cucumbers and onions well.
9. In an 8 quart pan, combine vinegar, sugar pickling spice and crushed red peppers.
10. Bring to a boil over medium high heat, stirring to dissolve sugar
11. Stir in cucumbers, onions and serranos
12. Bring back to a boil stirring as needed so all vegetables are coated in pickling liquid.
13. When it comes to a boil remove immediately from heat
14. Ladle vegetables and juice into sterilized jars, being sure to get one or two serrano peppers in each jar.
15. Wipe rim, top with primed lids and screw on tops.
16. Place jars in canner and bring to a boil, processing for 10 minutes

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