Oh the famous bread and butter pickle. I have never liked any I have bought in stores, but I couldn’t stop eating these!
This recipe is for 4pts, we doubled it, you can cut it in half, whatever you like. The great think I have learned about pickles is that you need enough liquid and a spice guide is nice, but overall they are hard to mess up.
Another note, many people like to add bell peppers to their bread and butter recipes, but I prefer not to. Really all it takes is adding 2 thinly sliced red bell peppers to the mix.
What you need:
20 pickling cucumbers (8 Cups ish)
2 Medium Onions Sliced
4 Tbs Salt
2 Cups Apple Cider Vinegar
1 Cup Sugar (you can as much as double this if you want them really sweet)
2 Tbs Whole Mustard seeds
1 Tbs Whole celery seed
1-2 Tsp Red pepper flakes for spicy or ground clove for traditional (we went with the clove)
Dissolve suger in liquids, then add spices and bring to a boil. Add the pickles and onion and cook for 5 minutes. Ladle into jars. These are great as refrigerator pickles or you can process them. YUM!