Zesty Bread & Butter Pickles Recipe

Ingredients for Zesty Bread & Butter Pickles

• 3-4 Pickling Cucumbers
• 1 cup distilled vinegar
• 1/4 cup ACV
• 3/4 Cup Water
• 2 Cups White Sugar
• 1/2 small, thinly sliced Vidalia onion
• 1 tablespoon Kosher salt
• 1 tablespoon mustard seeds
• 1/2 tablespoon celery seed
• 1/2 tablespoon turmeric
• 6-8 whole cloves
• 1/2 tbsp granulated garlic
• 2 hot peppers sliced into rings*

*These can be red or green jalapeno peppers, habanero, serrano, Anaheim, etc.

If you like Cider vinegar, use 1/2 cup ACV and 1/2 Cup water instead; Keep in mind though, this flavor is strong.

If you prefer your pickles less sweet, use 1 & 1/4 cup White sugar instead.

Slice the Onion, the Pickle Chips and the Hot Peppers

Thinly slice half a small Vidalia onion.

Slice 3-4 pickling cucumbers into 1/4″ chips.

Slice hot peppers into rings – I prefer to leave the seeds as the “spicy” flavor primarily comes from the seeds.

Add these to your sterilized mason jars in layers.

Make the Pickling Liquid

To a medium pot add:

• 1 cup distilled vinegar
• 1/4 cup ACV
• 3/4 Cup Water
• 2 Cups White Sugar
• 1 tablespoon Kosher salt
• 1 tablespoon mustard seeds
• 1/2 tablespoon celery seed
• 1/2 tablespoon turmeric
• 6-8 whole cloves
• 1/2 tbsp granulated garlic

Bring this mixture to a slight boil then take off the heat.

Take a ladle or pour the brine liquid into the mason jar.

Cover the mason jar with your sterilized lid and then allow to cool.

Once cooled, put into your refrigerator; Flavors will improve overnight.

Print Pin Recipe

Zesty Bread & Butter Pickles

Slightly sweet, tart, and spicy

Prep Time10 minutes mins

Active Time5 minutes mins

Ingredients

• ▢ 3-4 Whole Pickling cucumbers
• ▢ 1/2 whole Vidalia onion, sliced

Dill Pickle Brine Liquid

• ▢ 1 cup distilled vinegar
• ▢ 1/4 cup ACV
• ▢ 3/4 Cup Water
• ▢ 2 Cups White Sugar
• ▢ 1 tablespoon Morton Kosher salt
• ▢ 1 tablespoon mustard seeds
• ▢ 1/2 tablespoon celery seed
• ▢ 1/2 tablespoon turmeric
• ▢ 6-8 whole cloves
• ▢ 1/2 tbsp granulated garlic
• ▢ 2 whole jalapenos, sliced

Instructions

Making Dill Pickle Brine Liquid

• In a medium pot combine ingredients with a whisk.
  1 cup distilled vinegar, 1/4 cup ACV, 3/4 Cup Water, 2 Cups White Sugar, 1 tablespoon Morton Kosher salt, 1 tablespoon mustard seeds, 1/2 tablespoon turmeric, 6-8 whole cloves, 1/2 tablespoon celery seed
• Bring this mixture to a boil.

  Once boiling, take off heat.

Slice Cucumber, Onion, and Jalapenos

• Take your pickling cukes and cut into 1/8" to 1/4" slices.
  3-4 Whole Pickling cucumbers
• Take 1 small medium and half it. Peel the onion and then slice it thin.
  1/2 whole Vidalia onion, sliced
• Layer the ingredients above in a small 16 oz mason jar.
• Pour or ladle hot brine liquid over the pickles. You want to fill all the way to the top.
• Cover the mason jar with your lids and then allow to cool.
• Once cooled, store in your refrigerator. The flavor will continue to improve over the next couple of days.

Notes

If you like super spicy pickles, add 1/4 tsp of cayenne to the pickling liquid boil.