Description
Classic bread and butter pickles featuring thinly sliced cucumbers, onions, and green bell peppers in a tangy, sweet, and spiced apple cider vinegar brine. These pickles are quick to prepare and perfect for adding a crunchy, flavorful twist to sandwiches, burgers, or as a zesty snack.
Ingredients
Scale
Vegetables
- 6 cups thinly sliced cucumbers
- 1 cup thinly sliced onion
- 1/2 cup thinly sliced green bell pepper
Brine and Spices
- 1 tablespoon kosher salt
- 2 cups apple cider vinegar
- 1 1/2 cups granulated sugar
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
Instructions
- Salt the Vegetables: In a large bowl, combine the sliced cucumbers, onions, and green peppers. Sprinkle with kosher salt and toss well. Let the mixture sit for about 1 hour to draw out excess moisture from the vegetables.
- Rinse and Drain: After an hour, rinse the salted vegetables thoroughly under cold water to remove excess salt, then drain them well in a colander.
- Prepare the Brine: In a large pot, combine the apple cider vinegar, granulated sugar, mustard seeds, celery seeds, ground turmeric, ground cloves, and ground cinnamon. Bring this mixture to a boil over medium-high heat, stirring until the sugar dissolves completely.
- Simmer the Vegetables: Add the drained vegetables to the pot with the hot brine. Reduce the heat to medium and simmer for about 10 minutes, stirring occasionally to ensure all the vegetables are coated and heated through.
- Pack into Jars: Carefully transfer the hot pickles into sterilized jars, leaving about 1/2 inch of headspace at the top to allow for expansion.
- Seal the Jars: Wipe the rims of the jars clean and seal tightly with lids. Process the jars in a boiling water bath for 10 minutes to properly seal and preserve the pickles.
- Cool and Store: Remove the jars from the water bath and let them cool to room temperature. Store the sealed jars in a cool, dark place for at least 1 week before consuming to allow the flavors to fully develop.
Notes
- Make sure the jars are properly sterilized to avoid spoilage during storage.
- Letting the pickles sit for at least a week helps develop the best flavor balance.
- Adjust sugar levels if you prefer a less sweet pickle.
- Use apple cider vinegar for a tangy flavor; white vinegar can be substituted if needed but will alter the taste slightly.
- Store opened pickles in the refrigerator and consume within a few weeks for best quality.
