DIY Bread-and-Butter Pickles Recipe

white vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: distilled vinegar

Apple cider vinegar adds a fruity note while being healthier.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers natural sweetness with a unique flavor.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder provides flavor without fresh garlic's cost.

dill

🥗Healthier: fresh herbs

💰Cheaper: dried herbs

Fresh herbs enhance flavor while dried herbs are more economical.

Remove the blossom end of the cucumbers by cutting off both ends about 1/16 of an inch.

Slice the cucumbers into quarter-inch slices.

Quarter and thinly slice the onion.

Remove the top and bottom of the red bell pepper, slice down the sides, and cut into matchsticks, discarding seeds and ribs.

Add 2 tablespoons of canning and pickling salt to the sliced vegetables and mix with hands, then let sit in the fridge for about 3 hours to draw out moisture.

Prepare four one-pint canning jars and a large pot with a rack at the bottom, filling the pot with water to cover the jars.

Bring the pot of water to a simmer over medium-high heat, then turn off the heat and cover to keep warm.

In a separate pot, combine 3 cups of apple cider vinegar, 2 cups of granulated white sugar, and 1 cup of water, then add spices: 1 tablespoon yellow mustard seeds, 3/4 teaspoon turmeric, 1/2 teaspoon celery seeds, and 1/4 teaspoon ground clove. Bring to a boil over medium-high heat, then cover and set aside.

Drain the cucumbers and vegetables in a colander without rinsing off the salt, then dry the surface moisture with paper towels.

Use a spring-loaded jar lifter to remove jars from the hot water, turning them upside down on a towel to dry.

Add 1/8 teaspoon of pickle crisps to each jar for crispiness.

Fill the jars with the drained cucumbers and vegetables.

Cooking Techniques

Equipment Needed

Spice Level: