Chef Tom Fraker
Kickin’ Bread & Butter Pickles
Category
Appetizer
Servings
4 (16 ounces) jars
Prep Time
2 hours 20 minutes
Cook Time
30 minutes
Author:
Chef Tom Fraker
Ingredients
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2 packages (2 lbs.) Melissa’s Organic Mini Cucumbers, ends trimmed, cut into 1/8-inch rounds
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2 Melissa’s Perfect Sweet Onions, peeled, sliced thin
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2 Red Bell Peppers, stems and seeds removed, sliced thin
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2 cloves Melissa’s Peeled Garlic, minced
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3 fresh Serrano Chiles, stems removed, cut into thin rounds
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1/3 cup Kosher Salt
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4 cups Apple Cider Vinegar
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3 cups Granulated Sugar
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1 teaspoon Celery Seed
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2 teaspoons Mustard Seeds
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1 teaspoon Whole Cloves
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1 teaspoon Ground Turmeric
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2 teaspoons Black Pepper Corns
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4 cloves Melissa’s Peeled Garlic, whole
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4 Pint Jars
Directions
In a large bowl, gently mix together the cucumbers and the next 5 ingredients. Place the bowl in the refrigerator and chill for 2 hours. Remove from the refrigerator and bring down to room temperature.
In a large saucepan, combine the vinegar and the next 6 ingredients. Bring to a boil, stirring often. Rinse the cucumber mixture with cold water, strain and add to the saucepan. Bring it just up to a boil and remove from the heat.
Add equal portions of the mixture to sterilized canning jars, add 1 clove of garlic to each jar and process using standard canning procedures.
These pickles taste even better after a week or two. Make sure to refrigerate any un-sealed jars.
Filed in:
Appetizer,
Bell Peppers,
Condiment,
Cucumber,
Kickin’ Bread & Butter Pickles,
Mini Cucumbers,
Organic Bell Peppers,
Organic Mini Cucumbers,
Peeled Garlic,
Perfect Sweet Onions,
Pickles,
Serrano,
Serrano Chiles,
Serrano Peppers,
Turmeric
