Spicy Bread and Butter Pickles

Table of Contents

Culinary Intensity Profile

Cooking Difficulty: Intermediate (Ideal for beginner-to-intermediate home canners)
Heat & Spice Intensity: Medium-High (7/10) — Balanced sweetness with a fiery finish
Texture Profile: Super Crunchy & Crisp
Flavor Profile: Tangy-Sweet, Earthy, Spicy, and Herbaceous

3 lbs (approx. 1.4 kg) Fresh Kirby or Persian cucumbers (sliced into 1/4-inch rounds)
2 large Sweet Vidalia or yellow onions (thinly sliced)
1 large Red bell pepper (cored and finely diced for color and mild warmth)
1/3 cup Coarse pickling salt or kosher salt (Do NOT use iodized table salt)
4 cups Crushed ice

Prep the Cucumbers: Wash cucumbers thoroughly in cold water. Trim off and discard 1/16-inch from the blossom ends (the blossom end contains enzymes that can make pickles soft). Slice cucumbers into uniform 1/4-inch thick rounds using a mandoline or chef’s knife.
Combine with Onions & Peppers: In a large non-reactive bowl, toss the sliced cucumbers, sliced onions, and diced red bell pepper together.
Salt and Ice Chill: Sprinkle the pickling salt evenly over the vegetable mixture and toss well. Cover the top with 4 cups of crushed ice. Let the mixture sit at room temperature for 3 hours.

Chef’s Tip: Salting draws out excess water from the cucumbers through osmosis, ensuring a dense, ultra-crispy crunch after pickling.
Rinse and Drain: After 3 hours, drain the melted ice and salty liquid. Rinse the vegetables thoroughly with cold fresh water to remove excess salt. Drain completely in a colander.

Wash jars, lids, and bands in hot, soapy water and rinse well.
Place jars in your water bath canner, fill with water, and heat to a simmer (around 180°F / 82°C) to sanitize and keep them warm before filling.

In your large stainless steel pot, combine apple cider vinegar, white distilled vinegar, sugar, mustard seeds, celery seeds, coriander seeds, ground turmeric, whole cloves, fresh sliced habanero/jalapeño peppers, and crushed red pepper flakes.
Bring the mixture to a boil over medium-high heat, stirring until the sugar completely dissolves.
Reduce heat to medium-low and let simmer for 5 minutes so the spices release their essential oils into the liquid.

Add the drained cucumber, onion, and bell pepper mixture into the simmering brine.
Gently stir and heat until the pickle mixture reaches a gentle simmer (about 5 minutes). Do NOT boil thoroughly or overcook, or the cucumbers will lose their crunch.

Place 1 dried whole Thai chili pepper at the bottom of each warm, sanitized pint jar.
Using a wide-mouth funnel, ladle the hot pickles and spice-rich brine into the jars, leaving 1/2-inch of headspace at the top.
Run a non-metallic bubble remover or spatula around the insides of the jars to release trapped air bubbles.
Wipe the jar rims clean with a moist paper towel. Center the warm lids on jars and screw bands down until fingertip-tight.
Process jars in a boiling water bath for 10 minutes (adjust time for high altitude if necessary).
Remove jars with a jar lifter and cool undisturbed on a towel for 12 to 24 hours. Ensure all lids pop shut and seal properly.

Unopened (Sealed Jars): Store in a cool, dark place (like a pantry or basement) for up to 1 to 1.5 years.
Curing Time: For optimal flavor development, allow pickles to cure for at least 2 to 3 weeks before opening. This gives the spices and heat time to fully permeate the cucumber slices.
Opened (Refrigerated): Once opened, keep stored in the refrigerator and consume within 2 to 3 months. Always use clean utensils when removing pickles to avoid introducing bacteria.

Serving Size: 1 oz / approx. 3-4 slices (28g)

Servings Per Recipe: Approx. 32 servings

Post Views: 28