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Sweet-and-Spicy Bread-and-Butter Pickles

Recipe photo courtesy of LIsa Hubbard

You'll want to put these pickles on every sandwich and burger you make.

Source: Martha Stewart Living, July 2007
Yield

Ingredients

Directions

Cook's Notes

To sterilize canning jars, submerge them in boiling water for at least 10 minutes and until they are ready to be filled. Use new lids, and sterilize them according to manufacturer's instructions. For complete instructions, refer to the U.S. Department of Agriculture's canning guidelines.

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  • MS12360329
    1 AUG, 2013
    Made these pickles twice and both times a lot of liquid remained. Then came across this recipe http://nchfp.uga.edu/how/can_06/bread_butter_pickles.html Much less vinegar and sugar.
    Reply
  • Toodles7
    16 AUG, 2011
    I made these pickles today and doubled recipe. I made some slight modifications - using some brown sugar and white vinegar. It was terrific!!! Thank you, Martha - always a winner!!!
    Reply
  • teamellsworth
    7 JUL, 2011
    100 STARS!! I have been making this recipe for several years, and felt compelled to comment, since I think this is time 10. AWESOME!!! Have not changed a thing, except that I have learned to make an additional half recipe of the liquid, so I can fill the jars to the top. They don't need to be processed, if you are going to eat them w/i about 2 weeks, but they are so good, that you'll want to make more to have later, so then process those. So good!!
    Reply
  • suzima
    21 JUN, 2010
    This recipe is almost the same as one that I got on this website back in 2003. Step 3 said , "Ladle pickles into clean jars. Let stand until cool. Cover, and store, refrigerated, for up to 1 month." I have made them that way since I don't have the canning equipment. I have also cut the recipe in half if I don't have enough cukes at one time. It works and they are delicious! Also, in the older recipe, the crushed red pepper was not called for, buy I added on my own.
    Reply

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