Easy Zesty Bread and Butter Pickles
By: Sheri Wetherell
Published: Thursday, August 4, 2011 - 3:33pm

Ingredients




1/4 cup pickling spice
6 cups pickling cucumbers, sliced and trimmed in 1/4-inch slices
1 onion, peeled and sliced in 1/4-inch slices
3 cups white vinegar
2/3 cup sugar
2 T pickling or canning salt
1 T prepared horseradish
1 T celery seed
1 T Pickle Crisp (found at canning supply stores or online)
2 tsp ground ginger
1 tsp ground turmeric

Preparation

1 Tie pickling spice in a square of cheesecloth and set aside. 2 In a large glass bowl, combine cucumbers and onion. 3 In a medium saucepan, combine vinegar, sugar, salt, horseradish, celery seeds, Pickle Crisp, ginger, turmeric and spice bag. Bring to a boil over medium-high heat. Reduce heat, cover and gently boil for 5 minutes. 4 Pour pickling liquid over cucumber mixture. Cover with waxed paper and set aside until cooled to room temperature (about 30 minutes). Discard the spice bag. 5 Pack cucumbers and onions into jars with 1/2 inch remaining at top. Ladle pickling liquid into jars to cover, leaving 1/2 inch headspace. Apply lids. 6 Refrigerate at least 24 hours before serving. For best results, allow cucumbers to marinate in the refrigerator for 2 weeks and use withing 3 months.

About

The zesty flavor in these pickles comes from a scoop of horseradish. These pickles are super easy to make! Note: to keep your pickles nice and crisp use Pickle Crisp, available online or at canning supply stores.