Bread ‘n Butter Pickles

For the pickle mix: Place cucumbers, onions and red bell peppers in a large pot or bucket and cover with cold water and salt and a weighted plate. Refrigerate overnight.

The next morning, drain off the water.

For the brine: In a large pot, bring the sugar, vinegar, water, salt and turmeric to a boil. Once it boils, turn down the heat and simmer for 10 minutes.

Sterilize your canning jars. Place lids (not rings) face down in a small pan and cover them with water, simmer gently while you fill the jars.

For each pint-sized jar: Place spices in each of the jars (the amounts per jar are listed in the assembly section), then somewhat firmly pack in the drained pickle mixture, leaving 1 inch of room at the top of the jar. Ladle the simmering vinegar mixture into the packed jars using a wide mouth funnel. Make sure the jar rim is clean and then immediately place a hot lid on the jar and screw on a ring. It should be snug but not super tight.

Continue with the rest of the jars and when finished, lower them into a simmering (not boiling) water bath canning pot. Make sure there is at least 1 inch of water above the top of the jars. Cover the pot, turn up heat and bring to a boil. Once boiling, process jars for 8 minutes, then remove them from the water and let cool on dish towels or a wire cooling rack.

After about 10 minutes, all of the lids should have popped down. Press on each one to make sure it has no give to it. If a jar isn’t sealed after an hour or more, stick it in the fridge. Store the ones that sealed in your pantry.

If you are like me and super unlucky in that all your jars always seal, then when the jars are cooled, gently unseal one and have a taste.