RiverHouse Habanero Bread And Butter Pickles – Recipe

RiverHouse Bread and Butter Pickles

★★★★

Prep 30 min ∙ Cook 20 min ∙ Makes 10 pints ∙ Difficulty Easy ∙ Source RiverHouse Chronicles

INGREDIENTS

  • 24 cups thick sliced pickling cucumbers
  • 4 onions, thinly sliced
  • 1 medium fennel bulb, thinly sliced
  • 2/3 cup coarse salt
  • 7 cups cracked ice
  • 4 cups cider vinegar
  • 4 cups sugar
  • 1 teaspoon turmeric
  • 3/4 teaspoon celery seed
  • 1.5 tablespoon mustard seeds
  • 1/2 teaspoon coriander seeds
  • 1 Star Anise (broken)
  • 5 Habañero Peppers

DIRECTIONS

1. Combine cucumbers, onions, fennel, salt and ice in a large bowl.

2. Mix well.

3. Put a weight on and allow to stand 3 hours. (For a weight, I use a plate with a gallon bottle of water on top of it).

4. Rinse and drain thoroughly.

5. Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot.

6. Add drained cucumbers.

7. Place pot on medium low heat.

8. Bring almost to a boil, but DO NOT ALLOW TO BOIL.

9. Remove from heat.

10. Place one pepper in each jar.

11. Seal in sterilized jars, 10 minutes in a hot water bath.

NOTES

Easy way to sterilize jars: Wash them well in hot soapy water.
Dry them off.
Put on a cookie sheet, right side up, at 225°F for 15 minutes.
Turn off oven and leave them in there until you need them.

NUTRITIONAL INFO

Serving Size: 1 (3188 g)
Servings Per Recipe: 1
Amount Per Serving
% Daily Value
Calories 822.8
Calories from Fat 14 2%
Total Fat 1.6 g 2%
Saturated Fat 0.3 g 1%
Cholesterol 0 mg 0%
Sodium 9459.7 mg 394%
Total Carbohydrate 198.7 g 66%
Dietary Fiber 4.9 g 19%
Sugars 180.6 g 722%
Protein 5.2 g 10%

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