Recipe for these yummy pickles: Using mandolin, slice cucumbers to ¼ “ thickness. 2 pounds in each batch. After sliced, add 2 T. canning salt and mix well. Put in strainer and set in frig for 3 hours. They will sweat, put something under to catch it. Brine (set for 3 hours also) for each 2 lb. batch. 1 T. black peppers corns 1 T. red pepper flakes (add more if want hotter) 1 T. red bell dehydrated peppers 2 T. dried minced onions ½ tsp turmeric powder 1 T. mustard seed ½ tsp celery seed 2 ¼ cups sugar 3 cups white vinegar 5% acidity 1 cup water Bring to boil, turn down to low simmer with lid on and leave on for 3 hours while sliced cucs are in frig. When ready to can everything, bring brine to boil again and remove from heat. Bring cucs from frig, blot them with paper towel. 1/8 tsp per pint jar - Mrs. Wage Xtra Crunch - add to jars when ready to fill jars Get water bath canner ready (180-185 degrees on thermometer). 30 minutes for pints Pack cucs into the jars, add brine (stirring before scooping it up), leave 1/2 “ headspace. Debubble, wipe rim with vinegar paper towel. Place in water bath canner and process for 30 minutes once it reaches 180-185 degrees on thermometer. (Lower heat so don’t get mush, put in frig if any don’t seal.) 3 batches make about 10 pints.
I've made this recipe about a dozen times, 2-4 lbs at a time and wow, they are delicious. I just pack them and put in the fridge without the water bath since they will be gone after a week anyway. I know someone mentioned it's hard to find dehydrated red bell peppers (same for me) so I just use 1.5-2 TBSP of red pepper flakes. I have also been making a sweet/salty dill pickle recipe for over 20 years and thought those were the best! But have to say these spicey bread and butter pickles are my new favorite. Thank you Corky for this great recipe.
Just opened my first jar from my first batch. Woohoo! They’re excellent. My only variation from recipe was I added a little more red pepper flakes and the heat is just right for me! Awesome. My dill pickles will take a back burner to these from now on! Thank you
I made these 3 weeks ago and just tried them today. They are amazing! Next time I will double the red pepper flakes because I like them a little spicier but the flavor is spot on! Thank you for the recipe!😊
My way of making these pickles is......buy a jar....eat them...reuse the brine !!!!!! No guesswork! Just heat and pore back into the jar with cut cucumbers !!
Mmmmmmm!!!!! Thanks so much for this recipe and tutorial! I LOOOOOOVE Famous Dave's pickles. Can't wait to try these. I also save my mayonnaise and peanut butter lids to use for my refrigerated jars and such. I'm not sure if they are leak proof or not. I love to save my parmesan lids for herbs on my mason jars, because I can shake or measure, and I like it that they are green for spices lol
Doing this right now, could not find the crisping product, oh well! I love you said, “so you don’t have to keep dicking with the lids” 💜💜💜 I bought these today before I even saw your video! Great minds! These look so pretty!
you could cold pack them, just seal up after adding the hot liquid to the filled jar and let them seal on the counter. the key is salting to sit in cold iced water for several hours and rinsing before adding to the jars.
The Tutorial For Making These Famous Dave's Signature Spicy Bread & Butter Pickles Is Perfect !....Very Informative ! Loved It !.....Sorry About Your "Bo- Bo" Years Ago :).....Thank You For Posting This Awesome Video !
Tried this out tonight, not sure what happened but my slices were a LOT less firm after salting them and letting the water drain off. Hoping the pickle crisp helps! If they taste anything like they smell it won’t matter how crispy they are 😊
That is normal for them to seem that way, they are more withered from drawing out the water. Just pulled some off the shelf after a year, top chip was kind of half out of liquid and was mushy, but all of the other ones were still crispy
@@corkyscountrycorner1609 Thanks! I haven’t pickled anything for about 5 years so it feels good to be back doing my hobby. Your tutorial was very informative so I thank you for the time you took to film it all.
Better then Famous Dave’s. Opened my first jar today, crunchy, sweet hot. My husband is very critical. He said, these are the best pickles he has ever had…..😅
Great Recipe other than Dehydrated Red bell peppers are kinda difficult to find unless ordered online local grocery or Walmart doesn't carry them as far as I can tell
This looks like a great recipe but I'm confusi=ed why you need to process for 30 minutes??? I have read several recipes (including how I can pickles) and all recipes, including mine only process for 10 minutes. this is a long time to process.
I am curious. After reading the label on a jar of the real Dave’s Spicy bread and butter pickles, it appears that your version does not have the same proportionate amounts of sugar, vinegar and water. The label has (in order) high fructose corn syrup, water and vinegar. But your recipe has vinegar then sugar and water. I’ve already been disappointed with other recipes claiming to be “copycat” recipes and then tasting nothing like the original. For those who’ve made it, how close is it?
I made these last year and spent several houses searching for this recipe as I thought we printed it or got it from the web, not YT. We love them and everyone who we give them to loves them. They are either the same or better and are my favorite pickle.
Copy Cat Famous Dave's Signature Spicy Bread & Butter Pickles #Homesteading
Purchase Mandoline Slicer Link:
amzn.to/3BD3aRh
Thank yiu.
Recipe for these yummy pickles:
Using mandolin, slice cucumbers to ¼ “ thickness. 2 pounds in each batch. After sliced, add 2 T. canning salt and mix well. Put in strainer and set in frig for 3 hours. They will sweat, put something under to catch it.
Brine (set for 3 hours also) for each 2 lb. batch.
1 T. black peppers corns
1 T. red pepper flakes (add more if want hotter)
1 T. red bell dehydrated peppers
2 T. dried minced onions
½ tsp turmeric powder
1 T. mustard seed
½ tsp celery seed
2 ¼ cups sugar
3 cups white vinegar 5% acidity
1 cup water
Bring to boil, turn down to low simmer with lid on and leave on for 3 hours while sliced cucs are in frig. When ready to can everything, bring brine to boil again and remove from heat. Bring cucs from frig, blot them with paper towel.
1/8 tsp per pint jar - Mrs. Wage Xtra Crunch - add to jars when ready to fill jars
Get water bath canner ready (180-185 degrees on thermometer). 30 minutes for pints
Pack cucs into the jars, add brine (stirring before scooping it up), leave 1/2 “ headspace. Debubble, wipe rim with vinegar paper towel. Place in water bath canner and process for 30 minutes once it reaches 180-185 degrees on thermometer. (Lower heat so don’t get mush, put in frig if any don’t seal.) 3 batches make about 10 pints.
I've made this recipe about a dozen times, 2-4 lbs at a time and wow, they are delicious. I just pack them and put in the fridge without the water bath since they will be gone after a week anyway. I know someone mentioned it's hard to find dehydrated red bell peppers (same for me) so I just use 1.5-2 TBSP of red pepper flakes. I have also been making a sweet/salty dill pickle recipe for over 20 years and thought those were the best! But have to say these spicey bread and butter pickles are my new favorite. Thank you Corky for this great recipe.
I'd love to learn your recipe for the sweet and salty Dill pickles!
Can I get a written version of this recipe?
Can I get a copy of this recipe. So enjoyed watching your video.
Just opened my first jar from my first batch. Woohoo! They’re excellent. My only variation from recipe was I added a little more red pepper flakes and the heat is just right for me! Awesome. My dill pickles will take a back burner to these from now on! Thank you
I made these 3 weeks ago and just tried them today. They are amazing! Next time I will double the red pepper flakes because I like them a little spicier but the flavor is spot on! Thank you for the recipe!😊
My way of making these pickles is......buy a jar....eat them...reuse the brine !!!!!! No guesswork! Just heat and pore back into the jar with cut cucumbers !!
Mmmmmmm!!!!! Thanks so much for this recipe and tutorial! I LOOOOOOVE Famous Dave's pickles. Can't wait to try these.
I also save my mayonnaise and peanut butter lids to use for my refrigerated jars and such. I'm not sure if they are leak proof or not. I love to save my parmesan lids for herbs on my mason jars, because I can shake or measure, and I like it that they are green for spices lol
Doing this right now, could not find the crisping product, oh well! I love you said, “so you don’t have to keep dicking with the lids” 💜💜💜 I bought these today before I even saw your video! Great minds! These look so pretty!
Look on Amazon
you could cold pack them, just seal up after adding the hot liquid to the filled jar and let them seal on the counter. the key is salting to sit in cold iced water for several hours and rinsing before adding to the jars.
The Tutorial For Making These Famous Dave's Signature Spicy Bread & Butter Pickles Is Perfect !....Very Informative !
Loved It !.....Sorry About Your "Bo- Bo" Years Ago :).....Thank You For Posting This Awesome Video !
Making these tomorrow with the last cucumbers harvested the season. Leaving out the hot peppers though. Thanks for the recipe and tips.
Tried this out tonight, not sure what happened but my slices were a LOT less firm after salting them and letting the water drain off. Hoping the pickle crisp helps! If they taste anything like they smell it won’t matter how crispy they are 😊
That is normal for them to seem that way, they are more withered from drawing out the water. Just pulled some off the shelf after a year, top chip was kind of half out of liquid and was mushy, but all of the other ones were still crispy
@@corkyscountrycorner1609 Thanks! I haven’t pickled anything for about 5 years so it feels good to be back doing my hobby. Your tutorial was very informative so I thank you for the time you took to film it all.
Better then Famous Dave’s. Opened my first jar today, crunchy, sweet hot. My husband is very critical. He said, these are the best pickles he has ever had…..😅
I don't have dried onion and red bell pepper flakes. Can I use diced fresh onion and red bell pepper ? Is there any reason not to ?
Great Recipe other than Dehydrated Red bell peppers are kinda difficult to find unless ordered online local grocery or Walmart doesn't carry them as far as I can tell
Thankyou for your ingredient pickle cucumber.takecare yourself
How long do they sit in the brine in the jar before ready to eat?
thanks for recipe.. Blessings
How much sugar per batch.i missed that part?❤
Is the only salt you use is on the pickles early? Not seeing any added to the brine.
I may have missed it, but how long do they need to sit before they are ready to eat?
If I use half pint jars do I still use the same amount of pickle crunch or less than 1/8 tsp
Less 1/16 tsp.
In the video you say 1 tsp. Red pepper flakes, but when you wrote it out, you have 1 tbsp. Which is correct? Thanks.
So you do not rinse the cucumbers, just pat them dry?
Nope just drain them, no patting either.
Where can we just view the recipe?
Why do you boil the broth for 3 hours?
Can you use quart jars instead of pints?
Yes
@@corkyscountrycorner1609 Is the processing time the same?
I would go 10 minutes more for good measure
@@brandeefranks253 probably not larger jars usually have longer processing times.
can you seal the jars by boiling for 10 minutes as opposed to 30 minutes at 180.. thanks
Yes but pickles may come out mushy
I process them in a boiling water bath for 10 minutes and they're crisp enough for me.
@@frankwallace4799
Can you give recipes measure for spicy bécause you speak very quicky I cannot note quantity in my book.please help me.thankyou
2 TBSP Dehydrated onions, 1 TBSP Dehydrated Red Bell Pepper, 2 TBSP canning salt, 3 Cups white vinegar, 1 Cup water, 1 TBSP yellow mustard seed, 1/2 tsp. Ground tumeric, 1 tsp. Black peppercorns, 1 TBSP red pepper flakes, 1/2 tsp celery seed, 1/8 tsp pickle crisp per pint jar. This is the ingredients per 2 pounds cucumbers
@@corkyscountrycorner1609 sugar????
Good catch lol
This looks like a great recipe but I'm confusi=ed why you need to process for 30 minutes??? I have read several recipes (including how I can pickles) and all recipes, including mine only process for 10 minutes. this is a long time to process.
I forgot to do the air bubble step, is that a big deal?
Not for bread and butter pickles, but when you are pressure canning yes for sure.
If your jars seal then no problem.
I am curious. After reading the label on a jar of the real Dave’s Spicy bread and butter pickles, it appears that your version does not have the same proportionate amounts of sugar, vinegar and water. The label has (in order) high fructose corn syrup, water and vinegar. But your recipe has vinegar then sugar and water. I’ve already been disappointed with other recipes claiming to be “copycat” recipes and then tasting nothing like the original. For those who’ve made it, how close is it?
These are better. Famous Dave's taste somewhat bland in a side-by-side comparison.
I made these last year and spent several houses searching for this recipe as I thought we printed it or got it from the web, not YT. We love them and everyone who we give them to loves them. They are either the same or better and are my favorite pickle.
Suggestion edit your video. It's too long.
Then don't watch it, i am going step by step for people who have never done anything like this before.
@@corkyscountrycorner1609 Perfect Answer !....I was thinking the same thing before I clicked reply !
Everyone is a critic!! SMH
Betty, come on. For gosh darn sakes Betty, you gotta do better. Don't want to be a darn Karen now do ya?