Description
This classic Bread and Butter Pickles recipe delivers crisp, sweet, and tangy pickles perfect for sandwiches, burgers, or snacking. Made with fresh pickling cucumbers and onions, combined with a flavorful pickling syrup of vinegars, sugar, and warming spices, these pickles are easy to prepare and can be canned for long-term storage or refrigerated for quick enjoyment.
Ingredients
Scale
Vegetables
- 2 1/2 pounds pickling cucumbers, fresh from the market
- 1 pound white or yellow onions, thinly sliced
Pickling Salt
- 1/4 cup pickling salt
Pickling Syrup
- 1 1/4 cups white distilled vinegar (5% acidity)
- 1 cup apple cider vinegar (5% acidity)
- 2 1/4 cups sugar
- 1 tablespoon mustard seeds
- 1 teaspoon crushed red pepper flakes
- 3/4 teaspoon celery seeds
- 1 inch cinnamon stick
- 6 allspice berries plus a pinch of ground allspice
- 6 whole cloves plus a pinch of ground cloves
- 1/2 teaspoon ground turmeric
Instructions
- Rinse and slice the cucumbers: Carefully rinse the cucumbers, scrubbing away any dirt on the ribs. Trim 1/8 inch from the ends and discard. Slice cucumbers into 1/4-inch thick slices and place them into a large bowl.
- Salt, chill, and drain the cucumber slices: Add the thinly sliced onions and all of the pickling salt to the bowl. Stir well to evenly distribute the salt among the cucumber and onion slices. Cover the mixture with a clean, thin tea towel and a couple of inches of ice. Refrigerate for 4 hours to allow the vegetables to draw out moisture.
- Rinse and drain: Discard the ice, then thoroughly rinse and drain the salted cucumber and onion slices. Rinse and drain a second time to remove excess salt.
- Heat the jars (if canning): If storing pickles outside the fridge, place clean jars on a metal rack in a large canning pot and fill with warm water at least 1 inch above jars. Bring to a boil, then reduce heat to keep jars hot. Wash lids in hot, soapy water. This step can be skipped if pickles will be refrigerated and eaten soon.
- Make the pickling syrup: In a 4 to 6-quart pot, combine both vinegars, sugar, and all pickling spices except salt. Bring to a boil, stirring until sugar dissolves. Add drained sliced cucumbers and onions to the syrup and bring back to a boil.
- Pack the jars and add syrup: Using a slotted spoon, pack hot cucumber and onion slices into heated jars, leaving 1 inch of headspace. Pour hot vinegar syrup over the packed vegetables to 1/2 inch from the rim. Wipe jar rims clean, place dry lids on top, and secure with screw bands.
- Process in a hot water bath (optional for shelf stability): Return filled jars to hot water bath with water covering jars by at least 1 inch. Boil hard for 15 minutes (adjust time if over 1,000 feet elevation). Remove jars carefully and allow to cool. If skipping this step, store jars immediately in the refrigerator.
- Cool and store: Let jars cool to room temperature; lids should seal with a popping sound. Store properly canned pickles in a cool, dark place for up to 1 year. Unsealed or refrigerated pickles should be consumed within 3 months.
Notes
- Use fresh, firm pickling cucumbers for the best texture.
- Adjust sugar and spice quantities to suit your taste preferences.
- If canning, ensure jars and lids are sterilized to avoid contamination.
- Keep salted cucumbers refrigerated during the salting process to maintain crispness and food safety.
- The hot water bath processing is optional but recommended for shelf-stable storage.
- Pickles improve in flavor if allowed to sit for at least a few days before eating.
