Description
Classic Bread and Butter Pickles are sweet, tangy, and crunchy, made from fresh pickling cucumbers and onions soaked in a well-spiced vinegar and sugar brine. Perfect for adding a burst of flavor to sandwiches, burgers, or as a tasty snack, these pickles are easy to make at home and can be stored for up to a year when properly canned.
Ingredients
Units
Scale
Cucumbers and Onions
- 2 1/2 pounds pickling cucumbers, fresh from the market
- 1 pound white or yellow onions, thinly sliced
- 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
- Pickling spices:
- 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 Cucumbers: Carefully rinse the cucumbers, scrubbing away any dirt on their ribs. Slice off 1/8 inch from the ends and discard. Slice the cucumbers into 1/4-inch thick slices and place them in a large bowl.
- Salt, Chill, and Drain the Cucumber Slices: Add the thinly sliced onions and all the pickling salt to the cucumbers. Stir well to distribute the salt evenly. Cover the mixture with a thin, clean tea towel and then cover with a couple of inches of ice. Refrigerate for 4 hours to draw out moisture. After chilling, discard the ice, rinse the cucumber and onion slices thoroughly twice, and drain well.
- Heat the Jars (Optional for Canning): If you intend to store the pickles outside the refrigerator, prepare your canning jars by placing them on a metal rack inside a large 16-quart canning pot. Fill the pot with warm water at least 1 inch above the jars and bring to a boil, then reduce heat to keep jars warm until use. Wash lids in hot, soapy water.
- Make the Pickling Syrup: In a 4- or 6-quart pot, combine white distilled vinegar, apple cider vinegar, sugar, and all pickling spices (excluding salt). Bring to a boil, stirring until the sugar dissolves. Add the drained cucumber and onion slices back to the pot, bringing the syrup to a boil again.
- Pack Jars and Add Syrup: Using a slotted spoon, start packing the hot cucumbers and onions into the heated jars, filling to 1 inch from the rim. Pour the hot vinegar-sugar syrup over them, leaving 1/2 inch headspace. Wipe jar rims clean with a paper towel and place dry, clean lids atop. Secure with metal screw bands. Repeat for remaining jars.
- Process in a Hot Water Bath (Optional for Canning): For shelf-stable storage, place filled jars back into the canning pot with water at least 1 inch above the jars. Bring to a rolling boil and boil vigorously for 15 minutes. Remove jars carefully with tongs or jar lifters.
- Cool and Store: Allow the jars to cool to room temperature. Properly sealed lids will make a popping sound. Store sealed jars in a cool, dark place for up to one year. If any lid does not seal properly, store that jar in the refrigerator and consume within 3 months. If skipping water bath processing, refrigerate the jars immediately and consume within 3 months.
Notes
- Using pickling salt is essential as it does not contain additives which can cloud the pickling liquid.
- Chilling cucumbers with salt and ice draws out excess moisture for crispier pickles.
- Water bath canning ensures long-term shelf stability; otherwise, store refrigerated and consume sooner.
- Always ensure jars and lids are clean to avoid spoilage.
- If you prefer spicier pickles, increase crushed red pepper flakes to taste.
Nutrition
- Serving Size: 1/4 cup (about 1 pickle slice serving)
- Calories: 95
- Sugar: 20g
- Sodium: 633mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
