Description
Classic Bread and Butter Pickles are a sweet and tangy treat made from crisp cucumbers and onions, soaked in a flavorful vinegar and spice syrup. Perfect for sandwiches, burgers, or as a zesty snack, these pickles can be canned for long-term storage or kept refrigerated for quick use.
Ingredients
Units
Scale
Vegetables
- 2 1/2 pounds pickling cucumbers, fresh from the market
- 1 pound white or yellow onions, thinly sliced
For Salting
- 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 the cucumbers: Carefully rinse the cucumbers, scrubbing away any dirt on the ribs. Slice off 1/8 inch from the ends and discard. Slice the cucumbers into 1/4-inch thick slices and place in a large bowl.
- Salt, chill, and drain the cucumber slices: Add the sliced onions and all of the pickling salt to the cucumbers. Stir well to distribute the salt evenly. Cover with a clean, thin tea towel and then cover with a couple inches of ice. Place in the refrigerator and let the mixture chill for 4 hours. After chilling, discard the ice, rinse the cucumber and onion slices thoroughly and drain well. Rinse and drain again to remove excess salt.
- Heat the jars (optional for canning): If you plan to store pickles outside the refrigerator, heat clean canning jars in a hot water bath. Place empty jars on a metal rack in a large canning pot filled with warm water at least 1 inch above the jars. Bring to a boil, then reduce heat to keep jars hot and ready. Wash lids in hot soapy water. If pickles will be refrigerated and eaten right away, this step can be skipped.
- Make the pickling syrup: In a 4 or 6-quart pot, combine the white distilled vinegar, apple cider vinegar, sugar, and all pickling spices (mustard seeds, red pepper flakes, celery seeds, cinnamon stick, allspice berries and ground allspice, cloves and ground cloves, ground turmeric). Bring to a boil, stirring until the sugar dissolves. Add the drained sliced cucumbers and onions to the syrup, and bring back to a boil.
- Pack the jars and add the pickling syrup: Use a slotted spoon to pack the hot cucumbers and onions into the prepared jars, leaving 1 inch of headspace from the rim. Pour the hot vinegar sugar syrup over the vegetables to about 1/2 inch from the rim. Wipe the jar rims clean with a paper towel, place a dry, clean lid on each jar, and secure with a metal screw band. Repeat until all pickles and syrup are jarred.
- Process in a hot water bath (optional): For room temperature storage, place the filled jars back into the canning pot with water covering jars by at least 1 inch. Bring to a boil and maintain a hard boil for 15 minutes. Remove jars with tongs or jar lifters. Adjust time if you live above 1,000 feet elevation.
- Let cool and store: Allow jars to cool to room temperature; you should hear a popping sound indicating the lids have sealed. If lids do not seal properly, keep those jars refrigerated. Properly canned pickles can be stored in a cool dark place for up to 1 year. Opened jars and jars not water bath processed should be stored in the refrigerator and eaten within 3 months.
Notes
- Use pickling cucumbers for the best texture and flavor.
- Salt is essential for drawing excess moisture out of cucumbers and flavor enhancement.
- Water bath processing is necessary for shelf storage but can be skipped if you plan to refrigerate and consume within 3 months.
- Allow pickles to sit for at least a week (ideally 3 or more weeks) for the best flavor before eating.
- Adjust the water bath processing time for altitudes above 1,000 feet to ensure safety.
Nutrition
- Serving Size: 1 slice (approx. 1/24 of recipe)
- Calories: 45
- Sugar: 10g
- Sodium: 290mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 0.5g
- Cholesterol: 0mg
