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Bread and Butter Pickles
Bread and Butter Pickles
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
290 minutes
Transform fresh cucumbers into irresistible sweet bread and butter pickles. Enjoy them straight from the fridge anytime!
Ingredients:
  • 2 1/2 lbs pickling cucumbers (fresh from the market)
  • 1/4 cup pickling salt (can use Kosher salt as a substitute, regular table salt has additives in it that will turn the pickles dark and muddy the color of the pickle juice)
  • 1 pound white or yellow onions, thinly sliced
  • 1 1/4 cup 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 turmeric
Instructions:
  • Prepare the cucumbers: Rinse thoroughly to remove any dirt, slice off and discard the ends, then cut into 1/4-inch thick slices and transfer to a large bowl.
  • Prepare the cucumber slices: Combine sliced onions and pickling salt, ensuring even distribution. Cover with a clean tea towel and ice, then refrigerate for 4 hours. Remove ice, rinse cucumber and onion slices twice, then drain thoroughly.
  • Prepare for storage: To ensure your pickles stay fresh and delicious, heat your canning jars in a water bath post-canning. Place empty jars on a metal rack in a 16-quart canning pot, ensuring they rest on the rack. Fill with warm water at least 1 inch above the jars, bring to a boil, then keep jars warm. Wash lids in hot, soapy water for best results.
  • Prepare the pickling syrup by combining vinegars, sugar, and pickling spices in a large pot, excluding salt. Bring to a boil until sugar dissolves. Add sliced cucumbers and onions, bring to a boil once more. When the syrup reboils, use a slotted spoon to pack hot jars with cucumbers and onions.
  • Fill jars almost to the top with cucumbers and onions. Pour the hot vinegar sugar syrup over them, leaving some space at the top. Wipe the rim clean, cover with a lid, and seal with a metal band. Repeat for the rest of the jars.
  • For proper storage, place filled jars in a hot water bath. Ensure water level covers jars by at least 1 inch. Boil vigorously for 15 minutes, then carefully remove jars from pot using tongs. Adjust processing time if above 1,000 feet altitude as needed.
  • Allow to cool at room temperature until lids seal with a popping sound. For jars that don't seal, refrigerate immediately. Canned pickles can be stored in a cool, dark pantry for up to 1 year, or in the fridge once opened for up to 3 months. If not using water bath canning, refrigerate jars and consume within 3 months. If you enjoyed the recipe, please share your feedback with a rating and review!

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