Description
This classic Bread and Butter Pickles recipe features crisp pickling cucumbers and onions soaked in a tangy, sweet, and spiced vinegar syrup. These pickles strike a perfect balance between sweet and savory with mustard seeds, red pepper flakes, celery seeds, and warming spices, making them a delightful condiment for sandwiches, burgers, or snacks. The recipe includes instructions for both quick refrigerator pickles and traditional canning for shelf stability.
Ingredients
Scale
Vegetables
- 2 1/2 pounds pickling cucumbers, fresh from the market
- 1 pound white or yellow onions, thinly sliced
Pickling Mixture
- 1/4 cup pickling salt
- 1 1/4 cups white distilled vinegar (5% acidity)
- 1 cup apple cider vinegar (5% acidity)
- 2 1/4 cups sugar
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. Trim 1/8 inch from the ends and discard. Slice cucumbers into 1/4-inch thick slices and place 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 with cucumber slices. 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 and become crisp.
- Rinse and drain: Discard the ice, thoroughly rinse and drain the salted cucumber and onion slices. Rinse and drain a second time to remove excess salt, ensuring the pickles won’t be overly salty.
- Heat the jars (optional): If storing pickles outside the refrigerator, 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 ensures sterilization. If pickles will be refrigerated and eaten soon, this step can be skipped.
- 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 occasionally until sugar dissolves completely. Add drained sliced cucumbers and onions to the syrup and bring back to a boil, melding the flavors.
- Pack the jars and add syrup: Using a slotted spoon, pack hot cucumber and onion slices into heated jars, leaving 1 inch of headspace at the top. Pour the hot vinegar syrup over the packed vegetables, leaving about 1/2 inch from the rim. Wipe jar rims clean, place dry lids on top, and secure with screw bands to prepare for sealing.
- Process in a hot water bath (optional for shelf stability): Return filled jars to the hot water bath with water covering jars by at least 1 inch. Boil vigorously for 15 minutes (adjust time if over 1,000 feet elevation). This sterilizes and seals jars for long-term storage. Remove jars carefully and let cool on a rack undisturbed.
- Cool and store: Let jars cool to room temperature. Lids should seal with a popping sound indicating vacuum seal. Properly canned pickles can be stored in a cool, dark place for up to 1 year. If you skipped the water bath, store pickles immediately in the refrigerator and consume within 3 months.
Notes
- Use fresh, firm pickling cucumbers for best texture and flavor.
- Adjust the sugar and vinegar ratios slightly for preferred sweetness or tanginess.
- Processing jars in a water bath is recommended for shelf stability outside the refrigerator.
- Pickles develop flavor over several days; waiting at least a week after pickling is ideal.
- Store unsealed or refrigerated pickles in the fridge and consume within 3 months for best quality.
- Handling hot jars carefully with jar lifters or tongs is essential for safety.
