Description
Delicious homemade Bread and Butter Pickles featuring crisp cucumbers and onions pickled in a tangy, sweet vinegar and sugar syrup infused with warm spices. These classic pickles are perfect for sandwiches, burgers, or as a flavorful snack, with options for both refrigerated quick pickles and longer shelf-stable canned versions.
Ingredients
Units
Scale
Vegetables
- 2 1/2 pounds pickling cucumbers, fresh from the market
- 1 pound white or yellow onions, thinly sliced
Pickling Brine & Seasoning
- 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
- 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. 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, thoroughly rinse and drain the salted cucumber and onion slices. Rinse and drain a second time to remove excess salt.
- Heat the jars: 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. 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 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
- Using pickling salt is important as it dissolves well and doesn’t contain additives that cloud the brine.
- If you do not plan to can the pickles for shelf storage, you can skip the water bath canning step and simply store the pickles in the refrigerator.
- Adjust hot water bath processing time if you live more than 1,000 feet above sea level according to USDA canning guidelines.
- Ensure jars rest on a rack and not directly on the bottom of the canning pot to prevent breakage during processing.
- Proper pickling vinegar acidity (5%) is essential for safe preservation and quality flavor.
Nutrition
- Serving Size: 1/4 cup
- Calories: 60
- Sugar: 14g
- Sodium: 480mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 0.5g
- Cholesterol: 0mg
