Description
Classic Bread and Butter Pickles made with fresh cucumbers, onions, and a tangy sweet-vinegar brine infused with traditional pickling spices. These pickles are perfect for sandwiches, burgers, or as a flavorful snack, with an option to process in a hot water bath for long-term storage or keep refrigerated for immediate enjoyment.
Ingredients
Units
Scale
Pickles and Vegetables
- 2 1/2 pounds pickling cucumbers, fresh from the market
- 1/4 cup pickling salt
- 1 pound white or yellow onions, thinly sliced
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 under running water, scrubbing any dirt from the ribs. Trim 1/8 inch from the ends and discard. Slice 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 the pickling salt to the bowl. Stir well to distribute the salt evenly among the cucumbers and onions. Cover the mixture with a clean thin tea towel, then cover with a couple of inches of ice. Place the bowl in the refrigerator and chill for 4 hours to draw out excess moisture and crisp the vegetables. After chilling, discard the ice, rinse the cucumber and onion slices thoroughly under cold water, then drain well. Repeat rinsing and draining once more to ensure excess salt is removed.
- Heat the jars (optional for canning): If you plan to store pickles outside the fridge, prepare to can by placing clean jars 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. Reduce heat to keep jars hot while preparing the syrup. Wash jar lids in hot, soapy water. This step can be skipped if you prefer to refrigerate the pickles and consume them within 3 months.
- Make the pickling syrup: In a large 4 or 6-quart pot, combine the white distilled vinegar, apple cider vinegar, sugar, and all pickling spices except the salt. Bring the mixture to a boil, stirring to dissolve the sugar completely. Once the sugar has dissolved, add the drained cucumber and onion slices to the boiling syrup. Bring to a boil again.
- Pack the jars and add the pickling syrup: Use a slotted spoon to pack the hot cucumbers and onions tightly into the heated jars, leaving 1 inch of headspace at the top. Pour the hot vinegar-sugar syrup over the packed vegetables in each jar, filling to 1/2 inch from the rim. Wipe the rims clean with a paper towel, place dry clean lids on top, and secure with metal screw bands. Repeat until all jars are filled.
- Process in a hot water bath (optional): For long-term shelf storage, place filled jars back in the hot water bath ensuring water covers jars by at least 1 inch. Bring the water to a boil and process (boil) the jars vigorously for 15 minutes. After processing, carefully remove jars using tongs or jar lifters and set on a towel to cool completely. You will hear popping sounds as jars seal. Jars that do not seal must be refrigerated and consumed within 3 months.
- Let cool and store: Allow the jars to cool to room temperature. Store sealed jars in a cool, dark place (like a pantry) for up to 1 year. Opened jars and jars not processed in a water bath must be stored in the refrigerator and consumed within 3 months.
Notes
- Pickling salt is specially formulated to dissolve easily and not cloud the brine. Do not substitute with table salt containing iodine or anti-caking agents.
- The water bath processing step is essential if you wish to store pickles at room temperature long-term.
- If skipping the canning process, keep pickles refrigerated and consume within 3 months.
- For crispier pickles, using fresh pickling cucumbers is recommended.
- Adjust the sugar level according to your taste preference for sweeter or tangier pickles.
Nutrition
- Serving Size: 1/2 cup (approximate)
- 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
