Description
Classic Bread and Butter Pickles featuring crisp pickling cucumbers, sweet and tangy vinegars, and a flavorful blend of pickling spices. This recipe includes a salting and chilling step to ensure perfect crunch, followed by simmering in a sweet-spiced vinegar syrup, and optional hot water bath canning for long-term storage.
Ingredients
Units
Scale
Pickling Cucumbers and Vegetables
- 2 1/2 pounds pickling cucumbers, fresh from the market
- 1 pound white or yellow onions, thinly sliced
- 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 to clean away any dirt, then slice off 1/8 inch from the ends and discard. Slice the cucumbers into 1/4-inch thick slices and place them in a large bowl.
- Salt, Chill, and Drain: Add the sliced onions and all the pickling salt to the cucumbers and stir well to distribute the salt. Cover with a clean, thin tea towel and a couple of inches of ice. Refrigerate for 4 hours. After chilling, discard the ice, rinse the cucumber and onion slices thoroughly, and drain twice to remove excess salt.
- Heat the Jars (Optional for Canning): If storing outside the refrigerator, prepare canning jars by placing them on a metal rack in a large canning pot filled with warm water, bring to boil, then keep warm. Wash lids in hot, soapy water. If you plan to eat the pickles immediately and refrigerate, you can skip this step.
- Make the Pickling Syrup: In a large pot, combine both vinegars, sugar, and all pickling spices (excluding salt). Bring the mixture to a boil until sugar is dissolved. Add the rinsed cucumbers and onions, bring to a boil again.
- Pack Jars with Vegetables and Syrup: Using a slotted spoon, pack the hot cucumbers and onions into prepared jars, leaving 1 inch from the rim. Pour the hot syrup over the vegetables, leaving 1/2 inch headspace. Wipe rims clean, place dry lids, and secure with metal screw bands.
- Process in Hot Water Bath (Optional): For shelf-stable storage, place jars in the hot water bath ensuring water covers at least 1 inch above jars. Boil vigorously for 15 minutes. Remove jars carefully and allow to cool. You should hear popping sounds as lids seal properly. Unsealed jars must be refrigerated.
- Cool and Store: Let jars cool to room temperature. Properly sealed jars can be stored in a cool, dark pantry for up to one year. Opened jars or those stored without a water bath must be refrigerated and consumed within 3 months.
Notes
- Pickling salt is recommended as it does not contain iodine or anti-caking agents that can cloud the brine.
- The salting and chilling step ensures the cucumbers remain crisp and helps draw out excess moisture.
- If you do not plan to can the pickles, storing them in the refrigerator is safe, but consume within 3 months.
- Jars must be placed on a rack in the canning pot, never directly on the bottom to avoid heat damage.
- Adjust spice levels by reducing crushed red pepper flakes if you prefer less heat.
Nutrition
- Serving Size: 1/24 of recipe
- 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
