Description
Classic Bread and Butter Pickles made with crisp cucumbers, sweet and tangy vinegar syrup, and aromatic pickling spices. This recipe yields perfectly crunchy, flavorful pickles that are ideal for sandwiches, burgers, or snacking. The pickles can be quickly refrigerated for easy enjoyment or water-bath canned for long-term storage.
Ingredients
Units
Scale
Cucumbers and Onions
- 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
- 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 clean the cucumbers by rinsing and scrubbing any dirt from their ribs. Trim off 1/8 inch from the ends and discard. Slice the cucumbers into 1/4-inch thick pieces and place them into a large bowl.
- Salt, chill, and drain the cucumber slices: Add the thinly sliced onions and pickling salt to the cucumbers. Stir well to distribute the salt evenly. Cover the bowl with a clean, thin tea towel and place a couple of inches of ice on top. Refrigerate for 4 hours. After chilling, discard the ice, rinse the cucumber and onion slices thoroughly, then drain well. Rinse and drain a second time for best results.
- Heat the jars (for canning): If storing pickles outside the fridge, prepare canning jars by placing them on a metal rack inside a large 16-quart pot filled with warm water, at least 1 inch above the jars. Bring to a boil, then reduce heat to keep jars warm. Wash lids in hot, soapy water. For refrigerator storage only, this step may be skipped.
- Make the pickling syrup: In a 4 or 6-quart pot, combine white distilled vinegar, apple cider vinegar, sugar, and all pickling spices except salt. Bring the mixture to a boil, stirring until the sugar dissolves. Add the drained cucumber and onion slices, then return to a boil.
- Pack the jars and add the syrup: Using a slotted spoon, pack the hot cucumbers and onions into heated jars, leaving 1 inch of headspace. Pour the hot pickling syrup over the vegetables, filling to within 1/2 inch of the jar rim. Wipe rims clean with a paper towel, place dry, clean lids on top, then secure with metal screw bands. Repeat for remaining jars.
- Process in a hot water bath (for shelf storage): Submerge the filled jars in the canning pot with water covering them by at least 1 inch. Bring to a boil and boil hard for 15 minutes. Remove jars carefully with tongs or jar lifters. For altitudes over 1,000 feet, adjust processing time as per altitude guidelines.
- Cool and store: Allow jars to cool to room temperature. The lids should make a popping sound indicating proper sealing. If any lid fails to seal, store that jar in the refrigerator and consume within 3 months. Properly canned pickles can be stored in a cool, dark place for up to 1 year. If skipping the canning, refrigerate immediately and use within 3 months.
Notes
- Use pickling cucumbers for best texture and flavor.
- Ensure vinegar acidity is 5% to safely preserve pickles.
- The water bath canning step is necessary for shelf-stable storage but can be skipped if pickles are kept refrigerated.
- Store opened jars in the refrigerator and consume within 3 months.
- Adjust boiling time for high altitudes to ensure safe preservation.
Nutrition
- Serving Size: 1/4 cup
- Calories: 70
- Sugar: 17g
- Sodium: 530mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 0.3g
- Cholesterol: 0mg
