Description
This classic Bread and Butter Pickles recipe features crisp cucumbers and onions soaked in a tangy, sweetened vinegar brine with a blend of aromatic pickling spices. Ideal for preserving cucumber slices with a perfect balance of sweetness and tang, these pickles can be enjoyed as a tasty condiment or snack. The recipe includes an optional water bath canning step for shelf stability or a convenient refrigerated version.
Ingredients
Scale
Vegetables
- 2 1/2 pounds pickling cucumbers, fresh from the market
- 1 pound white or yellow onions, thinly sliced
Salting
- 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 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 (optional): 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. This step can be skipped if pickles will be refrigerated and eaten soon.
- 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
- Use fresh pickling cucumbers for the best texture and flavor.
- Make sure to thoroughly rinse salted cucumbers to prevent overly salty pickles.
- Water bath canning step is optional; skipping it means pickles must be refrigerated and eaten within 3 months.
- Adjust boiling time during water bath canning if you live above 1,000 feet elevation.
- Store sealed jars in a cool, dark place to maintain quality and shelf life.
