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Bread and Butter Pickles Recipe

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4.8 from 140 reviews

Classic Bread and Butter Pickles are sweet, tangy, and perfectly spiced slices of cucumber and onion, preserved in a vinegar-sugar brine with aromatic pickling spices. This traditional recipe involves salting and chilling the cucumbers to maintain crunch, then simmering in a flavorful syrup before canning or refrigerating. These pickles are a delicious addition to sandwiches, burgers, and salads or enjoyed right out of the jar.

Ingredients

Units 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

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

  1. Rinse and slice the cucumbers: Carefully rinse the cucumbers, scrubbing away any dirt stuck to the ribs. 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.
  2. Salt, chill, and drain the cucumber slices: Add the sliced onions and all of the pickling salt to the cucumbers. Stir well to distribute the salt evenly. Cover the mixture with a clean, thin tea towel and place a couple of inches of ice on top. Refrigerate for 4 hours to draw out moisture. After chilling, discard the ice, thoroughly rinse the cucumbers and onions to remove excess salt, and drain well, rinsing and draining a second time.
  3. Heat the jars: If you plan to store pickles outside the refrigerator, prepare for canning by heating empty jars in a large canning pot on a metal rack, submerged in warm water at least 1 inch above the jars. Bring water to a boil, then reduce heat to keep jars warm. Wash lids separately in hot, soapy water. Skip this step if storing pickles only in the refrigerator for immediate use.
  4. Make the pickling syrup: In a 4 to 6-quart pot, combine the white distilled vinegar, apple cider vinegar, sugar, and all pickling spices (excluding salt). Bring to a boil, stirring until sugar dissolves. Add the rinsed cucumber and onion slices to the pot and bring back to a boil.
  5. Pack the jars and add the pickling syrup: Using a slotted spoon, begin filling the hot prepared jars with cucumbers and onions, packing them tightly but without crushing, leaving 1 inch of headspace from the rim. Pour the hot pickling syrup over the contents to 1/2 inch from the rim. Wipe jar rims with a clean paper towel. Place dry, clean lids on jars and screw metal bands on securely but not overly tight. Repeat for remaining jars.
  6. Process in a hot water bath: For shelf-stable storage, place filled jars back into the hot water bath with water covering at least 1 inch above the jars. Bring to a boil and boil vigorously for 15 minutes. Remove jars with tongs or jar lifters. Adjust processing time if you live above 1,000 feet altitude according to safe canning guidelines.
  7. Let cool and store: Allow jars to cool to room temperature undisturbed. Listen for the popping sound of lids sealing. Store properly sealed jars in a cool, dark place like a pantry for up to 1 year. Refrigerate any unsealed jars immediately. If you skipped the water bath canning, refrigerate the pickles and consume within 3 months.

Notes

  • Pickling salt is recommended as it dissolves cleanly and has no additives that may cloud the brine.
  • If you plan to eat the pickles right away, you can skip the water bath canning and store the pickles in the refrigerator for up to 3 months.
  • Adjust hot water bath processing time based on altitude: increase time if above 1,000 feet elevation to ensure safety.
  • Make sure to rinse the cucumbers thoroughly after salting to avoid overly salty pickles.
  • Use fresh, firm pickling cucumbers for the best crunch and texture.
  • Clear storage in a cool, dark place avoids light deterioration and flavor loss.

Find it online: https://queenrecipe.com/bread-and-butter-pickles-recipe/