Description
This classic Bread and Butter Pickles recipe yields crisp, sweet, and tangy pickles made from fresh cucumbers and onions, soaked in a spiced vinegar-sugar brine. Perfect for sandwiches, burgers, or as a flavorful snack, these pickles combine a unique blend of pickling spices for a nostalgic, homemade taste.
Ingredients
Units
Scale
Vegetables
- 2 1/2 pounds pickling cucumbers, fresh from the market
- 1 pound white or yellow onions, thinly sliced
Pickling Mixture
- 1/4 cup pickling salt
- 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 pickling cucumbers, scrubbing away any dirt that may have stuck to the ribs. Slice off about 1/8 inch from each end and discard. Slice the 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 with the cucumber slices. Stir thoroughly so the salt is evenly distributed. Cover the bowl with a clean, thin tea towel and then place a couple of inches of ice on top. Refrigerate the mixture and let it chill for 4 hours to draw out excess moisture from the cucumbers and onions. After chilling, discard the ice, rinse the cucumber and onion slices thoroughly to remove excess salt, and drain well. Rinse and drain one more time to ensure optimal texture and flavor.
- Prepare the pickling liquid and spices: In a pot, combine the white distilled vinegar, apple cider vinegar, sugar, and all the pickling spices: mustard seeds, crushed red pepper flakes, celery seeds, cinnamon stick, allspice berries and ground allspice, whole cloves and ground cloves, and ground turmeric. Bring the mixture to a boil to dissolve the sugar and infuse the flavors.
- Combine and cook: Add the drained cucumber and onion slices to the boiling pickling liquid. Simmer gently to allow the flavors to meld and the cucumbers to soften slightly without becoming mushy, approximately 10-15 minutes.
- Heat the jars: If you plan to store your pickles outside of the refrigerator for a long time, sterilize your canning jars by heating them in a hot water bath to ensure they are sanitized and safe for preservation.
- Pack the jars: Using a slotted spoon, pack the cucumber and onion mixture tightly into the hot sterilized jars. Pour the hot pickling liquid over the vegetables, leaving about 1/2 inch headspace. Remove any air bubbles by gently tapping the jars or running a non-metallic spatula around the insides.
- Seal and store: Wipe the rims of the jars clean, then seal with sterilized lids and bands. Process in a boiling water bath canner for 10 minutes to ensure safe sealing if storing long term. Otherwise, allow pickles to cool at room temperature, then refrigerate. Allow at least 24 hours before consuming for flavors to develop fully. The pickles will keep refrigerated for several weeks or canned for several months.
Notes
- Pickling salt is recommended as it does not contain iodine or anti-caking agents that can cloud the brine.
- Chilling the cucumbers with salt and ice draws out excess water, helping to keep the pickles crisp.
- If you do not want to can the pickles, store them in the refrigerator and consume within 3-4 weeks.
- Adjust the amount of crushed red pepper flakes to control the spiciness level.
- Use fresh, firm cucumbers labeled for pickling for the best texture.
Nutrition
- Serving Size: 1 slice (approx. 20 grams)
- Calories: 35
- Sugar: 6g
- Sodium: 380mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.4g
- Protein: 0.3g
- Cholesterol: 0mg
