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Bread and Butter Pickles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 90 reviews
  • Author: Villerius
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 4 hrs 50 mins
  • Yield: 24 servings
  • Category: Pickling
  • Method: Stovetop
  • Cuisine: American

Description

This classic Bread and Butter Pickles recipe delivers sweet, tangy, and crunchy pickles that are perfect for sandwiches, burgers, or snacking. Made with fresh market cucumbers, onions, vinegar, sugar, and a blend of aromatic pickling spices, these pickles can be enjoyed right away or canned for long-term storage. The process involves salting and chilling the cucumbers to draw out excess moisture, then simmering them in a sweet vinegar syrup before packing into jars. Whether you prefer to refrigerate or water bath can your pickles, this recipe ensures a flavorful homemade treat with a perfect balance of sweetness and spice.

Ingredients

Units Scale

Fresh Produce

  • 2 1/2 pounds pickling cucumbers, fresh from the market
  • 1 pound white or yellow onions, thinly sliced

Salt

  • 1/4 cup pickling salt

Vinegars

  • 1 1/4 cups white distilled vinegar (5% acidity)
  • 1 cup apple cider vinegar (5% acidity)

Sweetener

  • 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 that may have 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 thinly sliced onions and all of the pickling salt to the cucumber slices. Stir well to distribute the salt evenly. Cover the bowl with a clean, thin tea towel and then cover with a couple of inches of ice. Place in the refrigerator and let chill for 4 hours. After chilling, discard the ice, rinse the cucumber and onion mixture thoroughly, and drain. Rinse and drain a second time to remove excess salt.
  3. Heat the jars (optional for canning): If you plan to store your pickles outside the refrigerator for long-term preservation, heat clean canning jars by placing them on a metal rack inside a large canning pot filled with warm water that covers the jars by at least an inch. Bring the water to a boil, then reduce heat to keep jars hot until needed. Wash lids separately in hot, soapy water. If you plan to keep pickles refrigerated and consume within a few months, you can skip this step.
  4. Make the pickling syrup: In a 4 or 6-quart pot, combine the white distilled vinegar, apple cider vinegar, sugar, and all of the pickling spices (excluding salt). Bring the mixture to a boil, stirring occasionally until the sugar completely dissolves. Add the rinsed cucumber and onion slices to the boiling syrup. Bring the mixture back to a boil once more.
  5. Pack the jars and add syrup: Using a slotted spoon, begin transferring the hot cucumbers and onions into the prepared jars, packing them to about 1 inch from the rim. Pour the hot vinegar-sugar syrup over the pickles, leaving 1/2 inch of headspace at the top of the jars. Wipe the rims clean of any residue with a paper towel. Place dry, clean lids on the jars and secure them with metal screw bands. Repeat with remaining jars.
  6. Process in a hot water bath (optional for canning): For pickles to be shelf-stable, submerge the filled jars in a boiling water bath ensuring the water covers at least 1 inch above the jar tops. Boil hard for 15 minutes. If you live above 1,000 feet elevation, adjust processing time accordingly. Remove jars using tongs or jar lifters and let cool to room temperature. You will hear a popping sound as the lids seal.
  7. Let cool and store: Allow jars to cool completely at room temperature. Store properly sealed jars in a cool, dark place such as a pantry for up to one year. Refrigerate opened jars and consume within 3 months. If you skipped the water bath, store pickles in the refrigerator immediately and use within 3 months.
  8. Enhance the flavor: Although the pickles can be eaten after 24 hours, they develop the best flavor if left to sit for at least one week, ideally 3 or more weeks.

Notes

  • Use pickling salt specifically, as it contains no additives that can cloud the pickling liquid.
  • Adjust the crushed red pepper flakes to your preferred spice level for more or less heat.
  • Ensure that jars and lids are clean to prevent spoilage during storage.
  • If not water bath canning, always keep the pickles refrigerated and consume within 3 months for safety and quality.
  • Let pickles sit for at least a week to develop a deeper, mellow flavor.
  • For altitude adjustments in canning times, consult reliable sources such as the USDA guidelines.

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 45
  • Sugar: 10 g
  • Sodium: 620 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 11 g
  • Fiber: 1 g
  • Protein: 0.4 g
  • Cholesterol: 0 mg

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