Description

Classic Bread and Butter Pickles offer a perfect balance of sweet and tangy flavors with a delightful crunch. Using fresh pickling cucumbers, onion slices, and a medley of aromatic pickling spices, these quick refrigerator pickles can be enjoyed immediately or preserved through canning for long-term storage. The recipe includes a traditional water bath canning method to ensure safe storage outside the fridge and delivers a nostalgic homemade touch to your pantry staples.

Ingredients

Units Scale

Pickles and Brining

2 1/2 pounds pickling cucumbers, fresh from the market
1/4 cup pickling salt
1 pound white or yellow onions, thinly sliced

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

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Instructions

Rinse and slice the cucumbers: Carefully rinse the cucumbers, scrubbing away any dirt on the ribs. Slice off 1/8 inch from the ends and discard. Cut 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 pickling salt to the cucumbers. Stir well so the salt is evenly distributed. Cover the bowl with a clean, thin tea towel, then cover with a couple of inches of ice. Refrigerate for 4 hours to draw out excess moisture. After chilling, discard the ice and rinse the cucumber and onion slices thoroughly, then drain and rinse again.
Heat the jars: For pickles intended for shelf storage, place clean jars on a metal rack inside a large canning pot filled with warm water, ensuring water covers jars by at least 1 inch. Bring to a boil, then reduce heat to keep jars hot until ready to fill. Wash lids in hot, soapy water.
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 until sugar dissolves. Add the rinsed cucumber and onion slices and bring the syrup to a boil again.
Pack the jars and add syrup: Using a slotted spoon, pack the hot cucumbers and onions into hot jars, leaving 1 inch of headspace. Pour hot vinegar-sugar syrup over the contents to within 1/2 inch from the rim. Wipe the rims clean with a paper towel. Place dry, clean lids on jars and secure with metal screw bands. Repeat for all jars.
Process in a hot water bath: If storing outside the refrigerator, return the filled jars to the hot water bath, ensuring water covers jars by at least 1 inch. Bring water to a vigorous boil and boil for 15 minutes. Remove jars carefully with tongs or jar lifters.
Let cool and store: Allow jars to cool to room temperature. Lids should pop, indicating a proper seal. If a lid fails to seal, refrigerate that jar and consume within 3 months. Properly canned jars can be stored in a cool, dark place for up to 1 year. If skipping the water bath, store jars in the refrigerator and consume within 3 months.

Notes

Pickling salt is preferred to avoid cloudy brine and unwanted additives found in table salt.
If you skip the water bath canning, store pickles in the refrigerator and consume within 3 months.
Ensure jars rest on a rack inside the pot during boiling water bath to prevent breakage.
Use fresh, firm pickling cucumbers for best texture and flavor.
The recipe yields between 3 to 5 pints depending on jar size and packing.

Nutrition

Serving Size: 1/2 cup (about 1 pickle serving)
Calories: 95
Sugar: 20g
Sodium: 633mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg