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Bread and Butter Pickles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 45 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 24 servings
  • Category: Pickles
  • Method: Stovetop
  • Cuisine: American

Description

This classic Bread and Butter Pickles recipe features crisp cucumbers and onions soaked in a sweet and tangy spiced vinegar syrup. Perfect as a flavorful condiment or snack, these pickles combine mustard seeds, celery seeds, cinnamon, allspice, cloves, turmeric, and red pepper flakes for a delightful balance of flavors. Whether stored in the refrigerator for quick consumption or canned for shelf stability, these pickles are easy to prepare and bring a nostalgic touch to any meal.

Ingredients

Scale

Vegetables

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

Pickling Salt

  • 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

  1. Rinse and slice the cucumbers: Carefully rinse the cucumbers under cold water, scrubbing any dirt from the ribs. Trim 1/8 inch from the ends and discard them. Slice the cucumbers into 1/4-inch thick rounds and place them into a large mixing bowl.
  2. Salt, chill, and drain the cucumber slices: Add the thinly sliced onions and all of the pickling salt to the bowl with the cucumbers. Stir thoroughly to evenly distribute the salt among the vegetables. Cover the mixture with a clean, thin tea towel and a couple of inches of ice on top. Refrigerate for 4 hours to allow the cucumbers and onions to draw out moisture.
  3. Rinse and drain: After chilling, discard the ice and thoroughly rinse the salted cucumber and onion mixture to remove excess salt. Rinse and drain a second time to ensure the salt is fully washed off.
  4. Heat the jars (optional): If you plan to store the pickles outside the refrigerator for long-term shelf stability, prepare clean jars by placing them on a metal rack inside a large canning pot filled with warm water to at least 1 inch above the jars. Bring the water to a boil, then reduce heat to keep jars hot. Wash the lids separately in hot, soapy water. This step can be skipped if you plan to refrigerate and consume the pickles soon.
  5. Make the pickling syrup: In a 4 to 6-quart pot, combine both the white distilled vinegar and apple cider vinegar with the sugar and all pickling spices (mustard seeds, crushed red pepper flakes, celery seeds, cinnamon stick, allspice berries and ground allspice, whole cloves and ground cloves, turmeric). Bring the mixture to a boil, stirring until the sugar dissolves completely. Add the drained sliced cucumbers and onions to the pot and bring back to a boil.
  6. Pack the jars and add syrup: Using a slotted spoon, pack the hot cucumber and onion slices tightly into the heated jars, leaving 1 inch of headspace at the top. Pour the hot vinegar syrup over the packed vegetables, filling the jars to 1/2 inch from the rim. Wipe the rims clean with a damp cloth, place dry lids on top, and secure with screw bands.
  7. Process in a hot water bath (optional for shelf stability): Return the filled jars to the hot water bath, ensuring the water covers the jars by at least 1 inch. Boil hard for 15 minutes, adjusting the time if you are at an elevation over 1,000 feet. After processing, carefully remove the jars and let them cool to room temperature. If skipping this step, immediately store jars in the refrigerator.
  8. Cool and store: Let the jars cool thoroughly; you should hear the lids seal with a popping sound, indicating a vacuum seal. Properly canned pickles can be stored in a cool, dark place for up to one year. Unsealed or refrigerated pickles should be consumed within 3 months for best quality and safety.

Notes

  • Use fresh pickling cucumbers for the best crunch and flavor.
  • Adjust the amount of crushed red pepper flakes if you prefer a milder or spicier pickle.
  • The water bath processing step is necessary only if you want to store the pickles outside the refrigerator for long-term storage.
  • Ensure jars and lids are sterilized properly to avoid spoilage if canning.
  • If you skip canning, keep pickles refrigerated and consume within three months.
  • The recipe yields approximately 24 servings depending on jar size and slice thickness.

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