Bread and Butter Pickles
Bright, crisp, sweet-and-tangy pickles that are perfect for sandwiches, barbecues, or snacking straight from the jar.
Ingredients
Vegetables
- 3 pounds crisp cucumbers, sliced 1/4-inch thick (kirby or pickling cucumbers work best)
- 1/2 medium onion, thinly sliced
Brine Ingredients
- 1/4 cup kosher or sea salt Adjust if using table salt.
- 2 cups white vinegar Apple cider vinegar can be used for a fruitier tang.
- 1/2 cup water
- 1 cup sugar (white granulated) Substitute cautiously with coconut sugar.
- 2 tablespoons mustard seeds Toast lightly for enhanced aroma.
- 1 teaspoon celery seeds
- 1 teaspoon turmeric Can stain surfaces and hands; use gloves.
Instructions
Preparation
- Place the cucumber slices and thin onion slices in a colander set over a large bowl or in the sink.
- Toss with the 1/4 cup salt and let sit 1–2 hours.
- Rinse the cucumbers and onions thoroughly under cold running water to remove salt.
- Arrange the slices in a single layer on sheet pans lined with paper towels.
- Cover with another layer of paper towels and let them dry overnight in the refrigerator or a cool, dry place.
Making the brine
- The next day, combine vinegar, water, sugar, mustard seeds, celery seeds, and turmeric in a large saucepan.
- Bring the mixture to a boil, stirring until the sugar has completely dissolved. Remove from heat.
Packing the jars
- Pack sterilized jars with the cucumbers and onions, leaving about 1/2 inch headspace.
- Pour the hot vinegar mixture over the packed cucumbers to fill the jars.
- Seal jars per the lid manufacturer's instructions, and turn jars upside down for 15–20 minutes.
- Cool and ensure lids pop down as they seal.
Storage
- Store jars in the refrigerator for 3–7 days for the best flavor.
Notes
Refrigerate only. Best quality for 6-8 weeks, but they'll often last up to 2 months. Not recommended for freezing.