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Easy Bread and Butter Pickles

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These easy bread and butter pickles are made from sliced cucumbers and onions soaked in a spiced vinegar-sugar brine. They’re perfect for adding a zesty, crunchy touch to sandwiches, burgers, and salads.

  • Total Time: 2 hours 10 minutes
  • Yield: 4 pints 1x

Ingredients

Scale
  • 4 cups sliced cucumbers (about 4 medium cucumbers)
  • 2 cups sliced onions (about 2 medium onions)
  • 1/4 cup pickling salt
  • 2 cups white vinegar
  • 1 1/2 cups granulated sugar
  • 1 tablespoon mustard seeds
  • 1 teaspoon celery seeds
  • 1 teaspoon ground turmeric
  • 1 teaspoon crushed red pepper flakes (optional)
  • 1/2 teaspoon ground cloves

Instructions

  1. Wash the cucumbers thoroughly and slice them into 1/4-inch thick rounds. Peel and slice the onions into thin rings.
  2. In a large mixing bowl, combine the cucumbers, onions, and pickling salt. Mix well and cover the bowl. Allow it to sit for about 1-2 hours to draw out excess water from the vegetables.
  3. After the resting period, rinse the cucumbers and onions under cold water to remove the excess salt, then drain well in a colander.
  4. Prepare the pickling brine by combining white vinegar, granulated sugar, mustard seeds, celery seeds, turmeric, crushed red pepper flakes (if using), and ground cloves in a large pot.
  5. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves completely. Once the brine reaches a boil, reduce the heat and let it simmer for about 5 minutes.
  6. While the brine is simmering, wash your canning jars with soapy water and keep them hot until ready to use.
  7. Using a canning funnel, pack the cucumbers and onions tightly into the hot sterilized jars, leaving about 1/2 inch of headspace at the top.
  8. Carefully ladle the hot pickling brine over the vegetables, ensuring they are completely covered while maintaining the 1/2 inch of headspace.
  9. Use a clean towel to wipe the rims of the jars to ensure a good seal. Place the lids on the jars and screw on the bands until fingertip-tight.
  10. Fill your canning pot with enough water to cover the jars by at least 1 inch and place the canning rack in the pot. Bring the water to a simmer.
  11. Using a jar lifter, carefully lower the jars into the simmering water. Once all the jars are in, increase the heat and bring the water to a rolling boil.
  12. Process the jars in boiling water for 10 minutes, adjusting the processing time if you are at a higher altitude (add 1 minute for every 1,000 feet above sea level).
  13. After processing, use the jar lifter to remove the jars from the water and place them on a clean towel. Allow them to cool undisturbed for 12-24 hours.
  14. Check the seals by pressing down on the center of each lid. If it does not pop back, the jar is sealed. If the lid pops back, the jar is not sealed and should be refrigerated and consumed first.
  15. Label the jars with the date and store them in a cool, dark place. Properly sealed jars can be stored for up to one year.
  • Author: Jordan Mitchell
  • Prep Time: 2 hours
  • Canning Time: 10 minutes

Find it online: https://foodprepguide.com/how-to-make-bread-and-butter-pickles/

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