Description
These homemade bread and butter pickles are a perfect balance of sweet and tangy with a crisp bite and vibrant golden color. Ideal for sandwiches, BBQ, or snacking straight from the jar!
Ingredients
Scale
- 4 lbs pickling cucumbers, sliced ¼-inch thick
- 2 large yellow onions, thinly sliced
- ¼ cup canning or pickling salt
- Ice cubes for sweating process
- 3 cups white vinegar (5% acidity)
- 2 cups granulated sugar
- 2 tbsp yellow mustard seed
- 1 tbsp celery seed
- 1 tsp ground turmeric
- ½ tsp ground cloves
Instructions
- Layer sliced cucumbers and onions in a large non-reactive bowl, sprinkling with salt. Cover with ice cubes and let sit for 3–4 hours.
- Drain and rinse vegetables thoroughly, pressing gently to remove excess moisture.
- In a large pot, combine vinegar, sugar, mustard seed, celery seed, turmeric, and cloves. Bring to a boil, stirring until sugar dissolves.
- Add drained vegetables to the brine. Return to boil and cook for 2 minutes. Do not overcook.
- Ladle hot pickles and brine into sterilized jars, leaving ½-inch headspace. Wipe rims and seal with lids and rings.
- Process in a boiling water bath for 10 minutes. Remove and cool for 12–24 hours.
- Store sealed jars in a cool, dark place. Let pickles age at least 2 weeks before opening for best flavor.
Notes
Use only fresh, firm cucumbers. Allow pickles to sit at least 2 weeks before enjoying to fully develop their flavor. Once opened, refrigerate and use within 1 month.
- Prep Time: 4 hours 30 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 45
- Sugar: 10g
- Sodium: 310mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: bread and butter pickles, canning pickles, sweet pickles, homemade pickles