Description
A crispy, sweet, and tangy recipe for old-fashioned bread and butter pickles that are perfect for snacking straight from the jar.
Ingredients
Scale
- 4 lbs cucumbers, small pickling variety
- 2 medium yellow onions, sliced
- ¼ cup kosher salt
- 3 cups white vinegar (or apple cider vinegar for a twist)
- 1 cup sugar
- 1 tsp mustard seeds
- 1 tsp celery seeds
- ½ tsp turmeric
- ½ tsp crushed red pepper
- Ice cubes
Instructions
- Slice cucumbers into ¼ inch thick slices and slice the onions.
- Toss cucumbers and onions with kosher salt in a large non-reactive bowl. Massage in the salt, then cover with ice cubes and refrigerate for a few hours.
- In a saucepan, combine sugar, vinegar, mustard seeds, celery seeds, turmeric, and crushed red pepper. Heat until sugar dissolves and the mixture is aromatically fragrant.
- Drain and rinse the cucumber and onion mixture to remove excess salt.
- Pack the cucumber and onion mixture tightly into canning jars.
- Pour the hot brine over the vegetables, ensuring they are fully covered. Wipe jar rims clean before sealing.
- For long-term storage, process jars in a water bath for 10 minutes or refrigerate if consuming within a month.
Notes
These pickles develop better flavor with time, so try to wait a week before enjoying.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 20g
- Sodium: 600mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg