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bread and butter pickles recipe refrigerator canning

Bread and Butter Pickles

Kimberly Killebrew
Delightfully crunchy with the perfect balance of sweet and tart, these bread and butter pickles are a breeze to make and can be stored in the refrigerator or canned for long-term storage.
Print Recipe
5 from 2 votes
Prep Time 20 minutes
Cook Time 5 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes
Course condiment, Snack
Cuisine American
Servings 40 servings

Ingredients
  

  • 2 1/2 pounds fresh pickling cucumbers , washed
  • 3 tablespoons kosher or pickling salt (neither of these have additives which is important for pickling)
  • 1/2 cup thinly sliced sweet onions
  • 1 1/4 cups white distilled vinegar
  • 1 cup apple cider vinegar
  • 2 cups granulated sugar
  • 1 1/2 tablespoons yellow mustard seeds
  • 3/4 teaspoon celery seeds
  • 4 whole allspice berries
  • 1/4 teaspoon ground turmeric
  • 1 bay leaf

Instructions
 

  • Slice off 1/8 inch from each end of the cucumbers and discard, then slice the cucumbers into 1/4 inch rounds.  You can do this by hand or, to ensure the slices are uniform, you can use a mandolin.  Some mandolins also come with a crinkle cut blade if you prefer that shape.
    Place the sliced cucumbers in a large bowl.  Sprinkle the salt over them and toss them to distribute the salt.  Cover with a towel or plastic wrap and place them in the fridge for at least 2 hours (or up to 4 hours).  This will draw excess water out of the cucumbers to prevent the brine from being diluted (and ensure safe canning) as well as increase the crunchiness of the pickles.
    Thoroughly rinse the cucumbers, drain, and then rinse and thoroughly drain again.  Toss in the thinly sliced onions. 
  • To make the pickling brine:
    Place the remaining ingredients in a medium sized pot and bring to a boil, stirring to dissolve the sugar.
    Pack the cucumbers and onions into glass jars up to at least an inch from the rim (if canning, be sure to sterilize the jars first).
    Pour the hot brine over the cucumbers and onions in the jars until the they are covered in brine.  If you're planning on storing the pickles in the fridge, allow the jars to sit at room temperature until completely cooled, then screw on the lids and place the jars in the fridge.  For best flavor, wait at least one week before eating.  Occasionally give the bottle a shake to redistribute the spices.  The flavor will continue to improve over time.
    Makes approximately 4 pints.
  • If canning:
    Pack the cucumbers and onions into sterilized jars an inch from the rim.  Pour the hot brine into the jars 1/2 inch from the rim.  Screw on the sterilized lids.  Place the jars in the boiling water bath and process for 15 minutes (20 minutes for altitudes 1001-6000 feet or 25 minutes for altitudes over 6000 feet).  Carefully remove the jars from the canner and place them on the counter to sit undisturbed for 24 hours.  Remove the rims, check the seals, and transfer the jars to a cool, dark place where they will keep for up to one year, though for best texture use within 6months.  (If the jars didn't seal properly transfer them to the refrigerator.)  Wait at least one week after making the pickles to eat them, preferably two weeks, for best flavor.
Keyword Bread and Butter Pickles
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