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Classic Bread and Butter Pickles Recipe: Sweet and Tangy Crunch

Close-up of stacked, glossy, yellow-green bread and butter pickle slices on a white plate.
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Make homemade bread and butter pickles using this easy recipe. You can choose between canning for long-term storage or making quick refrigerator pickles for immediate enjoyment. These sweet and tangy cucumber slices offer a satisfying crunch perfect for sandwiches or snacks.

Ingredients

Scale
  • 3 pounds pickling cucumbers, thinly sliced
  • 2 large yellow onions, thinly sliced
  • 1/4 cup pickling salt
  • 4 cups ice cubes
  • 2 cups white vinegar
  • 2 cups granulated sugar
  • 1 tablespoon celery seed
  • 1 teaspoon ground turmeric
  • 1 teaspoon mustard seed
  • 1/2 teaspoon ground cloves

Instructions

  1. Combine the sliced cucumbers and onions in a large bowl. Sprinkle with pickling salt and toss to coat. Add ice cubes until the cucumbers are covered. Let this mixture sit for 3 hours, stirring every 30 minutes.
  2. Drain the cucumbers and onions thoroughly in a colander. Rinse them well under cold running water for several minutes to remove excess salt. Drain again.
  3. In a large non-reactive saucepan, combine the white vinegar, sugar, celery seed, turmeric, mustard seed, and ground cloves.
  4. Bring the vinegar mixture to a boil over medium-high heat, stirring until the sugar dissolves completely.
  5. Add the drained cucumber and onion mixture to the boiling brine. Return the mixture to a simmer.
  6. Cook for 2 minutes, stirring gently. Do not overcook; you want the cucumbers to remain crisp.
  7. Remove the pan from the heat.
  8. For Refrigerator Pickles: Pack the warm pickles and brine into clean jars, leaving 1/2 inch headspace. Seal and refrigerate once cooled. They are ready to eat after 24 hours.
  9. For Canning: Pack the hot pickles into sterilized pint or half-pint canning jars, ensuring the brine covers the cucumbers, leaving 1/2 inch headspace. Wipe rims clean. Process in a boiling water bath canner according to tested guidelines (usually 10 minutes for pints, adjusting for altitude). Remove jars and let cool completely before checking seals.

Notes

  • For the best crunch, slice your cucumbers evenly.
  • Allow refrigerator pickles at least 24 hours in the fridge before tasting them to let the sweet and tangy flavor develop.
  • If you are new to canning, follow USDA guidelines precisely for safe food preservation.

Nutrition

Find it online: https://www.unfoldrecipes.com/bread-and-butter-pickle-recipe-easy/