Bread and Butter Pickles
These classic bread and butter pickles are sweet, tangy, and ultra-crisp. Made with fresh cucumbers, onions, and a perfectly spiced golden turmeric brine, they deliver an old-fashioned crunch in every single bite.
Equipment
- Water bath canner
- Canning rack
- 5 pint canning jars
- Lids and bands
- Jar lifter
- Canning ladle
- Canning funnel
- Bubble popper
- Large sauce pot
- large bowl
Ingredients
- 3 pounds pickling cucumbers
- 1 pound onions
- 1/4 cup canning or pickling salt
- 2 quarts crushed ice or ice cubes and water
- 1 cup sugar
- 1 tablespoon yellow mustard seed
- 1 teaspoon celery seed
- 1 teaspoon ground turmeric
- 1/2 teaspoon black peppercorn
- 3 cups apple cider vinegar (5% acidity (or white vinegar))
Instructions
Prepare Cucumbers and Canning Equipment
- Wash the cucumbers, slice them into 1/4-inch rounds, discard the ends, peel the onions, and slice them thin before combining both in a large bowl.
- Scatter the canning salt over the cucumber and onion mixture, cover with the crushed ice or ice cubes and water, and let it stand for 3 hours.
- Clean the jars, lids, screw bands, and canning tools in hot soapy water, rinse well, and leave them to air dry.
- Set the rack in the water bath canner, place the jars inside, cover them with water, and hold them at a simmer of 180 °F for 10 minutes so they stay hot.
Cook and Can the Pickles
- Combine the sugar, yellow mustard seed, celery seed, ground turmeric, black peppercorn, and vinegar in a large pot and bring the mixture just to a boil.
- Drain and rinse the cucumber and onion slices under fresh water, add them to the pot, and bring everything back to a boil before lowering the heat to keep the mixture warm.
- Using a canning funnel and ladle, pack the hot cucumbers and onions into the hot jars, then cover them with hot brine while leaving 1/2 inch headspace.
- Slide a bubble popper through each jar, release trapped air, make sure the vegetables stay under the brine, and correct the headspace if needed.
- Wipe each jar rim well, center a lid on top, and screw on the band until it is fingertip tight before returning the jar to the canner.
- Check that the water stands 2 inches above the jar tops, cover the canner, bring it to a vigorous boil, and process the pints for 10 minutes, adding time if you are at higher elevation. high altitude cooking and canning adjustments apply.
- Turn off the heat, remove the cover, let the jars settle for 5 minutes, then lift them out and set them upright on a towel for 12 to 24 hours without moving them.
Cool and Store Jars
- Press the center of each cooled lid to check the seal, remove the bands, wash the jars, label them, and store them in a cool dark place before waiting 4 to 5 weeks to open them.
Notes
Crispness tip: Do not skip the 3-hour salted ice water soak. This draws out excess moisture, allowing the cucumber cell walls to tighten up so they remain snap-crisp even after processing.
Ingredient handling: Always trim off and discard both ends of the cucumbers, paying extra attention to the blossom end. This end contains natural enzymes that will cause the pickles to turn soft and soggy.
Troubleshooting: If you run short on brine while packing the jars, quickly mix a 1:1 ratio of vinegar to sugar and heat it until dissolved to safely top off your jars.
Flavor rest: Let the finished jars rest in a cool, dark place for 4 to 5 weeks before opening. This crucial waiting period allows the sharp vinegar, sweet sugar, and warm spices to mellow and blend together.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.