Old-Fashioned Bread and Butter Pickles
Sweet, tangy, and packed with a satisfying crunch, these classic Old-Fashioned Bread and Butter Pickles are a staple in traditional food preservation.
Perfectly balanced with mustard seed, celery seed, turmeric, and sweet onions, this recipe brings timeless country flavor to your pantry.
* Prep time: 30 minutes
* Soaking/Chilling time: 3 hours
* Cook time: 15 minutes *
Yield: Approx.
6 pint jars (16 oz each)
Ingredients
For the Pickling Prep: * 6 lbs Kirby or Persian cucumbers (sliced into 1/4-inch rounds) * 2 large yellow onions (thinly sliced) * 1/2 cup canning/pickling salt (do not use iodized salt) * 4 cups ice cubesFor the Sweet & Tangy Brine: * 3 cups apple cider vinegar (5% acidity) * 3 cups granulated sugar * 2 tbsp mustard seeds * 1 tsp celery seeds * 1 tsp ground turmeric * 1/2 tsp whole cloves * 1/2 tsp red pepper flakes (optional, for a subtle warmth)InstructionsStep 1: Crisp the Vegetables * In a large non-reactive bowl, combine the sliced cucumbers and onions.
* Sprinkle the canning salt evenly over the vegetables and toss thoroughly to coat. * Cover the mixture with 4 cups of ice cubes. * Let sit at room temperature for 3 hours (or cover and refrigerate up to 4 hours). This step draws out excess water to ensure maximum crunch. * Drain the vegetables in a colander and rinse thoroughly under cold water to remove excess salt. Drain well and discard any remaining ice.Step 2: Prepare Brine and Equipment * Sterilize 6 pint-sized glass canning jars and keep them warm. Prepare lids and bands according to the manufacturer’s directions. * In a large stainless steel or enamel stockpot, combine the apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, cloves, and red pepper flakes. * Bring the brine mixture to a boil over medium-high heat, stirring until the sugar completely dissolves.Step 3: Combine and Heat * Add the drained cucumber and onion slices into the boiling brine. * Heat the mixture until it just comes back to a gentle boil (about 5 minutes). Do not overcook, as this will soften the pickles.Step 4: Jar and Process * Ladle the hot cucumber and onion slices into warm pint jars using a funnel, leaving 1/2-inch of headspace at the top. * Cover the vegetables completely with the hot brine, keeping the same 1/2-inch headspace. * Run a non-metallic spatula along the inside edge of each jar to release trapped air bubbles. * Wipe the jar rims clean with a moist cloth. Center the lids on the jars and screw the bands on until fingertip tight.Step 5: Water Bath Processing * Place jars in a water bath canner filled with hot water (ensure water covers jars by at least 1–2 inches). * Process in boiling water for 10 minutes (adjust time for altitude if necessary). * Carefully remove jars with a jar lifter and set them on a towel-lined counter. Allow them to cool undisturbed for 12–24 hours. * Check lids for proper seals (they should pop down and not flex when pressed). Store sealed jars in a cool, dark place for up to 1 year.Reader Tips for Perfect Pickles * Pickling Salt Matters: Always use canning or pickling salt. Regular table salt contains additives that cloud the brine and turn pickles dark. * Cucumbers: Choose small, firm pickling cucumbers with thin skin (like Kirby). Slice off the blossom end of each cucumber, as it contains enzymes that can make pickles soft. * Wait for the Flavor: While they are safe to eat right away, allow the sealed jars to sit in your pantry for at least 3 to 4 weeks before opening for the best depth of flavor.