Bread and Butter Pickles
These sweet, crunchy pickles are a pantry staple. Make an easy batch with fresh pickling cucumbers from the garden!
Prep Time1 hour hr
Cook Time10 minutes mins
Additional Time3 hours hrs
Total Time4 hours hrs 10 minutes mins
Course: Canning and Pickling
Keyword: bread and butter pickles, canning, pickles
Servings: 12 pint jars
Calories: 59kcal
- Approximately 2.5 pounds of pickling cucumbers about 15 (6 inch)
- 6 medium yellow or white onions
- 1/2 cup pickling salt
- 6 cups white vinegar
- 4 1/2 cups sugar
- 1/2 cup mustard seeds
- 1 tablespoon celery seeds
- generous pinch of turmeric optional, for color
Wash cucumbers. Slice into thin slices using a mandolin or other grater for even slices (cut them as thick or as thin as you like your pickles to be)
Peel onions and slice thin as well.
Place the sliced cucumbers and onions in a large stainless steel bowl or a pickle crockery if you have one. Sprinkle with 1/2 cup of pickling salt, then toss gently with your hands to distribute the salt evenly. Let the mixture sit for 3 hours, then drain well but do NOT rinse.
Combine the vinegar, sugar, mustard seed, celery seed, and turmeric if using in a large stainless steel pot. Heat over medium high heat, stirring to combine. When the mixture comes to a boil, add the cucumbers and onions. Return to a low boil over medium heat, then pack immediately into hot, sterilized pint jars, leaving 1/2 inch headroom.
Wipe the jars clean before placing lids and rings on. Process the jars in a hot water bath (185 F / 85 C) for 10 minutes. If you are canning at a high altitude, you may need to adjust water processing time. Remove carefully and cool upright naturally. The flavor will develop over several weeks.
Serving: 1 | Calories: 59kcal | Carbohydrates: 14g | Sodium: 9mg | Sugar: 13g