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5 from 8 votes

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
Cook Time10 minutes
Additional Time3 hours
Total Time4 hours 10 minutes
Course: Canning and Pickling
Keyword: bread and butter pickles, canning, pickles
Servings: 12 pint jars
Calories: 59kcal
Author: Tara Noland

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 1 | Calories: 59kcal | Carbohydrates: 14g | Sodium: 9mg | Sugar: 13g