Description
A sweet and tangy classic, these bread and butter pickles are a delicious homemade treat that complement any sandwich or burger.
Ingredients
Scale
- 2 to 3 pounds pickling cucumbers (Kirby or Gherkin), sliced 1/4 inch thick
- 1 medium yellow or sweet onion, thinly sliced
- 1/4 cup kosher or pickling salt
- 3/4 cup granulated sugar (or substitute with raw honey or maple syrup)
- 3/4 cup apple cider vinegar
- 3/4 cup white vinegar
- 1 to 1 1/4 teaspoons mustard seeds
- 1/2 to 1 teaspoon celery seeds
- 1 teaspoon ground turmeric
- Optional: crushed red pepper flakes or fresh dill
Instructions
- Combine cucumbers and onions in a large bowl. Sprinkle with salt, toss to coat, and refrigerate for 2 to 3 hours with ice or a weighted plate.
- Rinse cucumbers and onions under cold water and pat dry thoroughly.
- In a saucepan, combine vinegars, sugar, mustard seeds, celery seeds, and turmeric. Heat and stir until sugar dissolves. Remove from heat just before boiling.
- Add cucumbers and onions to warm brine. Simmer gently for 5 minutes, stirring occasionally.
- Pack hot pickles and brine into sterilized jars, leaving 1/4 inch headspace. Seal jars. Refrigerate or process in boiling water bath for 10 minutes for long-term storage.
Notes
Ensure cucumbers are dried thoroughly after salting to maintain crunch. Avoid boiling the brine vigorously to preserve spice flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 ounce
- Calories: 30
- Sugar: 7g
- Sodium: 350mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: pickles, bread and butter, canning, cucumbers, homemade pickles