Bread and Butter Pickles
Elevate your condiment game with these vibrant and tangy Bread and Butter Pickles, a timeless classic that perfectly balances sweet and savory flavors. Made with crisp cucumbers, sweet onions, and a fragrant blend of spices like mustard seeds, celery seeds, turmeric, and cloves, this recipe captures the essence of old-fashioned pickle-making with a modern twist. The process includes a brine soak for ultimate crunch and a quick vinegar bath to infuse bold flavors, making these pickles an irresistible companion to burgers, sandwiches, or charcuterie boards. With just a little prep time and a quick boil, you can create a batch of homemade pickles that taste better than store-bought—and they’ll stay fresh in the fridge for up to three months. Perfect for snacking, gifting, or adding a tangy kick to your meals, these pickles are a versatile, must-have staple!
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Recipe Information
Ingredients
- 6 cups cucumbers
- 2 cups onions
- 1.5 tablespoons pickling salt
- 2 cups ice cubes
- 2 cups white vinegar
- 1.5 cups sugar
- 2 teaspoons mustard seeds
- 1 teaspoon celery seeds
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground cloves
Instructions
1. Begin by washing and slicing 6 cups of cucumbers into 1/4-inch thick slices. You can use either a knife or a mandoline slicer for consistency.
2. Thinly slice 2 cups of onions and combine them with the cucumbers in a large bowl.
3. Add 1.5 tablespoons of pickling salt to the cucumbers and onions, then toss to ensure even distribution.
4. Cover the mixture with 2 cups of ice cubes, and let it sit for 1.5 to 2 hours. This helps to draw excess moisture from the vegetables, keeping the pickles crisp.
5. After the cucumbers have rested, drain them and remove any remaining ice cubes. Rinse the cucumbers and onions under cold water and drain again.
6. In a large pot, combine 2 cups of white vinegar, 1.5 cups of sugar, 2 teaspoons of mustard seeds, 1 teaspoon of celery seeds, 0.5 teaspoon of ground turmeric, and 0.5 teaspoon of ground cloves.
7. Bring the vinegar mixture to a boil over medium heat, stirring occasionally until the sugar is fully dissolved.
8. Carefully add the drained cucumber and onion mixture to the pot and bring it back to a boil. Stirring occasionally, allow the mixture to return to a boil, and then immediately remove the pot from the heat.
9. Carefully transfer the hot pickles into sterilized jars, leaving about 1/2 inch of headspace at the top.
10. Securely fasten lids on the jars and let them cool to room temperature before refrigerating.
11. Allow the pickles to sit for at least 24 hours before enjoying them to let the flavors develop. Store them in the refrigerator for up to 3 months.
Nutrition Facts
Calories |
197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.4 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1096 mg | 48% | |
| Total Carbohydrate | 48.1 g | 18% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 42.8 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 353 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
