Crisp Bread and Butter Pickles
Transform your cucumbers into irresistible tangy-sweet delights with this recipe for Crisp Bread and Butter Pickles! Perfectly balanced with the bold flavors of mustard seeds, celery seeds, turmeric, and a hint of clove, these pickles deliver the classic crunch you'd expect from homemade goodness. A simple salting and ice-soak technique ensures ultimate crispness, while a quick simmer in a zesty vinegar-sugar brine locks in the signature bread-and-butter flavor. Ready in just a few easy steps, these pickles are perfect for snacking, sandwich layering, or jazzing up charcuterie boards. Make a batch today and enjoy homemade pickles that are as versatile as they are flavorful!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 cups (sliced) Cucumbers
- 1 large (thinly sliced) Yellow onion
- 2 tablespoons Kosher salt
- 4 cups (crushed) Ice
- 2.5 cups Distilled white vinegar
- 2.5 cups Granulated sugar
- 1 tablespoon Mustard seeds
- 1 teaspoon Celery seeds
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground cloves
Instructions
1. Start by preparing the cucumbers and onions. Slice the cucumbers into thin rounds (about 1/8-inch thick) and thinly slice the onion into rings.
2. In a large mixing bowl, combine the sliced cucumbers and onions. Sprinkle them with the kosher salt and toss to coat evenly.
3. Add the crushed ice to the bowl, covering the cucumbers and onions completely. Allow the mixture to sit for 3 hours. This step helps keep the pickles crisp by drawing out excess moisture.
4. After 3 hours, drain the cucumbers and onions thoroughly. Rinse them under cold running water to remove the excess salt, then drain again.
5. In a medium saucepan, combine the distilled white vinegar, granulated sugar, mustard seeds, celery seeds, ground turmeric, and ground cloves.
6. Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally to dissolve the sugar completely.
7. Once the pickling liquid has reached a boil, add the drained cucumbers and onions to the saucepan. Stir gently to combine.
8. Reduce the heat to low and allow the mixture to cook for about 5 minutes, stirring occasionally, until the cucumbers are slightly softened but still crisp.
9. Remove the saucepan from heat and transfer the pickles and liquid into sterilized jars, ensuring the cucumbers and onions are fully submerged in the brine.
10. Allow the jars to cool to room temperature before sealing them with lids. Refrigerate the pickles for at least 24 hours before serving to allow the flavors to meld.
11. Enjoy your crisp bread and butter pickles as a snack, side dish, or topping on your favorite foods!
Nutrition Facts
Calories |
2291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.3 g | 7% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3596 mg | 156% | |
| Total Carbohydrate | 556.1 g | 202% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 523.2 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1861 mg | 40% | |
*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.
