My Wonderful Bread and Butter Pickles
Transform your cucumbers into a tangy-sweet delight with "My Wonderful Bread and Butter Pickles," a homemade classic that’s perfect for snacking, sandwiches, or charcuterie boards. This easy-to-follow recipe combines crisp pickling cucumbers and thinly sliced onions, balanced with a flavorful brine of white vinegar, sugar, and aromatic spices like mustard seeds, celery seeds, turmeric, and a hint of ground cloves. After a quick prep and a few hours of marinating in crushed ice to maintain their crunch, these pickles come together in just minutes on the stove. Ideal for refrigerator storage, they’re a great make-ahead condiment that develops even more flavor as they sit. With minimal effort and maximum reward, this recipe is your ticket to fresh, irresistible pickles that will elevate any meal.
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Recipe Information
Ingredients
- 6 cups (sliced) Pickling cucumbers
- 1 cup (thinly sliced) Yellow onion
- 2 tablespoons Kosher salt
- 4 cups Crushed ice
- 2.5 cups White vinegar
- 2.5 cups Granulated sugar
- 1 tablespoon Mustard seeds
- 0.5 tablespoon Celery seeds
- 0.5 teaspoon Ground turmeric
- 0.25 teaspoon Ground cloves
Instructions
Wash the cucumbers thoroughly and slice them into 1/8-inch thick rounds. Thinly slice the onion.
In a large bowl, combine the cucumbers and onion with kosher salt. Layer the mixture with crushed ice and let it sit for 3 hours to draw out excess moisture. Drain, rinse well under cold water, and set aside.
In a large saucepan, combine white vinegar, granulated sugar, mustard seeds, celery seeds, ground turmeric, and ground cloves. Heat the mixture over medium heat, stirring until the sugar dissolves completely and the mixture comes to a simmer.
Add the drained cucumber and onion mixture to the saucepan. Stir gently and cook for 2-3 minutes, ensuring the vegetables are evenly coated and heated through. Do not boil.
Remove the saucepan from heat and carefully ladle the pickles into sterilized jars, making sure to cover the cucumbers and onions fully with brine. Leave about 1/2 inch of headspace at the top of each jar.
Seal the jars with their lids and let them cool to room temperature. Store in the refrigerator for up to 2 months. The pickles are best enjoyed after 24-48 hours to allow the flavors to meld.
Nutrition Facts
Calories |
2406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.1 g | 8% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3623 mg | 158% | |
| Total Carbohydrate | 582.1 g | 212% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 535.3 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 433 mg | 33% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3152 mg | 67% | |
*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.
