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Classic Homemade Bread and Butter Pickles (Canning & Refrigerator Options)

Close-up of sliced zucchini and onions soaking in yellow liquid, resembling bread and butter pickle.
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I am glad you are here. Learn to make the best crunchy, sweet, and tangy bread and butter pickles using simple steps. This recipe works for both canning to preserve your summer harvest or making quick refrigerator pickles for immediate enjoyment.

Ingredients

Scale
  • 3 lbs pickling cucumbers, thinly sliced
  • 2 medium yellow onions, thinly sliced
  • 1/4 cup pickling salt
  • 4 cups ice
  • 2 cups white vinegar
  • 2 cups granulated sugar
  • 1 teaspoon celery seed
  • 1 teaspoon mustard seed
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cloves

Instructions

  1. Combine the sliced cucumbers and onions in a large bowl. Sprinkle with pickling salt and cover with ice. Let this mixture sit for 3 hours, stirring every hour. This step draws out moisture for a crisp pickle.
  2. Drain the cucumbers and onions well. Rinse them thoroughly under cold running water for several minutes to remove excess salt. Drain again completely.
  3. In a large, non-reactive saucepan, combine the white vinegar, sugar, celery seed, mustard seed, turmeric, and cloves.
  4. Bring the brine mixture to a boil over medium-high heat, stirring until the sugar dissolves completely.
  5. Add the drained cucumbers and onions to the boiling brine. Return the mixture to a simmer. Cook for exactly 2 minutes. Do not overcook, or your pickles will lose their crunch.
  6. Remove the pan from the heat.
  7. For Refrigerator Pickles: Pack the warm cucumbers and onions into clean jars, leaving 1/2 inch headspace. Pour the hot brine over the cucumbers, ensuring they are covered. Seal the jars and let them cool on the counter before moving them to the refrigerator. They are best after 24 hours.
  8. For Canning: Pack the hot cucumbers and onions into sterilized pint or half-pint canning jars, leaving 1/2 inch headspace. Ladle the hot brine over the cucumbers, maintaining the headspace. Wipe the rims clean. Apply the lids and rings, tightening to fingertip tight.
  9. Process the jars in a boiling water bath canner for 10 minutes, adjusting for altitude. Remove jars and let them cool undisturbed for 12 to 24 hours. Check seals. Store sealed jars in a cool, dark place.

Notes

  • For the best crunch, slice your cucumbers evenly, about 1/8 inch thick.
  • If you prefer a spicier pickle, add 1/4 teaspoon of crushed red pepper flakes to the brine mixture.
  • These sweet and tangy pickles pair perfectly with burgers, sandwiches, or as a side for BBQ meals.

Nutrition

Find it online: https://www.purecookingjoy.com/bread-and-butter-pickle-recipe-crunchy-sweet/

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