Bread and Butter Pickles
Sweet, tangy, and crisp, these classic bread and butter pickles are perfect for burgers, sandwiches, or snacking straight from the jar. A timeless refrigerator pickle recipe made with cucumbers, onions, and spices.
Servings: 48 tablespoons
Calories: 35kcal
Cost: 2
Equipment
- large mixing bowl
- large pot
- slotted spoon
- mason jars or storage containers
- knife and cutting board
Ingredients
- 2 lbs pickling cucumbers, sliced into 1/4-inch rounds
- 1 large sweet onion, thinly sliced
- ¼ cup kosher salt
- 2 cups granulated sugar
- 2 cups white vinegar
- 1 tbsp mustard seeds
- 1½ tsp celery seeds
- 1 tsp ground turmeric
- ice cubes (for soaking)
Instructions
- Place sliced cucumbers and onions in a large bowl. Sprinkle with kosher salt and mix well. Add enough ice cubes to cover. Let sit for 2 hours, then drain and rinse well.
- In a large pot, combine sugar, vinegar, mustard seeds, celery seeds, and turmeric. Bring to a boil.
- Add the drained cucumbers and onions to the pot. Return to a boil and remove from heat.
- Use a slotted spoon to transfer the pickles to clean jars. Pour brine over to cover. Let cool before sealing and refrigerating.
- Allow to chill at least 24 hours before eating for best flavor.
Notes
Store in the refrigerator for up to 3 months. Allow to sit for at least 24 hours before serving for best flavor. For canning, follow USDA guidelines. Try using apple cider vinegar for a fruity twist.