Bread and Butter Pickles
Transform your cucumbers into a tangy-sweet sensation with this classic Bread and Butter Pickles recipe! Perfectly balanced with crunchy cucumbers, tender onions, and a flavorful brine of white vinegar, sugar, mustard seeds, celery seeds, and a touch of turmeric, these pickles deliver a nostalgic flavor that is both sweet and mildly spiced. The key to their irresistible crunch lies in a resting method with pickling salt and ice cubes, ensuring every bite is crisp and refreshing. Ready in just a few simple steps, these refrigerator pickles are easy to make and can be enjoyed in as little as 24 hours. Serve them alongside burgers, sandwiches, or charcuterie boards for a delicious homemade touch. With a shelf life of up to three months in your fridge, these pickles are a must-have for fans of homemade condiments!
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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
Directions
Step 1
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.
Step 2
2. Thinly slice 2 cups of onions and combine them with the cucumbers in a large bowl.
Step 3
3. Add 1.5 tablespoons of pickling salt to the cucumbers and onions, then toss to ensure even distribution.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
7. Bring the vinegar mixture to a boil over medium heat, stirring occasionally until the sugar is fully dissolved.
Step 8
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.
Step 9
9. Carefully transfer the hot pickles into sterilized jars, leaving about 1/2 inch of headspace at the top.
Step 10
10. Securely fasten lids on the jars and let them cool to room temperature before refrigerating.
Step 11
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
| Serving size | 2559.5 grams (2559.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1611 |
| Total Fat 5.20g | 7% |
| Saturated Fat 0.80g | 4% |
| Polyunsaturated Fat 0.10g | |
| Cholesterol 0mg | 0% |
| Sodium 8780mg | 382% |
| Total Carbohydrate 365.90g | 133% |
| Dietary Fiber 12.60g | 45% |
| Total Sugars 334.50g | |
| Protein 11.30g | 23% |
| Vitamin D 0IU | 0% |
| Calcium 326mg | 25% |
| Iron 7mg | 36% |
| Potassium 2446mg | 52% |
Source of Calories