Description
Boxes filled with cucumbers from the farmers market, scores of mason jars, big pots, lots of activity in the kitchen, fresh homemade pickles. These are some of my memories from summers growing up.
My grandmother (dad’s mother) and my parents used to pickle a lot when I was a kid. My dad’s favorite was spicy carrot and cauliflower pickles (I’m still waiting for the recipe); my favorite was sweet watermelon rind pickles (I can’t find watermelons with thick enough rinds to make these anymore).
Sweet pickles like these bread and butter pickles (who came up with that name?) never lasted that long around here; we kids gobbled them up.
How To Make Bread and Butter Pickles
Bread and butter pickles are easy to make, and if you are planning to make them as refrigerator pickles (storing them in the cold fridge, to be eaten within weeks), you can skip a lot of the canning steps.
This is a basic recipe which we happen to love, cobbled together from various editions of the Joy of Cooking plus some online research.
The ice helps keep the cucumbers crispy, as does cooking them just a short time. You can experiment with the pickling spices, and the pickling vegetables for that matter. We have a jalapeño bread and butter pickle recipe for people who love their pickles spicy.
Do you have a favorite bread and butter pickle recipe? If so, please tell us about it in the comments.
Ingredients
2 1/2 pounds pickling cucumbers, fresh from the market
1/4 cup pickling salt (see recipe note)
1 pound white or yellow onions, thinly sliced
1 1/4 cups white distilled vinegar (5% acidity)
1 cup apple cider vinegar (5% acidity)
2 1/4 cups sugar
Pickling spices:
1 tablespoon mustard seeds
1 teaspoon crushed red pepper flakes
3/4 teaspoon celery seeds
1 inch cinnamon stick
6 allspice berries plus a pinch of ground allspice
6 whole cloves plus a pinch of ground cloves
1/2 teaspoon ground turmeric
Instructions
Rinse and slice the cucumbers:
Carefully rinse the cucumbers, scrubbing away any dirt that may have stuck to the ribs. Slice off 1/8 inch from the ends and discard. Slice the cucumbers in 1/4-inch thick slices and place in a large bowl.
Salt, chill, and drain the cucumber slices:
Add the sliced onions and all of the pickling salt. Stir so that the salt is well distributed among the cucumber slices. Cover with a clean, thin tea towel. Cover with a couple of inches of ice.
Put in the refrigerator and let chill for 4 hours. Discard the ice. Rinse the cucumber and onion slices thoroughly, then drain. Rinse and drain again.
Heat the jars:
If you are planning to store your pickles outside of the refrigerator for any length of time, you will need to heat your canning jars in a hot water bath after canning.
Make the pickling syrup:
In a 4 or 6-quart pot, place the vinegars, sugar, and all of the pickling spices (do not add salt). Bring to a boil. Once the sugar has dissolved, add the sliced cucumbers and onions. Bring to a boil again. As soon as the syrup begins boiling again, use a slotted spoon to start packing the hot jars with the cucumbers and onions.
Pack the jars, add the pickling syrup:
Pack jars to 1 inch from the rim with the cucumbers and onions. Then pour hot vinegar sugar syrup over them to 1/2 inch from the rim.
Wipe the rim clean with a paper towel. Place a dry, clean lid on the jar. Secure with a metal screw band. Repeat with remaining jars.
Process in a hot water bath:
If you are planning to store pickles outside of the refrigerator, you will want to process the filled jars in a hot water bath.
Return filled jars to the same canning pot with its already hot water. The water level needs to be at least 1 inch above the top of the jars.
Bring to a boil and boil hard for 15 minutes. Remove jars from the pot using tongs or jar lifters.
If you live over 1,000 feet above sea level, adjust your processing time using the directions here.
Let cool and store:
Let cool down to room temperature. Jars should make a popping sound as their lids seal. If a lid doesn’t properly seal, do not store the jar outside of the refrigerator.
Properly canned bread and butter pickles can be stored in a cool, dark place (like a pantry) for up to 1 year. Store opened jars in the fridge and use within 3 months.
If you skipped the water bath canning, transfer the cooled jars directly to the fridge and eat within 3 months.
Notes
N/A
- Prep Time: 20 mins
- Cook Time: 30 mins