Bread and Butter Pickles
Sweet and tangy homemade pickles with cucumbers and onions - perfect for sandwiches or snacking.
Prep Time
30m
Cook Time
10m
Servings
48
Difficulty
Easy
Nutrition Per Serving
fat
0
carbs
9
fiber
0
protein
0
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Ingredients
Shop- 4 lbs pickling cucumbers, sliced 1/4-inch thick
- 2 large onions, thinly sliced
- 1/3 cup pickling salt
- 3 cups white vinegar
- 2 cups sugar
- 2 tablespoons mustard seeds
- 1 1/2 teaspoons celery seeds
- 1/2 teaspoon turmeric
- Ice cubes
Instructions
Layer cucumbers and onions in large bowl, sprinkle with salt.
Cover with ice cubes and let stand 3 hours.
Drain well and rinse with cold water.
Combine vinegar, sugar, mustard seeds, celery seeds, and turmeric in large pot.
Bring to a boil, stirring to dissolve sugar.
Add cucumber mixture and heat just to boiling.
Pack into hot sterilized jars, leaving 1/2-inch headspace.
Seal and process in water bath canner 10 minutes.
Let cool and store. Wait 1 week before eating for best flavor.
Chef's Comfy Tip
Don't skip the salting and icing step - it draws out excess moisture for crisp pickles that don't get soggy.
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