Bread and Butter Pickles
Sweet and tangy homemade pickles with cucumbers and onions - perfect for sandwiches or snacking.
Recipe by the SouthernComfy Editorial Team
Developed and reviewed by our editorial team.
Prep Time
30m
Cook Time
10m
Servings
48
Difficulty
Easy
Estimated Nutrition
Per serving · estimated
Calories
35
Carbs
9 g
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Ingredients
Shop the tools- 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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