Bread and butter pickles are beloved for their perfect balance of sweet, tangy, and mildly spiced flavors, thanks to the blend of vinegar, sugar, and aromatic spices like mustard and celery seeds. Pickling salt keeps the cucumbers crisp and enhances their natural freshness. The onions add a subtle bite, while turmeric gives a beautiful golden color. These pickles are deliciously crunchy and versatile—serve them with sandwiches, burgers, cheese boards, or as a refreshing side at summer barbecues and picnics. Their nostalgic flavor and vibrant crunch make them a crowd-pleaser for any casual meal or festive gathering.

Ingredients

• 4 lbs. (about 12 cups) pickling cucumbers, sliced 1/4-inch thick
• 2 medium onions, thinly sliced
• 1/3 cup pickling salt (or kosher salt)
• 3 cups apple cider vinegar
• 2 cups granulated sugar
• 1 tbsp mustard seeds
• 1 tsp celery seeds
• 1 tsp turmeric
• 1/2 tsp whole black peppercorns
• Optional: 1/2 tsp ground cloves

Directions

Prepare the cucumbers & onions

1. Slice cucumbers and onions and place them in a large bowl.
2. Sprinkle with pickling salt. Toss to coat evenly.
3. Cover with ice cubes and let stand for 1–2 hours. This helps keep the pickles crisp.
4. Drain well and rinse with cold water. Drain again.

Make the pickling brine

1. In a large stainless steel pot, combine vinegar, sugar, mustard seeds, celery seeds, turmeric, peppercorns, and optional cloves.
2. Bring to a boil, stirring until the sugar dissolves.

Cook the pickles

1. Add drained cucumbers and onions to the brine.
2. Bring just to a boil, then remove from heat. Do not overcook—the cucumbers should remain crisp.

Canning instructions

Equipment

• 6 pint-size canning jars
• New lids and rings
• Large pot for boiling water (water bath canner)
• Jar lifter and funnel

Steps

1. Sterilize jars, lids, and rings: Wash with hot, soapy water, then keep jars hot (in simmering water or dishwasher).
2. Pack pickles into jars: Using a funnel, pack cucumbers and onions into hot jars, leaving 1/2-inch headspace. Pour hot brine over vegetables to cover, maintaining 1/2-inch headspace.
3. Remove air bubbles: Slide a non-metallic spatula or chopstick around the inside edge to remove bubbles. Adjust headspace if needed.
4. Wipe rims: Clean jar rims with a damp cloth.
5. Apply lids and rings: Place lids on jars, screw on rings until fingertip-tight.
6. Process jars: Place jars in boiling water bath canner, ensuring jars are covered by at least 1–2 inches of water.
   • Process for 10 minutes (pint jars).
   • Adjust for altitude if necessary (add 5 minutes for 1,001–6,000 ft).
7. Remove jars: Use jar lifter to place jars on a towel; let cool undisturbed for 12–24 hours.
8. Check seals: Lids should be concave and not flex when pressed. Any unsealed jars should be refrigerated and eaten soon.

Storage

• Store sealed jars in a cool, dark place.
• Best flavor develops after 2–4 weeks.
• Unopened jars last up to 1 year.

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