Old-Fashioned Bread and Butter Pickles. These homemade bread and butter pickles are sweet, tangy, and wonderfully crunchy. Thinly sliced cucumbers and onions are soaked in a flavorful blend of vinegar, sugar, and spices, creating a classic pickle that’s perfect for sandwiches, burgers, or snacking. They become even more delicious after resting in the jar for a week.
Servings: Makes approximately 4–5 jars
Ingredients
- 8 cups cucumbers, thinly sliced into rounds
- 2 onions, thinly sliced into rounds
- 1/3 cup kosher salt
- Ice cubes (enough to fully cover the cucumbers and onions)
- 2 cups sugar
- 2 cups white vinegar or apple cider vinegar
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon turmeric
- 1 teaspoon ground cloves
Old-Fashioned Bread and Butter Pickles: Cooking Method
- Put the sliced cucumbers and onions into a large bowl. Sprinkle salt over them, cover them with ice, and leave them for 3 hours.
- Drain the melted ice and water, then lightly rinse the vegetables with cold water.
- In a large pot, combine the sugar, vinegar, mustard seeds, celery seeds, turmeric, and ground cloves.
- Bring the mixture to a boil over medium-high heat, stirring until the sugar has completely dissolved.
- Add the cucumber and onion slices to the hot brine and cook for about 5 minutes, just until slightly softened while still remaining crisp.
- Carefully transfer the hot pickles into clean, sterilized jars and pour the hot brine over them until fully covered.
- Close the jars well. Put them in boiling water and let them cook for 10 minutes.
- Remove the jars and allow them to cool completely before storing.
- For the best flavor, let the pickles rest for at least 1 week before opening.
Tips For Old-Fashioned Bread and Butter Pickles
- Soaking the cucumbers and onions in salt and ice helps remove excess moisture and keeps the pickles crisp.
- Avoid overcooking the vegetables to maintain their crunchy texture.
- Fill the jars while the pickles and brine are still hot to ensure a proper seal.
- Use clean, sterilized jars for safe storage.
- Store jars in a cool, dark place such as a pantry or cupboard.
Variations
- Use apple cider vinegar for a milder, slightly fruity flavor.
- Add thinly sliced bell peppers for extra color and sweetness.
- Reduce the sugar slightly if you prefer less sweetness.
- Stir in red pepper flakes for a sweet-and-spicy version.
- Choose pickling cucumbers for an even crunchier texture.
Storage
Store sealed jars in a cool, dark place. The flavor improves significantly after at least one week of resting. Once opened, keep the pickles refrigerated and enjoy within several weeks.