Description
A simple recipe for classic sweet and tangy bread and butter pickles.
Ingredients
Scale
- 3 pounds cucumbers, thinly sliced
- 2 large onions, thinly sliced
- 1/2 cup kosher salt
- 2 cups granulated sugar
- 1 cup white vinegar
- 1 tablespoon mustard seed
- 1 teaspoon celery seed
- 1/2 teaspoon turmeric
- 1/4 teaspoon black pepper
Instructions
- Combine sliced cucumbers and onions in a large bowl. Sprinkle with salt, toss to coat, and let stand for 2 hours. Drain and rinse thoroughly.
- In a large pot, combine sugar, vinegar, mustard seed, celery seed, turmeric, and black pepper. Bring to a boil, stirring until sugar dissolves.
- Add the drained cucumbers and onions to the pot. Return to a boil, then reduce heat and simmer for 10 minutes.
- Pack the hot pickles and brine into sterilized jars, leaving 1/2 inch headspace. Seal tightly.
- Process in a boiling water bath for 10 minutes. Remove jars and let cool completely.
Notes
- Ensure your jars are sterilized before filling.
- Allow pickles to cure for at least 24 hours before eating for best flavor.
- Prep Time: 2 hours 15 minutes
- Cook Time: 10 minutes
- Category: Preserves
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 40
- Sugar: 9g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: bread and butter pickles, homemade pickles, sweet pickles, canning, preserving, cucumber recipe