Description
These bread and butter pickles are a delightful balance of sweet and tangy flavors, making them an irresistible addition to any meal. Perfect for summer barbecues or cozy holiday gatherings, these easy-to-make pickles can elevate sandwiches, burgers, or serve as a crunchy snack straight from the jar. The unique flavor profile will impress friends and family alike. Whether you’re canning for long-term storage or preparing refrigerator pickles for immediate enjoyment, this recipe is versatile enough to suit your needs.
Ingredients
Scale
- 10 cups sliced cucumbers (approx. 3 ¼ lbs)
- 4 medium onions (thinly sliced)
- ½ cup pickling salt
- 3 1/2 cups white vinegar
- 2 cups granulated sugar
- 2 tablespoons mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon turmeric
Instructions
- In a large bowl, combine sliced cucumbers and onions with pickling salt; stir well and let sit covered for 2 hours.
- Prepare canning jars by boiling them in a water bath for about 5-10 minutes.
- Rinse salted cucumbers and onions under cold water in a colander to remove excess salt.
- In a saucepan, mix vinegar, sugar, and spices; bring to a boil.
- Stir in drained cucumbers and onions; boil again briefly.
- Pack hot jars with the mixture, leaving a ½ inch headspace. Pour brine over vegetables and seal properly.
- Process jars in boiling water for 10 minutes; let cool for at least 24 hours before enjoying.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 45
- Sugar: 9g
- Sodium: 390mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: <1g
- Cholesterol: 0mg