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Classic Bread and Butter Pickles

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A quick and easy recipe for sweet and tangy bread and butter pickles with a perfect balance of flavors and a crisp texture that lasts.

Ingredients

Scale
  • 4 cups thinly sliced Kirby or pickling cucumbers
  • 1 medium yellow onion, thinly sliced
  • 2 tablespoons kosher salt or pickling salt
  • 2 cups granulated sugar (can substitute coconut sugar or honey)
  • 2 cups white vinegar (5% acidity)
  • 1 cup water
  • 1 tablespoon mustard seeds
  • 1 teaspoon celery seeds
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground black pepper
  • Optional: pinch of ground cloves or crushed red pepper flakes

Instructions

  1. Slice the cucumbers and onions thinly, about 1/8-inch thickness.
  2. Combine cucumbers, onions, and salt in a large bowl and toss to coat evenly. Let sit for 1 to 2 hours, stirring occasionally.
  3. Drain off the excess liquid using a colander, pressing lightly to remove extra water.
  4. In a medium saucepan, combine sugar, vinegar, water, mustard seeds, celery seeds, turmeric, and black pepper. Bring to a boil over medium-high heat, stirring occasionally until sugar dissolves (about 5 minutes).
  5. Pour the hot brine over the drained cucumbers and onions. Stir gently to coat evenly.
  6. Let the mixture cool to room temperature, then transfer into clean mason jars or airtight containers.
  7. Refrigerate for at least 24 hours before eating; best after 2 to 3 days.

Notes

Use fresh, firm cucumbers for best crunch. Do not skip the salting and draining steps to avoid soggy pickles. Cool the brine before refrigerating to prevent condensation. For extra crunch, avoid over-soaking in salt. Adjust sugar to balance sharpness of brine. Variations include reducing sugar, adding spice, or using different vinegars.

Nutrition

Keywords: bread and butter pickles, pickles recipe, sweet pickles, tangy pickles, quick pickles, homemade pickles, easy pickles

Find it online: https://lirafood.com/classic-bread-and-butter-pickles-recipe-easy-sweet-tangy-flavor-guide/