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–+ servings
three canning jars of homemade bread and butter pickles.

Bread & Butter Pickles

Alewyfe
This traditional homemade bread & butter pickle recipe features cucumbers & onions, simply flavored with warm turmeric & sweet spices.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 1 hour 45 minutes
Cook Time 20 minutes
Water-Bath Canning Time 10 minutes
Course Canning Basics, Condiments, Small Bites & Snacks
Cuisine American, Vegetarian
YIELD 7 pints

Equipment

Ingredients
  

  • 4 lbs pickling cucumbers (4-6" firm cukes)
  • 2 lbs onions, peeled & thinly sliced (about 8 small or 4-6 large onions)
  • ⅓ cup canning & pickling salt (or sub a scant ½ cup kosher salt)

Pickling Brine:

  • 2 cups granulated sugar
  • 2 tbsp mustard seeds
  • 1 tbsp coriander seeds (optional but nice)
  • 1 tbsp ground turmeric
  • 2 tsp celery seed
  • 1 tsp ground ginger
  • 1 tsp peppercorns
  • 1 tsp Old Bay (optional variation)
  • 3 cups distilled or apple cider vinegar (5% acidity)
  • Pickle Crisp (calcium chloride granules) (add directly to jars, not brine)

Instructions
 

prep and ice-brine vegetables:

  • Wash the cucumbers and peel the onions.
  • Trim off and discard the stem ends of the cucumbers (they will make your pickles soggy and may taste bitter). Slice the cucumbers into 1/4" slices (use a crinkle cutter if you have one).
  • Thinly slice the onions into 1/4" slices lengthwise.
  • Combine the cucumbers and onions in a large mixing bowl, layering with the pickling salt.
  • Cover the bowl with a layer of ice cubes.
  • Let the bowl rest for about an hour and a half to draw moisture from the vegetables.

prep jars and canner:

  • Wash the canning jars with hot, soapy water and rinse well. Place them in your canning pot.
  • Fill the canning pot with enough water to cover the jars, and begin to bring it up to a boil.
  • Do not boil standard canning lids (this is outdated advice for modern lid-sealing compounds, unless you are using reusable lids, then follow manufacturer instructions).

make brine and pickles:

  • In another pot, prepare the pickling marinade: combine the vinegar, sugar, and spices (do not add the Pickle Crisp if you are using it). Bring it up to a boil.
  • While the brine mixture is heating, rinse the salt and ice from the cucumbers and onions.
  • Drain the vegetables, then rinse and drain them again.
  • Add the rinsed cucumbers and onions to the brine pot, and bring it up to a boil again.

fill the jars:

  • Divide the hot spiced cucumber and onion mixture among the jars.
  • Top up with the hot pickling marinade, dividing the mixture evenly among the jars.
  • Leave a 1/2" headspace at the top of the jars. You should have plenty of pickling liquid, but if you need to, you can top the jars up with more vinegar.
  • If you are using Pickle Crisp, add 1/8 tsp to each jar.

prep jars for canning:

  • Wipe jar rims with a clean cloth or paper towel dampened with hot water or distilled vinegar.
  • Top the jars with new canning lids and tighten the bands.
  • Place the jars in the hot water bath canner and cover with the lid.

water-bath processing:

  • Bring the water in the canner back up to a boil before starting the processing timer.
  • Process the jars for 10 minutes at a full boil, then turn off the heat.
  • When the time is up, leave the jars undisturbed in the canner for up to 5 minutes (this helps prevent siphoning of the liquid from the jars as they cool). Do not leave them longer than this.

cool jars, check seals, & store:

  • After 5 minutes, carefully use tongs or the jar rack to remove the jars from the water bath.
  • Place the jars upright on a heat-resistant surface covered with a kitchen towel or wire rack. Do not tighten the lids (*unless you are using reusable lids, then follow manufacturer instructions).
  • Leave the jars undisturbed for 12-24 hours, then check for seals.
  • Any jars that did not seal can be reheated and reprocessed with new lids within 24 hours of the initial processing, or refrigerated and used first. I would not recommend reprocessing, as it will make your pickles soft.
  • Carefully wash jars with warm soapy water if they are sticky, then label them and store them with rings off.

Notes

Altitude Adjustment Chart:
  • 0-1,000 ft – use recipe time
  • 1,001-3,000 ft – increase 5 minutes
  • 3,001-6,000 ft – increase 10 minutes
  • 6,001-8,000 ft – increase 15 minutes
  • 8,001-10,000 ft – increase 20 minutes
 
Store in a cool, dark pantry. Home canned goods are best consumed within 12-18 months, but should be safe much longer as long as the seal is intact and the jars show no signs of spoilage.
Keyword antipasto, canning, charcuterie, condiment, food preservation, old-fashioned, pantry staples, pickled, pickles, pickling, preserves, salty sweets, smorgasbord, summer, traditional, vegan, vegetarian, water-bath
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