Bread and Butter Pickles (Print Version)
Crisp cucumber slices transformed with aromatic spices into sweet-tangy delights. Perfect for sandwiches, burgers, or straight from the jar.
# Ingredients:
→ Main Ingredients
01 -
3 pounds (1.36 kg) crisp cucumbers, sliced 1/4-inch thick
02 -
1/2 medium onion, thinly sliced
03 -
1/4 cup (75 g) kosher salt or sea salt
04 -
2 cups (480 ml) white vinegar
05 -
1/2 cup (120 ml) water
06 -
1 cup (200 g) sugar
07 -
2 tablespoons (30 ml) mustard seeds
08 -
1 teaspoon (5 ml) celery seeds
09 -
1 teaspoon (5 ml) turmeric
# Steps to Follow:
01 -
Place the cucumbers and onions in a colander set over a large bowl or in the sink. Toss with the salt and let stand for 1-2 hours to extract water.
02 -
Thoroughly rinse the salt from the cucumbers and onions. Lay them flat on paper towel-lined sheet pans, cover with another layer of paper towels, and let dry overnight.
03 -
Combine vinegar, water, sugar, mustard seeds, celery seeds, and turmeric in a large saucepan. Bring to a boil, cook until sugar dissolves completely, then remove from heat.
04 -
Pack sterilized canning jars with the cucumbers and onions, leaving 1/2-inch space at the top. Pour the hot vinegar mixture over the cucumbers and onions, filling to just below the rim.
05 -
Seal jars according to manufacturer's instructions. To refrigerate, turn jars upside down for 15-20 minutes to allow the hot liquid to touch the lid, then flip upright and let cool before storing in the fridge. Allow flavors to develop for several days before serving.
# Additional Notes:
01 -
Refrigerating the jars ensures food safety if not using a hot water bath for canning.
02 -
Chilled pickles taste better as the flavors fully develop over a few days.