Print

Ultimate Easy Bread and Butter Pickles: Canning & Refrigerator Options

A glass jar filled with bright yellow liquid containing spiralized zucchini and onion slices for bread and butter pickle.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make classic sweet and tangy, crunchy bread and butter pickles using this simple recipe. You can choose the traditional water-bath canning method for long-term storage or a quick refrigerator method for immediate enjoyment.

Ingredients

Scale
  • 3 lbs pickling cucumbers (about 6-8 medium), thinly sliced
  • 2 large sweet onions, thinly sliced
  • 1/4 cup pickling salt
  • 3 cups white vinegar
  • 3 cups granulated sugar
  • 1 tablespoon mustard seed
  • 1 teaspoon celery seed
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cloves

Instructions

  1. Place the sliced cucumbers and onions in a large bowl. Sprinkle with pickling salt and toss to coat. Cover with ice water and let stand for 2 to 3 hours. This draws out moisture and keeps the pickles crisp.
  2. Drain the cucumbers and onions thoroughly. Rinse them under cold running water several times until the water runs clear. Drain well in a colander for at least 30 minutes.
  3. In a large, non-reactive saucepan, combine the vinegar, sugar, mustard seed, celery seed, turmeric, and cloves. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves completely.
  4. Add the drained cucumbers and onions to the boiling brine. Return the mixture to a simmer and cook gently for exactly 2 minutes, stirring occasionally. Do not overcook, or the pickles will lose their crunch.
  5. For Refrigerator Pickles (Quick Method): Pack the hot cucumbers and brine into clean jars, leaving 1/2 inch headspace. Seal with lids and refrigerate once cooled. Pickles are ready to eat in 24 hours and last about 1 month in the refrigerator.
  6. For Canning (Water Bath Method): Pack the hot cucumbers and brine into hot, sterilized pint or half-pint canning jars, leaving 1/2 inch headspace. Wipe rims clean. Center lids and screw bands on until fingertip tight.
  7. Process the filled jars in a boiling water bath canner for 10 minutes, adjusting for altitude if necessary. Turn off the heat, remove the canner lid, and let the jars sit for 5 minutes before removing them to a towel-lined counter to cool completely. Check seals after 12-24 hours. Store sealed jars in a cool, dark place.

Notes

  • Use pickling cucumbers for the best crunch. If you use standard slicing cucumbers, the texture may be softer.
  • For a spicier pickle, add 1/2 teaspoon of crushed red pepper flakes to the brine mixture.
  • If you prefer a less sweet flavor, reduce the sugar by 1/2 cup, but this may affect the preservation quality of canned batches.

Nutrition

Find it online: https://recipesfleet.com/bread-and-butter-pickle-recipe-canning/