Description
These Bread and Butter Pickles are a classic favorite, with a perfect balance of sweetness and tanginess. Crisp and flavorful, they make a great addition to sandwiches, burgers, or enjoyed straight from the jar.
Ingredients
Units
Scale
Cucumbers:
- 6–8 pickling cucumbers, thinly sliced
Onion:
- 1 large onion, thinly sliced
Pickling Mixture:
- 1 cup white vinegar
- 1 cup apple cider vinegar
- 2 cups sugar
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon turmeric
- 1/2 teaspoon ground cloves
- 1/2 teaspoon red pepper flakes (optional)
Additional:
- Ice
- Canning salt
Instructions
- Prepare Cucumbers and Onions: Place sliced cucumbers and onions in a large bowl. Cover with ice and sprinkle with canning salt. Let sit for 1-2 hours, then drain well.
- Make Pickling Mixture: In a saucepan, combine white vinegar, apple cider vinegar, sugar, and spices. Bring to a boil, stirring to dissolve sugar.
- Jar the Pickles: Pack cucumber and onion slices into sterilized jars. Pour the hot pickling mixture over the cucumbers, leaving a 1/2 inch of headspace.
- Seal and Chill: Wipe jar rims, seal with lids, and process in a boiling water bath for 10 minutes. Allow pickles to cool to room temperature before refrigerating.
Notes
- For best flavor, let the pickles sit in the refrigerator for at least a week before consuming.
- These pickles can be stored in the refrigerator for up to 2 months.
Nutrition
- Serving Size: 1 medium pickle (about 35g)
- Calories: 25
- Sugar: 5g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
