Description

This classic Bread and Butter Pickles recipe features crisp cucumbers and onions soaked in a tangy, sweet, and slightly spicy pickling syrup. Perfect for adding a flavorful crunch to sandwiches, burgers, or enjoying straight from the jar, these pickles blend traditional spices like mustard seeds, allspice, cinnamon, and cloves for a well-rounded taste. The recipe includes an optional water bath canning process for long-term shelf stability or quick refrigeration for faster enjoyment.

Ingredients

Scale

Vegetables

2 1/2 pounds pickling cucumbers, fresh from the market
1 pound white or yellow onions, thinly sliced
1/4 cup pickling salt

Pickling Syrup and Spices

1 1/4 cups white distilled vinegar (5% acidity)
1 cup apple cider vinegar (5% acidity)
2 1/4 cups sugar
1 tablespoon mustard seeds
1 teaspoon crushed red pepper flakes
3/4 teaspoon celery seeds
1 inch cinnamon stick
6 allspice berries plus a pinch of ground allspice
6 whole cloves plus a pinch of ground cloves
1/2 teaspoon ground turmeric

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Instructions

Rinse and slice the cucumbers: Carefully rinse the cucumbers, scrubbing any dirt from the ribs. Trim 1/8 inch from the ends and discard. Slice cucumbers into 1/4-inch thick slices and place into a large bowl.
Salt, chill, and drain the cucumber slices: Add the thinly sliced onions and all of the pickling salt to the bowl with cucumbers. Stir well to evenly distribute the salt among the cucumber and onion slices. Cover the mixture with a clean, thin tea towel and a couple of inches of ice. Refrigerate for 4 hours to draw out moisture from the vegetables.
Rinse and drain: Discard the ice, then thoroughly rinse and drain the salted cucumber and onion slices. Repeat rinsing and draining a second time to remove excess salt.
Heat the jars (optional): If you plan to store pickles outside the refrigerator for shelf stability, place clean jars on a metal rack in a large canning pot filled with warm water, ensuring water covers jars by at least 1 inch. Bring to a boil, then reduce heat to keep jars hot. Wash lids in hot, soapy water. This step can be skipped if pickles will be refrigerated and consumed soon.
Make the pickling syrup: In a 4 to 6-quart pot, combine both vinegars, sugar, and all pickling spices except the salt. Bring to a boil, stirring until sugar dissolves. Add drained cucumber and onion slices to the syrup and bring back to a boil.
Pack the jars and add syrup: Using a slotted spoon, pack the hot cucumber and onion slices into the heated jars, leaving 1 inch of headspace. Pour the hot vinegar syrup over the vegetables, filling to 1/2 inch from the rim. Wipe jar rims clean, place dry lids on top, and secure with screw bands.
Process in a hot water bath (optional for shelf stability): Return filled jars to the hot water bath, ensuring water covers jars by at least 1 inch. Boil hard for 15 minutes, adjusting time if over 1,000 feet elevation. Carefully remove jars and allow to cool. If skipping this step, store jars immediately in the refrigerator.
Cool and store: Let jars cool to room temperature; lids should seal with a popping sound. Store properly canned pickles in a cool, dark place for up to one year. Unsealed or refrigerated pickles should be consumed within 3 months.

Notes

Trimming and salting cucumbers draws out excess moisture, helping the pickles maintain a crisp texture.
The optional water bath canning step ensures shelf stability for up to a year; otherwise, store pickles in the refrigerator for up to three months.
Use pickling cucumbers specifically for best texture and flavor.
Adjust crushed red pepper flakes to taste for desired level of spiciness.
If you skip the canning process, keep pickles refrigerated and consume within 3 months for best quality.