Crisp Bread & Butter Pickles
Submitted by JulieS
Classic bread and butter pickles with thin-sliced cucumbers and onions in sweet-tangy brine. Canning recipe makes 8 pints for year-round crunch.
YIELD
8 pintsPREP
3 hrsCOOK
10 minREADY
3 hrsThese crisp, sweet pickles are the ones you remember from grandma’s pantry, with paper-thin cucumber slices soaked in ice, then bathed in spiced vinegar.
The sugar-vinegar balance hits that perfect sweet-tart note while mustard seeds and celery seeds add complexity.
Can them in hot jars and you’ll have homemade pickles all year for burgers, sandwiches, or straight from the jar snacking.
Kitchen Tips
- Soak cucumbers with salt and ice for the full 3 hours to draw out moisture and ensure crispness
- Drain thoroughly before adding to the brine or excess water will dilute the pickling liquid
- Heat the brine just until it almost boils but don’t let it boil or pickles will be mushy
- Pack pickles into hot sterilized jars and seal while the brine is still hot
Ingredients
Directions
Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and let them stand, covered with a weighted lid, for 3 hours.
Drain thoroughly and put the vegetables in a large kettle.
Add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil.
Pack the pickles into hot jars and seal.
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