Bread and Butter Pickles

Bread and butter pickles bring the flavor of summer into your pantry with every crunchy sweet bite. I treasure this canning tradition because it captures garden cucumbers at their very best and makes simple sandwiches or burgers taste like pure nostalgia all year.

I first discovered this recipe while thumbing through my grandmother's faded canning notes. Ever since, opening a jar in winter sends me right back to her sunny yellow kitchen.

Ingredients

• Pickling cucumbers known as Kirbys: use the freshest firmest small cucumbers you can find for lasting crunch
• White onions: choose large juicy onions for sweetness and slice them evenly for texture
• Kosher salt: Diamond Crystal is recommended for clean briny flavor without additives
• Garlic: use fresh cloves for the best aroma either whole or halved
• Sugar: classic granulated sugar provides signature sweetness
• Apple cider vinegar: choose one with bright mellow acidity for balance
• Mustard seeds: bring signature tang and subtle bite
• Celery seeds: a must for earthy complexity
• Turmeric: delivers the signature yellow color and gentle warmth
• Crushed red pepper: offers a gentle kick use more or less for personal heat preference

Always select produce with no soft spots and use clean glass jars for safety and clarity in every jar

Step-by-Step Instructions

Prepare the Jars:

Wash and sterilize six pint size jars with their lids either in boiling water hot soapy water or a dishwasher for safe canning results Avoid using old lids or caps since a fresh seal is key for preservation

Salt and Ice the Vegetables:

In a large nonreactive stockpot mix sliced cucumbers onions salt and garlic Cover the mixture with a clean flour sack towel then layer two or three inches of crushed ice on top Tightly lid the pot and refrigerate for at least four hours to draw out excess water and keep vegetables ultra crisp

Prep the Canner:

Set up a boiling water canner or use a large pot of water and begin heating it so you have a rolling boil ready for the sealing process

Drain and Rinse:

Remove towel and ice Transfer the cucumber and onion mixture into a colander and rinse thoroughly to remove salt Discard the garlic pieces Your vegetables should feel firm and cold

Make the Brine:

Add sugar apple cider vinegar mustard seeds turmeric and crushed red pepper to your large stockpot Stir over medium heat until the sugar dissolves and everything is bubbling with aroma Pour the rinsed vegetables back in and let the whole mixture return to a simmer but do not overcook Remove from heat as soon as the liquid boils again

Pack the Jars:

Using a canning funnel or ladle carefully fill each hot jar with vegetables and brine Leave about a half inch at the top for expansion Clean rims so no brine interferes with the seal Secure each jar with fresh lids and screw caps

Process in Water Bath:

Submerge jars in your boiling water canner and process for ten minutes to safely seal Cool jars on a towel without moving for twenty four hours Listen for the soft pops as jars seal If any jars do not seal keep those in the refrigerator and use within a couple of weeks

Wait and Enjoy:

For peak flavor let your pickles rest for four to five weeks in a cool place before opening You will be rewarded with tangy crunchy perfection

Save

The first time I waited those long weeks for my pickles to cure the anticipation almost did me in Now whenever I open a fresh batch the turmeric's golden color and the gentle crunch always take me back to my mother slicing cucumbers at the kitchen table

Storage Tips

Keep sealed jars in a cool dark pantry and use within a year for best quality Refrigerate after opening and enjoy within a month Unsealed jars should always be kept in the fridge and used in two weeks

Ingredient Substitutions

If Kirbys are unavailable choose another firm pickling cucumber English or slicing cucumbers get soggy so avoid them Rice vinegar works in a pinch if apple cider vinegar is out Swap in white pepper if you want a milder bite or leave out the red pepper entirely for a sweeter pickle

Serving Suggestions

Bread and butter pickles elevate pulled pork sandwiches cold meat platters or a bowl of chili Tuck them in grilled cheese sandwiches or dice them up for tangy potato salad They make unbeatable burger toppers and are even delicious straight from the jar

Cultural Context

Bread and butter pickles originated during the times when gardeners had to stretch bumper crops for winter The sweet sour flavor is an American classic dating to at least the 1920s with their popularity rooted in home canning traditions passed down through generations

Recipe FAQs

→ How do you keep bread and butter pickles crisp?

Soaking the cucumber slices in ice and salt helps maintain their crunch. Avoid overcooking during the simmer phase to preserve their texture.

→ Can I use regular cucumbers instead of Kirby’s?

Kirby cucumbers are best for texture, but you can use other small, firm varieties. Avoid large or waxy cucumbers for optimal results.

→ How long should pickles rest before eating?

Let the pickles rest for at least 4 to 5 weeks to allow flavors to fully develop and infuse the cucumbers.

→ What’s the best way to serve these pickles?

Enjoy them in sandwiches, burgers, or as a flavorful side. They add brightness and crisp sweetness to any meal.

→ How should I store opened jars?

Keep opened jars in the refrigerator and use within a few weeks for best crunch and flavor retention.