Bread and Butter Pickles (Print Version)
Sweet and tangy pickles bring a crisp bite, hint of spice, and summertime flavors to your table.
# Ingredients:
01 -
4 pounds pickling cucumbers, washed, scrubbed, ends trimmed, sliced ¼-inch thick
02 -
4 large white onions, sliced
03 -
⅓ cup kosher salt, preferably Diamond Crystal
04 -
5 garlic cloves, whole or halved
05 -
4 cups sugar
06 -
3 cups apple cider vinegar
07 -
2 tablespoons mustard seeds
08 -
1 ½ teaspoons celery seeds
09 -
1 ½ teaspoons ground turmeric
10 -
1 teaspoon crushed red pepper flakes
# Directions:
01 -
Wash and sterilize 6 pint-sized jars, lids, and screw caps in boiling water, hot soapy water, or the dishwasher. Do not reuse lids and screw caps.
02 -
In a large nonreactive stockpot, combine sliced cucumbers, onions, kosher salt, and garlic. Cover with a flour sack towel, then cover with 2 to 3 inches of crushed ice. Place a lid on and refrigerate for at least 4 hours, up to 12 hours.
03 -
Prepare a boiling water canner or a large pot of water, and bring it to a boil.
04 -
Remove the towel and ice from the cucumber mixture and transfer it to a colander. Rinse well and discard garlic pieces.
05 -
In the same stockpot, combine sugar, apple cider vinegar, mustard seeds, ground turmeric, and crushed red pepper. Bring to a boil, stirring to dissolve the sugar. Add the cucumber mixture from the colander and bring back to a boil. Remove from heat.
06 -
Pack the cucumber and onion mixture into the sterilized jars. Pour the brine into the jars, leaving about ½ inch of headspace at the top. Wipe jar rims clean, then place lids and screw caps on tightly.
07 -
Process the jars in a boiling water bath for 10 minutes. Carefully remove the jars to a clean towel and let them rest undisturbed for 24 hours. The jars will seal as they cool; you may hear popping sounds. If any jars do not seal after 24 hours, refrigerate and use within a couple of weeks.
08 -
Allow the pickles to rest for 4 to 5 weeks before serving to develop full flavor. Enjoy!
# Notes:
01 -
Adhering to USDA Home Canning Guidelines is recommended for safety. Use a hot water bath to ensure proper sealing.