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Bread and Butter Pickles
Nisrine Idrissii

Homemade Bread and Butter Pickles

Crisp, sweet, and tangy refrigerator pickles made with fresh cucumbers, onions, and a golden turmeric-spiced brine.
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Prep Time 2 hours 20 minutes
Cook Time 10 minutes
Total Time 3 hours 27 minutes
Servings: 10
Calories: 75
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups pickling cucumbers thinly sliced (about 2 lbs)
  • 1 cup yellow onion thinly sliced
  • 3 tbsp kosher salt
  • 2 cups crushed ice
  • 2 cups distilled white vinegar 5% acidity
  • 1 1/2 cups granulated sugar
  • 1 tbsp mustard seeds
  • 1 tsp celery seed
  • 1 tsp ground turmeric
  • 1/4 tsp ground cloves
  • 2 cloves garlic smashed (optional)

Equipment

  • large mixing bowl
  • Colander
  • large non-reactive pot
  • 2-3 pint-sized glass jars with lids
  • mandoline or sharp knife
  • Ladle

Method
 

  1. Slice cucumbers and onions into thin, even rounds
  2. Combine with salt in a bowl, cover with crushed ice, let sit 3 hours
  3. Drain, rinse, and drain again thoroughly
  4. Bring vinegar, sugar, mustard seeds, celery seed, turmeric, cloves, and garlic to a boil until sugar dissolves
  5. Add cucumber mixture, return to a boil, then remove from heat
  6. Ladle hot mixture into clean jars, leaving 1/2 inch headspace
  7. Cool, seal, and refrigerate (or process in a water bath for shelf storage)
  8. Let rest 24-48 hours before eating for best flavor

Notes

For crispest results, use fresh, firm pickling cucumbers and do not skip the salt-and-ice soak.
Pickles keep in the fridge for up to one month; canned and sealed jars keep in the pantry for up to a year.
Do not freeze, as texture becomes mushy.
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