Bread and Butter Pickles

These bread and butter pickles taste just like the ones my grandmother used to make sweet tangy and perfectly crisp. The mix of vinegars and warm spices creates such amazing depth of flavor while the fresh cucumbers stay wonderfully crunchy. I love opening a jar months later and being transported right back to summer.

Why This Recipe Works

Even if you've never made pickles before this recipe is super easy to follow. They're perfect on sandwiches burgers or straight from the jar when you need a tangy snack. Best of all when you can them properly they'll last up to a year on your shelf.

What You Need

Look for fresh crisp pickling cucumbers they hold up best during canning. You'll need both white distilled and apple cider vinegar for that perfect balance of tang. Sugar helps create that signature sweetness. The magic comes from the spice blend mustard seeds turmeric cinnamon and a few other warm spices give these pickles their classic flavor.

Making Your Pickles

Start by slicing your cucumbers and onions then salt them and cover with ice. Let them chill for about 4 hours this helps keep them crispy. Meanwhile make your pickling syrup by boiling the vinegars sugar and spices until everything's dissolved. Pack your jars with the cucumber mixture and pour the hot syrup over leaving some headspace. Process the jars in boiling water and listen for that satisfying pop as they seal.

Mix It Up

Want some heat? Add sliced jalapeños or red pepper flakes to your jars. Try playing with different spices like coriander or fennel seeds for unique flavors. If you don't want to mess with canning make a small batch to keep in the fridge they'll still be delicious.

Keep Them Fresh

Properly canned pickles will keep for up to a year in a cool dark spot. If you make refrigerator pickles they'll stay good for about 3 months unopened. Once you've opened a jar try to use them within 3 months but trust me they usually disappear way before then.

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Frequently Asked Questions

→ Why do I need to salt the cucumbers first?

Salting draws out excess moisture from the cucumbers, helping them stay crisp after pickling. It's important to use pickling salt or kosher salt, as table salt can make the pickles dark.

→ Do I have to process these in a water bath?

Only if you want to store them outside the refrigerator. Unprocessed pickles will keep in the refrigerator for up to 3 months, while properly processed ones can be stored in the pantry for up to a year.

→ Why use fresh pickling cucumbers?

The freshness of your cucumbers directly affects the crispiness of your pickles. Fresher, firmer cucumbers will result in crispier pickles.

→ How do I know if my jars sealed properly?

Properly sealed jars will make a popping sound as they cool and the lids will be firmly sealed. If a lid doesn't seal, store those pickles in the refrigerator.

→ How long do these pickles last?

Properly canned pickles last up to 1 year in the pantry. Once opened or if not processed, store in the refrigerator and use within 3 months.