Bread & Butter Pickles

Like zucchini, there are always a few cucumbers that elude me and grow a little bigger than I’d like. For my slightly-too-large cucumbers, I just slice them up, soak them in salt water overnight with onion, and then turn them into my favorite bread and butter pickles.

I’ve been refining my recipe for bread and butter pickles for more than ten years now, and have a trick up my sleeve for making sure each jar is perfect. All you have to do is place the cloves, allspice berries, and hot pepper flakes in each jar by hand rather than into the big pot when making the syrup. This ensures you have a consistent flavor, and that each jar contains a few spices to help develop its flavor over time. The longer the pickles sit, the better they become.

Don’t get me wrong, I often crack open a fresh, day old jar and eat from it right away, but the flavor that comes from those few extra months of marinating is well worth the wait. Enjoy!

Print

With ImageWithout Image

Bread & Butter Pickles

Yield: 8-10 pints

Author: A Wooden Nest

This is one of my favorite recipes to use for garden pickles that are slightly too big to use for whole dill pickles.

Ingredients

• 5 pounds fresh cucumbers, rinsed and sliced (1/4-inch) with ends removed
• 1/2 cup pickling salt
• 2 large onions, halved and sliced
• 2 1/2 cups white distilled vinegar (5% acidity)
• 2 cups apple cider vinegar (5% acidity)
• 4 1/2 cups sugar
• 1/4 cup mustard seeds
• 2-3 whole cinnamon sticks
• 1/2 teaspoon ground turmeric
• 1 tsp each: cloves, allspice berries, red pepper flakes (plus more for each individual jar)

Instructions

1. Place the prepared sliced cucumbers and onions in a large bowl and add the salt. Add water until it just covers the cucumbers. Gently stir once or twice and place in the refrigerator overnight.
2. Remove from refrigerator, drain the salt water, and rinse the cucumbers and onions under cold water in a colander.
3. Prepare a boiling water bath canner, and sterilize your jars and lids.
4. In each jar, place 2 cloves, 2-3 allspice berries and a small pinch of red pepper flakes.
5. In a large stock pot, add your distilled vinegar, apple cider vinegar, sugar, mustard seeds, whole cinnamon sticks, turmeric and whole spices. Bring it up to a boil, stirring occasionally, and then add your rinsed cucumbers and onions. Bring back up to a boil, and then turn off the heat immediately.
6. Remove your cinnamon sticks and discard.
7. Using a slotted spoon, pack each jar with your cucumbers and onions up to 1 inch away from the rim. Spoon over the syrup leaving 1/2-inch headspace.
8. Dip the corner of a clean towel in the hot, boiling water from your water bath canner. Use it to wipe the rims of your jars clean. Place the lid on and secure the band until it's finger tight.
9. Place your jars in the boiling water bath canner, making sure the water level is at least an inch above your jars. Process for ten minutes, remove onto a towel-lined counter and let cool to room temperature.
10. Remove bands from each jar, check seals (refrigerate any jars with failed seals), and store in a cool, dark place for up to a year.

Notes

The flavor of the spices in the syrup develops over time and make the pickles taste extra delicious. That's why I make sure to put a couple whole spices (especially the clove and allspice) in each jar by hand rather than directly in the pot while cooking. Also, the red pepper flakes are completely optional, but I like the extra kick.

PIN IT FOR LATER