Description
Homemade bread and butter pickles deliver a tangy, sweet crunch perfect for summer sandwiches. Crisp cucumber slices bathed in a zesty vinegar brine create an irresistible condiment you’ll want to serve alongside grilled meats and burgers.
Ingredients
Scale
- 6 cups cucumbers (about 45 medium, thinly sliced)
- 1.5 cups onions (thinly sliced, about 1 large onion)
- 2 cups apple cider vinegar (or white vinegar for a sharper taste)
- 1.5 cups granulated sugar
- 0.25 cup kosher salt
- 2 cups ice cubes (to help crisp the cucumbers)
- 1 tbsp mustard seeds
- 1 tsp celery seeds
- 0.5 tsp turmeric (for color and flavor)
- 1 tsp whole black peppercorns
- 0.5 tsp crushed red pepper flakes (optional, for a little heat)
- 0.5 tsp ground ginger (optional, for extra warmth)
Instructions
- Vegetable Preparation: Slice cucumbers and onions into thin, uniform pieces, ensuring a crisp and visually appealing base for pickling.
- Salt Treatment: Generously coat cucumber and onion slices with kosher salt, then cover with ice cubes to draw out moisture and enhance textural integrity. Let rest for 1-2 hours, thoroughly rinse and drain to remove excess salt.
- Brine Creation: In a saucepan, combine vinegar, sugar, mustard seeds, celery seeds, turmeric, red pepper flakes, black peppercorns, and ginger. Heat gently, stirring consistently until sugar dissolves and spices release their vibrant flavors.
- Jarring Process: Transfer drained vegetable mixture into sterilized glass jars, pressing down to eliminate air pockets. Pour hot, spice-infused brine over vegetables, ensuring full submersion and leaving appropriate headspace.
- Preservation Technique: For immediate consumption, seal jars and refrigerate for 24 hours to develop robust flavors, with a refrigerator shelf life of 2 months. For long-term storage, process sealed jars in a boiling water bath for 10 minutes, then store in a cool, dark location for up to one year.
Notes
- Control Salt Intensity: Use precisely measured kosher salt to prevent over-salting, which can make pickles too harsh; taste and adjust salt levels carefully during the dehydration stage.
- Slice with Precision: Maintain consistent cucumber and onion thickness (around 1/4 inch) to ensure uniform pickling and guarantee crisp, even texture across all pickle pieces.
- Temperature Management: Keep brine at gentle simmer, not rapid boil, to preserve spice nuances and prevent aggressive flavor breakdown during liquid preparation.
- Jar Sterilization Technique: Thoroughly clean glass jars with hot, soapy water or run through dishwasher’s sanitize cycle to eliminate potential bacterial contamination and extend pickle preservation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snacks, Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 88
- Sugar: 15 g
- Sodium: 1120 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg