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Bea and Bill's Bread and Butter Pickles

Bright, sweet, and tangy pickles that add crunchy goodness to sandwiches and snacks, perfect for meal prep and low-calorie diets.
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Prep Time 12 hours
Cook Time 20 minutes
Total Time 12 hours 20 minutes
Servings: 6 jars
Course: Side Dish, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Cucumber and Onion Mix
  • 16 cups thinly sliced cucumbers
  • 8 pieces white onions, sliced thinly
  • 1/3 cup pickling salt
  • 3 cloves garlic, halved
  • cracked ice, or as needed
Brine Ingredients
  • 4 cups white sugar
  • 3 cups cider vinegar
  • 2 tablespoons mustard seed
  • 1 1/2 teaspoons ground turmeric
  • 1 1/2 teaspoons celery seed
Canning Supplies
  • 6 pieces 1-quart canning jars with lids and rings

Method
 

Preparation
  1. Combine cucumbers, onions, pickling salt, and garlic in a large pot. Place enough cracked ice atop the cucumber mixture to cover by at least 2 inches. Cover the pot and refrigerate for 3 to 12 hours.
  2. Drain all liquid and discard ice.
Making the Brine
  1. Bring sugar, vinegar, mustard seed, turmeric, and celery seed to a boil, stirring frequently.
  2. Add the cucumber and onion mixture; return to a boil.
  3. Reduce heat and simmer until soft, 5 to 10 minutes.
  4. Sterilize jars in boiling water for 5 minutes.
Canning
  1. Pack the cucumber and onion mixture into the hot jars, filling to within 1/2 inch of the top.
  2. Remove air bubbles and wipe rims. Top with lids and screw on rings.
  3. Place jars in a canning pot with water covering them and boil for 10 minutes.
  4. Remove jars and let cool. Ensure seals are tight before storing.

Notes

Store sealed jars in a cool, dark place. Properly sealed jars keep up to 1 year at room temperature. Once opened, keep jars refrigerated and use within 1 to 2 months for best texture and taste. Freezing is not ideal for bread and butter pickles as cucumbers will get soft and watery when thawed.