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Bread and Butter Pickles

Enjoy crunchy, sweet pickles that are perfect for sandwiches, salads, or as a delightful snack. Easy to make at home with firm cucumbers and a sweet vinegar syrup.
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Prep Time 3 hours
Cook Time 15 minutes
Total Time 3 hours 15 minutes
Servings: 14 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 30
Ingredients Method Notes

Ingredients
  

Cucumber and Onion Mixture
  • 4 pounds cucumbers, sliced Use firm cucumbers.
  • 8 small onions, sliced
  • 1/2 cup canning salt For salting cucumbers.
Sweet Vinegar Syrup
  • 5 cups sugar Can reduce for a lighter version.
  • 4 cups white vinegar
  • 2 tablespoons mustard seed
  • 2 teaspoons celery seed
  • 1 1/2 teaspoons ground turmeric
  • 1/2 teaspoon ground cloves

Method
 

Preparation
  1. In a large container, combine cucumbers, onions and canning salt. Cover with crushed ice and mix well. Let stand for 3 hours.
  2. Drain the mixture, rinse, and drain again.
Cooking
  1. In a Dutch oven, combine sugar, white vinegar, mustard seed, celery seed, ground turmeric, and ground cloves; bring to a boil.
  2. Add the cucumber and onion mixture; return to a boil.
  3. Remove from heat. Carefully ladle hot mixture into 7 hot pint jars, leaving 1/2-inch headspace.
  4. Remove air bubbles and adjust headspace if necessary. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  5. Place jars in a water bath canner with simmering water ensuring that jars are completely covered. Bring to a boil and process for 15 minutes.
  6. Remove jars and allow to cool.

Notes

For a lighter option, reduce the sugar or use a sugar substitute. Properly canned jars can last up to one year; once opened, store in the refrigerator and use within 1 to 2 months. Do not freeze pickles as it will make them soft.