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–+ servings
Bread and Butter Pickles

Best Bread and Butter Pickles for a Sweet and Tangy Crunch

Discover the sweet and tangy magic of Bread and Butter Pickles, transforming cucumbers into crunchy delights.
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Prep Time 15 minutes
Cook Time 30 minutes
Refrigeration Time 4 hours
Total Time 4 hours 45 minutes
Servings: 4 jars
Course: snacks
Cuisine: American
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pickles
  • 1 pound pickling cucumbers Choose fresh, firm cucumbers for the best crunch and flavor.
  • 1 medium sweet onion Opt for sweet onions for balance in the brine.
For the Brine
  • 2 tablespoons pickling salt Essential for drawing out moisture.
  • 1 cup white vinegar The tangy base for your brine.
  • ½ cup apple cider vinegar Adds depth of flavor.
  • 1 cup granulated sugar Balances the tanginess.
  • to taste pickling spices Customize for extra warmth and flavor depth.

Equipment

  • large mixing bowl
  • colander
  • canning jars
  • medium saucepan
  • pot for boiling water
  • slotted spoon

Method
 

Preparation Steps
  1. Rinse and scrub cucumbers, cut ends, and slice into ¼-inch rounds. Set aside.
  2. Combine sliced cucumbers and onions, sprinkle with pickling salt. Cover and refrigerate for 4 hours.
  3. Drain and rinse cucumbers and onions under cold water, shaking off excess water.
  4. Sterilize canning jars in boiling water for at least 10 minutes.
  5. In a saucepan, combine white vinegar, apple cider vinegar, sugar, and pickling spices. Bring to a boil.
  6. Add drained cucumbers and onions to brine and boil for 2 minutes.
  7. Pack hot cucumbers and onions tightly into warm jars, leaving 1 inch of headspace.
  8. Pour hot brine over pickles, leaving ½ inch from the top. Seal jars and process in boiling water for 15 minutes.

Nutrition

Serving: 1jarCalories: 50kcalCarbohydrates: 13gSodium: 400mgPotassium: 90mgSugar: 10gVitamin C: 10mgCalcium: 2mg

Notes

Great for sandwiches or as a zesty snack! Allow the pickles to sit for a few days for enhanced flavor.

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