There are probably as many recipes for bread and butter pickles as there are people making them. Here's one of my favorites.
Don't limit yourself to cucumbers. This recipe is good with jalapenos, zucchini, asparagus, and green beans.
- 3 1-pint canning jars with rings and lids
- 1 pound pickling cucumbers, washed
- 1 large yellow onion, sliced thinly
- 1/4 cup kosher salt
- 3/4 cup sugar
- 1/2 cup distilled white vinegar or apple cider vinegar (5% acidity)
- 1/4 teaspoon ground turmeric
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seeds
- 1/4 teaspoon celery seed
- 1/4 teaspoon peppercorns (optional)
- 1/4 teaspoon red pepper flakes (optional)
- Pickle Crisp (optional)
- Slice 1/4 inch off both ends of the cucumbers, and throw away those ends.
- Slice cucumbers in 1/4 inch slices.
- In a medium bowl, mix together the sliced cucumbers, sliced onions, and kosher salt. Cover with ice and let stand at room temperature for 2 hours.
- Time passes . . . .
- If you're going to can the pickles, prepare the water bath.
- In a large pot, bring the vinegar, sugar, turmeric, mustard seeds, coriander seeds, and celery seeds (and peppercorns and red pepper flakes if using) to a boil.
- Drain the cucumbers and onions, rinse, and drain again.
- Add cucumbers and onions to the liquid. Bring back to a boil.
- Carefully ladle the hot mixture into hot jars. Be sure to leave 1/2 inch headspace.
- Add Pickle Crisp if desired, following instructions on the jar.
- Remove air bubbles and top with lids and bands.
- Process for 10 minutes.
- Pickles should sit for at least 2 weeks before you enjoy them.
Many recipes for B&B pickles include peppercorns and red pepper flakes. Personally, I don't use them when I'm using cucumbers. But it's personal preference
Pickle Crisp is a Ball product. It helps pickles keep their crispness. Whether you use it is simply up to you.
If you're skipping the canning, the pickles will keep in the refrigerator for about a month. Let them sit for a few days before tasting.