Looking for a good old fashioned bread and butter pickles recipes? Better yet, want pickles that stay crisp even after you can them? This is your recipe!
Every spring, I plant a few cucumber plants. Just a few – in my mind anyway – but we always seem to end up with literal bucketloads extra.
And that leads to pickle making, because there are only so many salted cukes, and cucumber salads you can eat in a day. Gotta put some back for later!
Thus, the pickle making.
Last year, I mostly made dill pickles because I wanted pickles without sugar. But I’m a little older and wiser now, and realize that the little sugar that seeps into the cucumber with freezer pickles, or old fashioned bread and butter pickles is pretty negligible, and also? We’ve made sugar into the big bad enemy it isn’t because our society at large has a habit of overconsumption.
With that rant out of the way, these are one of my favorite pickles.
My mom used to make these bread and butter pickles, and they became something of a family staple. The sweet, oniony-vinegary flavor made them super snackable, but one of my favorite things about these bread and butter pickles is how crisp they are – even after canning them.
The super cold salt bath pull out of a lot of the moisture, and preserves the integrity of the cuke’s cell structure. I’m not a scientist, that’s just my layman’s take on it.
The point is, they do stay crispy! And that’s what you want in a pickle.
Getting that crispness makes the process a little more lengthy than other recipes however – but don’t worry, most of that time is hands-off with the cucumbers chilling in their icy salt bath.
You only need to clear a space in your fridge for them to marinate for the day or overnight. The results are 100% worth it.Print
Old Fashioned Bread and Butter Pickles
- 3 quarts of cucumbers, sliced
- 1/4 cup non-iodized salt such as pickling salt, sea salt, ice cream salt, etc.
- Several cups crushed ice
- 1 onion, thinly sliced
- 1 cup granulated white sugar
- 1 cup white vinegar
- 1/2 cup apple cider vinegar
- 1 cup water
- 1 Tablespoon mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon ground turmeric
- 1 clove of garlic per jar (optional)
- In a large bowl, toss together, cucumbers, onions, and salt
- Add ice, and toss a bit to combine
- Let sit in refrigerator for several hours or overnight
- Drain and rinse cucumbers and onions
- Combine remaining ingredients except garlic, in a large sauce pan
- Bring to a boil, and reduce to simmer for 3-5 minutes
- Pack cucumbers and onions into clean jars
- Pour brine over each jar filling to about 1/2 inch from the top
- Fit with clean lids and bands
- Inversion seal by inverting jars for 2 minutes before turning right side up and letting cool. Then let jars pickle for 7 days before opening
- Or water bath can by fitting a waterbath canner with bottom insert, placing jars inside, spacing so that they don’t touch each other, and filling canner with warm water at least an inch over the top of the jars.
- Bring to a rolling boil, and continue boiling for 10 minutes
- Let cool before opening canner.
A clove of garlic can be added to each jar to create a unique garlic bread and butter pickle flavor.
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