Description
A simple recipe for sweet and tangy bread and butter pickles.
Ingredients
Scale
- 3 pounds cucumbers, thinly sliced
- 2 large onions, thinly sliced
- 1/2 cup kosher salt
- 1/4 cup pickling spice
- 1 teaspoon mustard seed
- 1 teaspoon celery seed
- 1/2 teaspoon turmeric
- 1/4 teaspoon red pepper flakes
- 3 cups white vinegar
- 2 cups granulated sugar
- 2 tablespoons cornstarch
Instructions
- In a large bowl, combine sliced cucumbers and onions. Sprinkle with kosher salt, toss to coat, and let stand for 2 hours. Drain and rinse thoroughly.
- In a large saucepan, combine pickling spice, mustard seed, celery seed, turmeric, and red pepper flakes.
- Add white vinegar, granulated sugar, and drained cucumbers and onions to the saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves.
- Reduce heat and simmer for 10 minutes.
- In a small bowl, whisk cornstarch with 1/4 cup of the hot pickling liquid until smooth. Pour the cornstarch mixture back into the saucepan, stirring constantly.
- Cook, stirring, until the mixture thickens, about 2-3 minutes.
- Remove from heat. Ladle hot pickles into sterilized jars, leaving 1/2-inch headspace. Seal jars.
- Process in a boiling water bath for 10 minutes. Remove jars and let cool completely.
Notes
- Ensure your jars are sterilized before filling.
- Store pickles in a cool, dark place.
- Prep Time: 2 hours 10 minutes
- Cook Time: 25 minutes
- Category: Condiments
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 30
- Sugar: 7g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: bread and butter pickles, homemade pickles, sweet pickles, canning, preserving, cucumber recipe