Bread and Butter Pickles Canning Recipe for Jars Made Easy
Crisp, tangy-sweet pickles made with cucumbers soaked in a spiced vinegar-sugar syrup. This canning method ensures balanced flavor and crunch. Perfect for pantry storage or gifting.
Ingredients
- 2 1/2 pounds pickling cucumbers (firm, small-to-medium, like Kirby or Persian)
- 1/4 cup pickling or kosher salt
- 1 pound white or yellow onions (thinly sliced)
- 1 1/4 cups white distilled vinegar (5% acidity)
- 1 cup apple cider vinegar (5% acidity)
- 2 1/4 cups sugar
- 1 tablespoon mustard seeds
- 1 teaspoon crushed red pepper flakes
Instructions
- Wash cucumbers and slice into 1/4-inch thick rounds
- Thinly slice onions
- In a large bowl, combine cucumbers, salt, and onions
- Weigh down with a plate and add ice packs
- Chill 4 hours, changing water 2-3 times
- Drain and pat dry
- In a saucepan, combine both vinegars, sugar, mustard seeds, and red pepper flakes
- Bring to a boil, stirring until sugar dissolves
- Pack cucumber-onion mixture into sterilized pint jars
- Pour hot syrup to cover by 1/2 inch
- Process jars by water bath canning (15 minutes) or refrigerate for short-term use
Notes
Use non-iodized salt for even brining
Measure vinegars precisely for safe preservation
Add ice again during chilling step to maintain crisper texture
Jars can be stored in pantry up to 1 year or refrigerated for 3 months
Adjust red pepper flakes for spice preference
Measure vinegars precisely for safe preservation
Add ice again during chilling step to maintain crisper texture
Jars can be stored in pantry up to 1 year or refrigerated for 3 months
Adjust red pepper flakes for spice preference
Nutrition
Serving: 1gCalories: 45kcalCarbohydrates: 11gProtein: 1gSodium: 1800mgFiber: 1gSugar: 5g
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