Bread and Butter Pickles Recipe
This Homemade Bread and Butter Pickles Recipe with garlic and spices is better than anything you'll get from the store.
Equipment
- mason jars
Ingredients
- 12 pickling cucumbers
- 2 cups distilled vinegar
- 2 cups apple cider vinegar
- 2 ½ cups sugar
- 1 peeled thinly sliced yellow onion
- 3 finely minced garlic cloves
- 1 ½ tablespoons sea salt
- 2 tablespoons mustard seeds
- 1 tablespoon celery seed
- 1 tablespoon turmeric
- 12-15 cloves
Instructions
- Slice your pickles to your desired slice and pack them into 4, 16-ounce sterilized mason jars.
- In a large pot, add the vinegar, sugar, onion, garlic, salt, mustard seeds, celery seed, turmeric, and cloves to the pot and bring to a boil or until the sugar and salt are dissolved.
- Evenly pour the brine liquid over the top of the cucumbers in the jar until they are completely covered.
- Cool to room temperature, add a lid, label and date, and store in the refrigerator for 4-6 weeks.
Notes
Make-Ahead: You can make these bread and butter pickles up to 2 weeks ahead.
How to Store: Keep the lid on the jar and store it in the refrigerator under 40° for 4-6 weeks.
How to Seal: Once the brine has been poured over the top of the cucumbers, you will immediately screw on the lid and place it into a pot of boiling water with a rack in it and cook for 10 minutes. Cool it to room temperature and keep it for up to 1 year. You will know it has been sealed correctly if the lid on the jar does not move when pressing in its center.
If you can’t find any pickling cucumber varieties, you can slice a regular or hothouse cucumber into spears or chips.
Nutrition
Calories: 19kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 75mgPotassium: 106mgFiber: 1gSugar: 3gVitamin A: 54IUVitamin C: 2mgCalcium: 11mgIron: 1mg