Introduction
Old-Fashioned Bread and Butter Pickles are a classic sweet-and-tangy favorite, known for their crisp texture and perfectly balanced flavor. These homemade pickles are ideal for sandwiches, burgers, or as a refreshing side dish, and they taste even better after a short curing time.
Ingredients
8 cups cucumbers, thinly sliced
2 onions, thinly sliced
1/3 cup kosher salt
Ice (enough to cover cucumbers and onions)
2 cups sugar
2 cups vinegar (white or apple cider)
1 tablespoon mustard seeds
1 teaspoon celery seeds
1 teaspoon turmeric
1 teaspoon ground cloves
Instructions
Slice the cucumbers and onions into thin, even rounds.
Place them in a large bowl and sprinkle with kosher salt.
Cover completely with ice and let sit for 3 hours.
Drain thoroughly and rinse lightly with cold water.
In a large pot, combine sugar, vinegar, mustard seeds, celery seeds, turmeric, and ground cloves.
Bring the mixture to a boil, stirring until the sugar fully dissolves.
Add the cucumber and onion slices to the hot brine.
Simmer for about 5 minutes, until slightly tender but still crisp.
Pack the hot pickles into sterilized jars, covering completely with brine.
Seal jars and process in a boiling water bath for 10 minutes.
Let jars cool completely before storing.
How to Make
Salt and ice the cucumbers to remove excess moisture and keep them crisp.
Prepare a sweet-and-spiced vinegar brine for classic flavor.
Simmer briefly to soften the vegetables without losing crunch.
Jar the pickles while hot to ensure proper sealing.
Allow time for curing so flavors fully develop.
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