It’s pickling time, friends!
Some people love dill pickles, but I always reach for the sweet bread and butter variety. We made these homemade bread and butter pickles a few weeks ago, and they are so delicious. Crisp, sweet, and perfect for a summer BBQ.
They are easy to make, and can be stored in the fridge for about a month. I used two large leftover jars, but I think you can fill about 5 pint jars. Go ahead and play around with the spices. I like the heat from the red pepper flakes blended with the fragrant allspice berries.
Serve these on a cheeseburger, and you’re good to go. Happy pickling!
Bread & Butter Pickles
2 1/2 lbs fresh cucumbers, washed and sliced into 1/4-inch slices
1 pound white or yellow onions, thinly sliced
1/4 cup pickling or Kosher salt
1 1/4 cup white distilled vinegar
1 cup apple cider vinegar
2 1/4 cups sugar
1 tbsp mustard seeds
1 teaspoon crushed red pepper flakes
3/4 teaspoon celery seeds
1 inch cinnamon stick
6 allspice berries plus a pinch of ground allspice
6 whole cloves plus a pinch of ground cloves
1/2 teaspoon turmeric
Place sliced cucumbers in a large bowl. Add the sliced onions and pickling salt. Stir so that the salt is well distributed among the cucumber slices. Cover with a clean tea towel (thin towel, not terry cloth). Cover with a couple of inches of ice. Put in the refrigerator and let chill for 4 hours. Discard ice. Rinse the cucumber and onion slices thoroughly, drain. Rinse and drain again.
In a 4 qt or 6 qt pot, place the vinegar, sugar, and all of the spices. Bring to a boil. Once the sugar has dissolved, add the sliced cucumbers and onions. Bring to a boil again. As soon as the sugar vinegar solution begins boiling again, use a slotted spoon to start packing the hot jars with the cucumbers. First pack a jar to an inch from the rim with the vegetables. Then pour hot vinegar sugar syrup over the vegetables to a half inch from the rim. Wipe the rim clean with a paper towel. Cover with lids. Store in refrigerator for up to a month. Makes about 5 pint jars.