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Old Fashioned Bread and Butter Pickles: Canning vs. Refrigerator Method

Close-up of homemade bread and butter pickle slices and onions preserved in a clear glass jar.
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Learn how to make crunchy, sweet and tangy bread and butter pickles using either a classic canning method for long storage or a quick refrigerator method for immediate enjoyment. This recipe translates professional tips for home cooks.

Ingredients

Scale
  • 3 pounds pickling cucumbers (about 6–8 medium), thinly sliced
  • 2 large white or yellow onions, thinly sliced
  • 1/4 cup pickling salt
  • 4 cups ice
  • 2 cups white vinegar (5% acidity)
  • 2 cups granulated sugar
  • 1 teaspoon celery seed
  • 1 teaspoon mustard seed
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cloves

Instructions

  1. Combine the sliced cucumbers and onions in a large bowl. Sprinkle with pickling salt and toss to coat. Add the ice and enough cold water to cover the vegetables completely. Let this mixture sit for 2 to 3 hours. This step draws out water and keeps the pickles crisp.
  2. Drain the cucumbers and onions thoroughly. Rinse them under cold running water until all salt residue is gone. Drain again very well.
  3. Prepare the brine: In a non-reactive saucepan, combine the white vinegar, sugar, celery seed, mustard seed, turmeric, and cloves. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves completely.
  4. For Refrigerator Pickles (Quick Method): Pack the drained cucumbers and onions into clean jars. Pour the hot brine over the vegetables, leaving 1/2 inch headspace. Seal the jars and let them cool on the counter. Store in the refrigerator for at least 24 hours before eating. These pickles last about 1 month in the fridge.
  5. For Canning (Shelf Stable): Pack the drained cucumbers and onions into hot, sterilized pint or half-pint canning jars, leaving 1/2 inch headspace. Pour the hot brine over the vegetables, maintaining the 1/2 inch headspace. Wipe the rims clean, center the lids, and screw on the bands fingertip tight.
  6. Process the jars in a boiling water canner. Bring the water to a boil, cover the canner, and process pint jars for 10 minutes (adjust time for altitude if necessary).
  7. Remove jars and let them cool undisturbed on a towel-lined counter for 12 to 24 hours. Check seals. Store sealed jars in a cool, dark place. These are ready to eat after 4 weeks of processing.

Notes

  • For the best crunch, slice your cucumbers evenly. Use a mandoline if you have one for consistent thickness.
  • If you prefer a spicier flavor, add 1/2 teaspoon of crushed red pepper flakes to the brine mixture.
  • These sweet sandwich pickles pair well with burgers and grilled meats.

Nutrition

Find it online: https://kitchenslang.com/bread-and-butter-pickle-recipe-canning-fridge/