Go Back

Bread and Butter Pickles Canning Recipe Made Easy!

A classic sweet and tangy bread and butter pickle recipe with cucumbers, onions, mustard seeds, and a simple water-bath canning method.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 2 hours 45 minutes
Servings: 32 servings
Course: Condiment, Snack
Cuisine: American
Calories: 52
Ingredients Equipment Method Notes

Ingredients
  

For the salted vegetables
  • 10 cups pickling cucumbers thinly sliced
  • 2 medium onions thinly sliced
  • 1/4 cup pickling or kosher salt
  • 8 cups ice
For the brine
  • 2 1/2 cups white vinegar 5% acidity
  • 1 1/2 cups apple cider vinegar 5% acidity
  • 2 1/2 cups granulated sugar
  • 1 tablespoon mustard seeds
  • 1 1/2 teaspoons celery seeds
  • 1 teaspoon ground turmeric

Equipment

  • 1 large mixing bowl for salting cucumbers and onions
  • 1 colander for draining vegetables
  • 1 large nonreactive pot for the brine and pickles
  • 1 water bath canner or large deep pot with rack
  • 4 pint mason jars with lids and bands
  • 1 jar lifter for safe canning
  • 1 Ladle for filling jars

Method
 

Prepare the vegetables
  1. Wash the cucumbers, trim the blossom ends, and slice them into 1/4-inch rounds. Thinly slice the onions and place both in a large bowl.
  2. Sprinkle the salt over the cucumbers and onions, toss well, and cover with the ice. Let stand for 2 hours.
  3. Drain the cucumber mixture and rinse lightly under cool water. Drain thoroughly again.
Prepare jars and brine
  1. Wash four pint jars, lids, and bands. Keep the jars hot and prepare a simmering water-bath canner.
  2. In a large nonreactive pot, combine the white vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, and turmeric. Bring to a gentle boil, stirring until the sugar dissolves.
  3. Add the drained cucumbers and onions to the hot brine. Return to a simmer and cook for about 5 minutes, until heated through and glossy but still firm.
Fill and process the jars
  1. Pack the hot cucumber and onion mixture into the hot jars with a slotted spoon, then ladle the brine over the top, leaving 1/2 inch headspace.
  2. Remove air bubbles, adjust headspace if needed, wipe the jar rims, apply the lids, and screw on the bands to fingertip tight.
  3. Process the jars in a boiling water bath for 10 minutes, adjusting for altitude if needed.
  4. Remove the jars and let them cool undisturbed for 12 to 24 hours. Check seals before storing.
  5. Let the sealed jars rest for at least 1 week before opening for the best flavor.

Notes

Use fresh, firm pickling cucumbers for the best texture. Trim blossom ends to help keep pickles crisp. Keep vinegar acidity at 5% for safe canning. Refrigerate any jar that does not seal and use first.