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Meet the pickle that’s sweet, tangy, and just a little bit sassy. These Bread and Butter Pickles are a delightful mix of cucumbers, onions, and a sugary-spiced brine, perfect for adding a touch of sweetness to your favorite burgers. Whether you're pickling novice or a seasoned pro, you'll love how they add a crunchy contrast to savory dishes or even elevate a simple cheese platter. And the best part? You can make them right at home. Let’s stir up some magic in the kitchen and make your table pop!
Start by slicing 6 medium-sized cucumbers and 2 medium onions. Thin slices are preferred to maximize absorption of the brine.
In a large mixing bowl, combine the cucumber and onion slices with 1/4 cup of salt. Cover the mixture with cold water, stir well, and let it sit for about 2 hours. This helps to draw out excess water and maintain the crunch.
After 2 hours, drain and rinse the cucumber and onion slices under cold running water thoroughly. Set them aside.
In a large saucepan, combine 3 cups of white vinegar, 2 cups of sugar, 1 tablespoon of mustard seeds, 1 teaspoon of celery seeds, 1/4 teaspoon of ground turmeric, 1/4 teaspoon of ground cloves, and 1/2 teaspoon red pepper flakes.
Bring this mixture to a gentle boil over medium heat, stirring occasionally, until the sugar has dissolved completely.
Add the drained cucumber and onion slices to the boiling brine and return it to a boil. Once boiling, immediately remove from the heat.
Carefully pack the hot cucumber and onion slices into sterilized canning jars, leaving about a 1/2 inch of headspace at the top. Pour the hot brine over the slices, ensuring they are completely covered.
Seal the jars with lids and let them cool naturally. For long-term storage, follow the canning process by immersing the sealed jars in a boiling water bath for about 10 minutes.
Once cooled, place the jars in the refrigerator. For best flavor, allow the pickles to sit for at least 24 hours before serving.
