Old-Fashioned Bread and Butter Pickles – Sweet & Tangy Homemade Pickles
Ingredients
- 6–8 medium cucumbers, thinly sliced
- 1 large onion, thinly sliced
- 2 cups white vinegar
- 1½ cups granulated sugar
- 1 tablespoon kosher salt
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- ½ teaspoon turmeric
- ½ teaspoon whole black peppercorns
- ¼ teaspoon red pepper flakes (optional, for a little heat)
- 6–8 clean mason jars
Instructions
Prepare the Vegetables
Slice the cucumbers and onion very thin. Place them in a large bowl, sprinkle with the kosher salt, and mix well. Let them sit for about 1 hour to draw out excess moisture.
Rinse & Drain
After 1 hour, rinse the cucumbers and onions under cold water to remove excess salt. Drain thoroughly and set aside.
Make the Brine
In a large pot, combine:
- White vinegar
- Sugar
- Mustard seeds
- Celery seeds
- Turmeric
- Black peppercorns
- Red pepper flakes (if using)
Bring the mixture to a gentle simmer over medium heat. Stir until the sugar is completely dissolved.
Cook the Pickles
Add the drained cucumber and onion mixture into the hot brine. Cook for 3–5 minutes, just until the vegetables are slightly softened but still crisp. Do not overcook.
Jar the Pickles
Carefully pack the warm pickle mixture into clean mason jars. Pour the hot brine over the vegetables, making sure they are fully covered. Leave about ½ inch space at the top of each jar.
Cool & Refrigerate
Seal the jars tightly and let them cool to room temperature.
Refrigerate for at least 24 hours before eating for the best flavor.
Tips
- The flavor gets even better after 2–3 days.
- Store in the refrigerator for up to 3 weeks.
- Perfect for burgers, sandwiches, BBQ, or as a side snack.
Enjoy your homemade sweet and tangy pickles!