The BEST Bread ‘N Butter Pickles
These pickles will turn non-believers into raving fanatics. Sweet, spicy, tangy and ohhhh so scrumptious. These pickles will blow your mind – and they make a great gift!
- Large 8-10 quart pot
- Canning Supplies (kit)
- 7 x 1 pint (473 ml) Mason jars
- Unused mason lids
- 5 lbs Pickling Cucumbers sliced 1/4" thick (16 cups when sliced)
- 2 lbs Onions halved and thinly sliced (6 cups when sliced)
- 1/3 cup Red Alaea Hawaiian Sea Salt (you could also use pure sea salt, pickling, or 1/2 cup of kosher salt)
- 3.5 cup Vinegar apple cider or white vinegar work > or half-&-half
- 3 cup Cane Sugar
- 12 Garlic Cloves minced
- 2 Tbsp Mustard Seeds
- 2 tsp Celery Seeds
- 1-3 tsp Red Chili Flakes choose your adventure
- 1/8 tsp Ground Cloves
- 1.5 tsp Ground Turmeric
- Wash the cucumbers well, and then cut them into 1/4-inch thick slices using a knife, food processor, or mandolin. Cut the onions in half, and then into thin slices.
- Combine sliced cucumbers, onions, and salt in large bowl. Toss to combine; cover and refrigerate for 4 hours up to 12 hours. Drain and rinse well under running water for 2 minutes, tossing vegetables as they rinse. Drain.
- In a large pot, combine vinegar, sugar, garlic, mustard and celery seeds, pepper flakes, cloves, and turmeric; heat over high heat until boiling.
- Add cucumber/onion mixture, stir, and return to boil. Turn off heat.
- Fill hot (clean) pint jars with cucumber/onion mixture, filling to just below where the jar rim begins. Press down with tongs/spoon to fill in any gaps in jars. Ladle hot vinegar liquid into jars, allowing 1/2" space.
- Slide a chopstick or bubble remover down sides of jars, drawing it towards the centre to release any trapped bubbles. Refill jars, if necessary, to restore the 1/2" of space. Clean jar rims with a clean, wet cloth (or paper towel). Add lids to each jar; screw on rings just until finger tight.
- Bring water to a boil in water process canner or a large pot. Add the jars, making sure there is at least 1" of water over top of jars. Cover canner/pot, return water to a boil, and process jars for 10 minutes. Remove lid and turn off heat, leaving jars in water for 5 minutes. Use jar lift to remove jars vertically from water and rest on towel undisturbed for 12 to 24 hours.
- Store jars in cool dark place where they are shelf stable for at least 1 year. You could also make some cute labels and give them to friends & family as a gift. Enjoy!
- Pickling cucumbers–If you don’t grow your own, Farmer’s Markets are the best places to find fresh pickling cucumbers. Although it’s nice when your pickles are uniform in size, Bread and Butter Pickles can be made from a variety of sizes.
- The salt. I like to to the Red Algae Hawaiian Salt by Alchemy Taste. It’s super high-quality, ethically sourced, and perfect for pickling or fermenting. You could also choose a pure sea salt, pickling or kosher salt– meaning they are pure and without additives. Table salt isn’t recommended because it contains additives that can cloud the liquid and degrade the quality of the pickles. (source: The Kitchn)