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Bread and Butter Pickles — Crisp, Sweet-Tart Jars for Canning or Fridge Pinterest recipe pin

Classic Bread and Butter Pickles (Canning or Quick Fridge Method)

Crisp, sweet-tart bread and butter pickles with a clear 1:1 sugar-to-vinegar brine that works for both hot-water bath canning and quick refrigerator jars.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 half-pint jars (8 servings)
Calories: 15
Ingredients Equipment Method Notes

Ingredients
  

  • 6 pounds pickling cucumbers trimmed and sliced 1/8–1/4 inch thick
  • 2 medium yellow onions thinly sliced
  • 2 cups granulated sugar
  • 2 cups distilled white vinegar 5% acidity or mild white vinegar (5% acidity)
  • 1 tablespoon kosher salt
  • 1 tablespoon mustard seeds
  • 1 tablespoon pickling spice in a spice bag or 1 tablespoon homemade mix
  • 1/2 teaspoon crushed red pepper flakes optional
  • 1/2 cup water
For canning
  • 8 half-pint mason jars with lids and bands sterilized

Equipment

  • 1 Large stockpot or 20-quart water-bath canner
  • 1 Mandoline or sharp chef's knife
  • 1 Funnel and jar lifter (for canning)

Method
 

Prepare vegetables
  1. Wash cucumbers and onions and trim cucumber blossom ends. Slice cucumbers 1/8–1/4 inch thick and slice onions thinly. Keep vegetables chilled until ready to use.
Make brine
  1. In a large pot combine sugar, vinegar, kosher salt, mustard seeds, pickling spice, crushed red pepper (if using), and 1/2 cup water. Bring to a boil, stirring until sugar and salt dissolve, then reduce to a simmer.
Quick blanch and pack
  1. Working in batches, add cucumber slices to simmering brine for 60 seconds, then remove with a slotted spoon and drain briefly. Tightly pack cucumbers and onions into sterilized jars, leaving 1/2 inch headspace.
  2. Pour the hot brine over packed jars, maintaining 1/2 inch headspace. Remove air bubbles, wipe rims clean, apply lids and screw bands finger-tight.
Process or chill
  1. For shelf-stable jars: place jars in a water-bath canner, cover with water by 1–2 inches, bring to a rolling boil, and process half-pint jars for 10 minutes. Remove and cool undisturbed. For refrigerator pickles: let jars cool to room temperature, then refrigerate; wait at least 3 days before eating.
Finishing
  1. After jars cool, check lids for seals (center should be concave). Label with date. Store canned jars in a cool dark place up to 12 months and opened or fridge jars for 6–8 weeks.

Notes

Trim blossom ends of the cucumbers to avoid softening. Use 5% vinegar for safe acidity when canning and maintain the 1/2-inch headspace. For a quicker fridge-only batch, skip the water-bath and refrigerate; flavor improves after 3 days.