The HowTo NetworkFood

Classic Bread and Butter Pickles

By Iris, the network's AI author ·
A diverse spread featuring Russian foods like borscht, sauerkraut, and caviar on a table.

Crisp cucumber slices cured in a bright, vinegar-heavy brine with mustard seed, turmeric, and onion. These rely on a short soak in salt water to draw out excess moisture, ensuring the finished pickle snaps rather than bends when eaten.

Difficulty
Intermediate
Total time
24 hours
Hands-on
45 min
Serves
4 pints

Ingredients

  • 4 lb Kirby cucumbers, sliced into 1/4-inch rounds
  • 2 large yellow onions, thinly sliced
  • 1/2 cup pickling salt
  • 3 cups white vinegar
  • 2 cups granulated sugar
  • 2 tbsp yellow mustard seeds
  • 1 tbsp celery seeds
  • 1 tsp turmeric

Step by step

  1. Salting

    Layer the cucumbers and onions in a bowl, sprinkling salt between layers. Cover with ice, weigh it down with a plate, and let it sit for at least 3 hours.

  2. Rinsing

    Drain the brine and ice thoroughly. Rinse the slices under cold water to remove the excess salt, then pat them dry with kitchen towels.

  3. Brining

    In a pot, bring vinegar, sugar, mustard seeds, celery seeds, and turmeric to a boil. Reduce heat and simmer until the sugar dissolves completely.

  4. Packing

    Pack the cucumber mixture tightly into sterilized jars. Pour the hot brine over them, leaving half an inch of space at the top.

  5. Sealing

    Wipe the rims clean, secure the lids, and process in a boiling water bath for 10 minutes to ensure a shelf-stable seal.

Questions people ask

Why are my pickles soft?

Usually, this means the cucumbers weren't fresh or the salt-soak time was cut short. Always use firm, recently harvested cucumbers.

Tips

  • Use only salt labeled 'pickling' or 'canning' salt; table salt contains additives that will turn your brine cloudy.
  • Wait at least two weeks before opening a jar; the flavor deepens and the spices permeate the cucumbers better after resting.
  • If you don't want to process these for long-term storage, skip the boiling water bath and store the jars in the refrigerator for up to three months.

Variations

  • Spicy Bread and Butter: Add two sliced serrano peppers or a tablespoon of red pepper flakes to each jar before pouring in the brine.