Classic Bread and Butter Pickles
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.
Texture depends on the soak
Do not skip the ice bath stage; it pulls the water from the cucumbers, which keeps them firm even after they sit in the hot brine.
- Mandoline or sharp chef's knife
- Large non-reactive bowl
- Heavy-bottomed pot
- Canning jars with new lids
What goes in.
- 4 lbKirby cucumbers, sliced into 1/4-inch rounds
- 2 largeyellow onions, thinly sliced
- 1/2 cuppickling salt
- 3 cupswhite vinegar
- 2 cupsgranulated sugar
- 2 tbspyellow mustard seeds
- 1 tbspcelery seeds
- 1 tspturmeric
Drawing out the water
Tossing the cucumber and onion slices with salt and ice for several hours is the only way to achieve a crisp finish. If you skip this, the pickles will turn soft and watery within days.
The method.
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.
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.
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.
Packing
Pack the cucumber mixture tightly into sterilized jars. Pour the hot brine over them, leaving half an inch of space at the top.
Sealing
Wipe the rims clean, secure the lids, and process in a boiling water bath for 10 minutes to ensure a shelf-stable seal.
Other turns to take.
Spicy Bread and Butter
Add two sliced serrano peppers or a tablespoon of red pepper flakes to each jar before pouring in the brine.
When it doesn't go to plan.
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.
The ones that keep coming up.
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.
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