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It has been years since I have done any canning but the other day at farmer’s market I spotted some pickling cucumbers and decided to make these Crispy Sweet Bread and Butter Pickles. Growing up we had a huge garden and we spent the end of summer canning and freezing the harvest. I fondly remember my grandmother’s pickles, and today I spent my Sunday afternoon making my own and thinking of the hours spent cutting and slicing all the tomatoes, cucumbers, peppers, beans and corn with my grandmother.
No matter what brand of pickles I buy in the store, nothing matches the taste of these freshly canned pickles. This recipe is so simple and with few ingredients; it makes two jars so you won’t be overwhelmed making these. I found the two jars went pretty fast so next time I am doubling the recipe.
I am using a smaller cucumber, especially for pickling. The major difference between the pickling cucumber and the standard cucumber is these are smaller, they have fewer seeds, less moisture, and the skin is not as tough. I can only find the pickling cucumbers at farmer’s markets, however, you can use the regular slicing cucumbers found in grocery stores, just try to buy small ones.
After you give your cucumbers a good washing slice them up in a 1/4″ slices. I love this crinkle-cut slicer to cut the cucumber, it is very easy to use and make those beautiful ridges.
Put the sliced cucumbers in a nice big bowl and sprinkle the salt over them, stir and then put your bowl in the refrigerator for an hour.
After 1 hour, rinse the cucumbers in a colander to remove the salt then put back into your bowl.
Add in the sliced onions
While the cucumbers are in the refrigerator you can make the brine.
The brine is made of white and brown sugar, white and apple cider vinegar, mustard seeds, celery seeds, and tumeric. Make sure the brine is still hot when you pour it over the cucumbers. Check out all the mustard seeds floating around the brine.
When the brine is ready, pour it over the cucumbers and onions, give it a big stir then let sit for one hour in the refrigerator.
Make sure to sterilize your glass jars and lids and when the cucumbers are ready to spoon the mixture into the jars and seal tightly.
Don’t these look good? I like how the pickles retain most of the green color and they are a little bit sweet and zesty with a perfect crunch. So good!
Bread and Butter Pickles
- 1 1/2 - 2 pounds pickling cucumber I used 8 cucumbers
- 1 1/2 tbls. kosher salt
- 1 small onion sliced use to your taste
- 1 cups of white sugar
- 1/2 cup packed brown sugar
- 1 cup white vinegar
- 1/2 cup apple cider vinegar
- 2 tbls. mustard seeds
- 3/4 tsp. celery seeds
- 1/4 tsp. tumeric
- Wash and sterilize canning jars. Note: I have various sized jars but 2 pint-sized jars will work.
- Wash the cucumbers
- Slice the cucumbers into 1/4" slices
- Put the cucumbers in a bowl and add the salt
- Stir to combine and put into the refrigerator for one hour
- After an hour transfer the cucumbers to a colander and rinse to remove the salt
- Put the cucumbers back into your bowl and add the onions
- Make the brine by adding all the brine ingredients to a saucepan
- Stir and bring to a simmer, cook until the sugars are dissolved.
- Pour the hot brine over the cucumbers and onions and let sit in the bowl for one hour
- Put the pickles in the sterilized jars and refrigerate. These will stay for 3 weeks.
These Crispy Sweet Bread and Butter Pickles make a nice addition to a cheese and bread plate, add some dry salami and some veggies for an appetizer or even for a light meal. My preference for eating these pickles, it would be straight out of the jar!
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Don’t forget to grab your crinkle-cut slicer and spices so you can make these delicious pickles.