Classic Bread & Butter Pickles

Prep Time: 30 minutes
Salting & Resting Time: 2 to 3 hours
Cook/Processing Time: 15 minutes
Total Active Time: ~45 minutes
Total Elapsed Time: 3 to 4 hours
Yield: 4 Pint Jars (Approx. 32 servings)
Intensity Level: Medium (Requires basic knife skills, precise spice measuring, and standard water-bath canning)

Table of Contents

Kitchen Tools & Equipment

Before you start, gather the following kitchen basics:

3 lbs Fresh Kirby Cucumbers (firm, small-to-medium size; sliced into 1/4-inch rounds)
1 large Yellow Onion (thinly sliced)
1/2 cup Pickling Salt or non-iodized Kosher salt (for salting/drawing out moisture)
3 to 4 cups Ice Cubes (to keep cucumbers cold crisp during salting)

Precision Slicing (Low Intensity): Consistent 1/4-inch slices ensure uniform brine absorption and crispiness.
The Salting Method (Low Intensity / Patience Required): Soaking sliced cucumbers in salt and ice for 2 to 3 hours draws out excess moisture, preserving that signature crisp texture when heated.
Brine Formulation (Medium Intensity): Heating vinegar, sugars, and spices to a gentle boil extracts essential oils while thoroughly dissolving sugars.
Water-Bath Canning (Medium Intensity): Processing jars safely preserves the pickles for long-term shelf storage without losing crunch.

Wash the cucumbers thoroughly under cold running water. Gently scrub off any soil or residue.
Trim off and discard 1/16-inch from the blossom ends of the cucumbers (the blossom end contains enzymes that can make pickles soft).
Slice the cucumbers into uniform 1/4-inch rounds using a chef’s knife or a mandoline.
Peel and thinly slice the yellow onion into half-moons.

In a large glass or ceramic bowl, layer the cucumber slices and onion slices.
Sprinkle the 1/2 cup of pickling salt evenly over the vegetables.
Cover the top completely with 3 to 4 cups of ice cubes.
Let the mixture sit at room temperature for 2 to 3 hours. As the ice melts, the salt extracts extra water from the cucumbers, giving them their characteristic snap.
After 2 to 3 hours, drain the cucumbers and onions in a colander. Rinse thoroughly under cold water twice to wash away excess surface salt, then drain well again.

In your large non-reactive stockpot, combine apple cider vinegar, white vinegar, granulated white sugar, light brown sugar, mustard seeds, celery seeds, ground turmeric, whole allspice, and ground cloves.
Stir over medium-high heat until the sugars dissolve completely.
Bring the spice brine mixture to a rolling boil.

Add the drained cucumber and onion slices directly into the boiling brine.
Gently stir the mixture to ensure all vegetable slices are coated in the warm spiced brine.
Bring the contents back up to a low simmer (about 3 to 5 minutes). Do not overcook or boil vigorously, as high heat softens the cucumbers.

Sterilize 4 pint-sized jars in hot water. Keep them warm to prevent thermal shock when adding hot liquids.
Ladle the hot cucumbers, onions, and brine into warm jars, leaving 1/2-inch headspace at the top.
Run a non-metallic utensil (like a silicone spatula or plastic bubbler) inside each jar to release trapped air bubbles.
Wipe jar rims with a clean, damp cloth to ensure a clean seal. Place lids on top and screw down bands until finger-tip tight.
Place jars into a water-bath canner filled with hot water (water should cover jar tops by at least 1 inch).
Bring water to a full boil and process pint jars for 10 minutes (adjust for elevation if necessary).
Carefully remove jars using jar lifter tongs and allow them to rest undisturbed on a towel-lined counter for 24 hours. You will hear a satisfying pop sound as each jar seals tight!

Unopened Jars: Store sealed jars in a cool, dark, dry place (such as a pantry or cabinet) for up to 12 to 18 months.
After Opening: Store opened jars in the refrigerator for up to 1 to 2 months.
Best Flavor: Allow sealed jars to rest in the pantry for 24 to 48 hours before opening; this gives the spices full time to penetrate the pickles.

Nutritional facts are estimated per serving (approx. 2 tbsp / 30g serving size, yields ~32 total servings per batch).

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