Bread & Butter Pickles (Classic Homemade)
Yield: ~2 quart jars (or 4 pint jars)
Time: 45 minutes active + resting
Shelf life: 2–3 weeks refrigerated (or 1 year if properly canned)
Ingredients
Vegetables
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2½ lbs pickling cucumbers (Kirby or small cukes)
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1 large yellow onion, thinly sliced
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1 red bell pepper, thinly sliced (optional but traditional)
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¼ cup kosher salt (for sweating)
Brine
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1½ cups white vinegar (5% acidity)
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1 cup apple cider vinegar
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1½ cups granulated sugar
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½ cup packed brown sugar
Spices (the signature flavor)
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1 tbsp mustard seeds
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1 tsp celery seeds
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1 tsp turmeric (color + flavor)
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½ tsp ground ginger
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½ tsp black peppercorns
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¼ tsp cloves (optional but very traditional)
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Optional heat: ½ tsp red pepper flakes
Step-by-Step Instructions
1. Slice & Sweat the Cucumbers
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Slice cucumbers into ¼-inch rounds.
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Thinly slice onion and bell pepper.
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Place everything in a large bowl.
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Sprinkle with kosher salt and toss well.
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Cover with ice water and let sit 1½–2 hours.
👉 This step:
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Pulls out moisture
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Keeps pickles crunchy
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Prevents sogginess
2. Rinse & Drain
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Drain vegetables in a colander.
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Rinse thoroughly to remove excess salt.
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Let drain for 5–10 minutes.
3. Make the Sweet-Sour Brine
In a large pot:
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Add white vinegar, apple cider vinegar
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Add white sugar + brown sugar
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Add all spices
Bring to a gentle boil, stirring until sugars dissolve.
4. Pickle the Vegetables
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Add drained cucumbers, onions, and peppers to the hot brine.
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Bring back to a gentle simmer.
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Cook 5–7 minutes until:
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Cucumbers soften slightly
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Turn olive-green but still crisp
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❗ Do NOT overcook — crunch is everything.
5. Jar Them Up
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Carefully ladle pickles + brine into sterilized jars.
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Leave ½ inch headspace.
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Tap jars to release air bubbles.
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Seal tightly.
Cooling & Storage
Refrigerator Pickles (Easy Method)
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Cool completely
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Refrigerate
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Ready in 24 hours
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Best flavor after 3–5 days
Shelf-Stable (Optional)
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Process jars in boiling water bath for 10 minutes
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Store in pantry up to 1 year
Flavor Tweaks (Highly Recommended)
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Extra sweet: +¼ cup sugar
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More tang: add ¼ cup extra vinegar
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Spicy: sliced jalapeños or more red pepper flakes
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Old-school deli: add 1 tsp coriander seeds
How to Eat Them (Yes, This Matters)
🥪 Burgers & sandwiches
🍗 Fried chicken
🧀 Cheese boards
🥗 Chopped into potato or egg salad
🍔 Straight from the jar at midnight (no judgment)
