Ingredients
8 cups cucumbers, thinly sliced (pickling cucumbers preferred)
2 medium onions, thinly sliced
1/3 cup kosher salt
Ice, as needed
For the Pickling Syrup
2 cups white vinegar
1 1/2 cups granulated sugar
1/2 cup brown sugar
1 1/2 teaspoons mustard seeds
1 teaspoon celery seeds
1 teaspoon turmeric
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon black peppercorns
1 cinnamon stick (optional, for traditional flavor)
Method
- Prepare the vegetables
Wash cucumbers well and slice into thin rounds. Slice onions into thin rings. Place cucumbers and onions in a large bowl. - Salt and chill
Sprinkle the vegetables with 1/3 cup kosher salt. Add enough ice to cover them. Mix gently. Cover and let sit for 3 hours. This draws out excess water and keeps pickles crisp. - Rinse and drain
After 3 hours, drain the mixture in a colander. Rinse thoroughly under cold water to remove excess salt. Drain very well and set aside. - Make the pickling syrup
In a large pot, combine vinegar, white sugar, brown sugar, mustard seeds, celery seeds, turmeric, cloves, ginger, peppercorns, and cinnamon stick if using.
Bring to a boil, stirring until sugars dissolve completely. - Add vegetables
Add the drained cucumbers and onions to the boiling syrup. Reduce heat to medium and simmer for 10 minutes, stirring gently, until cucumbers turn slightly translucent. - Jar the pickles
Remove from heat. Carefully ladle hot pickles and syrup into clean glass jars, leaving about 1 cm headspace. Make sure cucumbers are fully covered with liquid. - Cool and store
Let jars cool to room temperature. Seal with lids and refrigerate for at least 24 hours before eating for best flavor.
Storage
Refrigerator: Keeps well for up to 2 months.
Freezer: Not recommended, texture will change.
Canning option: Can be processed in a boiling water bath for 10 minutes if shelf-stable storage is desired.
Tips
Use firm, fresh cucumbers for best crunch.
Slice evenly for uniform pickling.
Adjust sugar level if you prefer less sweetness.
Do not skip the salting step, it is essential for texture.
Conclusion
Old-Fashioned Bread and Butter Pickles are sweet, tangy, and lightly spiced, perfect for sandwiches, burgers, or as a side dish. This traditional method gives you crisp, flavorful pickles that improve in taste after a day in the fridge and keep well for weeks.