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Classic Bread and Butter Pickles

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“This recipe makes 5 pints out of 4 pounds of small pickling cucumbers.”
READY IN:
24hrs 20mins
SERVES:
50
YIELD:
5 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, toss cucumbers, onions, and salt.
  2. Transfer mixture to a large colander, alternating layers with crushed ice, finishing with ice on top.
  3. Weight with a heavy plate and chill overnight, up to 24 hours.
  4. Meanwhile, in a large nonreactive saucepan, combine sugar, vinegar, mustard seeds, celery seeds, and ginger; bring to a boil, then reduce heat and simmer, uncovered, 3 minutes.
  5. Remove from heat, cool, cover, and refrigerate until cucumber mixture is ready.
  6. Remove any unmelted ice from cucumbers and transfer to a nonreactive Dutch oven.
  7. Strain liquid through a sieve, lined with cheesecloth, over cucumbers.
  8. Heat cucumbers to a low boil, stirring occasionally; remove from heat.
  9. Spoon cucumbers into sterilized pint sized canning jars.
  10. Pour syrup over cucumbers to cover, leaving 1/2 inch head space.
  11. Wipe jar rims with a damp cloth, put on lids and bands.
  12. Invert jars, until cooled, to seal; store in refrigerator.

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