Grammie Bea's Crispy Bread and Butter Pickles
Discover the timeless charm of "Grammie Bea's Crispy Bread and Butter Pickles," a no-fail recipe that strikes the perfect balance between sweet and tangy. These pickles are made with fresh cucumbers and crisp yellow onions, beautifully brined in an aromatic mixture of white vinegar, granulated sugar, and warm spices like mustard seeds, celery seeds, turmeric, and cloves. The unique combination of ingredients, paired with a method that preserves their crunch, sets these homemade pickles apart from the rest. Whether you're a fan of classic sandwich toppers or crave a zesty snack, these refrigerator pickles are ready to delight after just 24 hours of marinating. Simple to make and packed with bold flavor, this recipe celebrates comfort food at its finest—perfect for preserving summer’s bounty or elevating any dish year-round.
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Ingredients
- 2 pounds Cucumbers
- 1 large Yellow onion
- 2 tablespoons Kosher salt
- 4 cups Ice cubes
- 2 cups White vinegar
- 2 cups Granulated sugar
- 1 tablespoon Mustard seeds
- 1 teaspoon Celery seeds
- 0.5 teaspoon Ground turmeric
- 0.25 teaspoon Ground cloves
Directions
Step 1
Wash the cucumbers thoroughly and slice them into thin rounds, about 1/8-inch thick. Thinly slice the onion into half-moons.
Step 2
In a large bowl, combine the cucumber slices and onion. Sprinkle with kosher salt and mix well. Add the ice cubes on top and let the mixture sit for 1-2 hours to draw out excess water from the cucumbers.
Step 3
Drain the cucumber and onion mixture thoroughly, discarding the water and ice. Rinse briefly with cold water to remove some of the salt, then set aside.
Step 4
In a large saucepan, combine white vinegar, granulated sugar, mustard seeds, celery seeds, turmeric, and ground cloves. Heat over medium heat, stirring until the sugar dissolves completely and the mixture starts to simmer.
Step 5
Add the drained cucumber and onion mixture to the saucepan. Stir gently to coat everything evenly with the brine. Bring the mixture to a gentle simmer and cook for about 5 minutes. Do not boil, as this may soften the pickles too much.
Step 6
Remove the saucepan from heat. Allow the pickles to cool slightly before transferring them into sterilized jars. Make sure the cucumbers and onions are fully submerged in the brine.
Step 7
Seal the jars with tight-fitting lids and let them cool to room temperature. Refrigerate for at least 24 hours before serving to allow the flavors to develop.
Step 8
Store the pickles in the refrigerator for up to 3 months. Enjoy them as a snack, sandwich topping, or a delightful side at any meal!
Nutrition Facts
| Serving size | (2916.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1876.9 |
| Total Fat 5.1g | 0% |
| Saturated Fat 0.8g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 3597.1mg | 0% |
| Total Carbohydrate 453.2g | 0% |
| Dietary Fiber 9.8g | 0% |
| Total Sugars 422.4g | |
| Protein 10.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 292.0mg | 0% |
| Iron 5.9mg | 0% |
| Potassium 2064.9mg | 0% |
Source of Calories