Pin it
My grandma's signature bread and butter pickles come to mind with these delightfully sweet and tangy crunchy treats. The blend of different vinegars paired with aromatic spices gives them an incredible flavor complexity, while keeping the cucumber slices perfectly crisp. Nothing beats cracking open a jar in the middle of winter and getting that instant summer feeling.
What Makes This Method So Good
First-time pickle makers will find these steps super simple to follow. They're great on your favorite burger, tucked into sandwiches, or just munched straight from the jar when cravings hit. The best part? If you can them right, they'll sit happily on your shelf for up to a year.
Ingredients You'll Want
Hunt for fresh, firm pickling cucumbers as they don't go soft during the canning process. You'll mix both apple cider and white distilled vinegars for the perfect tangy balance. Sugar brings that signature sweetness everyone loves. The real secret lies in the spices - turmeric, mustard seeds, cinnamon and other warming elements create that unforgettable classic taste.
Step By Step Instructions
Begin with cucumber and onion slices, then sprinkle with salt and top with ice. Let them sit for roughly 4 hours - this trick keeps everything nice and crunchy. During the wait, cook up your pickling liquid by combining the vinegars, sugar and spices until everything melts together. Fill your containers with the cucumber mix, pour the hot liquid over the top leaving a bit of space. Drop the jars in boiling water and wait for that telltale sealing sound.
Try These Variations
Craving something spicy? Toss in some jalapeño slices or a pinch of red pepper flakes. Play around with fennel or coriander seeds for something different. Don't want the hassle of full canning? Just make a smaller amount to keep in your fridge - they'll still taste amazing.
Storage Tips
Your properly sealed pickles will stay good for a year when stored somewhere cool and dark. Fridge versions will last about 3 months before opening. After you break the seal, try to finish them within 3 months - though they rarely stick around that long in my house!
Pin it
Frequently Asked Questions
- → Is salting the cucumbers necessary?
- Yes, salting pulls out extra water so your pickles stay nice and crisp. Stick with pickling or kosher salt since regular table salt can make the pickles lose color.
- → Do I need to use a water bath?
- Only if you want the pickles to stay in the pantry. If you skip it, keep them in the fridge for up to 3 months. Canning with a water bath gives them a shelf life of a year.
- → Why pick fresh, firm cucumbers?
- Using fresh cucumbers ensures your pickles turn out crisp and crunchy. Softer ones might not give that satisfying snap.
- → How can I check if the jars sealed?
- You'll hear popping sounds as the jars cool, and the lids will be tightly closed. If one doesn’t seal, stash it in the fridge.
- → How long will they stay good?
- Canned ones last around a year on the shelf. If opened or refrigerated without processing, eat them within 3 months.