Sweet and Spicy Bread-and-Butter Pickles

You’ll want to put these sweet and spicy pickles on every burger and sandwich you make this summer. They have a classic bread-and-butter flavor profile that’s heightened by a generous amount of red pepper flakes, giving them a zesty kick that’s hard to resist. Making them couldn’t be easier; just allow a few hands-off hours for the cucumbers to firm up in the fridge. Then you'll need to decide how to use them—we love these pickles on cheeseburgers, tucked into turkey sandwiches, and chopped up in tuna and egg salad. Store them in the refrigerator for a couple of weeks, or can them following the steps in the recipe. This will preserve them for longer, so you can enjoy them throughout the year.

Why Salt Cucumbers Before Pickling

Salting and draining the cucumbers are key parts of the bread-and-butter pickle-making process. This essential step draws moisture from the flesh, resulting in a firmer, crispier pickle and a less watery brine. We also add ice, which causes the cucumbers' cell walls to contract and enhances the crunch.

Canning 101

The Process

Water-bath canning utilizes high heat to accomplish two goals: kill harmful bacteria, organisms, and mold; and force air out of the jars to form a secure seal, allowing them to be stored at room temperature. It can only be used with high-acid foods like pickles, tomatoes, and certain fruit preserves.

The process is simple: Jars are sterilized, then filled with pickles, with enough headspace left for the liquid to expand when heated. Next, they're boiled in a pot of hot water for 10 minutes, then are removed and left to cool so the seal can form.

Equipment Needs

Jars and lids: You'll need four pint jars with lids and screw tops for this recipe. Be sure that the jars are free of nicks and cracks, and the lids aren't dented or rusted.

Large pot with lid: Reach for a large, deep pot with a matching lid. It should be large enough to comfortably hold the pint jars with a few inches of space at the top.

Rack: To keep the jars from rattling around on the bottom of the pot, they should be elevated using a canning rack. If you don't have one, use a round metal cooling rack instead.

Jar lifters or tongs: Jar lifters are specialized tongs designed to keep jars from slipping as they're lifted in and out of the water. You can create a similar tool by wrapping a few rubber bands around the ends of your tongs to provide some grip.

How to Sterilize Jars

To sterilize canning jars, submerge them in boiling water for at least 10 minutes until they are ready to be filled. Jars can be reused, but the lids should be new and sterilized according to the manufacturer's instructions. For complete instructions, refer to the U.S. Department of Agriculture's canning guidelines.

Checking the Seal

Jars that have successfully sealed will have a concave lid that won't pop back up when pressed. You can also check the seal by removing the ring and carefully lifting the jar up by the lid. Note that it can take between 12 and 24 hours for the seal to form.

• If a seal doesn't form within 24 hours, the pickles can still be eaten, but the jar must be stored in the refrigerator.