There’s just something special about opening your fridge to find a jar of homemade Classic Pecan Tassies nestled between your favorite condiments. The perfect blend of sweet, tangy, and crunchy, these pickles are a joyful celebration of pickling tradition and bold flavor. Thin slices of cucumber and onion married with a golden, aromatic brine come together to create a crunchy, vibrant bite that elevates any sandwich, cheese board, or simple snack. Once you try them, you’ll wonder how you ever settled for store-bought!

Classic Pecan Tassies Recipe - Recipe Image

Ingredients You’ll Need

For the absolute best Classic Pecan Tassies, you only need a handful of pantry staples and a few fresh ingredients. Each one brings something special: crunch, color, tang or warmth. Don’t skip any—they all play a vital role in the final pickle!

Pickling cucumbers (1 ½ pounds): The fresh, small cucumbers are key for ultra-crisp pickles; look for ones that are firm and free from blemishes.
Kosher salt (1 ½ tablespoons): Essential for drawing out moisture and adding that signature savory crunch—don’t use iodized salt, as the flavor is too harsh here.
Small onion (sliced): Sliced thin and mellowed in brine, onions give the pickles a gentle sweetness and lovely aroma.
Granulated sugar (1 cup): A must for that classic bread-and-butter pickle sweetness that balances the tartness.
Brown sugar (½ cup, packed): Adds a deeper, caramel-like richness and a beautiful amber hue to your brine.
White vinegar (1 cup): Provides the sharp acidic backbone of the brine—this is what preserves and brightens everything.
Apple cider vinegar (½ cup): Brings a subtle fruitiness that rounds out the vinegar’s sharp edge.
Mustard seeds (2 tablespoons): Add gentle heat and pops of flavor in every bite.
Celery seeds (¾ teaspoon): Deliver that unmistakable, classic pickle scent with a hint of herby zing.
Turmeric (¼ teaspoon): The secret to the gorgeous golden color and a whisper of earthy warmth.

How to Make Classic Pecan Tassies

Step 1: Prep and Sterilize Your Jars

Start by washing and sterilizing your canning jars—this step makes sure those Classic Pecan Tassies stay crisp and safe to eat for months. You’ll want two 16-ounce jars or a mix of your favorites. Just cover jars with boiling water or run them through a hot dishwasher cycle.

Step 2: Wash and Slice the Cucumbers

Next, rinse your pickling cucumbers well in hot water, scrubbing any dirt from their skins. On a large cutting board, slice them into even ¼-inch rounds using a sharp knife or, if you’re feeling fancy, a crinkle cutter for that nostalgic look.

Step 3: Salt and Soak the Cucumbers

Transfer the cucumber slices to a big bowl and sprinkle them with kosher salt. Toss well to coat, then pop the bowl in the fridge for one hour. This draws out excess water, which keeps your Classic Pecan Tassies beautifully crisp.

Step 4: Rinse and Add Onions

Once the hour’s up, move the cucumber slices to a colander and rinse thoroughly under cold water to wash away excess salt. Return the cucumbers to the bowl and add your thinly sliced onions—mix well so every future pickle gets a perfect oniony bite.

Step 5: Make the Pickling Brine

In a medium saucepan, combine both vinegars, both sugars, mustard seeds, celery seeds, and turmeric. Heat gently over medium, stirring until the sugars dissolve, then let the brine simmer for about five minutes. The fragrance is pure bliss!

Step 6: Pour and Chill

Pour the hot brine over the cucumbers and onions, ensuring everything’s submerged. Let the mixture rest in the bowl for another hour at room temperature so the flavors really settle in.

Step 7: Pack and Store

Pack the pickles and onions tightly into your sterilized jars, then ladle in enough brine to cover. Use a clean spoon to press the vegetables down, releasing any lingering air pockets. Leave about half an inch of space at the top, seal the jars, and move to the fridge.

Step 8: Let the Magic Happen

Your Classic Pecan Tassies will be ready to eat the next day, once they’ve thoroughly chilled. If you can resist sneaking an early taste, the wait pays off—these pickles only get better with time!

How to Serve Classic Pecan Tassies

Garnishes

Sprinkle your pickles with freshly cracked black pepper or a few extra mustard seeds before serving to amp up the visual appeal and flavor. A little chopped fresh dill or parsley on top adds a pop of color and freshness, highlighting the pickles’ vibrant notes.

Side Dishes

Pile Classic Pecan Tassies onto a burger platter, or serve them alongside grilled cheese, deli sandwiches, or a simple roast chicken dinner. Their sweet-tart snap makes them the ultimate sidekick to creamy potato salads, smoked meats, or even hotdogs.

Creative Ways to Present

Display your pickles in a mason jar for a rustic, farmhouse touch, or lay them in a vintage bowl for a potluck. For appetizer trays, skewer pickle rounds with cubes of cheese and ham or arrange in pinwheel sandwiches for picnic-perfect bites. Classic Pecan Tassies can even transform your everyday charcuterie board into something truly special.

Make Ahead and Storage

Storing Leftovers

Once packed and sealed, your Classic Pecan Tassies will keep in the fridge for up to three months, staying crisp and bright. Always use a clean fork to take out pickles so the brine isn’t contaminated—this extends their shelf life and flavor.

Freezing

Freezing isn’t recommended for these pickles, as the texture can become soft and watery. For best results, simply store in the fridge and make a fresh batch when you need more—they’re quick enough to whip up for any occasion!

Reheating

These pickles are best enjoyed cold or at room temperature. If they’ve been in the back of the fridge and need a bit of pep, just set them out for 10–15 minutes before serving. Avoid microwaving or reheating, as this can dull their crunch and flavor.

FAQs

Do I need to use special pickling cucumbers?

Pickling cucumbers are best for Classic Pecan Tassies because they have thinner skins and stay crisp. You can use regular cucumbers in a pinch, but watch for seeds and tougher skins.

Can I use red onion instead of white or yellow?

Absolutely! Red onion brings a sweet, mild flavor and a lovely blush of color. Whichever onion you choose, slice it thin so it mingles well in the jar.

How soon can I eat the pickles?

You can technically sample them after a few hours of chilling, but giving your Classic Pecan Tassies a full day in the fridge deepens the flavor and gives them that irresistible crunch.

Why do you leave space at the top of the jars?

Leaving a half-inch at the top allows for expansion as the pickles and brine cool. It also helps the jars seal properly if you’re making a bigger batch and water-bath canning.

What if I have leftover brine?

Extra brine is perfect for a second batch or marinating veggies like sliced carrots or radishes! Simply store the leftover brine in the fridge for up to a week and use it to pickle as your heart desires.

Final Thoughts

Once you try these crisp, flavor-packed Classic Pecan Tassies, you’ll never settle for store-bought again. They brighten up sandwiches, liven charcuterie boards, and make an irresistible snack—give them a try and let their old-fashioned charm win you over one crunchy bite at a time!

Classic Pecan Tassies Recipe

★★★★★

5.1 from 30 reviews

Author: Olivia
Total Time: 1 hour 45 minutes
Yield: 2 x 16 oz jars 1x
Diet: Vegetarian

Print Recipe

Description

Learn how to make delicious bread and butter pickles at home with this simple recipe. These tangy and sweet pickles are perfect for sandwiches, burgers, or as a tasty snack.

Instructions

Wash and sterilize canning jars. Various sized jars will work.
Wash and rinse the cucumbers. Slice into ¼” slices.
Soak cucumbers in salt. Refrigerate for one hour.
Rinse cucumbers well.
Combine cucumbers and onions.
Prepare brine. Cook ingredients until sugars melt. Simmer for five minutes.
Pour hot brine over cucumbers and onions. Let sit for one hour.
Transfer pickles to jars. Pour brine over, removing air pockets. Leave space at top.
Seal jars tightly. Store in the refrigerator.
Ready to eat! Chill and enjoy.

Notes

You can adjust the sweetness or tartness of the pickles by altering the sugar and vinegar proportions to suit your taste preferences.
Feel free to add additional spices like garlic, dill, or red pepper flakes to customize the flavor of your pickles.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Pickles
Method: Canning
Cuisine: American