You know those moments when you’re digging through the fridge for a little something to brighten up? What is it like to pull out a jar of homemade bread and butter pickles? Is there a taste of summer? This recipe, though, is more than just a pickle. It’s a little jar of sunshine that my Grandma Clara perfected over years of tweaking. I remember coming home from school, the aroma of vinegar and sugar wafting from her kitchen, and a girl who was not able to speak English. Knowing there’d be a fresh batch waiting. What are bread and butter pickles? have this wonderfully sweet and tangy profile, with just a hint of spice that makes them utterly delicious. What are some good ways to serve them with sandwiches? These little gems are so versatile, they’ve become my secret weapon for everything from charcuterie to pies. What are some good snacks to eat straight from the jar? If you’ve ever felt intimidated by canning or preserving, this is the recipe that will make you happy. How do I become a believer? Is it surprisingly simple, and the results are so much better than anything you can buy in a store?

What are bread and butter pickles?

What are bread and butter pickles? Well, at their heart, they’re cucumbers that have been brined in a sweet and sour mixture. Is the name itself quirky? Legend has it that they got their name because the original maker, a woman named Ethel Luchetti, was born. When the Great Depression hit, people traded their cigarettes for bread and butter. What makes them different from other pickles? Is it all in the brine? Instead of salt, vinegar, and dill, this brine is loaded with sugar, onions, a special sauce, pepper, salt and pepper. What are some of the best spices to make this dish? Think of it as a happy medium – not aggressively sour, but definitely not just sweet. Is it a delicate balance that just works? They’re usually sliced thinly, which means they soak up all that delicious brine flavor beautifully. Is there a pickle that you can’t stop eating?

Why you’ll love this recipe?

Honestly, there are so many reasons why I think you’re going to fall head over heels for this bread and butter pickle recipe. First off, the flavor. It’s just… sublime. That perfect harmony of sweet and tangy, with that whisper of spice from the mustard seed and celery seed, it’s incredibly addictive. They’re not just good on a burger, though they are *phenomenal* on a burger. I find myself adding them to tuna salad, Egg Salad, even chopped up on top of roasted chicken. The simplicity of this recipe is another huge win for me. Even if you’ve never made pickles before, you can totally nail this. The ingredients are readily available at any grocery store, and the process, while it requires a little patience, is really straightforward. Plus, let’s talk about cost-efficiency. Buying good quality pickles can get expensive, especially if you use them as much as I do! Making them yourself saves a ton of money, and you get a much better product. What I love most, though, is how versatile they are. They’re the unsung hero of so many meals. Need to elevate a simple ham sandwich? Bread and butter pickles. Want to add a little zing to your potato salad? Chopped bread and butter pickles. I even like to put a few slices on a cheese board. They stand up so well to stronger cheeses and really cut through the richness. It’s a recipe that proves you don’t need complicated techniques or rare ingredients to make something truly special and delicious. They’re just plain good, and that’s the best kind of recipe in my book.

How do I make bread and butter pickles?

Quick Overview

How do you make bread and butter pickles? slicing cucumbers and onions, then letting them sit with salt to draw out moisture. How do you make a simple, flavorful brine with vinegar, sugar, and spices? After a short cooking time for the cucumbers and onions in this brine, they’re packed into jars. Ready to chill? What is the best way to make pickles? Is this a perfect crisp and bursting with taste? Even if you’re new to preserving, this recipe is incredibly forgiving and consistently yields. What are some of the How do you make your own pickles?

Ingredients

For the Pickles:
3 lbs pickling cucumbers (like Kirby), about 1.5 inches in diameter.
2 large yellow onions, thinly sliced.
1/2 cup pickling salt (non-iodized salt is best for picking)
1/4 cup granulated sugar (for the initial salting)
Ice water

For the Brine:
4 cups white vinegar (5% acidity) . (Cool)
3 cups granulated sugar. 4 cups water
1/4 cup pickling salt.
2 tablespoons mustard seed. 1 tablespoon arug
1 tablespoon celery seed per 1 cup.
1 teaspoon ground turmeric powder. 1 tablespoon ground black pepper
What are black peppercorns? 1/2 teaspoon.
1/4 teaspoon red pepper flakes (optional, for a little heat).

What are the steps required

Step 1: Prepare the Cucumbers and Onions

How do I get my cucumbers and onions ready? How do I wash cucumbers under cold water? I slice them about 1/8 to 1/4 inch thick. Is it possible to get consistent slices with a mandoline? What is the key for even pickling? If you don’t have a mandoline, just use an electric knife and take your time. Next, thinly slice your yellow onions. You want nice, even rings. Place the cucumber slices and onion slices in a large non-reactive bowl, like glass or ceramic. Sprinkle them evenly with the 1/2 cup of pickling salt and 1/4 cup granulated sugar. What’s the next step in making sure everything is coated? Cover the bowl and let it sit at room temperature for about 2 to 3 hours. When you eat cucumbers and onions, you’ll see it start to draw out a lot of water from them. How do you get that perfect pickle texture and prevent them from becoming mushy?

Step 2: Drain and Rinse

After 2 hours, you’ll notice a whole lot of liquid in the bottom of your bowl. Is it time to get rid of cucumbers and onions? How do I rinse my feet under cold running water? What do you do when you wash off all that salt and sugar? Give them a shake to remove as much water as possible. I usually let them drain for a few more minutes. This rinsing step is important so your pickles aren’t overly salty.

Step 3: Make the Brine

While the cucumbers and onions are draining, you can get started with that delicious brine. In a large non-reactive saucepan (stainless steel or enamel is perfect), combine the white vinegar, salt, pepper, and pepper. Add to the saucepan and stir until combined. 3 cups of granulated sugar, 1/4 cup of pickling salt, mustard seed, celery seeds, turmeric, black pepper, cloves. What are some good red pepper flakes and peppercorns? Give it a good stir. Place the saucepan over medium-high heat. Bring the mixture to a boil, stirring occasionally to make sure the salt and sugar dissolve. Once it comes to a rolling boil, let it boil for about 1 minute. If you want to cook a large bowl, reduce the heat to low and let it simmer gently while you prepare the ingredients.

Step 4: Combine and Cook

What is the exciting part? Add the drained and rinsed cucumbers and onions back into the saucepan with the simmering brine. Stir gently to combine everything. Let the mixture return to a gentle boil, and then let it cook for about 10-15 minutes. You don’t want them to get super soft, just tender-crisp. The goal here is for them to absorb some of that brine flavor and soften just enough. Stir occasionally to make sure they cook evenly. What is the color of turmeric?

Step 5: Pack the Jars

Once the cucumbers and onions have cooked for the desired time, carefully ladle the hot pickle. How do you mix a mixture into jars Can you use mason jars? I usually pack them fairly tightly, but don’t mash them down. Make sure to get plenty of onions and spices in each jar. How do you make the brine over cucumbers and onions? Leave about 1/2 inch of headspace at the top of each jar. How do you remove air bubbles from a food? Wipe the rims of jars clean with a damp cloth to ensure good seal.

Step 6: Chill and Let Them Mellow

Seal the jars tightly with their lids. Let the jars cool on the counter until they reach room temperature. What’s the hardest part of waiting for a batch of cookies to cool down? What are the best bread and butter pickles to keep in the refrigerator? To meld and deepen. I find that they are even better after a week. The longer they sit, the more the sweet and tangy flavors develop. How does the brine get richer, and the pickles themselves become infused with all those chemicals? What are some wonderful spices

Step 7: Enjoy!

Once your bread and butter pickles have had time to chill and mellow, they’re ready to be enjoyed! Is it good to eat them straight from the jar? What are some good ways to store them in the refrigerator? I’ve never had them last that long though, they always disappear way too quickly!

What should I serve it with?

Okay, so you’ve got this amazing batch of homemade bread and butter pickles, and now you’re ready to make them yourself! How do I enjoy them? What are the possibilities? What are the best breakfast tangs? Imagine that sweet-sour bite cutting through the richness! What are some great brunch appetizers to serve on a charcuterie board? What are some good pickle relishes for deviled eggs? Is it true that a spoonful of vanilla bean ice cream can be good for you? a unexpectedly delicious sweet and tangy counterpoint. I know it sounds wild, but trust me, it works! What are some good snacks to serve with crackers and cheese? a potato salad or macaroni salad for picnic. My family has a tradition of having Pulled Pork Sandwiches, and it’s just heavenly. The sweetness of the pickle balances out the smoky, savory pork perfectly. I like a creamy chicken salad, but I can also chop them up and mix them into grilled chicken or tuna salad. What makes a zip that makes them taste so much more gourmet?

How do I make bread and butter pickles?

I’ve made these bread and butter pickles more times than I can count, and I have picked up a few. I love them. What are some tricks along the way that really make a difference? What is the best way to pick cucumbers? Pickling cucumbers have a firmer texture and fewer seeds, which is exactly what you want for the cucumber. Don’t skip that salting and resting step! What is the best way to keep your pickles from drying out? What are some of the If you skip it, you’ll end up with mushy pickles, and nobody wants that. When you’re mixing the brine, using non-iodized salt is really important. Can the iodine in table salt cause pickles to darken or become cloudy? Going for bright and beautiful here! I’ve also found that the quality of your vinegar matters. What is the best white vinegar with 5% acidity? If you want to experiment with spice blends, don’t be afraid to ask questions. If you love a little more warmth, you can add some ground turmeric or even some fresh mint. How do you add ginger to the brine? If you’re not a fan of heat, just leave out the red pepper flakes. When it comes to packing the jars, I like to make sure I’m distributing the onions and spices. Every bite is packed with flavor. If your pickles are too sweet, you can adjust the sugar and vinegar. Is there any possibility of a slight change in What is the perfect balance of taste and smell? Make sure your jars are sparkling clean before you pack them. This is crucial for food safety and long-term storage.

What are some Storing and Reheating Tips?

Once your bread and butter pickles are made, you’ll want to store them properly to keep them from spoiling. Is it true that they are tasting their best? Because this recipe doesn’t involve traditional canning for shelf-stability, they need to be kept in a cool place. The refrigerator. So, once the jars have cooled to room temperature after cooking, seal them tightly and pop them. How do I put everything straight into the fridge? How long do they stay fresh in the refrigerator? I know, it’s hard to resist them for that long, but they really do get better with a little bit of practice. When is it time to mellow How do you reheat pickles? If you happen to be using them in a dish that’s being reheated, like casserole or pulled pork, you can use them for dipping. Can pickles be added at the end of a sandwich, or served on the side? They have a crisp texture and bright flavor. If you try to heat them up directly, you might make them a bit too soft. For the best quality, always use clean utensils when taking pickles out of the jar to avoid rust. What are the risks of introducing bacteria If you notice any off-smells, it’s best to discard the batch, but with proper care. What is refrigeration, this rarely happens.

What are the most frequently asked questions on

Can I make this gluten free?

Is this recipe gluten free? What are some gluten-free ingredients? Cucumbers, onions, vinegar, sugar, and spices are all gluten free. What are the best gluten-free pickles?

Do I need to peel zucchini?

What are some good recipes for cucumbers that you can make without peeling them? The skin adds a nice bit of color and texture. Just make sure to wash them really well before slicing. If you prefer peeled pickles, you can certainly peel them, but I find it’s an unnecessary step that I can’t do. Doesn’t add much to the final product.

Can I make this as muffins?

This recipe is for pickles, not muffins! What are some good muffin recipes for zucchini? What are some of the most popular songs It uses grated zucchini in the batter for moisture and flavor. If muffins are what you are craving, why not try them?

How do I adjust the sweetness level?

You can definitely adjust the sweetness! If you prefer them less sweet, you can reduce the granulated sugar in the brine by about 1/2 cup to about 1/4 cup. If you like them extra sweet, you can add another 1/4 cup. Remember that the sweetness balances the tang from the vinegar, so adjust gradually and taste the mixture. How do you brine ) before adding the cucumbers if you’re making significant changes.

What can I use instead of the glaze?

These bread and butter pickles don’t use a glaze; the brine itself is what flavors and preserves them. If you mean an alternative to the spice blend, you could certainly experiment! Some people add a bit of cinnamon stick or cloves to the brine for a warmer flavor. You could also try adding fresh dill or even a bay leaf for a different aromatic profile. Just remember to keep the vinegar, sugar, and salt ratios roughly the same for proper preservation.

Final Thoughts

I really hope you give this bread and butter pickle recipe a try. It’s one of those recipes that has become a staple in my kitchen, and I’m always so excited to share it. There’s just something incredibly rewarding about making something so delicious and versatile from scratch. They truly elevate so many dishes, and the homemade factor is always a crowd-pleaser. If you love these, you might also enjoy my recipe for homemade dill pickles or my quick pickled red onions, which are also fantastic to have on hand. Don’t hesitate to experiment with the spices to make them your own. I’d absolutely love to hear how yours turn out! Let me know in the comments below if you try them, and tell me what you serve them with. Happy pickling, everyone!