Bread and Butter Pickles

Introduction & Inspiration

These Bread and Butter Pickles are a sweet and tangy delight! I’ve always loved the unique flavor of bread and butter pickles. They are different from dill pickles, with their characteristic sweetness and hint of spice.

The inspiration for this recipe came from a desire to recreate that classic bread and butter pickle flavor at home. I wanted to capture that perfect balance of sweet, sour, and savory. With a satisfying crunch.

I researched extensively, comparing different recipes and techniques. This recipe is the culmination of that research and my own experimentation. It’s a recipe that I’m incredibly proud of.

These pickles are perfect for adding to sandwiches, serving alongside grilled meats, or enjoying as a snack on their own. They are a family favorite. And they are always a hit.

Nostalgic Appeal

Bread and butter pickles have a long and storied history, and they evoke a strong sense of nostalgia for many people, myself included. They remind me of summer picnics, family gatherings, and old-fashioned delis. Simple, but good.

These homemade bread and butter pickles capture that same nostalgic appeal. They’re a taste of tradition. A connection to the past.

There’s something inherently comforting about the familiar flavors of sweet and tangy pickles. It’s a taste that’s both familiar and exciting. It’s a classic for a reason.

These pickles are a perfect way to preserve the bounty of summer cucumbers. And to enjoy that classic bread and butter pickle flavor year-round. They are a taste of summer.

Homemade Focus

I’m a passionate advocate for homemade food, and pickling is a perfect example of the rewards of this approach. Making your own bread and butter pickles allows you to control the ingredients, the sweetness, and the spice level. It’s a rewarding culinary project.

Store-bought bread and butter pickles often contain high fructose corn syrup, artificial flavors, and preservatives. When you make them at home, you can use natural sweeteners. And you can avoid any unwanted additives.

This recipe is a testament to the fact that even seemingly complex processes like canning can be made accessible to home cooks. It requires a bit of time and attention. But the results are well worth the effort.

It’s a project that I encourage everyone to try. It’s a great way to learn a new skill. And to create something truly delicious.

Flavor Goal

The flavor goal of these Bread and Butter Pickles is to achieve a perfect balance of sweet, tangy, and savory notes, with a hint of spice and a satisfying crunch. It’s a unique flavor profile that sets them apart.

The sugar provides the signature sweetness. The vinegar provides the tanginess. The salt enhances the flavors and helps to preserve the pickles.

The mustard seeds, celery seeds, and turmeric add layers of complexity. Creating a warm, slightly spicy flavor that complements the sweetness perfectly. It is well balanced.

The cucumbers and onions provide the refreshing crunch and a mild vegetable flavor. The overall effect is a pickle that’s both addictive and refreshing. You will not be able to stop.

Ingredient Insights

Let’s take a closer look at the ingredients that make these Bread and Butter Pickles so special. First, we have the cucumbers. You’ll want to use pickling cucumbers for best results.

Pickling cucumbers, such as Kirby cucumbers, have thinner skins and fewer seeds than regular slicing cucumbers. They also hold their shape better during the canning process. Making for a great crunch.

Next, we have onions, thinly sliced. These add a savory element and a bit of sharpness to the pickles. I prefer to use yellow or white onions.

Pickling salt is essential for both flavor and preservation. Do NOT use iodized table salt, as it can make the pickles cloudy and affect their texture.

White vinegar (with a minimum of 5% acidity) is the base of the pickling brine. It provides the tanginess and helps to preserve the pickles.

Granulated sugar provides the signature sweetness of bread and butter pickles. Whole mustard seeds, celery seeds, and ground turmeric add layers of flavor and complexity to the brine. These are the key spices.

Essential Equipment

To make these Bread and Butter Pickles, you’ll need some basic canning equipment:

5-6 pint-sized mason jars with lids and rings: These are the standard size for pickling. Make sure the jars and lids are clean and free of chips or cracks.

A large, non-reactive bowl (glass, ceramic, or stainless steel): for salting the cucumbers and onions.

A colander: for draining and rinsing the cucumbers and onions.

A large, non-reactive saucepan (stainless steel or enamel): for making the pickling brine.

A canning pot (or a large stockpot with a rack): for processing the filled jars.

A jar lifter: This tool is essential for safely removing the hot jars from the boiling water.

Canning funnel: This makes the process much easier.

Ladle

Cutting board and a knife

Canning may seem intimidating. But with the right equipment and careful attention to the instructions, it’s a manageable and rewarding process.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements, for easy reference:

• 10 cups sliced cucumbers (Approx. 3 ¼ lbs or 1.48 kg) (¼” slices)
• 4 medium onions, thinly sliced
• ½ cup pickling salt
• 3 ½ cups white vinegar (minimum 5% acidity)
• 2 cups granulated sugar
• 2 tablespoons whole mustard seeds
• 1 teaspoon celery seeds
• 1 teaspoon ground turmeric

These are a guide. Cooking is also about tasting.

Remember to use fresh, high-quality ingredients for the best results. The quality of your cucumbers and spices will directly impact the flavor of your pickles.

Step-by-Step Instructions

Ready to make some delicious Bread and Butter Pickles? Here’s a detailed, step-by-step guide:

1. Prepare the Cucumbers and Onions:

Add the sliced cucumbers to a very large non-reactive bowl (glass, ceramic, or stainless steel).

Add in the thinly sliced onions. Sprinkle with the pickling salt.

Stir well to combine and coat the cucumbers and onions with salt.

Cover the bowl with a damp towel or plastic wrap. Allow it to rest at room temperature for 2 hours. This helps to draw out excess moisture from the vegetables, resulting in crisper pickles.

2. Prepare Jars, Lids, and Canner:

With about 45 minutes left before the 2-hour resting time is up, start preparing your jars, lids, and canner for canning.

Wash all of your equipment (jars, rings, jar lifters, funnels, etc.) and your canner (if needed) with warm, soapy water. Rinse well.

Fill your canner with water. Bring it to a boil, carefully placing your jars inside (5-6 pint jars). Bring the canner up to a boil with the lid in place. Maintain a boil for 5-10 minutes. Then remove the canner from the heat and set it aside until it is time to process the jars.

Add the canning lids to a small saucepan filled with water. Bring to a low simmer. Keep the lids warm until they are needed for processing the jars.

3. Rinse and Drain the Cucumbers and Onions:

Once the 2-hour resting time is up, transfer the cucumber and onion mixture to a colander placed over the sink.

Drain off any excess liquid. Rinse with cool running water, aiming to rinse off much of the salt from the vegetables.

Once the cucumbers and onions are thoroughly rinsed and drained, set them aside.

4. Make the Pickling Brine:

Add the vinegar, sugar, mustard seeds, celery seeds, and turmeric to a large stainless steel or non-reactive saucepan. It should have a volume of at least 16 cups (4 quarts) to give you adequate space for your brine and cucumbers.

Whisk the brine ingredients together. Bring to a boil over medium-high heat, stirring often to dissolve the sugar.

5. Add Cucumbers and Onions to Brine:

Once the brine has come to a boil, stir in the drained cucumbers and onions. Return the mixture to a boil.

6. Pack the Jars:

Remove the jars from the hot water of the canner. Empty them of any water.

Pack the vegetables into the hot jars, leaving a generous ½ inch headspace at the top of the jar.

Ladle in the liquid brine to cover the vegetables. Use a butter knife or de-bubbler to remove any air bubbles. Add liquid if needed to maintain a ½” headspace at the top of the jar.

7. Prepare for Canning: Wipe the rims of the jars with a clean towel or paper towel.

Place a lid on each jar. Secure each jar with a canning ring. Tighten until fingertip tight (tighten with your fingertips, stopping when you get resistance).

8. Process the Jars:

Place each jar back into the canner. Ensure that they are covered by 2 inches of water. If the water level is not high enough, add enough hot water to cover the jars (I like to keep a kettle handy).

Add the lid to the canner and bring it to a boil.

Once the canner has returned to a rapid boil, the processing time begins. Keep the lid in place and allow the jars to process for 10 minutes.

9. Cool and Seal:

Once the processing time is up, turn the heat off and remove the canner from the heat source.

Remove the lid and allow the canners to rest in the canner for 5 minutes.

Once the 5 minutes are up, remove the jars. Place them in a location where they can go undisturbed for at least 24 hours.

As the jars seal, you should hear a “pop” from each jar. Allow up to 24 hours for each jar to seal, but in my experience, if they are going to seal, it’s going to be within the first few hours.

10. Check Seals and Store: After 24 hours, check the seals and remove the canning rings.

Wipe down the jars and label them. Any jars that have not been sealed should be moved to the fridge to be eaten right away.

I recommend waiting for 1-3 weeks before opening and enjoying your pickles. They are so much better when the flavors have had the opportunity to mingle.

Troubleshooting

Even with a carefully followed recipe, things can sometimes go wrong during the canning process. Here are some common issues and solutions:

Problem: Jars did not seal.

Solution: If a jar did not seal (the lid doesn’t “pop” and can be easily pressed down), you can try reprocessing it with a new lid. If it still doesn’t seal, refrigerate the jar and consume the pickles within a few weeks.

Problem: Pickles are too soft.

Solution: This can happen if the cucumbers were not fresh, the brine was not acidic enough, or the jars were not processed for long enough. Make sure to use fresh, firm cucumbers, use vinegar with at least 5% acidity, and follow the processing time carefully. Salting them in advance also helps.

Problem: Pickles are shriveled.

Solution: This can happen if the brine is too strong (too much sugar or vinegar) or if the cucumbers were over-processed. Try adjusting the brine recipe next time and be careful not to overcook the pickles.

Problem: Brine is cloudy.

Solution: Cloudy brine can be caused by using iodized salt, hard water, or minerals in the water. Use pickling salt or fine sea salt, and if you have hard water, consider using filtered or distilled water.

Problem: The pickles taste bland.

Solution: The pickling process takes time. Allow for a couple of weeks.

Tips and Variations

Here are some tips and variations to help you customize these Bread and Butter Pickles:

Tip: For extra crispy pickles, add a grape leaf or a small piece of horseradish root to each jar. These contain tannins that help to inhibit the enzymes that can make pickles soft.

Tip: Adjust the amount of sugar in the brine to your preference. Some people prefer sweeter bread and butter pickles, while others prefer a more tangy flavor.

Tip: For spicier pickles, add a pinch of red pepper flakes or a sliced jalapeño to each jar.

Variation: Add other spices to the brine, such as cloves, allspice berries, or star anise.

Variation: Add other vegetables to the jars, such as sliced bell peppers or cauliflower florets.

Variation: Use a different type of vinegar, such as apple cider vinegar, for a slightly different flavor.

Variation: Add a small amount of garlic to each jar.

Serving and Pairing Suggestions

These Bread and Butter Pickles are a versatile condiment and snack:

Serving Suggestions:

Serve them cold, straight from the jar.

Add them to sandwiches, burgers, or wraps. They’re especially delicious on pulled pork sandwiches or turkey sandwiches.

Serve them alongside grilled meats, fish, or poultry.

Chop them up and add them to salads, potato salad, or tuna salad.

Serve them as part of a relish tray or charcuterie board.

Pairing Suggestions:

These sweet and tangy pickles pair well with a variety of foods. They’re a great accompaniment to rich, fatty foods, as the sweetness and acidity help to cut through the richness.

Try them with grilled cheese sandwiches, hot dogs, or hamburgers.

They’re also delicious with cheese and crackers, deviled eggs, or fried chicken.

For beverages, try a cold beer (especially a lager or pilsner), a glass of iced tea, or a sweet white wine.

Nutritional Information

These Bread and Butter Pickles are a relatively low-calorie, low-fat snack. Here’s an approximate nutritional breakdown per serving (about ¼ cup):

• Calories: Approximately 30-40 (due to the sugar content)
• Protein: Less than 1 gram
• Fat: Less than 1 gram
• Carbohydrates: 7-9 grams (mostly from the sugar)
• Fiber: Less than 1 gram

This is just an estimate. Cucumbers are a good source of vitamins and minerals.

The pickling process adds some sodium and sugar. But it’s still a relatively healthy snack compared to many processed foods, especially if you’re mindful of the sugar content.

Overall, these homemade bread and butter pickles are a delicious and flavorful way to add a touch of sweetness and tang to your meals.

Print

Recipe Summary and Q&A

Let’s recap this delicious Bread and Butter Pickles journey! We’ve covered it all. Here’s a quick summary:

Summary: These Bread and Butter Pickles are a sweet and tangy classic, made with sliced cucumbers, onions, and a flavorful brine of vinegar, sugar, and spices. They’re relatively easy to make using the water bath canning method, and the results are well worth the effort.

Q&A:

Q: How long do these pickles last?

A: Properly canned and sealed bread and butter pickles can last for up to a year (or even longer) in a cool, dark place. Once opened, store them in the refrigerator.

Q: Can I use regular cucumbers instead of pickling cucumbers?

A: Yes, you can use regular cucumbers, but pickling cucumbers are ideal because they have thinner skins and fewer seeds, and they hold their shape better during canning.

Q: I don’t have pickling salt. Can I use table salt?

A: No, it’s not recommended to use iodized table salt for pickling, as it can make the brine cloudy and affect the texture of the pickles. Use pickling salt or fine sea salt instead.

Q: Can I reduce the amount of sugar in the brine?

A: Yes, you can adjust the amount of sugar to your preference. However, keep in mind that sugar plays a role in preserving the pickles and balancing the acidity of the vinegar, so reducing it too much may affect the shelf life and flavor.

Q: Can I skip the canning process and just refrigerate the pickles? A: Yes, you can.