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Bread and Butter Pickles Recipe

Bread and Butter Pickles Recipe
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★★★★★

5 from 21 reviews

This classic Bread and Butter Pickles recipe offers a delightful balance of sweet and tangy flavors with a satisfying crunch. Made with thinly sliced cucumbers and onions soaked in a spiced vinegar brine, these pickles are perfect as a condiment, snack, or addition to sandwiches. The pickling process involves salting and drying the cucumbers and onions to maintain crispness, then marinating them in a flavorful brine made with mustard seeds, celery seeds, turmeric, and sugar. Ideal for fridge storage, these pickles develop their signature taste after a few days and can be enjoyed chilled.

Ingredients

Scale

Pickling Base

  • 3 pounds crisp cucumbers, sliced 1/4-inch thick
  • 1/2 medium onion, thinly sliced
  • 1/4 cup kosher salt or sea salt

Brine

  • 2 cups white vinegar
  • 1/2 cup water
  • 1 cup sugar
  • 2 tablespoons mustard seeds
  • 1 teaspoon celery seeds
  • 1 teaspoon turmeric

Instructions

  1. Salt cucumbers and onions: Place the sliced cucumbers and onions in a colander set over a large bowl or in the sink. Toss them thoroughly with the kosher salt and let them stand for 1 to 2 hours. This step draws out excess moisture from the vegetables, which helps keep the pickles crisp.
  2. Rinse and dry: Rinse the salted cucumbers and onions well under cold running water to remove all salt. Lay them out in a single layer on sheet pans lined with paper towels. Cover with another layer of paper towels and allow to dry overnight. This drying step is essential to ensuring a crunchy texture.
  3. Prepare the brine: In a large saucepan, combine the white vinegar, water, sugar, mustard seeds, celery seeds, and turmeric. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves completely. Once the sugar has dissolved, remove the brine from heat.
  4. Pack the jars: Using sterilized canning jars, pack the cucumbers and onions tightly, leaving about 1/2 inch of headspace at the top. Pour the hot vinegar brine over the cucumbers and onions to fill the jars.
  5. Seal the jars: Seal jars with sterilized lids according to manufacturer’s instructions. To help seal, turn the jars upside down immediately to keep the hot brine in contact with the lid for 15 to 20 minutes. Then flip them right-side up and let cool to room temperature. You should hear a pop sound indicating the lids have sealed.
  6. Store and develop flavors: Store the sealed jars in the refrigerator. Let the pickles sit for several days before opening to allow the flavors to develop fully. Best served chilled.

Notes

  • For optimal crunch, use fresh, firm cucumbers such as Kirby or pickling cucumbers.
  • Make sure to use sterilized jars and lids to ensure freshness and prevent spoilage.
  • Since these pickles are stored in the refrigerator, no water bath canning is needed.
  • You can adjust the sugar amount to taste if you prefer sweeter or less sweet pickles.
  • Allow at least 3 to 5 days for the flavors to mellow and combine before consuming.
  • Store pickles in the refrigerator and consume within 1 to 2 months for best quality.

Nutrition

Keywords: bread and butter pickles, pickled cucumbers, refrigerator pickles, sweet and tangy pickles, homemade pickles

Find it online: https://www.sanacooks.com/bread-and-butter-pickles-recipe/