Easy Homemade Bread and Butter Pickles Recipe

Bread and butter pickles are more than just a condiment; they’re a nostalgic journey in a jar. There’s a reason why these sweet and tangy slices are a perennial favorite on everything from burgers and sandwiches to charcuterie boards. That delightful crunch, followed by a burst of sweet vinegar and subtle spice, is utterly irresistible. What truly sets bread and butter pickles apart is their perfect balance – not too sour, not too sweet, but a harmonious blend that complements almost any dish. Making them at home allows you to control that perfect sweetness and achieve a texture that’s superior to anything store-bought. Get ready to transform your pantry with a batch of these homemade wonders that are guaranteed to become a staple in your kitchen.

Ingredients:

• 1 & 1/2 pounds pickling cucumbers (about 8-10 medium cucumbers), sliced 1/4-inch thick (about 5 & 1/2 cups)
• 1 & 1/2 tablespoons coarse salt
• 1 cup thinly sliced sweet onion
• 1 cup granulated sugar
• 1 cup white vinegar
• 1/2 cup apple cider vinegar
• 1/4 cup light brown sugar
• 1 & 1/2 teaspoons mustard seeds
• 1/2 teaspoon celery seeds
• 1/8 teaspoon ground turmeric

Crafting Sweet and Tangy Bread and Butter Pickles

There’s something incredibly satisfying about a homemade pickle, especially one as classic and beloved as bread and butter pickles. Their delightful sweet and tangy flavor profile makes them a versatile condiment, perfect for sandwiches, burgers, charcuterie boards, or even just snacking straight from the jar. While the name might suggest they’re only for bread and butter, you’ll quickly discover their culinary applications extend far beyond. Making them at home is a rewarding process, and with a few simple steps, you’ll be enjoying your own batch of these golden, zesty slices.

Preparing the Cucumbers for Brining

The first crucial step in creating perfect bread and butter pickles is preparing the cucumbers. We’ll start by washing the pickling cucumbers thoroughly to remove any dirt or debris. It’s important to use pickling cucumbers, as they have a firmer texture and fewer seeds than slicing cucumbers, which can become mushy during the pickling process. Once washed, we’ll slice them about 1/4-inch thick. A mandoline slicer can be incredibly helpful here for achieving uniform thickness, which ensures even pickling. If you don’t have one, a sharp knife and a steady hand will work just fine.

After slicing, the cucumbers need to be “salted out.” This process draws excess moisture out of the cucumbers, which helps them maintain their crispness in the final pickle. In a large bowl, combine the sliced cucumbers with the coarse salt. Gently toss them to ensure all the slices are coated. You’ll notice that the salt will start to draw out water almost immediately. Let this mixture sit for at least 1 hour, or even up to 2 hours, stirring occasionally. You’ll see a significant amount of liquid accumulate at the bottom of the bowl. Once the salting period is complete, drain the cucumbers thoroughly in a colander. Rinse them under cold running water to remove any excess salt, and then drain them very well again. Gently pat them dry with clean kitchen towels or paper towels to remove as much surface moisture as possible. This is a vital step for ensuring your pickles have the best texture.

Creating the Flavorful Brine

While the cucumbers are salting, we’ll prepare the flavorful brine that will transform them into delicious pickles. In a large non-reactive saucepan (stainless steel is ideal), combine the thinly sliced sweet onion, granulated sugar, white vinegar, apple cider vinegar, and light brown sugar. Stir everything together until the sugars begin to dissolve.

Now comes the part where we infuse the brine with those signature pickle spices. Add the mustard seeds, celery seeds, and ground turmeric to the saucepan. The mustard seeds provide a pungent kick, the celery seeds offer a subtle herbal note, and the turmeric not only contributes to the beautiful golden hue of the pickles but also adds a faint earthy flavor. Bring this mixture to a boil over medium-high heat, stirring occasionally. Once it reaches a rolling boil, reduce the heat to low and let it simmer for about 10 minutes. This simmering time allows the flavors to meld and deepen, and the onions to soften slightly. The aroma that fills your kitchen at this stage is truly wonderful!

Combining and Simmering for Perfection

With both the cucumbers prepared and the brine ready, it’s time to bring them together. Add the well-drained and dried cucumber slices to the simmering brine. Stir gently to ensure all the cucumber slices are submerged in the liquid. Bring the mixture back to a simmer over medium heat.

Once the brine returns to a simmer, reduce the heat to low. We’re not looking for a vigorous boil here, but a gentle simmer. Let the pickles cook for about 10-15 minutes. During this time, the cucumbers will soften slightly and absorb the delicious flavors of the brine. You’ll notice the cucumbers becoming a bit more translucent. Stir occasionally to ensure even cooking and to prevent anything from sticking to the bottom of the pan. Be careful not to overcook them, as we want them to retain a pleasant bite. The goal is tender but still slightly crisp pickles.

Cooling and Storing Your Homemade Delights

After the simmering period, remove the saucepan from the heat. This is where the magic of transformation truly takes place as the hot pickles and brine begin to cool. Allow the pickles to cool in the saucepan for at least 30 minutes. This cooling period is essential because it allows the flavors to continue to infuse and the pickles to firm up a bit more. As they cool, you’ll see the brine start to thicken slightly.

Once the pickles have cooled significantly, carefully transfer them and the brine into clean, sterilized jars. Wide-mouth jars are easiest to work with for this step. Make sure to pack the pickles in snugly, but don’t mash them. Ladle the brine over the pickles, ensuring they are fully submerged. Leave about 1/2 inch of headspace at the top of each jar. Seal the jars tightly with their lids. For the best flavor development, allow the pickles to chill in the refrigerator for at least 24 hours before enjoying them. This resting period is crucial for allowing the flavors to fully meld and the pickles to achieve their characteristic tangy sweetness. Once opened, they should be stored in the refrigerator and will typically last for several weeks. Enjoy your delicious homemade bread and butter pickles!

Conclusion:

And there you have it – your guide to creating delicious, homemade bread and butter pickles! This recipe truly shines because it’s straightforward, allowing you to achieve that perfect balance of sweet, tangy, and subtly spiced flavor that makes these pickles so irresistible. The crisp texture of the fresh cucumbers, combined with the warm spices like mustard seed and celery seed, creates a condiment that elevates everything it touches. Whether you’re a seasoned pickler or just starting out, I encourage you to give this recipe a try. The satisfaction of pulling a jar of your own vibrant, flavorful bread and butter pickles from the pantry is immense. They are perfect for sandwiches, burgers, charcuterie boards, or simply enjoyed straight from the jar!

Consider incorporating some variations to make these pickles your own. A pinch of red pepper flakes can add a gentle heat, or you might experiment with adding a sprig of fresh dill or a few slices of garlic to the brine for an extra layer of complexity. The possibilities are truly endless, and each batch will be a delightful reflection of your personal taste. So, grab your cucumbers and get pickling – you won’t regret it!

Frequently Asked Questions:

Can I can these bread and butter pickles for longer storage?

Yes, you absolutely can! To can these pickles for long-term storage, ensure you follow proper canning procedures, including sterilizing your jars and lids, and processing them in a boiling water bath for the recommended time. This will create a shelf-stable product that can last for up to a year.

How long do these pickles last in the refrigerator?

If you choose not to can them and store them in the refrigerator, your homemade bread and butter pickles should stay fresh and delicious for at least 2-3 weeks. Always ensure they are kept in an airtight container in the coldest part of your fridge.

What is the best way to use up leftover pickle brine?

Don’t discard that flavorful pickle brine! It’s fantastic in salad dressings, marinades for beef or chicken, or even added to potato salad for a tangy kick. You can also use it to rehydrate dried beans or as a base for a refreshing pickle-flavored drink.

Bread and Butter Pickles

Sweet and tangy bread and butter pickles, perfect for sandwiches and burgers.

Prep Time
30 Minutes

Cook Time
15 Minutes

Total Time
45 Minutes

Servings
Approximately 4 pint jars

Ingredients

• 1 1/2 pounds pickling cucumbers, sliced 1/4-inch thick (about 5 1/2 cups)
• 1 1/2 tablespoons coarse salt
• 1 cup thinly sliced sweet onion
• 1 cup granulated sugar
• 1 cup white vinegar
• 1/2 cup apple cider vinegar
• 1/4 cup light brown sugar
• 1 1/2 teaspoons mustard seeds
• 1/2 teaspoon celery seeds
• 1/8 teaspoon ground turmeric

Instructions

1. Step 1
   In a large bowl, toss the sliced cucumbers with the coarse salt. Let stand for 2 to 3 hours, stirring occasionally, until cucumbers soften and release liquid. Drain thoroughly and rinse the cucumbers well under cold water. Pat them dry with paper towels.
2. Step 2
   In a large non-reactive saucepan, combine the sliced sweet onion, granulated sugar, white vinegar, apple cider vinegar, light brown sugar, mustard seeds, celery seeds, and turmeric.
3. Step 3
   Bring the mixture to a boil over medium-high heat, stirring until the sugars are dissolved. Reduce the heat to low and simmer for 10 minutes.
4. Step 4
   Add the drained and dried cucumbers to the saucepan. Stir to coat them with the brine. Continue to simmer for another 5 minutes, stirring occasionally.
5. Step 5
   Pack the hot pickles and brine into sterilized canning jars, leaving about 1/2 inch headspace. Seal the jars.
6. Step 6
   Process the jars in a boiling water bath for 10 minutes (adjusting for altitude if necessary). Remove jars from the canner and let them cool completely on a wire rack. Check for a proper seal before storing.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.