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Bread and Butter Pickles

Bread and Butter Pickles - Easy Meals To Cook

I’ll never forget the first time I opened a jar of homemade bread and butter pickles. The moment I lifted the lid, a wave of tangy sweetness filled the air. I was hooked. These pickles are not just side players. They hold a starring role in many meals and make fantastic snacks. 
As a registered dietitian and food enthusiast, I’ve tried plenty of recipes, but these simple gems combine flavor, texture, and nostalgia like none other. In this post, I'll walk you through the fascinating world of bread and butter pickles and share how you can make your own.
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Prep Time 30 minutes
Cook Time 10 minutes
Rest Time 8 hours
Total Time 8 hours 40 minutes
Servings: 16
Course: Breakfast
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

  • 3 pounds fresh cucumbers, sliced into 1/4-inch rounds 1.36 kg
  • 1/2 medium onion, thinly shaved
  • 1 teaspoon ground turmeric 5 ml
  • 1/4 cup coarse kosher salt or flaky sea salt 75 g
  • 1/2 cup filtered water 120 ml
  • 1 cup granulated sugar 200 g
  • 2 cups distilled white vinegar 480 ml
  • 2 tablespoons whole mustard seeds 30 ml
  • 2 cloves fresh garlic, lightly smashed
  • 1 teaspoon celery seed spice 5 ml
  • 1 teaspoon crushed red pepper flakes, for a gentle heat 5 ml

Method
 

Step 1: Prepare the Cucumbers and Onions
  1. Start by washing your cucumbers. Slice them into 1/4-inch rounds. I usually opt for pickling cucumbers, like Kirby or Persian; they hold their crunch well. Combine the sliced cucumbers and onions in a large bowl.
Step 2: Salt the Mixture
  1. Sprinkle the coarse kosher salt over the cucumbers and onions. Mix it well to ensure all pieces are coated. Cover the bowl and let it sit for 1-2 hours. This step draws out excess moisture, making for a crunchier pickle.
Step 3: Create the Pickling Solution
  1. In a separate saucepan, combine distilled white vinegar, sugar, and filtered water. Add the spices: whole mustard seeds, smashed garlic cloves, ground turmeric, celery seeds, and crushed red pepper flakes. Bring this mixture to a gentle boil over medium heat. Stir occasionally until the sugar dissolves completely.
Step 4: Combine Everything
  1. Once boiling, reduce heat and let it simmer for about five minutes. Remove the saucepan from heat. After the cucumbers have rested for a while, drain and rinse them under cold water to remove excess salt. Add the cucumbers and onions to the warm brine; mix well.
Step 5: Jar Them Up
  1. Using clean, sterilized jars, pack the cucumber and onion mixture tightly. Pour the hot pickling liquid over the cucumbers, covering them completely. Leave a little space at the top of the jar. Seal the jars with lids.
Step 6: Cool and Refrigerate
  1. Allow the jars to cool to room temperature. Once cooled, store them in the refrigerator. The pickles will be ready to eat in 24 hours but taste even better after a few days!

Notes

  • Use Fresh Cucumbers: Freshness is key. Choose firm cucumbers free from blemishes for the best flavor and crunch.
  • Sterilize Your Jars: Before filling, sterilize your jars in boiling water to ensure your pickles last longer and remain safe.
  • Adjust Sweetness: If you're a fan of tang, reduce the sugar slightly to suit your taste.
  • Play with Spices: Feel free to experiment with spices like dill or coriander for an extra kick.
  • Let Them Sit: The longer you let your pickles soak in the brine, the deeper the flavor. Patience pays off!