Bread and Butter Pickles Recipe
Bread and butter pickles, with their sweet and tangy flavor, are a fridge staple that can elevate any meal. These crisp and refreshing pickles are perfect for adding a burst of brightness to sandwiches, burgers, and charcuterie boards, or can even be enjoyed on their own as a delightful snack. But what exactly are refrigerator bread and butter pickles, and how are they made? Keep reading and learn how to make your own batch at home!
This bread and butter pickle recipe is such a great recipe. It’s not only incredibly easy, but they taste way better than anything you could buy from a grocery store. The perfect balance between sweet and tangy with a great crunch too! Such a great way to use up your garden cucumbers in the summer months, and they go perfect for summer barbecues.
Here are some of the best ways to serve them:
- Sandwiches: Use on all of your favorite sandwiches to add a little but of a sweet crunchiness!
- Burgers: These go perfectly with any burger!
- Charcuterie Boards: These pair beautifully with cured meats, cheeses, and crackers.
- Snacking: Straight from the jar! Bread and butter pickles are a delicious and satisfying snack on their own.
- Salads: Chopped bread and butter pickles add a delightful crunch and unexpected sweetness to salads.
- Deviled Eggs: Elevate your deviled eggs with a finely chopped pickle (relish) for a sweet and tangy twist.
- Potato Salad: Diced bread and butter pickles add a pop of color, flavor, and crunch to classic potato salad.
- Hot Dogs: Chop into relish and serve over on top of your hot dogs. One of my favorite ways to have a hot dog!
Ingredients
1 1/2 pound pickling cucumbers
1 1/2 Tablespoons kosher salt
1 cup granulated sugar
1 cup white vinegar
1/2 cup apple cider vinegar
1/4 cup brown sugar
1 1/2 teaspoons mustard seeds
1/2 teaspoon celery seeds
1/8 teaspoon ground turmeric
1 cup thinly sliced sweet onion, optional
Instructions
1. Wash your cucumbers and slice cucumbers about 1/4 inch thick (or to your preference)
2. Combine sliced cucumbers and kosher salt large bowl. Then cover and chill for about an hour and a half.
3. Next, in a strainer, you will rinse the sliced cucumbers thoroughly under some cold water. Drain well and return the cucumbers to the bowl.
4. If adding onion, add the onion slices to the bowl and mix well with the cucumbers. After mixing the cucumbers and onions, place them into a jar with lid, or other airtight container.
4. In a medium saucepan, combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and ground turmeric.
5. Bring to a simmer over medium heat, and stir until the sugar dissolves.
6. Pour the hot vinegar mixture over the cucumber/onion mixture, and let sit for 1 hour, or until cooled to room temperature. Make sure the top of the cucumbers are completely covered,
7. Place lid on the jar and refrigerate for 24 hours. You can try before, but letting the bread and butter pickles sit in the pickling brine makes for more flavorful pickles.
8. Store in the fridge in a jar or other airtight container for up to a month.
Notes
1. If you don’t have pickling cucumbers, you can use English cucumbers, or Persian cucumbers. For more crunchy pickles – pickling cucumbers are the best!
2. These are refrigerator pickles, not a canning recipe, so be sure to keep them stored in the refrigerator if making larger batches.
3. These are sweet pickles, and if you would prefer them to be less sweet, you can adjust the amount of sugar in the recipe.
4. If you would like your homemade bread and butter pickles to be crinkle cut, you can use a crinkle cutter instead of a knife to cut.
Bread and Butter Pickles Recipe
Ingredients
- 1 1/2 pound pickling cucumbers
- 1 1/2 Tablespoons kosher salt
- 1 cup granulated sugar
- 1 cup white vinegar
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 1/2 teaspoons mustard seeds
- 1/2 teaspoon celery seeds
- 1/8 teaspoon ground turmeric
- 1 cup thinly sliced sweet onion optional
Instructions
- Wash your cucumbers and slice cucumbers about 1/4 inch thick (or to your preference)
- Combine sliced cucumbers and kosher salt large bowl. Then cover and chill for about an hour and a half.
- Next, in a strainer, you will rinse the sliced cucumbers thoroughly under some cold water. Drain well and return the cucumbers to the bowl.
- If adding onion, add the onion slices to the bowl and mix well with the cucumbers. After mixing the cucumbers and onions, place them into a jar with lid, or other airtight container.
- In a medium saucepan, combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and ground turmeric.
- Bring to a simmer over medium heat, and stir until the sugar dissolves.
- Pour the hot vinegar mixture over the cucumber/onion mixture, and let sit for 1 hour, or until cooled to room temperature. Make sure the top of the cucumbers are completely covered,
- 7. Place lid on the jar and refrigerate for 24 hours. You can try before, but letting the bread and butter pickles sit in the pickling brine makes for more flavorful pickles.
- Store in the fridge in a jar or other airtight container for up to a month.
Notes
Conclusion
I hope you enjoy these homemade bread and butter pickles as much as I do! Feel free to get creative with this recipe and let me know in the comments how they turned out!
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