Bread and Butter Pickle Recipe: A Sweet and Tangy Classic You Can Make at Home

Have you ever wondered why bread and butter pickles have such a unique sweet and tangy flavor that perfectly complements sandwiches and burgers? What if I told you that making your own bread and butter pickle recipe at home is easier and more rewarding than you think? Contrary to the belief that pickling is complicated, this recipe shows how simple ingredients and straightforward steps can deliver crunchy, flavorful pickles that beat store-bought versions any day. Let’s dive into the art and science of crafting this classic condiment that has stood the test of time.

Ingredients List

To create the perfect batch of bread and butter pickles, you’ll need fresh, crisp cucumbers and a blend of spices that bring out that signature sweet and tangy flavor. Here’s a sensory-rich, organized list of ingredients with substitution ideas to fit your pantry and taste preferences:

• Pickling cucumbers (Kirby or Gherkin varieties preferred) – 2 to 3 pounds, sliced about 1/4 inch thick. These cucumbers have thin skins and fewer seeds, ensuring a crisp texture.
• Yellow or sweet onion – 1 medium, thinly sliced to balance the tanginess with mild sweetness.
• Kosher or pickling salt – 1/4 cup, essential for drawing moisture out and crisping the cucumbers.
• Apple cider vinegar and white vinegar – 1 1/2 cups combined (half and half), providing the perfect acidity and preserving qualities.
• Granulated sugar – 3/4 cup, the key to that sweet note. You can substitute with raw honey or natural sweeteners like maple syrup for a healthier twist.
• Mustard seeds – 1 to 1 1/4 teaspoons, adding a subtle pungent warmth.
• Celery seeds – 1/2 to 1 teaspoon, for a delicate herbal note.
• Ground turmeric – 1 teaspoon, which gives the pickles their characteristic golden color and a mild earthy flavor.
• Optional spices: crushed red pepper flakes for a spicy kick, or fresh dill for added aroma.

Timing

• Preparation time: Approximately 15 to 20 minutes for slicing and salting.
• Salting/resting time: 2 to 3 hours (or overnight for extra crispness).
• Cooking time: About 5 to 10 minutes to prepare the brine and warm the cucumbers.
• Marinating time: At least 24 hours in the refrigerator for flavors to meld.
• Total time: Roughly 3 hours and 30 minutes active time, with marinating overnight or longer. This is about 20% less time than some traditional canning recipes that require longer processing.

Step-by-Step Instructions

Step 1: Prepare and Salt the Cucumbers and Onions

Combine sliced cucumbers and onions in a large bowl. Sprinkle with kosher salt and toss to coat evenly. Cover with ice or place in the refrigerator for 2 to 3 hours. This step draws out excess moisture, ensuring a crisp pickle texture. Tip: Use a weighted plate to press the vegetables down for even salting.

Step 2: Rinse and Dry

After salting, thoroughly rinse the cucumbers and onions under cold water to remove excess salt. Lay them out on paper towels or a clean kitchen towel and pat dry. Drying prevents dilution of the brine and helps maintain crunch.

Step 3: Prepare the Pickling Brine

In a saucepan, combine apple cider vinegar, white vinegar, sugar, mustard seeds, celery seeds, and turmeric. Heat gently, stirring until the sugar dissolves completely. Bring the mixture to a near boil, then remove from heat. Pro tip: Avoid boiling vigorously to preserve the delicate flavors of the spices.

Step 4: Combine and Cook Briefly

Add the drained cucumbers and onions to the warm brine. Return the mixture to a gentle simmer for 5 minutes, stirring occasionally. This step infuses the vegetables with flavor while keeping them crisp.

Step 5: Jar and Seal

Pack the hot pickles and brine into sterilized jars, leaving about 1/4 inch of headspace. Wipe rims clean and seal with lids. For refrigerator pickles, simply refrigerate. For longer storage, process jars in a boiling water bath for 10 minutes to seal properly.

Nutritional Information

Bread and butter pickles are relatively low in calories but do contain sugar and sodium. Here’s a quick nutritional snapshot per 1-ounce serving:

*Percent daily values are based on a 2,000 calorie diet.

Healthier Alternatives for the Recipe

• Reduce sugar: Use natural sweeteners like raw honey or pure maple syrup instead of granulated sugar to lower processed sugar intake without sacrificing sweetness.
• Lower sodium: Opt for low-sodium or reduced-salt pickling salt, and rinse cucumbers thoroughly after salting to reduce sodium content.
• Add spices: Incorporate fresh herbs like dill or spices like black peppercorns and bay leaves to boost flavor complexity without extra calories.
• Sugar-free version: Use sugar substitutes like erythritol or stevia blends designed for cooking, though texture and taste may vary slightly.

Serving Suggestions

Bread and butter pickles are incredibly versatile:

• Add them to sandwiches and burgers for a sweet, tangy crunch.
• Serve as a side condiment with grilled meats or cheese platters.
• Chop and mix into tuna or chicken salad to add brightness.
• Use as a topping for hot dogs or wraps to elevate flavor.
• Enjoy as a snack straight from the jar for a refreshing bite.

Common Mistakes to Avoid

• Skipping the salting step: Without salting, pickles can become soggy and lose crunch.
• Boiling the brine too hard: This can dull the spices’ flavors and make the pickles less vibrant.
• Using large, thick-skinned cucumbers: These can result in mushy or bitter pickles.
• Not drying cucumbers well: Excess water dilutes the brine and softens the texture.
• Improper jar sterilization: This risks spoilage and unsafe preservation.

Storing Tips for the Recipe

• For refrigerator pickles, keep jars sealed and stored in the fridge for up to 1 month.
• For canned pickles, store in a cool, dark place for up to 1 year.
• Always use clean utensils to avoid contamination.
• Label jars with the date made.
• If pickles lose crunch over time, refrigerate after opening to extend freshness.

Conclusion

Mastering this easy and delicious bread and butter pickle recipe lets you enjoy sweet, tangy, and crunchy pickles anytime. With simple ingredients and clear steps, you can customize flavors to your liking and impress family and friends. Try this recipe today, share your results in the comments, and subscribe for more tasty homemade delights!

FAQs

Q1: Why are they called bread and butter pickles?
A: The name reportedly comes from the 1920s when a couple traded these pickles for basic staples like bread and butter during tough times.

Q2: Can I make bread and butter pickles without canning?
A: Yes, refrigerator pickles are quick, require no canning equipment, and are ready to eat after 24 hours of marinating.

Q3: How can I keep my pickles crunchy?
A: Use fresh pickling cucumbers, salt them properly, avoid overcooking, and dry them well before adding brine.

Q4: Can I add spice to bread and butter pickles?
A: Absolutely! Adding crushed red pepper flakes or jalapeños creates a spicy twist on the classic.

Q5: How long do homemade bread and butter pickles last?
A: Refrigerator pickles last about 1 month in the fridge; canned pickles can last up to a year unopened.