Bread and Butter Pickles Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Additional Time
1 hr
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Servings
48
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Calories
19 kcal
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Course
Side Dish, Condiments
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Cuisine
American
Bread and Butter Pickles Recipe
Description
The Bread and Butter Pickles recipe starts by slicing pickling cucumbers packed into sterilized jars. A brine is prepared by boiling a mixture of distilled and apple cider vinegars with sugar, sliced onions, minced garlic, sea salt, mustard seeds, celery seed, turmeric, and cloves until dissolved. This hot brine is poured over the cucumbers in the jars, fully submerging them. Once cooled and sealed, the pickles chill in the refrigerator for four to six weeks, allowing flavors to meld and produce a sweet, tangy, and mildly spiced pickle.
The pickles have a crisp texture and a combination of sweetness from the sugar and tartness from the vinegars, balanced with aromatic spices. This recipe lends itself well to preserving summer cucumbers for year-round enjoyment, making it a staple condiment or snack.
Proper sealing can extend storage up to one year when canned, while refrigeration is suitable for shorter term keeping. Alternatives for cucumber varieties include slicing regular or greenhouse cucumbers if pickling cucumbers aren't available.
Ingredients
- 12 cucumber pickling variety
- 2 cups distilled vinegar
- 2 cups apple cider vinegar
- 2 ½ cups sugar
- 1 yellow onion peeled, thinly sliced
- 3 garlic finely minced
- 1 ½ tablespoons salt sea salt
- 2 tablespoons mustard seeds
- 1 tablespoon celery seed
- 1 tablespoon Turmeric
- 12-15 cloves
Instructions
- Slice your pickles to your desired slice and pack them into 4, 16-ounce sterilized mason jars.
- In a large pot, add the vinegar, sugar, onion, garlic, salt, mustard seeds, celery seed, turmeric, and cloves to the pot and bring to a boil or until the sugar and salt are dissolved.
- Evenly pour the brine liquid over the top of the cucumbers in the jar until they are completely covered.
- Cool to room temperature, add a lid, label and date, and store in the refrigerator for 4-6 weeks.
Notes
- These pickles can be prepared up to two weeks in advance before refrigerating.
- Store sealed jars in the refrigerator below 40°F for 4-6 weeks for best quality.
- To preserve long-term, use a boiling water bath for 10 minutes to properly seal jars before cooling.
- If pickling cucumbers are unavailable, fresh regular or hothouse cucumbers cut into spears or chips work well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48Serving
Amount Per Serving
Calories 19 kcal
% Daily Value*
| Calories | 19kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 75mg | 3% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 54IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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