Skip the grocery store and learn how easy it is to jar up your own bread and butter pickles in under 90 minutes.
WHAT IS IT
These are simply sweet, sour and salty brined pickled cucumbers that most often are cut into ridged chips and served on sandwiches.
WHY DO THEY CALL IT BREAD AND BUTTER PICKLES
Rumor has it they got their name during the great depression where people would make these sweet and sour pickles and serve them between buttered bread, hence the name bread and butter pickles.
WHAT ARE THEY USED FOR?
They can be eaten just like regular dill pickles and are fantastic on Burgers, Nachos, a regular lunch meat sandwich or even a falafel sandwich. Its unique taste can really enhance the overall flavor of your food.
CAN YOU MAKE THEM WITH REGULAR CUCUMBERS
Yes, you can absolutely use sliced cucumbers when making this and here are the best pickles to use:
- Boston Pickling Cucumber
- Bush Pickle
WHAT’S THE DIFFERENCE BETWEEN THESE AND SWEET PICKLES?
There is no difference between the two as they are the exact same thing, but are simply called either bread and butter pickles or sweet pickles.
LONG WILL THEY LAST IN THE FRIDGE?
They will last 4-6 weeks with the lid screwed on and stored in the refrigerator, but will last up to a year at cellar temperature once they are sealed.
HOW TO MAKE THEM
- Add your sliced cucumbers to a jar.
- Add the vinegars, sugar, onion, garlic, salt, mustard seeds, celery seed, turmeric and cloves to a pot and bring to a boil or until the sugar and salt is dissolved.
- Pour the brine over the cucumbers in the jar and cool to room temperature.
- Label and date the jars.
- Keep cool in the refrigerator for 4-6 weeks.
HOW TO SEAL THEM
Once the brine has been poured over top of the cucumbers you will immediately screw on the lid and place into a pot of boiling water with a rack in it and boil for 10 minutes.
Simply cool it too room temperature and keep for up to 1 year.
- CHEF TIP: You will know it has sealed correctly if the lid on the jar will not move at all when pressing in the center of it and you will hear a pop while it is boiling.
MORE FUN FLAVORED RECIPES
- Farro Dolmades
- Stir Fry Chicken Stuffed Sweet Potatoes
- Black Bean Soup with Masa Dumplings
- Turmeric Chicken with Honey Butter
- Hazlenut Crusted Snapper
Bread and Butter Pickle Recipe
- mason jars
- 12 pickling cucumbers
- 2 cups distilled vinegar
- 2 cups apple cider vinegar
- 2 ½ cups sugar
- 1 peeled thinly sliced yellow onion
- 3 finely minced garlic cloves
- 1 ½ tablespoons sea salt
- 2 tablespoons mustard seeds
- 1 tablespoon celery seed
- 1 tablespoon turmeric
- 12-15 cloves
- Slice your pickles to your desired slice and pack them into 4 16-ounce sterilized mason jars.
- In a large pot add the vinegars, sugar, onion, garlic, salt, mustard seeds, celery seed, turmeric and cloves to a pot and bring to a boil or until the sugar and salt is dissolved.
- Evenly pour the brine liquid overtop 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.
- How to Store: Keep the lid on the jar and store in the refrigerator under 40° for 4-6 weeks.
- How to Freeze: Pickles do not freeze well so we advise against it.
- How to Seal: Once the brine has been poured over top of the cucumbers you will immediately screw on the lid and place into a pot of boiling water with a rack in it and boil for 10 minutes. Simply cool it too room temperature and keep for up to 1 year. You will know it has sealed correctly if the lid on the jar will not move at all when pressing in the center of it.
- If you can’t find any pickling cucumber varieties you can simply slice a regular or hothouse cucumber into spears or chips.