Homemade Bread Butter Pickles

This sweet and tangy bread and butter pickle recipe transforms crisp cucumbers into a delightful condiment that brightens up sandwiches and burgers. The overnight process allows the flavors to develop fully, creating that perfect balance of sweetness with a subtle spice kick.

These pickles have been my summer tradition for years. The first time I made them, my husband ate half a jar before they even had time to properly chill. Now I always make a double batch knowing how quickly they disappear.

Ingredients

• Crisp cucumbers: choose firm, unwrinkled specimens with no soft spots for the best crunch
• Onion: adds subtle sweetness and depth to the brine
• Kosher salt: draws moisture from the cucumbers ensuring crisp pickles
• White vinegar: provides necessary acidity for preservation and that classic tangy flavor
• Sugar: balances the vinegar with sweetness creating that distinctive bread and butter profile
• Mustard seeds: deliver tiny pops of flavor and authentic visual appeal
• Celery seeds: contribute an earthy undertone that complements the cucumbers
• Turmeric: adds gorgeous golden color and subtle earthy flavor

Step-by-Step Instructions

Salt the Vegetables:

Place sliced cucumbers and onions in a colander over a bowl or in the sink and toss thoroughly with salt. Let stand 1-2 hours to draw out excess moisture which helps maintain crispness. The salt pulls water from the cucumbers through osmosis, creating space for the brine to penetrate later.

Rinse and Dry:

Thoroughly rinse the salt from the vegetables under cool running water. Arrange in a single layer on paper towel lined sheet pans, cover with more paper towels, and allow to dry overnight. This patience pays off with superior texture in the final product.

Prepare the Pickling Liquid:

Combine vinegar, water, sugar, mustard seeds, celery seeds, and turmeric in a large saucepan. Bring to a boil, stirring until sugar completely dissolves, creating a beautifully golden aromatic brine. The heat helps the flavors meld together while dissolving the sugar completely.

Pack the Jars:

Fill sterilized jars with cucumber and onion slices, leaving approximately half inch headspace at the top. Pour the hot vinegar mixture over vegetables to cover completely. The vegetables will want to float so pack them in well.

Seal and Store:

Seal jars according to manufacturer's instructions. For refrigerator storage, flip sealed jars upside down for 15-20 minutes while hot to sterilize lids. Once cooled and sealed, refrigerate for several days before opening to allow flavors to develop fully.

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My absolute favorite part of this recipe is the mustard seeds. The tiny pop they provide when you bite into a pickle adds such wonderful texture contrast. My grandmother used to make these every summer, and I can still picture her kitchen filled with jars cooling on every available surface.

Storage Tips

These pickles will maintain their quality for up to three months when stored in the refrigerator. The flavor actually improves during the first week as the spices fully penetrate the cucumbers. For best results, keep the pickles submerged in the brine and always use clean utensils when removing pickles from the jar to prevent contamination.

Serving Suggestions

These versatile pickles shine in so many applications beyond the standard burger topping. Try chopping them finely to add to potato salad or tuna salad for extra zing. Layer them on grilled cheese sandwiches for a sweet tangy contrast to the rich cheese. They also make an excellent addition to charcuterie boards, providing a palate cleansing element between bites of rich meats and cheeses.

Customization Options

Feel free to adjust this recipe to suit your taste preferences. For spicier pickles, add a sliced jalapeño or red pepper flakes to the brine. For a more complex flavor profile, add a cinnamon stick, whole cloves, or allspice berries to the pickling liquid. You can also experiment with different types of vinegar such as apple cider vinegar for a slightly fruitier note, though this will change the classic bread and butter flavor somewhat.

The History Behind Bread and Butter Pickles

The curious name "bread and butter pickles" dates back to the Great Depression era when cucumber sandwiches with butter were a staple food for many families. These sweet pickles were the perfect complement to this simple meal. Some stories suggest that farmers would trade their sweet pickles for staples like bread and butter, giving rise to the name. The sweet and tangy profile has remained largely unchanged for generations, making this recipe a true American classic.

Recipe FAQs

→ Why do you need to salt the cucumbers first?

Salting the cucumbers draws out excess moisture through osmosis, which helps maintain their crispness after pickling. This step prevents the finished pickles from becoming soggy and ensures they retain that signature crunch that bread and butter pickles are known for.

→ Can I reduce the amount of sugar in this?

Yes, you can reduce the sugar, though it will alter the classic sweet-tangy balance. Start by reducing by 25% (to 3/4 cup) and adjust to taste in future batches. The sugar provides both sweetness and acts as a preservative, so significant reductions may affect shelf life.

→ How long do these pickles last in the refrigerator?

When properly stored in sterilized jars in the refrigerator, these pickles will maintain their quality for 2-3 months. Their high vinegar and sugar content acts as natural preservatives, though they're best consumed within the first month for optimal flavor and texture.

→ Is turmeric necessary for this?

While turmeric can be omitted, it provides the signature golden color and subtle earthy flavor to bread and butter pickles. It also offers anti-inflammatory benefits. If unavailable, you can proceed without it, but the pickles will lack their traditional yellow hue and some depth of flavor.

→ Can I use regular table salt instead of kosher salt?

You can substitute table salt, but you'll need to reduce the quantity by about half since table salt has smaller crystals and is more dense than kosher salt. Also, table salt contains iodine and anti-caking agents which may slightly affect the brine's clarity and flavor.

→ Why are they called bread and butter pickles?

The name dates back to the Great Depression era when cucumbers were inexpensive to grow and these sweet-tangy pickles were commonly served on bread and butter sandwiches as an economical meal. They provided flavor to otherwise plain sandwiches during hard times.