Bread and Butter Pickles Recipes

What Exist Bread and Butter Pickles?

Bread and butter pickles are cucumber slices cooks or home cooks have held in vinegar, canning salt, sugar, and mixed spices and herbs. Typical bread and butter pickle brine seasonings include onions, peppercorns, mustard seeds, turmeric, cloves, red pepper flakes, and celery seed.

The ratio of sugar and vinegar makes bread and butter pickles sweeter than dill pickles. You can fit these crispy pickles atop hamburgers, hot dogs, or fried chicken sandwiches, or as a side dish for barbecue hubs.

The Record of Bread and Butter Pickles

One source story of bread and butter pickles interests cucumber farmers Omar and Cora Fanning, who traded sweet pickles for grocery staples like bread and butter when they were financially unstable in the 1920s. Another phrase theory traces back to the Great Depression when someones ate pickled cucumbers on buttered bread as a cost-saving action.

Which Cucumbers Are Most useful for Making Pickles?

Buy pickling cucumbers at the grocery mart or farmers’ market to make homemade pickles. Pickling cucumbers are short with thin, bumpy skin and healthy flesh. These cucumbers flow up pickling liquid and maintain crunchiness. Varieties of pickling cucumbers contain Kirby cucumbers, National Pickling cucumbers, Bush cucumbers, and Boston cucumbers.

How to Complete Bread and Butter Pickles

There are two main forms to pickle food items: keeping the food in a vinegar resolution or letting it inherently ferment in a salt brine. If you live in a high-altitude environment, review the USDA canning manual for the right processing time. Be sure to cleanse canning jars, rims, and lids with gushing water to sanitize them before the canning method. When earning bread and butter pickles, consider these ways:

  • Quick pickling: You can assemble quick pickles, also understood as refrigerator pickles, in twenty-four hours. Blend the brine ingredients and obtain the mixture to a boil until the sugar disbands. Let it cool, then pour the brine over the cucumbers and onions in pots. Allow the jars to sit in the fridge for at least twenty-four hours before consumption.
  • Canning: Follow a canning recipe to assemble pickles with a long shelf life. Seal the jars with cucumbers, onions, and brine components, leaving a half inch to an inch of headspace. Then tightly seal the jars. Put the canning jars in a large pool of water and boil them in the hot water bath for ten minutes. Carefully extract the hot jars with tongs and let them to cool completely before keeping them in a cool, dark place for up to a year.


How to Keep Bread and Butter Pickles

The storage procedure for pickles relies on the preparation. If you submerge cucumbers in a pickling liquid and allow them ferment in the refrigerator, you can hold them in the fridge for up to three months. Canning holes in a hot water bath stretches their shelf life. You can maintain the canned pickles in a cool, dark place for up to twelve months.

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  • 2 1/2 pounds pickling cucumbers, cleaned and slice into quarter-inch slices
  • 1 pound white onion, scored thinly
  • ¼ mug pickling salt or kosher salt
  • 2 mugs white vinegar or apple cider vinegar
  • 2 mugs sugar
  • 1 tablespoon mustard grains
  • 2 teaspoons celery seeds
  • 1 teaspoon ground cloves
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground red pepper fragments
  • 1 teaspoon pickling salt or kosher salt

Note: The total time accomplishes not contain up to 27 hours of inactive time.

  1. In a large bowl, blend the cucumber, onion, and salt and place the bowl in the refrigerator for three hours to permit the salt to remove extra water from the cucumbers and onion.
  2. Flush the cucumber and onion in a colander.
  3. In a sauce pot, Mix the vinegar, sugar, and pickling spices. Obtain the pickling brine to a boil.
  4. Fill the cucumber and onion into pint jars.
  5. Spoon the pickling brine over the cucumbers to protect them, departing half an inch of area on top.
  6. Permit the jars to cool thoroughly to room temperature before sealing and keeping them in the fridge.
  7. Let the pickles sit for at smallest 24 hours before emptying the jars.

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