Bread And Butter Pickles
I can still smell my grandma’s kitchen on a hot August afternoon. The sharp, sweet scent of vinegar and spices would hang in the air, a sure sign that pickle-making was underway.
She’d let me stir the big pot, my little hands barely able to hold the giant wooden spoon. Those were the best pickles I’ve ever had, and for years, I was too scared to try making them myself.
Canning and pickling seemed like this mysterious, complicated science. Something only grandmas with decades of experience could master. I was wrong. It’s surprisingly simple.
This recipe is a no-fuss, straightforward guide to creating those classic sweet and tangy pickles. Forget the bland, overly sweet versions from the store. Once you make your own, you’ll never go back. Let’s make some memories, and some incredible pickles.
What You’ll Need
Gathering your ingredients is the first step. The quality of your veggies will really shine through here, so try to get the freshest you can find.
- Pickling Cucumbers: About 4 pounds, like Kirby or Persian cucumbers. Avoid the waxy kind.
- Sweet Onions: 2 large ones, Vidalia or similar varieties work beautifully.
- Bell Peppers: 2 medium, any color works! I like using one red and one green for color.
- Pickling or Canning Salt: 1/2 cup. This is important; table salt can make the brine cloudy.
- Granulated Sugar: 4 cups. This sounds like a lot, but it balances the vinegar perfectly.
- Apple Cider Vinegar: 3 cups. Gives it that signature tangy flavor.
- White Vinegar: 1 cup. A little extra sharpness to cut the sweetness.
- Mustard Seeds: 2 tablespoons.
- Celery Seeds: 1 tablespoon.
- Turmeric Powder: 1 teaspoon. This gives the pickles their beautiful golden color.
Required Tools
You don’t need a professional kitchen, just a few basic tools. Having these ready will make the process smooth and easy.
- Large non-reactive bowl (glass or stainless steel)
- Colander
- Large pot or Dutch oven
- Mandoline slicer (optional, but highly recommended for uniform slices)
- Knife and cutting board
- Measuring cups and spoons
- Canning jars with lids and bands (about 6-7 pint-sized jars)
- Canning funnel (optional, but reduces mess)
- Ladle
How to Make Bread and Butter Pickles
Here’s the step-by-step breakdown. Don’t rush the process, especially the chilling step. It’s the secret to a perfectly crisp pickle.
Step 1: Prep the Vegetables
Wash your cucumbers, onions, and bell peppers thoroughly. Using a mandoline or a sharp knife, slice the cucumbers into 1/4-inch thick rounds. Slice the onions and bell peppers into thin strips.
Step 2: Salt and Chill
Place all your sliced vegetables in the large glass or stainless steel bowl. Sprinkle the 1/2 cup of pickling salt over them and toss gently to combine. Cover the bowl with plastic wrap and place it in the refrigerator for at least 3 hours, or overnight. This step draws out excess water and is crucial for getting a crunchy pickle.
Step 3: Rinse and Drain
After chilling, you’ll see a lot of water in the bottom of the bowl. Pour the vegetables into a colander and rinse them very well under cold running water. You want to wash off all the excess salt. Let them drain completely for about 15-20 minutes.
Step 4: Make the Brine
In your large pot or Dutch oven, combine the sugar, apple cider vinegar, white vinegar, mustard seeds, celery seeds, and turmeric. Stir everything together and bring the mixture to a simmer over medium-high heat, stirring until the sugar is completely dissolved.
Step 5: Cook the Pickles
Add the drained vegetables to the hot brine. Stir gently to coat everything. Bring the mixture back up to a simmer, but do not boil it. You just want to heat the vegetables through, which takes about 5-7 minutes. Overcooking will make them soft.
Step 6: Pack the Jars
Using a slotted spoon or tongs, carefully pack the hot pickles into your clean jars. Then, use a ladle to pour the hot brine over the pickles, leaving about 1/2 inch of headspace at the top. A canning funnel makes this part much cleaner.
Step 7: Seal and Store
Wipe the rims of the jars with a clean, damp cloth. Place the lids on and screw on the bands until they are fingertip-tight. Let the jars cool on the counter. You can store these directly in the refrigerator for up to 2 months. They are ready to eat after 24 hours, but the flavor is best after about a week.
For long-term, shelf-stable storage, you would need to process the jars in a water bath canner according to manufacturer directions. But for beginners, the refrigerator method is foolproof.
Pro Tips
I’ve made a few mushy batches in my day. Here are the things I learned that make all the difference.
- Uniform Slices are Key: If some slices are thick and others are thin, they’ll pickle at different rates. A mandoline is your best friend for getting perfectly even 1/4-inch slices every time. Just be careful with your fingers!
- Don’t Use Table Salt: I mentioned it before, but it’s worth repeating. The iodine in regular table salt can cause your pickles to darken and can make the brine look cloudy and unappealing. Stick to pickling or canning salt.
- Patience is a Virtue: Do not skip the 3-hour salting and chilling step. This process, called osmosis, pulls water out of the cucumber cells, which allows the brine to soak in better and keeps the final pickle wonderfully crisp.
- Choose the Right Cucumber: Look for firm, unwaxed cucumbers labeled for pickling. Kirby is the classic choice. Waxy salad cucumbers, like English cucumbers, have a higher water content and will turn mushy.
Substitutions and Variations
Once you have the basic recipe down, feel free to get creative. Here are a few ideas to get you started.
- Add Some Heat: Toss in a teaspoon of red pepper flakes or a few sliced jalapeños with the other vegetables for a spicy kick.
- Garlic Lovers: Add 4-5 cloves of peeled, smashed garlic to the brine when you’re heating it up.
- Change the Spices: Add a teaspoon of coriander seeds or a cinnamon stick to the brine for a different flavor profile.
- Lower the Sugar: You can reduce the sugar to 3 cups for a tangier pickle. For refrigerator pickles, this is perfectly fine.
| Ingredient | Substitution | Notes |
|---|---|---|
| Granulated Sugar | Brown Sugar | Adds a molasses flavor. |
| Sweet Onions | Red Onions | Adds a sharper bite and color. |
| Celery Seeds | Dill Seeds | Creates a different pickle profile. |
Meal Pairings and Nutrition
These pickles are incredibly versatile. They are the perfect finishing touch for so many meals.
My favorite way to enjoy them is on a classic cheeseburger or a pulled pork sandwich. They also chop up beautifully into tuna or chicken salad, adding a sweet, tangy crunch. Don’t forget to add them to your next charcuterie board!
Dietary Swaps
For a lower-sugar or keto-friendly version, you can replace the granulated sugar with an equivalent amount of a sugar substitute like erythritol or monk fruit sweetener. The taste will be slightly different, but it works well.
Nutritional Information
Here is an approximate nutritional breakdown per 1/4 cup serving. This can vary based on your specific ingredients and serving size.
| Nutrient | Approximate Amount |
|---|---|
| Calories | ~35 kcal |
| Carbohydrates | ~8 g |
| Sugar | ~7 g |
| Sodium | ~200 mg |
Storage Tips
Proper storage is simple. For these refrigerator pickles, keep the jars sealed in the fridge.
They will stay crisp and delicious for up to 2 months. The flavor actually improves over the first couple of weeks as everything melds together. If you notice any off smells or mold, discard the jar immediately.
Frequently Asked Questions
Here are some common questions that come up when making pickles for the first time.
Q1. Why did my pickles turn out mushy?
Ans: This is the most common issue! It usually happens for one of three reasons: you used the wrong type of cucumber (like a waxy salad cuke), you skipped the crucial step of salting and chilling them, or you boiled them for too long in the brine.
Q2. Can I use less sugar?
Ans: Yes, you can. For this refrigerator recipe, reducing the sugar is fine. It will result in a more tart pickle. Keep in mind that sugar acts as a preservative, so if you were canning these for long-term storage, you’d want to stick to the original amount.
Q3. How long do I have to wait to eat them?
Ans: You could technically eat them as soon as they cool down. However, they won’t taste like proper pickles yet. For the best flavor, let them sit in the refrigerator for at least 24 hours. For peak deliciousness, wait a full week.
Q4. My brine is cloudy, is that okay?
Ans: If you used regular table salt instead of pickling salt, that’s likely the cause. The anti-caking agents and iodine in table salt can cause cloudiness. The pickles are still safe to eat, they just don’t look as pretty.
Wrapping Up
See? That wasn’t so bad! You’ve just unlocked a new kitchen skill that will elevate your sandwiches, burgers, and snacks forever. There’s a special kind of pride that comes from cracking open a jar of pickles you made with your own two hands.
The process is rewarding, and the result is a jar full of crunchy, sweet, tangy perfection. Give this recipe a try and step up your condiment game.
I’d love to hear how it turns out for you. Did you add any fun variations? Drop a comment below and share your pickle-making adventure or ask any questions you might have!
