Oh, the sheer joy of a perfectly crisp, sweet, and tangy pickle! If you’ve ever dreamed of capturing that sunshine-in-a-jar magic, then you are in the right place. Forget those bland, store-bought versions; this Irresistible Bread And Butter Pickles Recipe To Try Today is going to blow your mind. Honestly, there’s nothing quite like pulling out a jar of these vibrant, homemade delights from your pantry. They smell like summer and taste even better. I remember the first time I made these for a barbecue, and people went absolutely wild over them – it’s a simple recipe, but the result? Pure pickle perfection!
Why You’ll Love This Irresistible Bread And Butter Pickles Recipe
Honestly, what’s not to love? This recipe is a total game-changer. You get that amazing sweet and tangy kick that just makes everything better. Plus, they’re surprisingly simple to whip up – trust me, you’ll be amazed at how easy it is to get that delicious homemade taste. They’re perfect for jazzing up any meal, or just for munching on when a craving strikes!
Gather Your Ingredients for Irresistible Bread And Butter Pickles
Alright, let’s get our ducks in a row! To make these absolutely irresistible bread and butter pickles, you’ll need a few simple things that most grocery stores carry. Here’s what you’ll need to gather:
- Cucumbers: About 3 pounds, and make sure they’re sliced nice and thin!
- Onions: Two large ones should do the trick, also thinly sliced.
- Kosher Salt: Half a cup is what I use. It’s key for drawing out that extra moisture.
- Granulated Sugar: You’ll need 2 cups of this sweet stuff.
- White Vinegar: Grab a cup of good old white vinegar for that signature tang.
- Spices: A tablespoon of mustard seed, a teaspoon of celery seed, a scant half teaspoon of turmeric (for that gorgeous color!), and just a pinch of black pepper (about 1/4 teaspoon).
See? Nothing too fancy, but these ingredients are going to work some serious magic together!
Step-by-Step Guide to Making Irresistible Bread And Butter Pickles
Okay, now for the really fun part – making these amazing pickles! Don’t worry, it’s way simpler than it sounds. Follow these steps and soon you’ll have jars filled with pure deliciousness. This is how you make our Irresistible Bread And Butter Pickles Recipe truly shine.
Preparing the Cucumbers and Onions
First things first, grab a big ol’ bowl. Toss your thinly sliced cucumbers and onions in there. Now, sprinkle in that kosher salt – don’t be shy! Give it a good stir so everything is coated. Let this mingle for about two hours. This part is super important because it draws out all the extra water, just like when we make pickled red onions. After they’ve had their salty soak, drain ’em well and give ’em a good rinse under cold water. Like, really rinse them!
Creating the Sweet and Tangy Brine
Next up, let’s make that magical brine! Grab a big pot (make sure it’s big enough to eventually hold the veggies too). Dump in your sugar, white vinegar, mustard seed, celery seed, turmeric, and that little bit of black pepper. Pop it on the stove over medium heat and stir, stir, stir until all that sugar melts away. You want it smooth and clear!
Simmering the Pickles
Once your brine is ready and the sugar is all dissolved, it’s time to add the star players! Carefully add your drained and rinsed cucumbers and onions into the pot with the brine. Bring the whole mixture back up to a gentle boil. Once it’s boiling, turn the heat down low and let it simmer for about 10 minutes. Just a nice, gentle simmer – not a rolling boil. This lets all those lovely flavors meld together.
Jarring and Sealing Your Bread And Butter Pickles
Now for the canning part! Make SURE your jars are squeaky clean and sterilized. You can do this by boiling them for a few minutes. Carefully spoon the hot pickles and that glorious brine into your hot jars. Leave about half an inch of space at the top – that’s called headspace. Use a clean cloth to wipe the rims of the jars, then pop on the lids and screw the bands on tight, but not *super* tight, you know?
Water Bath Canning Process
This step is crucial for making sure your pickles are shelf-stable and safe to keep. Get a large pot with a rack and fill it with enough water to cover your jars. Carefully place your filled jars onto the rack. Bring the water to a rolling boil, then start your timer for 10 minutes. Once the time is up, carefully lift the jars out of the water bath (a jar lifter is your best friend here!) and let them cool completely on a towel-lined counter. You’ll hear them ping as they seal!
Tips for Perfect Bread And Butter Pickles Every Time
You know, making these pickles is pretty straightforward, but like any good recipe, there are a few little tricks that really make them sing. I’ve learned a thing or two over the years, and I want to share them so your pickles are just as fantastic as mine!
First off, cucumber choice matters! For bread and butter pickles, you want those firm, fresh pickling cucumbers if you can find them. They just hold up better. If you’re using regular slicing cucumbers, just make sure they’re super fresh. Also, slicing them evenly is key – that’s why a mandoline slicer is your best friend here, it makes sure every slice is the same thickness, so they all pickle evenly. I also swear by rinsing the salt mixture really, really well; any extra salt left on them can mess with the final taste! And don’t skimp on the canning part – it’s crucial for safety and keeping them fresh for ages. Trust me, a properly canned jar is a beautiful thing. It’s like magic, kind of like how we get amazing results with jelly slices! Patience with the salting and rinsing really pays off.
Ingredient Notes and Substitutions for Your Pickles
Now, let’s chat a bit more about these ingredients, because sometimes you might be missing something or just want to tweak things! For the salt, kosher salt is my go-to because it dissolves nicely and doesn’t have any anti-caking agents that can make your brine cloudy. If you only have pickling salt, that works too, but use slightly less as it’s finer. White vinegar is classic for that sharp tang, but you could totally use apple cider vinegar for a slightly fruitier, mellower flavor – it’s delicious! And for the cucumbers, while pickling cucumbers are ideal because they’re small and firm, if you can only find regular slicing cucumbers, just make sure they’re fresh and firm. I’ve used them in a pinch, and they turn out great!
Serving Suggestions for Irresistible Bread And Butter Pickles
Okay, you’ve made your gorgeous jars of pickles, now what? Oh, the possibilities! These sweet and tangy beauties are incredible on a classic Italian sandwich or piled high on a juicy burger. They’re also a total game-changer for BBQ chicken sliders, add a pop of flavor to charcuterie boards. Seriously, anywhere you want a little sweet, tangy crunch, these pickles are your new best friend!
Storage and Reheating Instructions
Once your beautiful bread and butter pickles are canned and properly sealed, they’re good to go at room temperature for about a year! Keep them in a cool, dark place like your pantry. Once you pop open a jar, though, they definitely need to chill in the fridge. They’ll stay delicious in there for at least a month, maybe even longer!
Frequently Asked Questions About Bread And Butter Pickles
Alright, let’s tackle some of those burning questions you might have about making these amazing pickles! I get asked about them all the time, and it’s good to get these little things cleared up so you feel super confident.
Can I skip the canning process and just store them in the fridge?
Okay, so you *can* skip the water bath canning if you want to eat them right away or within a few weeks, and just keep them in sterilized jars in the fridge. They’ll be delicious! But, if you want to store them on your pantry shelf for like, a whole year, the canning process is really important for safety and preservation. It’s the best way to make sure they stay fresh and tasty for a long, long time.
How long do these bread and butter pickles actually need to cure before they taste their best?
Ah, the waiting game! While you can technically eat them right after they cool down, I really, *really* recommend letting them sit for at least 24 hours, preferably a few days. This just gives all those wonderful sweet, tangy, and spicy flavors time to really meld together and get cozy. The longer they sit (within reason, of course!), the deeper the flavor gets. Trust me, the wait is so worth it!
What kind of cucumbers are best for making bread and butter pickles?
You know, the absolute best ones are the small, firm pickling cucumbers. They have fewer seeds and a thicker skin, which holds up really well through the whole process. But if you can’t find those, don’t stress! Fresh, firm slicing cucumbers work too. Just make sure they’re super fresh and give them a good wash. Whatever you do, avoid old, soft cucumbers; they can make your pickles mushy. Nobody wants a mushy pickle!
I don’t have a mandoline slicer; can I still get evenly sliced pickles?
Totally! While a mandoline makes it super easy to get perfectly uniform slices, you can absolutely use a sharp knife and a cutting board. Just take your time and try your best to keep the slices about the same thickness. It doesn’t have to be *perfectly* even down to the millimeter, but aiming for consistency will help them pickle evenly. You can do it!
Nutritional Information (Estimated)
Just a heads-up, these numbers are a pretty good estimate based on the ingredients we used with our Irresistible Bread And Butter Pickles Recipe. Since everyone’s ingredients can vary a smidge, your exact values might be a little different. We’re looking at about 2 tablespoons per serving, giving you roughly 40 calories, zero fat, zero protein, and about 10 grams of carbohydrates. Pretty light and tasty!
Print
Irresistible Bread and Butter Pickles
- Total Time: 2 hours 25 minutes
- Yield: Approximately 4 pints 1x
- Diet: Vegetarian
Description
A simple recipe for classic sweet and tangy bread and butter pickles.
Ingredients
- 3 pounds cucumbers, thinly sliced
- 2 large onions, thinly sliced
- 1/2 cup kosher salt
- 2 cups granulated sugar
- 1 cup white vinegar
- 1 tablespoon mustard seed
- 1 teaspoon celery seed
- 1/2 teaspoon turmeric
- 1/4 teaspoon black pepper
Instructions
- Combine sliced cucumbers and onions in a large bowl. Sprinkle with salt, toss to coat, and let stand for 2 hours. Drain and rinse thoroughly.
- In a large pot, combine sugar, vinegar, mustard seed, celery seed, turmeric, and black pepper. Bring to a boil, stirring until sugar dissolves.
- Add the drained cucumbers and onions to the pot. Return to a boil, then reduce heat and simmer for 10 minutes.
- Pack the hot pickles and brine into sterilized jars, leaving 1/2 inch headspace. Seal tightly.
- Process in a boiling water bath for 10 minutes. Remove jars and let cool completely.
Notes
- Ensure your jars are sterilized before filling.
- Allow pickles to cure for at least 24 hours before eating for best flavor.
- Prep Time: 2 hours 15 minutes
- Cook Time: 10 minutes
- Category: Preserves
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 40
- Sugar: 9g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: bread and butter pickles, homemade pickles, sweet pickles, canning, preserving, cucumber recipe