Making homemade bread and butter pickles is surprisingly easy and incredibly rewarding. These sweet and tangy slices are perfect for topping burgers, sandwiches, or just snacking straight from the jar. You’ll love the fresh, crisp bite and the delightful balance of flavors!
Key Ingredients & Substitutions
- Cucumbers: Pickling cucumbers (Kirby, Persian) work best for their crunch. Regular slicing cucumbers can be used but might be less firm.
- Onions: Yellow onions are traditional. Red onions can be used for a slightly milder flavor and pretty color.
- Vinegar: White vinegar is standard. Apple cider vinegar can be used for a fruitier, mellower tang.
- Sugar: Granulated sugar is classic. Brown sugar can add a deeper, molasses-like note.
- Salt: Pickling salt or non-iodized salt is crucial to prevent cloudiness.
- Spices: Mustard seeds and celery seeds are key. Turmeric adds color and a subtle earthy note.
Ingredients
Main Ingredients:
* 3 lbs pickling cucumbers, thinly sliced (about 6-8 cups)
* 2 large yellow onions, thinly sliced
* 2 cups white vinegar
* 2 cups granulated sugar
* 1/4 cup pickling salt
* 1 cup water
Spices:
* 1 tbsp mustard seeds
* 1 tsp celery seeds
* 1 tsp ground turmeric
How Much Time Will You Need?
- Total Time: 2 hours (plus refrigeration)
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Yields: Approx. 4 pints
- Tools Needed: Large pot, large bowl, canning jars (optional)
Step-by-Step Instructions
1. Prepare Your Cucumbers and Onions
Wash your pickling cucumbers thoroughly. Thinly slice the cucumbers and onions using a mandoline or a sharp knife. Place them in a large bowl.
2. Brine the Vegetables
Sprinkle the pickling salt over the sliced cucumbers and onions. Toss everything gently to combine. Let the mixture sit for at least 1 hour at room temperature to draw out excess water, which helps keep the pickles crisp.
3. Drain and Rinse
After an hour, you’ll see a good amount of liquid in the bowl. Drain the cucumbers and onions well. You can gently squeeze handfuls to remove more water, then rinse them under cold water and drain again. This removes excess salt.
4. Make the Brine
In a large pot, combine the white vinegar, granulated sugar, and water. Add the mustard seeds, celery seeds, and ground turmeric. Bring the mixture to a boil over medium-high heat, stirring until the sugar is completely dissolved.
5. Combine and Simmer
Add the drained cucumbers and onions to the boiling brine. Bring the mixture back to a gentle simmer. Do not boil vigorously; you just want to heat the vegetables through, not cook them soft. Simmer for about 5-7 minutes.
6. Pack and Cool
Carefully transfer the hot bread and butter pickles and brine into clean jars, leaving about 1/2 inch of headspace. Make sure the vegetables are submerged in the liquid. Let the jars cool completely to room temperature before sealing.
Storage Instructions
Once cooled, seal the jars and store your homemade bread and butter pickles in the refrigerator. They will be ready to eat in about 24 hours but taste even better after a few days. These refrigerator pickles will last for up to 2-3 weeks.
Frequently Asked Questions (FAQ)
Can I use regular slicing cucumbers?
Yes, but pickling cucumbers are firmer and produce a crisper pickle. Slicing cucumbers might yield a softer texture.
Why do I need to salt the cucumbers first?
Salting helps draw out excess water, which prevents the pickles from becoming watery and keeps them crisp.
Do I need to sterilize the jars?
For refrigerator pickles, simply clean jars are fine. If you plan to can them for shelf stability, then sterilization is necessary.
How long do bread and butter pickles last?
These refrigerator bread and butter pickles will stay fresh in the fridge for about 2-3 weeks.
Can I reduce the sugar?
You can, but it will significantly change the classic sweet and tangy flavor of bread and butter pickles. Adjust to your preference.
Why is my brine cloudy?
Using iodized salt can cause cloudiness. Always use pickling salt or non-iodized salt for clear brine.