Bread And Butter Pickles Recipe

Watch the video showing you how to make these Bread and Butter Pickles, then scroll to the bottom of this post so you can print out the recipe and make them at home.

This Bread and Butter Pickles recipe is one that I love with all of my heart.

When I was little (old enough to stay by myself), I’d sometimes hang out at my Dad’s house in the summers while he he went off to work. Lunchtime would roll around and I’d open his refrigerator to see what sorts of things a Dad keeps in there. Sweet pickles and American cheese were always to be found. Yes, I like all varieties of pickles, and (gasp!) I like American cheese too. I discovered the joy of eating them together.

But before I gross you out too much, I must share with you my first experience with pickling: Bread and Butter Pickles

Although sweet pickles are my favorite, bread and butter pickles run a close second. Their sweet and tangy crunch are pretty irresistible.

Granny’s Bread and Butter Pickles Recipe

These bread and butter pickles are a perfect balance of sweet and tangy flavors. Perfect for topping your favorite burgers or adding to salads.

Prep: 210min

Total: 230min

Yield: 80

Serving Size: 1 ounce

Nutrition Facts: servingSize 1 ounce, calories 5 kcal, Carbohydrate 1 g, Protein 0.2 g, Sodium 245 mg, Fiber 1 g, Sugar 1 g

Ingredients:

• 3 pounds pickling cucumbers
• 1 pound onions
• 1/4 cup canning or pickling salt
• 2 quarts crushed ice or ice cubes and water
• 1 cup cane sugar
• 1 tablespoon yellow mustard seed
• 1 teaspoon celery seed
• 1 teaspoon ground turmeric
• 1/2 teaspoon black peppercorn
• 3 cups apple cider vinegar (5% acidity (or white vinegar))

Instruction:

1. Sprinkle canning salt over the top of the cucumbers and onions, cover with ice and water, and let stand for 3 hours.
2. Place the jar rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot.
3. Drain and rinse the cucumber and onions under fresh water. Add the drained cucumber and onion slices to the large pot and return to boil. Reduce heat and keep warm as you fill your jars.
4. Remove the screw on bands and wash the jars. Label and date the jars. Store in a cool, dark location. Allow 4-5 weeks for the pickles to develop their flavor. Use within a year. Yields about 5 pints depending on the size of your cucumbers.

Refrigerator Bread and Butter Pickles

A wonderful, simple recipe for homemade refrigerator Bread and Butter Pickles. No canning equipment required! Just prepare and pop in the fridge!

Prep: 15min

Total: 180min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 308 kcal, Carbohydrate 71 g, Protein 1 g, Sodium 2629 mg, Fiber 2 g, Sugar 67 g, servingSize 1 serving

Ingredients:

• 5½ cups about 1½ pounds thinly sliced (about ¼-inch) pickling cucumbers
• 1½ tablespoons kosher salt
• 1 cup thinly sliced sweet onion
• 1 cup granulated sugar
• 1 cup white vinegar
• ½ cup apple cider vinegar
• ¼ cup light brown sugar
• 1½ teaspoons mustard seeds
• ½ teaspoon celery seeds
• 1/8 teaspoon ground turmeric

Instruction:

1. Combine cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers.
2. Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves.
3. Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 1 month.

Bread and Butter Pickles

These pickles are so simple to make. Be careful… you’ll want to eat the whole jar!

Prep: 20min

Total: 1525min

Yield: 16

Serving Size: 1 serving (1/4 cup)

Nutrition Facts: servingSize 1 serving (1/4 cup), calories 76 kcal, Carbohydrate 17 g, Sodium 657 mg, Sugar 16 g

Ingredients:

• 5½ cups (1½ pounds) thinly sliced pickling cucumbers
• 1½ tablespoons Kosher salt
• 1 cup thinly sliced sweet onion
• 1 cup granulated white sugar
• 1 cup white vinegar
• ½ cup apple cider vinegar
• ¼ cup packed light brown sugar
• 1½ teaspoons mustard seeds
• ½ teaspoon celery seeds
• ⠛ teaspoon ground turmeric

Instruction:

1. Combine the cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours. Move the cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return the cucumbers to bowl. Add the onion to the bowl.
2. Combine the sugar and the remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour the hot vinegar mixture over the cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.

DIY Bread-and-Butter Pickles Recipe

FAQ

What makes bread and butter pickles different?

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