How to Make Bread and Butter Pickles [video]

Catalina Castravet
By Catalina Castravet
Updated:
Published:
5 from 5 reviews

Bread and Butter Pickles are a sweet, sour and crunchy addition to your sandwiches, hamburgers, and salads! Learn how to easily make this side dish at home!

You can prepare this very easily with just a few ingredients, and enjoy it with some of our other recipes like the Crockpot Cheeseburger Soup, Deviled Eggs, and Macaroni Salad!

Bread and Butter Pickles

Bread and Butter Pickles Recipe

Bread and Butter Pickles are so flavorful, and they pair well with almost anything with their savory sweet and sour taste. Not to mention, the crunchiness each pickle lends to any dish is a welcome addition to texture.

I personally like them on top of my hamburgers, and I also prefer making my own! So, here is the recipe that you all might be wanting to try. And yes, you can make it at home with just a few simple ingredients and some patience!

Aside from being able to save some money, you will also be able to adjust how they taste according to your needs. Also, if you have a surplus of cucumbers, then, this recipe is for you to preserve them.

What are bread and butter pickles?

They are sliced cukes that are pleasantly sweet and sour due to the use of sugar and vinegar in the brining process. Spices are also added in the mixture to enhance the flavor.

They are crunchy and are best enjoyed in sandwiches, as a snack, side dish or even part of an appetizer tray. For this recipe, it is best to use grown cucumbers. Unlike the other pickle recipes that cater to smaller ones, we recommend using medium sized ones.

Why are they called bread and butter pickles?

It is uncertain as to how this name evolved but there is one nice story about its origin.

It is about a couple who used to have a cucumber farm and what made them get through their tough times is trading their pickles for bread and butter in groceries.

Bread and Butter Pickles

How do you make bread and butter pickles

  • Slice: Thinly slice fresh cucumbers, jalapeno peppers, and onions into rings.
  • Combine: In a bowl, combine the sliced vegetables and garlic and pour the generous amount of kosher salt. Make sure that each piece is coated well.
  • Refrigerate: Cover the bowl and refrigerate for 2 to 4 hours, with occasional stirring.
  • Rinse: Take the bowl out of the refrigerator and rinse the mixture with water for about 3 to 4 minutes then, drain.
  • Simmer: In the saucepan, combine the sugar, water, vinegar, and spices. Cook until the mixture simmers for about 2 minutes. Add in the cucumber mixture. When the mixture is almost coming to boil, remove from heat and cool.
  • Preserve: Once the mixture is cooled to room temperature, transfer to clean jars, and then, refrigerate.

How to can?

In canning, you let the brine solution boil along with the cukes. Then, quickly transfer them into jars leaving about half an inch of headspace. Seal the jars and process in the canner for about 10 minutes more. Once cooled, you can then refrigerate the jars.

But this recipe does not call for any other canning equipment since you can just pop it in the refrigerator once you have transferred the mixture and brine into the jars. It is that easy!

Bread and Butter Pickles

Storing Recommendations:

Left in the refrigerator, they last for a month. The shelf life can be extended up to a year if proper canning is done.

Recipe Tips

  • Select the crunchy variants of cucumber like the Persian or Japanese variants. But the English cukes which are more common can do.
  • The longer the cukes are left with the salt, the drier they become and will then yield crunchier ones.
  • Before trying your finished product, let it sit in the refrigerator for at least 24 hours to let the flavors integrate.
  • It will set you back by 69 calories with a half-cup of serving. It is not much considering all the flavors it imparts to dishes!

Save Recipe
5 from 5 reviews
Bread and Butter Pickle
Author: Catalina Castravet Serves: 2 jars
Prep time: 30 minutes Cook time: 10 minutes Total time: 40 mins

Ingredients

Instructions

Calories: 1097 Carbohydrates: 252 Protein: 6 Fat: 6 Saturated Fat: 0 Cholesterol: 0 Sodium: 14194 Potassium: 1079 Fiber: 7 Sugar: 238 Vitamin A: 835 Vitamin C: 26.3 Calcium: 157 Iron: 3.3
Save Recipe
Get free recipes to your inbox!

Comments

Leave a reply

Demeter

This is such a great idea! I’m going to make a bunch and give them to my neighbors too.

Reply

Beth Pierce

I love this recipe! It's always great having your own recipes ready and on hand! These look so crisp and flavorful; yum!

Reply

Kim Seghers

Your recipe looks amazing. I have a bunch of cucumbers sitting in the fridge. I should try your recipe.

Reply

Michelle

We go through pickles like crazy in our house! Definitely trying these!

Reply

Chrissie Baker

I definitely want to try to make them! Sounds incredibly delicious!

Reply

Erin @ Texanerin Baking

I've never thought about making these homemade! I'd love to make them for my husband. :)

Reply

Jade Manning

This has got to one of my all-time favorite classics!

Reply

Karyl

I’m 70 years old. When I was a little girl, my Mema would butter fresh bread and set these sweet pickles on it and top with another slice buttered bread. That’s a sandwich! That’s why they are called Bread and Butter Pickles. I’m doing this recipe today! I’m so excited to make these again!

Reply

I hope you like them Karyl!

Reply

Leave a Reply

Your email address will not be published. Required fields are marked *






This site uses Akismet to reduce spam. Learn how your comment data is processed.