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Tangy Bread And Butter Pickles Recipe

Tangy Bread And Butter Pickles Recipe


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4.5 from 40 reviews

  • Total Time: 2.5 hours
  • Yield: 9 1x

Description

Homemade bread and butter pickles deliver a tangy, sweet crunch perfect for summer sandwiches. Crisp cucumber slices bathed in a zesty vinegar brine create an irresistible condiment you’ll want to serve alongside grilled meats and burgers.


Ingredients

Scale
  • 6 cups cucumbers (about 45 medium, thinly sliced)
  • 1.5 cups onions (thinly sliced, about 1 large onion)
  • 2 cups apple cider vinegar (or white vinegar for a sharper taste)
  • 1.5 cups granulated sugar
  • 0.25 cup kosher salt
  • 2 cups ice cubes (to help crisp the cucumbers)
  • 1 tbsp mustard seeds
  • 1 tsp celery seeds
  • 0.5 tsp turmeric (for color and flavor)
  • 1 tsp whole black peppercorns
  • 0.5 tsp crushed red pepper flakes (optional, for a little heat)
  • 0.5 tsp ground ginger (optional, for extra warmth)

Instructions

  1. Vegetable Preparation: Slice cucumbers and onions into thin, uniform pieces, ensuring a crisp and visually appealing base for pickling.
  2. Salt Treatment: Generously coat cucumber and onion slices with kosher salt, then cover with ice cubes to draw out moisture and enhance textural integrity. Let rest for 1-2 hours, thoroughly rinse and drain to remove excess salt.
  3. Brine Creation: In a saucepan, combine vinegar, sugar, mustard seeds, celery seeds, turmeric, red pepper flakes, black peppercorns, and ginger. Heat gently, stirring consistently until sugar dissolves and spices release their vibrant flavors.
  4. Jarring Process: Transfer drained vegetable mixture into sterilized glass jars, pressing down to eliminate air pockets. Pour hot, spice-infused brine over vegetables, ensuring full submersion and leaving appropriate headspace.
  5. Preservation Technique: For immediate consumption, seal jars and refrigerate for 24 hours to develop robust flavors, with a refrigerator shelf life of 2 months. For long-term storage, process sealed jars in a boiling water bath for 10 minutes, then store in a cool, dark location for up to one year.

Notes

  • Control Salt Intensity: Use precisely measured kosher salt to prevent over-salting, which can make pickles too harsh; taste and adjust salt levels carefully during the dehydration stage.
  • Slice with Precision: Maintain consistent cucumber and onion thickness (around 1/4 inch) to ensure uniform pickling and guarantee crisp, even texture across all pickle pieces.
  • Temperature Management: Keep brine at gentle simmer, not rapid boil, to preserve spice nuances and prevent aggressive flavor breakdown during liquid preparation.
  • Jar Sterilization Technique: Thoroughly clean glass jars with hot, soapy water or run through dishwasher’s sanitize cycle to eliminate potential bacterial contamination and extend pickle preservation.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Snacks, Appetizer
  • Method: Boiling
  • Cuisine: American

Nutrition

  • Serving Size: 9
  • Calories: 88
  • Sugar: 15 g
  • Sodium: 1120 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 1 g
  • Protein: 1 g
  • Cholesterol: 0 mg