Why You’ll Love This Bread Butter Pickles
When I first tried making bread butter pickles, it brought me back to my granny’s kitchen, where her simple method turned fresh garden cucumbers into something magical. This recipe is easy to whip up, making it ideal for busy parents or new cooks who want a tasty treat without much fuss. Plus, the health perks from those crisp cucumbers make it a smart choice for anyone watching what they eat.
One of the best parts is how straightforward this bread butter pickles recipe is for everyday use. You’ll enjoy the nutrients packed into every bite, like vitamins that support your body’s health and help with digestion. It’s flexible too, fitting into various meals, whether you’re a student grabbing a quick snack or a working professional adding zest to your lunch. This classic approach keeps things light and fun, just like sharing stories around the family table.
The flavors in this bread butter pickles recipe really shine through, blending sweet and tangy notes that everyone loves. I remember my granny adding her special touch, which made meals feel special. For food enthusiasts or those exploring new tastes, these pickles add a delightful crunch to sandwiches or salads. Overall, it’s a recipe that builds great memories while being simple and rewarding.
Jump To
- 1. Why You’ll Love This Bread Butter Pickles
- 2. Essential Ingredients for Bread Butter Pickles
- 3. How to Prepare the Perfect Bread Butter Pickles: Step-by-Step Guide
- 4. Dietary Substitutions to Customize Your Bread Butter Pickles
- 5. Mastering Bread Butter Pickles: Advanced Tips and Variations
- 6. How to Store Bread Butter Pickles: Best Practices
- 7. FAQs: Frequently Asked Questions About Bread Butter Pickles
- 8. Bread Butter Pickles
Essential Ingredients for Bread Butter Pickles
Gathering the right ingredients is key to nailing this bread butter pickles recipe, and I always start with the freshest picks for the best results. Let me walk you through the list based on what works every time in my kitchen. This ensures your pickles come out crisp and full of that classic flavor Granny used to make.
- 3 pounds pickling cucumbers
- 1 pound onions
- 1/4 cup canning salt
- 2 quarts crushed ice or ice cubes and water
- 1 cup sugar
- 1 tablespoon mustard seed
- 1 teaspoon celery seed
- 1 teaspoon ground turmeric
- 1/2 teaspoon peppercorns
- 3 cups apple cider vinegar or white vinegar (5% acidity)
These ingredients form the heart of the recipe, providing everything you need for that sweet and tangy taste. For special tweaks, you can easily adapt for different diets, like using plant-based sugar for vegan options or making sure the vinegar is certified gluten-free. Always pick crisp cucumbers and the right salt to keep things clear and tasty, just as I learned from my garden-fresh experiments.
How to Prepare the Perfect Bread Butter Pickles: Step-by-Step Guide
Getting started with this bread butter pickles recipe feels like a fun adventure, especially when you think of Granny’s old ways. First, wash the cucumbers thoroughly and slice them into 1/4-inch pieces, tossing out the ends for the best texture. Then, peel and thinly slice the onions before mixing them in a large bowl with the cucumbers.
Next, sprinkle 1/4 cup canning salt over the mix and cover it with 2 quarts of crushed ice or ice and water, letting it soak for 3 hours to draw out extra moisture and keep things crisp. While that’s sitting, prepare your jars, lids, and bands by washing them well, then place the jars in a water bath canner, cover with water, and simmer for 10 minutes to keep them hot and ready.
In a large pot, combine 1 cup sugar, 1 tablespoon mustard seed, 1 teaspoon celery seed, 1 teaspoon ground turmeric, 1/2 teaspoon peppercorns, and 3 cups apple cider vinegar or white vinegar, heating it just to boiling. After soaking, drain and rinse the cucumbers and onions under fresh water, add them to the pot, bring it back to a boil, then lower the heat and keep it warm. For a helpful tip, check out this Crock Pot Crack Potato Soup Recipe on our site for more ideas on preserving flavors through canning.
Now, remove a hot jar from the canner, drain it, and set it on a towel. Use a funnel to fill the jars with the hot cucumbers, onions, and brine, leaving 1/2-inch headspace. Remove air bubbles, make sure everything is submerged, wipe the rim clean, center the lid, screw on the band fingertip tight, and return the jars to the canner. Add water to cover by 2 inches, boil, and process for 10 minutes if you’re below 1,000 feet, adjusting time for higher spots.
Turn off the heat, carefully remove the lid, let it settle for 5 minutes, then take out the jars to cool undisturbed for 12 to 24 hours. Check the seals by pressing the lid centers they shouldn’t flex. If any don’t seal, refrigerate and use within a week. The total time is about 3 hours 30 minutes for prep, 10 minutes cooking, 10 minutes canning, and 3 hours 50 minutes overall, making it a rewarding project for busy folks.
Adapting for Dietary Needs
If you want to tweak this bread butter pickles recipe, think about simple swaps like reducing sugar for a low-calorie version. This step adds flexibility, perfect for various households.
Dietary Substitutions to Customize Your Bread Butter Pickles
One of the joys of this bread butter pickles recipe is how you can make it your own, just like Granny did with what was in season. For instance, swap cucumbers with zucchini if you’re out of one thing, keeping that crisp feel. If you’re aiming for vegan, stick to plant-based sugars and check all additions.
When it comes to onions, try sweet ones for a milder bite, or switch mustard seeds with dill seeds for a fresh twist. You can also turn down the sugar for less sweetness or add chili flakes for some heat. These changes let you fit the recipe to your tastes, whether you’re a senior looking for mild flavors or a traveler experimenting with new ideas.
| Original Ingredient | Substitution | Why It Works |
|---|---|---|
| Cucumbers | Zucchini | Keeps the crunch and adds variety |
| Sugar | Stevia | Lowers calories while maintaining sweetness |
This table shows how easy tweaks can keep your bread butter pickles delicious and adaptable.
Mastering Bread Butter Pickles: Advanced Tips and Variations
Once you’re comfortable with the basics of this bread butter pickles recipe, you can level up with some pro moves, like quick blanching cucumbers to lock in extra crunch. I often slow simmer the brine for deeper flavors, something I picked up from years of tinkering in the kitchen. Adding ginger or cinnamon can bring in new aromas that surprise your family at dinner.
Fresh herbs like dill make for a unique spin, turning your pickles into a standout side. When serving, slice everything uniformly and garnish with herbs for a nice look, great for parties or picnics. For make-ahead fun, prepare big batches and store in jars; they hold up well for two weeks in the fridge. Visit our home page for more recipe ideas to pair with these pickles.
The nutritional info per 1-ounce serving includes 5 calories, 1g carbohydrates, 0.2g protein, 245mg sodium, 1g fiber, and 1g sugar, so it’s a light option. Tips like using fresh cucumbers and the right vinegar help avoid issues, and soaking in salted ice water is key for crispness. Don’t forget to adjust for higher altitudes or add spices for extra kick.
How to Store Bread Butter Pickles: Best Practices
Proper storage keeps your bread butter pickles tasting fresh, and I always refrigerate them in sealed jars for up to two weeks. Keep them at 40°F or below to hold that crunch we all love. While freezing isn’t common, it works if you use safe containers, but expect a texture change after about a month.
If you want to warm them, do it gently to keep the snap. For meal prep, make extras and label with dates to stay organized. This way, whether you’re a baking enthusiast or a new cook, your pickles stay ready for any meal.
FAQs: Frequently Asked Questions About Bread Butter Pickles
What are Bread and Butter Pickles made of?
Bread and Butter Pickles are made from thinly sliced cucumbers, onions, and a sweet-and-sour brine typically consisting of vinegar, sugar, salt, and pickling spices such as mustard seeds and turmeric. The cucumbers are usually sliced thicker than those used in dill pickles, providing a crunchier texture. This blend creates their signature mildly sweet and tangy flavor, making them a popular condiment for sandwiches and burgers.
How do you make Bread and Butter Pickles at home?
To make Bread and Butter Pickles at home, slice cucumbers and onions evenly, then soak them in a salt-water brine for about an hour to draw out moisture. Next, prepare a pickling liquid by boiling vinegar, sugar, and spices like mustard seeds and turmeric. Drain the cucumber mixture and combine it with the hot pickling liquid, then pack into sterilized jars. Refrigerate or process in a water bath canner for long-term storage. Allow pickles to marinate for at least 24 hours before eating for optimal flavor.
How long do Bread and Butter Pickles last once opened?
Once opened, Bread and Butter Pickles should be stored in the refrigerator and consumed within 1 to 2 months for the best taste and texture. The vinegar and sugar in the brine act as natural preservatives, but once exposed to air, the pickles will gradually soften and lose their crispness. Always use a clean utensil to avoid contamination and keep the lid tightly sealed to maintain freshness.
Are Bread and Butter Pickles healthy to eat?
Bread and Butter Pickles can be a low-calorie snack but often contain higher sugar levels compared to dill pickles due to the sweet brine. They provide some vitamins from cucumbers and onions, including vitamin K and antioxidants. However, they are also high in sodium, which may be a concern for individuals monitoring their salt intake. Moderation is key, and choosing homemade or low-sodium versions can make them a healthier option.
What dishes pair well with Bread and Butter Pickles?
Bread and Butter Pickles complement a variety of dishes, adding a sweet and tangy crunch. They are popular on classic deli sandwiches, burgers, and hot dogs. They also pair well with fried foods like chicken or fish to balance richness. Additionally, they can be chopped and added to potato salad or deviled eggs for extra flavor. Their versatile taste makes them a great addition to charcuterie boards and picnic spreads.
Bread Butter Pickles
- Total Time: 3 hours 50 minutes
- Yield: About 5 pints
- Diet: Vegetarian, Gluten-Free, Vegan
Description
🥒 Bread and Butter Pickles offer a nostalgic, tangy crunch that’s perfect for sandwiches or snacking.
🌿 This recipe inspired by Granny’s classic method delivers crisp, flavorful pickles made with natural ingredients and traditional techniques.
Ingredients
– 3 pounds pickling cucumbers
– 1 pound onions
– 1/4 cup canning salt
– 2 quarts crushed ice or ice cubes and water
– 1 cup sugar
– 1 tablespoon mustard seed
– 1 teaspoon celery seed
– 1 teaspoon ground turmeric
– 1/2 teaspoon peppercorns
– 3 cups apple cider vinegar or white vinegar (5% acidity)
Instructions
1-Getting started with this bread butter pickles recipe: feels like a fun adventure, especially when you think of Granny’s old ways. First, wash the cucumbers thoroughly and slice them into 1/4-inch pieces, tossing out the ends for the best texture. Then, peel and thinly slice the onions before mixing them in a large bowl with the cucumbers.
2-Next: sprinkle 1/4 cup canning salt over the mix and cover it with 2 quarts of crushed ice or ice and water, letting it soak for 3 hours to draw out extra moisture and keep things crisp. While that’s sitting, prepare your jars, lids, and bands by washing them well, then place the jars in a water bath canner, cover with water, and simmer for 10 minutes to keep them hot and ready.
3-In a large pot: combine 1 cup sugar, 1 tablespoon mustard seed, 1 teaspoon celery seed, 1 teaspoon ground turmeric, 1/2 teaspoon peppercorns, and 3 cups apple cider vinegar or white vinegar, heating it just to boiling. After soaking, drain and rinse the cucumbers and onions under fresh water, add them to the pot, bring it back to a boil, then lower the heat and keep it warm. For a helpful tip, check out this Crock Pot Crack Potato Soup Recipe on our site for more ideas on preserving flavors through canning.
4-Now, remove a hot jar from the canner, drain it, and set it on a towel. Use a funnel to fill the jars with the hot cucumbers, onions, and brine, leaving 1/2-inch headspace. Remove air bubbles, make sure everything is submerged, wipe the rim clean, center the lid, screw on the band fingertip tight, and return the jars to the canner. Add water to cover by 2 inches, boil, and process for 10 minutes if you’re below 1,000 feet, adjusting time for higher spots.
5-Turn off the heat, carefully remove the lid, let it settle for 5 minutes, then take out the jars to cool undisturbed for 12 to 24 hours. Check the seals by pressing the lid centers they shouldn’t flex. If any don’t seal, refrigerate and use within a week. The total time is about 3 hours 30 minutes for prep, 10 minutes cooking, 10 minutes canning, and 3 hours 50 minutes overall, making it a rewarding project for busy folks.
Notes
🥒 Use fresh, crisp pickling cucumbers and avoid waxed varieties for the best texture.
🧂 Soaking cucumbers and onions in salted ice water keeps them crisp and flavorful.
🔥 Keep jars hot before filling to prevent breakage during canning.
- Prep Time: 3 hours 30 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Pickling and water bath canning
- Cuisine: American
Nutrition
- Serving Size: 1 ounce
- Calories: 5 kcal
- Sugar: 1 g
- Sodium: 245 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 1 g
- Protein: 0.2 g
- Cholesterol: 0 mg
Keywords: Bread and Butter Pickles, classic pickle recipe, Granny’s pickles, homemade pickles