bread and butter pickles Recipe
These Bread and Butter Pickles are a sweet and tangy treat made with cucumbers, onions, and a simple brine. Easy to prepare, they’re perfect for sandwiches, burgers, or as a snack. Enjoy them within 3 weeks for the best flavor!
Equipment
- Large Mixing Bowl
- Colander
- Medium saucepan
- Measuring cups and spoons
- Jar Tongs
- Sterilized Jars
- Lid Sealer
Ingredients
- 4 Cups cucumber slices about 2-3 medium cucumbers
- 1 large onion, thinly sliced
- 1/4 cup Kosher Salt
- 1 cup white vinegar
- 1 cup Apple Cider Vinegar for the tangy kick
- 2 cups sugar
- 1 tablespoon mustard seeds
- 1 tablespoon celery seeds
- 1 teaspoon turmeric
- 1/2 teaspoon ground ginger
Instructions
- Slice the Cucumbers and Onion: Thinly slice the cucumbers and onion.
- Salt the Vegetables: Mix cucumbers and onion with salt. Let it sit for 1 hour to draw out excess water
- Rinse and Dry: Rinse the cucumbers and onions to remove excess salt. Pat them dry with a paper towel
- Prepare the Brine: In a saucepan, combine white vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, and ground ginger. Bring to a simmer
- Combine the Vegetables with Brine: Add the cucumbers and onions to the brine. Stir and simmer for 5–10 minutes
- Pack into Jars: Pack the cucumbers and onions into sterilized jars. Pour the hot brine over them
- Seal and Cool: Seal the jars with lids and let them cool to room temperature
- Refrigerate: Place the jars in the fridge for at least 24 hours before serving
Notes
- For a spicier kick, add red pepper flakes or a dash of hot sauce to the brine.
- You can store these pickles for up to 3 weeks in the fridge.
- For extra crunch, refrigerate the cucumbers in salted water for a few hours before starting the recipe.