Old-Fashioned Bread and Butter Pickles

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Old-Fashioned Bread and Butter Pickles

 Description

Bread and butter pickles are a classic sweet-and-tangy pickle made from fresh cucumbers, onions, and a vinegar-sugar brine. They’re known for their crisp texture and balanced flavor—perfect for sandwiches, burgers, or snacking straight from the jar.

 Ingredients

  • 6 cups thinly sliced cucumbers (about 4–5 medium)
  • 1 large onion, thinly sliced
  • ¼ cup pickling salt (or kosher salt)
  • 2 cups white vinegar
  • 1½ cups sugar
  • 1 tbsp mustard seeds
  • 1 tsp celery seeds
  • ½ tsp turmeric
  • ½ tsp black peppercorns
  • Optional: ¼ tsp ground cloves (for extra spice)

 Instructions

1. Salt the vegetables

  • Combine cucumbers and onions in a large bowl
  • Sprinkle with salt and toss well
  • Cover with ice or cold water
  • Let sit for 1–2 hours (this keeps them crisp)

2. Rinse & drain

  • Rinse thoroughly under cold water
  • Drain well and set aside

3. Make the brine

  • In a large pot, combine:
    • vinegar
    • sugar
    • mustard seeds
    • celery seeds
    • turmeric
    • peppercorns
  • Bring to a gentle boil, stirring until sugar dissolves

4. Add cucumbers

  • Add drained cucumbers and onions to the pot
  • Simmer for 5–10 minutes until slightly softened

5. Jar the pickles

  • Pack into sterilized jars
  • Pour hot brine over top, leaving ½ inch space
  • Seal with lids

6. Cool & store

  • Let cool to room temperature
  • Refrigerate or process in a water bath for long-term storage

 Servings

  • Makes about 4–6 pint jars
  • Approximately 12–16 servings

 Tips for Best Results

  • Use fresh, firm cucumbers (pickling cucumbers work best)
  • Slice evenly for consistent texture
  • Don’t skip the salting step—it’s key for crunch
  • Add red pepper flakes if you like a spicy kick
  • Let flavors develop for 24–48 hours before eating

Nutritional Info (per serving approx.)

  • Calories: 90
  • Carbs: 22g
  • Sugar: 20g
  • Fat: 0g
  • Sodium: Moderate (varies with salt use)

 Benefits

  • Low in fat and calories
  • Contains antioxidants from spices
  • Supports digestion (vinegar-based foods)
  • Long shelf life when preserved properly
  • Great way to preserve fresh cucumbers

 Q&A

Q: Why are they called “bread and butter” pickles?
A: The name comes from the Great Depression era—these pickles were cheap staples often eaten with bread and butter.

Q: How long do they last?

  • Refrigerated: up to 2–3 months
  • Canned properly: up to 1 year

Q: Can I reduce the sugar?
Yes, but it will change the classic sweet flavor. Try reducing slightly rather than removing entirely.

Q: Why are my pickles soft?
Likely causes:

  • Skipped salting step
  • Overcooking
  • Using overripe cucumbers

Q: Can I add other vegetables?
Absolutely—try bell peppers or carrots for variety.

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