Bread and Butter Pickles

Introduction & Inspiration

Bread and butter pickles are a beloved American classic, known for their sweet and tangy flavor profile and their versatility. They’re a perfect balance of sweet, sour, and savory, with a satisfying crunch.

My introduction to bread and butter pickles was through my grandmother’s pantry. She always had a jar on hand, and they were a staple at family picnics and holiday meals. Their unique sweetness was a welcome change from the usual dill pickles.

This recipe is an homage to that classic flavor, a way to recreate that sweet and tangy goodness at home. It’s about preserving a culinary tradition and sharing it with others.

So, if you’re a fan of bread and butter pickles, or if you’re looking for a pickle that’s a little bit different, a little bit sweeter, then this recipe is for you. Get ready for a taste of sunshine in a jar!

Nostalgic Appeal

Bread and butter pickles evoke a strong sense of nostalgia for many. They’re a reminder of simpler times, of family gatherings, and of homemade goodness. They’re a comfort food in pickle form.

Their distinctive sweet and tangy flavor is instantly recognizable, a taste that transports you back to childhood picnics, summer barbecues, and holiday feasts. A familiar taste.

Sharing homemade bread and butter pickles is a way of sharing a piece of that culinary heritage, of offering a taste of something familiar and comforting. It’s a connection to the past.

And, let’s be honest, there’s something incredibly satisfying about making your own pickles, about preserving fresh ingredients and creating something delicious to enjoy throughout the year.

Homemade Focus

The homemade aspect is particularly important with bread and butter pickles. While you can certainly find them at the grocery store, making them yourself allows you to control the sweetness and the spice level.

You get to choose the freshest cucumbers and onions, ensuring the best possible flavor and texture. You can customize the recipe to your exact preferences.

You avoid the artificial preservatives and additives often found in commercially produced pickles. You know exactly what’s going into your jars. Pure ingredients.

And, as with any homemade endeavor, there’s the immense satisfaction of creating something delicious from scratch, of transforming simple ingredients into a culinary treasure.

Flavor Goal

The flavor goal is a perfect balance of sweet and tangy, with a hint of spice and a satisfying crunch. It’s a flavor profile that’s both complex and comforting. The signature taste.

We want the sweetness from the sugar to be prominent, but not overpowering. It should be balanced by the acidity of the vinegar and the saltiness of the pickling salt.

The mustard seeds, celery seeds, and turmeric should add subtle layers of flavor, contributing to the overall complexity of the pickles. A symphony of flavors.

And, of course, the cucumbers and onions should retain their crispness, providing that signature bread and butter pickle crunch. It is essential.

Ingredient Insights

Let’s explore the ingredients, understanding their individual roles in creating these sweet and tangy delights. Each component contributes to the overall flavor.

Sliced Cucumbers: The foundation of our bread and butter pickles! Use fresh, firm pickling cucumbers for the best results. Slicing them into ¼-inch rounds creates the classic bread and butter pickle shape.

Medium Onions: Thinly sliced onions add a savory note and a pleasant texture to the pickles. They mellow out during the pickling process, becoming sweet and tender.

Pickling Salt: This type of salt is specifically designed for pickling, as it doesn’t contain any additives that can cloud the brine or affect the flavor. Purity is essential.

White Vinegar: Provides the acidity that pickles the cucumbers and creates that signature tangy flavor. Make sure to use vinegar with at least 5% acidity for safe canning.

Granulated Sugar: The key ingredient for that characteristic bread and butter pickle sweetness! It balances the acidity of the vinegar and creates a delightful sweet and sour flavor.

Whole Mustard Seeds: Add a pungent, slightly spicy note and a pleasant texture.

Celery Seeds: Contribute a subtle, celery-like flavor that complements the other spices.

Ground Turmeric: Adds a warm, earthy flavor and a beautiful golden color to the pickles.

Essential Equipment

Before we start slicing and pickling, let’s gather the necessary equipment. Having the right tools makes the process much smoother and more enjoyable. My canning supplies are ready.

Very Large Non-Reactive Bowl (Glass, Ceramic, Stainless Steel): For salting the cucumbers and onions.

Colander: For draining and rinsing the cucumbers and onions.

Large Stainless Steel or Non-Reactive Saucepan (at least 16 cups/4 quarts): For preparing the brine.

Canning Jars (Pint Jars are Recommended): For storing the finished pickles. 5-6 pint jars. Canning Lids and Rings: New lids are essential for a proper seal. Canner or Large Pot with Rack: For processing the filled jars. Jar Lifter: For safely removing hot jars from the canner. Canning Funnel: For neatly filling the jars. Ladle: For transferring the hot brine to the jars. Butter Knife or De-Bubbler: For removing air bubbles from the jars. Clean Towels or Paper Towels: For wiping the rims of the jars. Kettle (Optional): For keeping extra hot water on hand.

List of Ingredients with Measurements

Here’s the precise ingredient list, with measurements, for easy reference. Accuracy is crucial for successful canning!

• Sliced Cucumbers (¼-inch slices): 10 cups (approximately 3 ¼ lbs or 1.48 kg).
• Medium Onions, thinly sliced: 4.
• Pickling Salt: ½ cup.
• White Vinegar (minimum 5% acidity): 3 ½ cups.
• Granulated Sugar: 2 cups.
• Whole Mustard Seeds: 2 tablespoons.
• Celery Seeds: 1 teaspoon.
• Ground Turmeric: 1 teaspoon.

Step-by-Step Instructions

Let’s get pickling! Follow these steps carefully to create your own jars of delicious bread and butter pickles. This is a rewarding process.

1. Salt the Cucumbers and Onions: In a very large non-reactive bowl (glass, ceramic, or stainless steel), combine the sliced cucumbers and thinly sliced onions. Sprinkle them with the pickling salt and stir well to combine. Cover the bowl with a damp towel or plastic wrap and let it rest at room temperature for 2 hours. This draws out excess moisture from the vegetables, resulting in a crisper pickle.
2. Prepare Jars, Lids, and Canner: While the cucumbers and onions are resting, prepare your jars, lids, and canner. Wash all your equipment (jars, rings, jar lifters, funnels, etc.) in hot, soapy water. Rinse thoroughly. Fill your canner with water and bring it to a boil, carefully placing your jars inside. Boil the jars for 5-10 minutes to sterilize them. Remove the canner from the heat and set it aside until you’re ready to fill the jars. Add the canning lids to a small saucepan filled with water and bring to a low simmer. Keep the lids warm until needed.
3. Rinse and Drain: After 2 hours, transfer the cucumber and onion mixture to a colander placed over the sink. Rinse thoroughly with cool running water to remove the excess salt. Drain well.
4. Prepare the Brine: In a large stainless steel or non-reactive saucepan (at least 16 cups/4 quarts), combine the vinegar, sugar, mustard seeds, celery seeds, and turmeric. Whisk the ingredients together and bring to a boil over medium-high heat, stirring often to dissolve the sugar.
5. Add Vegetables to Brine: Once the brine has come to a boil, stir in the drained cucumbers and onions. Return the mixture to a boil.
6. Pack Jars: Remove the sterilized jars from the hot water in the canner, carefully emptying any water back into the canner. Pack the hot vegetables into the hot jars, leaving a generous ½ inch of headspace at the top of each jar.
7. Add Brine and Remove Air Bubbles: Ladle the hot liquid brine over the vegetables in each jar, covering them completely while maintaining the ½ inch headspace. Use a butter knife or de-bubbler to remove any air bubbles trapped in the jars. Add more liquid if needed to maintain the proper headspace.
8. Wipe Rims and Apply Lids and Rings: Wipe the rims of the jars with a clean, damp towel or paper towel to remove any residue. Place a warm lid on each jar. Secure each jar with a canning ring, tightening it until it’s fingertip tight (tighten with your fingertips, stopping when you feel resistance).
9. Process Jars: Place the filled jars back into the canner, ensuring they are covered by at least 2 inches of water. If the water level is not high enough, add more hot water (I like to keep a kettle handy for this). Add the lid to the canner and bring the water to a rolling boil.
10. Process Time: Once the canner has returned to a rapid boil, start the processing time. Keep the lid in place and allow the jars to process for 10 minutes.
11. Cool and Seal: After 10 minutes, turn off the heat and remove the canner from the heat source. Remove the lid and let the jars rest in the canner for 5 minutes.
12. Remove Jars and Check Seals: After 5 minutes, carefully remove the jars from the canner using a jar lifter and place them on a towel-lined surface in a location where they can remain undisturbed for at least 24 hours. As the jars seal, you should hear a “pop” sound. Allow up to 24 hours for each jar to seal, but most will seal within the first few hours.
13. Check Seals, Label, and Store: After 24 hours, check the seals by pressing down on the center of each lid. If the lid doesn’t flex, it’s sealed properly. Remove the canning rings. Wipe down the jars and label them with the contents and date. Store any sealed jars in a cool, dark, dry place. Any jars that did not seal should be moved to the refrigerator and eaten right away.
14. Wait Before Enjoying: I recommend waiting for 1-3 weeks before opening and enjoying your pickles. This allows the flavors to fully develop and meld together.

Troubleshooting

Even with careful preparation, things can sometimes go awry during canning. Here are some common problems and their solutions. I’ve learned from my mistakes!

Jars didn’t seal: This could be due to several factors: not enough headspace, rims not clean, lids not properly sterilized, or not processing long enough. Review the instructions and try again.

Pickles are too soft: This could be due to using overripe cucumbers, not salting them long enough, or over-processing the jars. Use fresh, firm cucumbers, salt them for the full 2 hours, and follow the processing time carefully.

Brine is cloudy: This is often due to using iodized salt or hard water. Use pickling salt and consider using filtered water.

Pickles are too sweet/sour: Adjust the amount of sugar or vinegar in the brine to your liking next time.

Pickles have a strange flavor: This could be due to using contaminated ingredients or equipment, or to spoilage. Always use fresh ingredients and clean equipment, and follow proper canning procedures.

Tips and Variations

Once you’ve mastered the basic recipe, you can experiment with variations to customize your bread and butter pickles! Here are some ideas. I love making each batch unique.

Adjust the Sweetness: Increase or decrease the amount of sugar to adjust the sweetness level to your preference.

Add Spice: Add a pinch of red pepper flakes, a sliced jalapeño, or a few peppercorns to each jar for a spicy kick.

Experiment with Spices: Try adding other spices, such as allspice berries, cloves, or cinnamon sticks, to the brine for different flavor profiles.

Use Different Vinegars: Experiment with different types of vinegar, such as apple cider vinegar or white wine vinegar, for subtle flavor variations.

Add Other Vegetables: Include sliced bell peppers, carrots, or cauliflower florets along with the cucumbers and onions for a mixed pickle.

Make them Crisper: Add a grape leaf, a small piece of horseradish root, or a pinch of calcium chloride (Pickle Crisp) to each jar to help maintain crispness.

Serving and Pairing Suggestions

Bread and Butter are super versatile

Classic Sandwich Companion: Bread and butter pickles are a classic addition to sandwiches, burgers, and wraps. Their sweet and tangy flavor complements a wide variety of fillings.

Charcuterie Board Staple: Include these pickles on your next charcuterie board. They pair well with cheeses, cured meats, and crackers.

Side Dish Delight: Serve bread and butter pickles alongside grilled meats, barbecue, or any dish that could use a sweet and tangy counterpoint.

Relish Substitute: Chop the pickles and use them as a relish on hot dogs, sausages, or burgers.

Salad Ingredient: Add chopped bread and butter pickles to potato salad, tuna salad, or egg salad for a burst of flavor and texture.

Snack Time Favorite: Enjoy them straight from the jar for a sweet and tangy snack!

Nutritional Information

While bread and butter pickles are a delicious treat, they are relatively high in sugar. Here’s a general overview.

Low in Calories (without considering sugar): Cucumbers and onions are naturally low in calories.

Source of Vitamin K: Cucumbers are a good source of vitamin K.

Sugar Content: Bread and butter pickles are high in sugar due to the added sugar in the brine.

Sodium Content: Pickles are also high in sodium.

This is a general guideline, and specifics will change.

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Recipe Summary and Q&A

We’ve reached the end of our bread and butter pickle journey! Let’s summarize and answer some common questions.

Summary: This recipe provides a detailed guide to making classic bread and butter pickles, emphasizing the importance of fresh ingredients, proper canning techniques, and a balance of sweet, tangy, and savory flavors.

Q&A:

Q: How long do bread and butter pickles last? A: Properly sealed and stored in a cool, dark place, these pickles can last for up to a year. However, their flavor and texture are usually best within the first few months.

Q: Can I reuse the brine? A: It’s not recommended to reuse brine for canning, as the acidity level decreases with each use, potentially compromising safety.

Q: Can I make these pickles without canning? A: Yes, you can make refrigerator bread and butter pickles by simply pouring the hot brine over the vegetables and storing them in the refrigerator. They won’t be shelf-stable, but they’ll last for several weeks.

Q: My pickles are floating. Is that a problem? A: It’s normal for pickles to float, but it’s ideal to have them submerged in the brine.

Q: How long should I wait before eating the pickles? A: I recommend waiting for 1-3 weeks before opening a jar. This allows the flavors to fully develop and meld together.

Q: Can I use a different type of sugar? A: You can experiment with other types of sugar, such as brown sugar or honey, but the flavor and color of the pickles may be slightly different.