These sweet, tangy, and addictingly crunchy bread and butter pickles are surprisingly easy to make, and super delicious!
So, am I the only one who has never had bread and butter pickles as a kid? To be honest, I had never even heard othem until 2014 when I grew a cucumber that was short and little and my husband said ‘you should make bread and butter pickles,’ I naturally rolled my eyes and thought he was crazy (love you babe) and thought I just had grown an odd cucumber.
So when I spotted some pickling cucumbers at the farmers market I got some and set out to making them, and holy pickle, they were absolutely delicious! What I love about this pickle recipe is that it’s a refrigerator pickling – quick pickling recipe!
Ingredients for making bread and butter pickles:
- Pickler cucumbers-pickler cucumbers are smaller than traditional cucumbers, they mature earlier and don’t have seeds. I have also used seedless cucumbers for this recipe with success when picklers aren’t in season.
- White onion-this onion uses white onions, I like to use Vidalia onions for this – it’s a slightly sweeter onion.
- Sugar-bread and butter pickles are typically sweeter than dill pickles. While there is sugar in this recipe, if you like a truly sweet bread and butter pickle, I would recommend adding a little extra sugar, there’s a note in the reicpe!
- Dill-fresh dill is great when it’s in season, but you could also use dried dill if you don’t have fresh dill
- Turmeric- a little bit of turmeric in this recipe gives it a nice yellowy color typically found in bread and butter pickles.
After you have all your ingredients gathered, you cut all the cucumbers:
Then you cut the onion and add that to the cucumbers:
Then you add some salt and put these bad boys in the freezer for a half hour (this step will give them their crunchiness, and no one likes a limp pickle, so don’t skip this step!)
While the cucumbers are in the freezer, make the pickling liquid:
Then when the pickles are done in the freezer, drain the liquid off and then pour the pickles into the hot liquid:
Then ladle the cucumbers and onions into jars:
Refrigerate overnight, then in the morning, vioa you have yourself bread and butter pickles (and notice the color change!)
I could just eat an entire container right now!
These pickles have the perfect sweet & tangy flavor finished by the perfect crunch! They are sweet but not cloyingly sweet like sometimes bread and butter pickles can be. If you like them really sweet, I would recommend adding a little extra sugar!
I was curious as to why they were called ‘bread and butter pickles’ and found out that they used to be served on bread and butter during the depression era because they were so cheap and easy to make.
So after reading that, I tried some of these pickles on a piece of bread with some butter….um yeah, so freakin’ good! I’ll be that weird person having pickle sandwiches for lunch from now on lol.
And of course I couldn’t finish this post without saying that
I should have listened to my husband last year because I feel like I have been missing out all along!
I hope you enjoy these pickles as much as I do!
If you’re looking for some other quick pickling recipes you might enjoy:
- 3 pounds pickler cucumbers thinly sliced (or you could use seedless cucumbers)
- 1 large white onion thinly sliced (I used a Vidalia onions)
- 1 garlic clove pressed
- 2 Tbs salt
- 4 cups apple cider vinegar
- 2 cups white vinegar
- 1 cup sugar*
- 2 Tbs mustard seeds
- 2 tsp celery seeds
- 1 tsp tumeric
- 1 cup fresh dill & flowers optional, if not using fresh dill use 1 Tbs dried dill
- 6 wide mouth pint jars
- Cut cucumbers and onion, put in a bowl, sprinkle with salt, cover with plastic wrap and put in the freezer for half an hour (or alternatively put in the refrigerator for an hour-or up to overnight).
- Fifteen minutes after putting the cucumbers are in the freezer, put all the other ingredients listed into large pot and stir occasionally (over high heat) and bring to a boil. Then turn the heat off.
- When the cucumber and onion mixture is coming out of the freezer, drain all excess liquid, then pour into the pot containing the hot liquid. Stir a few times so that all the cucumbers and onions are submerged and let sit for 5 minutes.
- Now ladle cucumbers, onions, and liquid evenly into jars (make sure your jars are clean!) Seal and store in the refrigerator.
- The pickles will be all set after one night, but are best after a few days. Enjoy!