BREAD AND BUTTER PICKLES 

My grandmother has a deep and unwavering affection for bread and butter pickles, and to honor her on this website, this recipe is dedicated to her.

These sweet and tangy delights are much more than just condiments; they embody the warmth and nostalgia of our family gatherings, wrapping us in comforting memories that stay with us throughout our lives. While I have to admit that my heart leans towards dill pickles, I truly appreciate the unique charm of these flavorful treats and the joy they bring to her. Each holiday meal feels incomplete without a pickle dish featuring these vibrant yellow-green gems, their inviting crunch enhancing the shared dining experience. My grandmother’s laughter fills the air as she shares enchanting stories from my childhood that revolve around pickles, weaving a beautiful tapestry of memories tied to the simple yet profound act of sharing food. As I prepare this recipe for all of you, my hope is to someday create a batch that captures her heart, inspiring her to embrace a newfound love for bread and butter pickles that are homemade and infused with love.

Bread and Butter Pickles

Dive into the delightful crunch of our Bread and Butter Pickles, an impeccable North American treat that transforms simple ingredients into a symphony of flavor. Crisp English cucumbers and sweet onions are lovingly bathed in a tangy brine of vinegar, pickling salt, and sugar, accented by the warm notes of celery seed, turmeric, and mustard seed. Each bite offers a perfect balance of sweet and tangy, making these pickles an irresistible companion for sandwiches, burgers, or simply enjoyed straight from the jar. Perfect for elevating your holiday gatherings or adding a zing to your everyday meals!

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Resting time 3 hours hrs

Total Time 3 hours hrs 50 minutes mins

Servings: 10 Quarts

Course: Side Dish

Cuisine: American

Calories: 34

Ingredients Equipment Method Notes

Ingredients

  

• 25 English cucumbers thinly sliced
• 6 Onions thinly sliced
• 1/3 cup pickling salt
• 5 cup sugar
• 1 ½ tsp. celery seed
• 3 cup vinegar white
• 1 ½ tsp. turmeric
• 2 tsp. mustard seed

Equipment

• Large pot or pressure cooker (for canning)
• Large bowl
• Large pot
• Mason jars (quart size)

Method

 

1. Wash cucumbers thoroughly and cut into 1/4 inch slices.
2. Combine cucumbers and onions in large bowl, sprinkling salt over each layer.
3. Mix a couple of ice cube trays through the pickles and cover with another tray or towel.
4. Let stand 3 hours.
5. Combine vinegar and spices in a large pot, bringing to a boil.
6. Drain cucumber mix.
7. Mix the cucumber mix into the vinegar and bring back to a boil.
8. Once pickles are boiling, remove from heat.
9. Transfer into sterile quart mason jars and complete any canning method you wish.
10. Store in fridge once opened.

Notes

Calories are based in 1/4 serving size.

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