Bread and Butter Pickles: A Sweet & Tangy Homemade Classic
Bread and Butter Pickles are a nostalgic kitchen staple that blend sweet and tangy flavors with just the right crunch. Whether you’re topping a juicy burger, layering them on sandwiches, or enjoying them straight from the jar, these pickles are a timeless treat. Made with simple pantry ingredients and fresh cucumbers, they’re surprisingly easy to prepare and far more flavorful than store-bought versions.
🥄 Ingredients:
- 5 cups sliced pickling cucumbers (about 4–5 small cucumbers)
- 1 ½ cups thinly sliced onion
- ¼ cup kosher salt
- 2 cups granulated sugar
- 1 cup white vinegar
- ½ cup apple cider vinegar
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds
- ½ teaspoon turmeric
🧂 Instructions:
- Prep the Veggies
In a large bowl, combine sliced cucumbers and onions. Sprinkle with kosher salt, toss to coat, then cover with ice cubes. Let sit for 1–2 hours to draw out moisture. - Drain and Rinse
Drain the cucumbers and onions thoroughly, rinse under cold water, and set aside. - Make the Brine
In a large saucepan, combine sugar, white vinegar, apple cider vinegar, mustard seeds, celery seeds, and turmeric. Bring the mixture to a gentle boil, stirring to dissolve the sugar. - Add the Veggies
Add the drained cucumber and onion slices to the brine. Simmer for 5 minutes, until the pickles just start to soften but still have a crisp bite. - Jar and Cool
Use a slotted spoon to transfer pickles into sterilized jars, then pour brine over the top. Let cool to room temperature before sealing. Refrigerate or water-bath can for longer shelf life.
💡 Tips:
- These pickles taste best after sitting for 24 hours in the fridge.
- Use a mandoline slicer for perfectly even cuts.
- For a spicy twist, add a pinch of red pepper flakes to the brine.
🍽️ Serving Ideas:
- On BBQ pulled pork sandwiches
- Chopped into potato salad
- As a crunchy side to grilled cheese
- Tucked into sliders or wraps
