Sweet Bread and Butter Pickles

Name: Sweet Bread and Butter Pickles
Prep time: 20 min
Cook time: 10 min
Total time: 1470 min
Yield: 8 jars
Cuisine: American
Ingredients: 1 kg small cucumbers (sliced); 2 medium onions (thinly sliced); 1/4 cup pickling salt; 2 1/2 cups white vinegar; 2 cups granulated sugar; 1 tbsp mustard seeds; 1 tbsp celery seeds; 1 tsp ground turmeric

1470 min 8 jars Easy

All Recipes

These sweet and tangy bread and butter pickles are a classic condiment, perfect for adding a burst of flavour to sandwiches and burgers.

Prep

20 min

Cook

10 min

Total

1470 min

Servings

Difficulty

Easy

Bread and butter pickles are a sweet and tangy delight that have been a staple in North American households for generations. Known for their perfect balance of sweetness and acidity, these pickles are typically made with small cucumbers, onions, and a mixture of vinegar, sugar, and spices. The name 'bread and butter' is said to come from the Great Depression era, when these pickles were a cheap and flavourful addition to simple bread and butter sandwiches. Today, they remain a versatile condiment, perfect for adding a burst of flavour to burgers, sandwiches, or even enjoyed on their own.

Ingredients

Servings

Pickles

Brine

Instructions

Prepare cucumbers

Slice the cucumbers into thin rounds and the onions into thin slices. Place them in a large bowl.

Pro tip: Use a mandoline slicer for even slices.

Salt the vegetables

Add the pickling salt to the cucumbers and onions, mix well, and let them sit for 1 hour to draw out excess moisture.

Pro tip: Stir occasionally to ensure even salting.

Rinse and drain

Rinse the salted cucumbers and onions under cold water to remove excess salt. Drain well and set aside.

Pro tip: Use a colander for easy rinsing.

Make the brine

In a large pot, combine vinegar, sugar, mustard seeds, celery seeds, and turmeric. Bring to a boil over medium heat, stirring to dissolve the sugar.

Pro tip: Ensure sugar is fully dissolved for a smooth brine.

Combine cucumbers with brine

Add the drained cucumbers and onions to the boiling brine. Stir to coat and remove from heat.

Pro tip: Do not overcook; cucumbers should remain crisp.

Pack and seal

Pack the hot mixture into sterilized jars, leaving 1 cm (1/2 inch) headspace. Seal with sterilized lids.

Pro tip: Use a funnel to avoid spills.

Cool and refrigerate

Let the jars cool to room temperature, then refrigerate for at least 24 hours before serving.

Pro tip: For best flavour, wait 48 hours before tasting.

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Tips & Tricks

<ul><li>Use fresh cucumbers for the best crunch.</li><li>Ensure jars are sterilized to prevent spoilage.</li><li>Adjust sugar to taste if you prefer less sweetness.</li><li>Let pickles sit for at least 24 hours for optimal flavour.</li></ul>

Serving Suggestions

These sweet bread and butter pickles can be made ahead of time and stored in the refrigerator for up to two months. They pair wonderfully with grilled meats or as a tangy addition to a charcuterie board. For longer storage, consider using a water bath canning method to preserve them for up to a year. Always make sure your jars are properly sterilized to ensure safe and delicious pickles every time.