Bread an Butter Pickles
Transform your sandwiches, burgers, and charcuterie boards with the sweet and tangy magic of homemade Bread and Butter Pickles! This classic refrigerator pickle recipe combines crunchy sliced cucumbers and onions with a flavorful brine infused with mustard seeds, celery seeds, ground turmeric, and a hint of cloves. Perfectly balanced with white vinegar and a touch of sugar, these pickles are easy to prepare and ready to enjoy after just 24 hours of marinating. With no canning required, this quick pickling method ensures the freshest, crispest results. Whether you're a seasoned pickler or a first-timer, these Bread and Butter Pickles are a must-try for adding a nostalgic, zesty bite to your favorite dishes.
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Recipe Information
Ingredients
- 6 cups (sliced) Cucumbers (kirby or pickling)
- 1 cup (thinly sliced) Yellow onion
- 2 tablespoons Kosher salt
- 2 cups Ice cubes
- 1.5 cups White vinegar
- 1.5 cups Granulated sugar
- 1 tablespoon Mustard seeds
- 0.5 teaspoon Celery seeds
- 0.5 teaspoon Ground turmeric
- 0.25 teaspoon Ground cloves
Instructions
Thinly slice the cucumbers (about 1/8 inch thick) and onions. Place them in a large bowl.
Sprinkle the kosher salt evenly over the cucumbers and onions. Add the ice cubes on top, cover the bowl with a clean kitchen towel, and let it sit for 1-2 hours. This process helps draw out excess water and keeps the cucumbers crunchy.
After the cucumbers and onions have rested, rinse them thoroughly under cold water to remove the salt and drain well. Set aside.
In a medium-sized saucepan, combine the white vinegar, granulated sugar, mustard seeds, celery seeds, ground turmeric, and ground cloves. Heat over medium heat, stirring occasionally, until the sugar completely dissolves. Bring the mixture to a gentle simmer.
Add the drained cucumbers and onions to the saucepan and stir to coat them evenly with the brine. Allow the mixture to cook gently for 5 minutes, ensuring that the cucumbers and onions remain slightly crisp but absorb the brine flavors.
Using a slotted spoon, transfer the cucumbers and onions to clean, sterilized glass jars. Pour the hot brine over the pickles, ensuring they are completely submerged but leaving about 1/2 inch of headspace at the top of each jar.
Seal the jars with sterilized lids and let them cool to room temperature. Once cooled, transfer the jars to the refrigerator.
Allow the pickles to sit for at least 24 hours before serving to allow the flavors to meld. These bread and butter pickles can be stored in the refrigerator for up to 2-3 weeks.
Nutrition Facts
Calories |
1566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.5 g | 7% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3597 mg | 156% | |
| Total Carbohydrate | 377.7 g | 137% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 334.1 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2815 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
