Bread And Butter Pickles Recipe: A Step-by-Step Guide

Hey guys! Ever wondered how to make those sweet and tangy bread and butter pickles at home? Well, you've come to the right place! This guide will walk you through every step of the process, ensuring you create a delicious batch of pickles that will have everyone asking for more. We're going to dive deep into everything you need to know, from selecting the freshest cucumbers to achieving that perfect balance of sweet and sour. Let's get started!

What are Bread and Butter Pickles?

Before we jump into the recipe, let's quickly chat about what makes bread and butter pickles so special. Unlike dill pickles, which have a predominantly sour flavor, bread and butter pickles are characterized by their sweet and tangy taste. The sweetness comes from sugar, while the tanginess is derived from vinegar and spices. These pickles are typically made with thinly sliced cucumbers, which absorb the brine beautifully, resulting in a crisp and flavorful treat. The name "bread and butter" is said to have originated during the Great Depression when a resourceful family bartered these pickles for bread and butter – a testament to their deliciousness and practicality! But let's not get lost in history too much; what really makes these pickles stand out is the blend of spices used. Turmeric gives them a vibrant yellow color, while mustard seeds and other spices add depth and complexity. It's this unique combination that sets them apart and makes them so addictive. So, if you're a fan of sweet pickles with a bit of zing, you're definitely going to love this recipe. Plus, making them at home means you can customize the sweetness and tang to your exact liking. How awesome is that? Now, let's talk about the ingredients you'll need to gather.

Ingredients You'll Need

Okay, so let's talk ingredients! To make a truly stellar batch of bread and butter pickles, you'll need a few key players. First up, the stars of the show: cucumbers. You'll want to choose fresh, firm cucumbers – about 3 pounds should do the trick. Look for pickling cucumbers if you can find them; they have a thicker skin and hold their shape well in the brine. If not, English cucumbers work just fine, but you might want to peel them first as their skin can be a bit tough. Next, you'll need onions. Yellow onions are the classic choice for bread and butter pickles, adding a nice subtle sweetness and depth of flavor. You'll need about 1 large onion, thinly sliced. And now, for the brine! This is where the magic happens. You'll need vinegar, and white vinegar is the traditional choice, giving that signature tang. About 5 cups of white vinegar will do. Of course, we can't forget the sweetness! Sugar is essential for bread and butter pickles. Granulated sugar works best, and you'll need around 3 cups. For the spices, this is where you can really make the recipe your own! But a few staples include turmeric, which gives the pickles their beautiful yellow hue, mustard seeds, for a bit of a bite, and celery seeds, for a hint of earthy flavor. You'll also want to have some black peppercorns and maybe even a pinch of red pepper flakes if you like a little heat. Don't forget the salt! Salt is crucial for pickling, helping to draw out moisture and preserve the cucumbers. About 1/4 cup of pickling salt is perfect. With all these ingredients in hand, you're well on your way to making some seriously delicious pickles. Now, let's move on to the step-by-step instructions!

Step-by-Step Instructions

Alright, let's get down to business and make some pickles! Here's a step-by-step guide to ensure your bread and butter pickles turn out perfectly every time. First things first, prep your cucumbers. Wash them thoroughly and slice them into thin rounds, about 1/4 inch thick. You can use a mandoline for this to get even slices, or a sharp knife if you're feeling confident. Thin slices are key because they absorb the brine much better, giving you that signature bread and butter pickle texture. Next up, slice your onion. Thinly slice one large yellow onion – this adds a lovely sweetness and depth of flavor to the pickles. Once your cucumbers and onions are sliced, it's time to combine them in a large bowl. Sprinkle the sliced veggies with 1/4 cup of pickling salt. This step is super important because the salt helps draw out excess moisture from the cucumbers, which in turn helps them stay crisp. Once they're salted, cover the bowl with plastic wrap and let it sit for at least 2 hours, or even better, overnight in the refrigerator. This salting process is a game-changer for achieving that perfect pickle crunch! Now, let's move on to the brine. In a large, non-reactive pot (stainless steel or enamel-coated is best), combine 5 cups of white vinegar, 3 cups of granulated sugar, 1 tablespoon of turmeric, 1 tablespoon of mustard seeds, 1 teaspoon of celery seeds, 1 teaspoon of black peppercorns, and a pinch of red pepper flakes if you're feeling spicy. Bring this mixture to a boil over medium-high heat, stirring until the sugar is completely dissolved. Once the brine is boiling, reduce the heat and let it simmer for about 5 minutes. This helps the flavors meld together beautifully. While the brine is simmering, drain and rinse your cucumbers and onions. After their salting session, they'll have released a lot of liquid. Rinse them thoroughly under cold water to remove the excess salt, and then drain them well. Now, it's time to add the cucumbers and onions to the brine. Carefully add the drained veggies to the simmering brine and bring the mixture back to a boil. Once boiling, reduce the heat and simmer for about 10 minutes, stirring occasionally. The cucumbers should turn a slightly translucent color, but they should still be crisp. While the pickles are simmering, prepare your jars. You'll need to sterilize your jars and lids to prevent spoilage. You can do this by boiling them in water for 10 minutes, or by running them through a hot cycle in your dishwasher. Once the jars are sterilized, it's time to pack the pickles. Using tongs or a slotted spoon, carefully transfer the hot pickles into the sterilized jars, leaving about 1/2 inch of headspace at the top. Pour the hot brine over the pickles, again leaving 1/2 inch of headspace. Remove any air bubbles by gently tapping the jars on the counter or by using a clean utensil to push them out. Wipe the rims of the jars clean, place the lids on top, and screw on the bands until they are fingertip tight. Finally, it's time to process the jars. If you're planning to store your pickles for more than a few weeks, you'll need to process them in a boiling water bath. Place the jars in a large pot with a rack at the bottom, and fill the pot with enough boiling water to cover the jars by at least an inch. Bring the water back to a boil and process the jars for 10 minutes. Once the processing time is up, turn off the heat and let the jars sit in the hot water for 5 minutes before removing them. Carefully remove the jars from the pot and place them on a towel-lined surface to cool. As they cool, you should hear a