Bread & Butter Pickles are a classic American condiment known for their sweet and tangy flavor. They became especially popular in the early 20th century as a way to preserve summer cucumbers for the winter months. Named for their delightful pairing with a slice of bread and butter, these pickles are a beloved staple in many homes. Crunchy, vinegary, and slightly sweet, they’re perfect on sandwiches, burgers, or eaten straight from the jar.
Ingredients
- 1 gallon cucumbers (approx. 2½” long, sliced thin)
- 8 white onions (small, thinly sliced)
- 2 green bell peppers (shredded)
- ½ cup salt
- 1½ quarts ice (cracked )
For Pickling Syrup:
- 5 cups sugar
- 1½ tsp turmeric
- ½ tsp ground cloves
- 1 tsp celery seed
- 2 tbsp mustard seed
- 5 cups vinegar (white, not too strong)
Instructions
Step 1: Prepare Vegetables
- Wash cucumbers thoroughly but do not pare them.
- Slice cucumbers into thin, even rounds.
- Thinly slice onions and shred bell peppers.
Step 2: Salt and Ice the Mixture
- Combine sliced vegetables in a large bowl.
- Sprinkle with ½ cup salt and mix well.
- Add 1½ quarts of cracked ice and stir.
- Let stand for 3 hours, then drain thoroughly.
Step 3: Make Pickling Syrup
- In a pot, combine sugar, turmeric, cloves, celery seed, mustard seed, and vinegar.
- Heat the mixture gently, stirring to dissolve sugar (do not boil).
Step 4: Cook the Pickles
- Add drained vegetables to the syrup.
- Place over low heat and paddle occasionally with a wooden spoon.
- Heat until just hot but do not boil.
Step 5: Seal in Jars
- Pour hot mixture into sterilized jars.
- Seal immediately.
Tips
- Use firm, unwaxed cucumbers for best crunch.
- For sweeter pickles, add an additional ½ cup sugar to the syrup.
- Add chili flakes or sliced jalapeños for spicy bread-and-butter pickles.
- Replace white vinegar with apple cider vinegar for deeper flavor.
- Add turmeric and mustard seed as written, they provide color and the signature flavor.
- Slice cucumbers on a mandoline for uniform thickness.
- Let jars sit 1 to 2 weeks before eating for best flavor.
- Store in the refrigerator if not water-bath processed.
- Add celery seed sparingly; too much can overpower the recipe.
- Use Vidalia or sweet onions to enhance the classic Southern profile.
Nutrition
Calories: 676kcalCarbohydrates: 148gProtein: 14gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 22mgSodium: 1069mgPotassium: 1112mgFiber: 6gSugar: 137gVitamin A: 475IUVitamin C: 48mgCalcium: 148mgIron: 2mg
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