What Are Bread and Butter Pickles?

Bread and butter pickles are a beloved classic, celebrated for their irresistible balance of sweet and tangy flavors. These pickles typically feature thinly sliced cucumbers preserved in a flavorful brine of vinegar, sugar, and a medley of aromatic spices. Their name, believed to have originated during the Great Depression, reflects their humble beginnings as an affordable yet delicious addition to simple meals, often served on buttered bread. Today, these pickles remain a cherished condiment, elevating sandwiches, burgers, and countless other dishes with their bright, refreshing taste. Their versatility extends beyond simply being a side; they add a unique textural and flavorful dimension to salads, charcuterie boards, and even as a quirky topping for certain meats.

Ingredients Needed for Bread and Butter Pickles

The beauty of bread and butter pickles lies in their simplicity. However, the quality of ingredients directly impacts the final product. Using fresh, high-quality ingredients will yield the best results. Here's what you'll need:

For both Canned and Refrigerator Pickles:

• Cucumbers: The star of the show! Choose 6 lbs of pickling cucumbers (4 to 6 inches long) for canning, or approximately 1 ½ lbs for refrigerator pickles. Pickling cucumbers are ideal due to their smaller size and firm texture, which holds up well during pickling. Kirby cucumbers are a popular choice.
• Onions: 3 medium onions, thinly sliced. Red onions add a vibrant color and a slightly sharper bite, while yellow or white onions provide a milder flavor. Choose your preference!
• Vinegar: 3 cups of distilled white vinegar (5% acidity) are essential for the pickling process. Feel free to experiment by adding a splash of apple cider vinegar for a more nuanced flavor profile. The apple cider vinegar will impart a subtle sweetness and a hint of fruity tang.
• Sugar: 2 cups of granulated sugar form the backbone of the sweet component of the brine. Experiment with a combination of granulated and brown sugar for added depth of flavor and a more complex sweetness. Brown sugar introduces caramel notes and a richer texture to the brine.
• Spices: A well-balanced spice blend is crucial for the characteristic flavor of bread and butter pickles. The following are essential:
• 1 ½ teaspoons turmeric: This adds a vibrant yellow color and a slightly earthy flavor.
• ½ teaspoon whole cloves: These offer a warm, slightly pungent spice note.
• 1 ½ teaspoons celery seed: Adds a subtle celery flavor and a pleasant aroma.
• 2 teaspoons mustard seed: Provides a mild, peppery flavor.
• ½ teaspoon red pepper flakes (optional): For those who prefer a little heat, red pepper flakes add a welcome kick. Adjust the amount to your liking.

Additional Ingredients (Canning Only):

• Canning Salt: ½ cup of canning salt is necessary for drawing out moisture from the cucumbers before canning. This step is crucial for preserving the crispness of the pickles and preventing spoilage.

Additional Ingredients (Refrigerator Pickles Only):

• Kosher Salt: 1 ½ tablespoons of kosher salt is used in the refrigerator pickle recipe. Kosher salt is less salty than table salt, making it easier to control the saltiness of the pickles.

Step-by-Step Instructions

Traditional Canned Bread and Butter Pickles

Making canned bread and butter pickles requires a bit more time and effort, but the reward is jars of delicious pickles that will last for months. Always prioritize safety when canning; improper techniques can lead to spoilage.

1. Prepare the Cucumbers: Wash the pickling cucumbers thoroughly under cold running water. Carefully trim the blossom ends, as these can cause the pickles to become soft. Slice the cucumbers into rounds or spears, depending on your preference. Thinly sliced cucumbers result in a more traditional bread and butter pickle, while spears offer a different texture and visual appeal.
2. Salt the Cucumbers: In a large bowl, combine the sliced cucumbers with the canning salt. Gently toss to ensure all the cucumber slices are coated with salt. Let them sit for about 1 hour. This process draws out excess moisture from the cucumbers, contributing to their crispness and preventing spoilage. You'll notice the cucumbers release quite a bit of liquid during this step.
3. Make the Brine: In a large, heavy-bottomed pot, combine the vinegar, sugar, turmeric, cloves, celery seed, mustard seed, and red pepper flakes (if using). Place the pot over medium heat, stirring constantly until the sugar is completely dissolved. Bring the mixture to a rolling boil, ensuring all the sugar has dissolved to avoid crystallization. Allow the brine to boil gently for 1-2 minutes.
4. Pack the Jars: Sterilize your mason jars and lids by washing them thoroughly in hot, soapy water and then boiling them for 10 minutes to eliminate any potential bacteria. Drain the salted cucumbers and rinse them thoroughly under cold water to remove any excess salt. Pack the drained cucumbers and sliced onions into the sterilized jars, leaving about ½ inch of headspace at the top of each jar. This headspace is crucial for proper sealing and prevents pressure buildup during the canning process. Pack tightly but don't over-pack the jars.
5. Seal and Process: Carefully pour the hot brine over the cucumbers, leaving that ½ inch headspace. Use a clean utensil or a non-metallic spatula to gently remove any air bubbles trapped within the jar. Wipe the rims of the jars with a clean, damp cloth to remove any debris or brine residue. Place the lids on the jars and screw the rings on fingertip tight. Process the jars in a boiling water bath for about 10 minutes (adjust processing time based on your altitude; higher altitudes require longer processing times). Ensure the jars are fully submerged during the boiling water bath. After processing, carefully remove the jars from the boiling water bath and let them cool completely.
6. Cool and Store: Allow the jars to cool completely. You should hear a satisfying “pop” sound as the jars seal. Check to ensure all jars are properly sealed. If any jars haven't sealed, refrigerate those jars and consume them within a week. Once cooled and sealed, store the jars in a cool, dark, and dry place. Your canned bread and butter pickles will be ready to enjoy after about two weeks, but their flavor will deepen and improve over several months.

Quick Refrigerator Bread and Butter Pickles

For those who crave the taste of bread and butter pickles without the canning process, this refrigerator version is a quick and easy alternative. It's perfect for smaller batches and immediate enjoyment. These pickles will last for several weeks in the refrigerator but won't have the long shelf life of canned pickles.

1. Prepare Cucumbers: Slice the cucumbers into thin rounds (about ¼ inch thick). Place them in a bowl and sprinkle generously with kosher salt. Let them sit for about 90 minutes. This will draw out excess moisture and enhance the crispness of the cucumbers. The amount of salt can be adjusted based on personal preference; less salt will result in milder-tasting pickles.
2. Make the Brine: In a saucepan, combine the vinegar, granulated and brown sugars (if using), mustard seeds, celery seeds, turmeric, and any additional spices you desire. Heat the mixture over medium heat, stirring constantly until the sugar is fully dissolved. Remove from heat and let the brine cool completely. This prevents the heat from softening the cucumbers.
3. Combine Ingredients: Rinse the salted cucumbers thoroughly under cold water to remove excess salt. Drain them well to prevent the pickles from becoming too watery. In a clean, wide-mouth jar, combine the rinsed cucumbers and sliced onions. Ensure the jar has sufficient space to accommodate the brine and allows for easy mixing.
4. Add Brine: Pour the cooled brine over the cucumber and onion mixture, ensuring all the slices are fully submerged. Leave about 1 inch of headspace at the top of the jar. This headspace accommodates potential expansion of the pickles and ensures proper sealing.
5. Refrigerate: Seal the jar tightly with a lid. Refrigerate for at least one hour before enjoying. The flavors will meld and intensify over time. These refrigerator pickles will keep for up to six weeks in the refrigerator, provided they are kept properly sealed and refrigerated.

Tips for Perfect Bread and Butter Pickles

Achieving pickle perfection involves attention to detail and a touch of experimentation. Here are some tips to guide you:

• Cucumber Selection: Use fresh, high-quality pickling cucumbers for the best results. Kirby cucumbers are especially well-suited for their size and firm texture. Avoid using overripe or damaged cucumbers.
• Sugar Adjustment: Feel free to adjust the amount of sugar in the brine according to your preference. More sugar results in sweeter pickles, while less sugar yields a more tangy profile. Experiment to find your ideal balance of sweet and tart.
• Spice Experimentation: Don't be afraid to experiment with different spices. Adding minced garlic cloves, fresh dill, or a combination of other herbs and spices can create unique and flavorful variations. Consider adding a pinch of black pepper for a subtle warmth. Always add spices gradually, tasting as you go.
• Canning Safety: When canning, always follow proper safety procedures to prevent botulism. Use sterilized jars and lids, and ensure proper processing times based on your altitude. Never reuse lids from previously opened jars.
• Refrigerator Storage: For refrigerator pickles, ensure the cucumbers are fully submerged in the brine to prevent unwanted oxidation and spoilage. Store the pickles in the coldest part of your refrigerator.

Serving Suggestions for Bread and Butter Pickles

Bread and butter pickles are incredibly versatile and enhance a wide array of dishes:

• Sandwiches and Burgers: The classic application! Their sweet and tangy flavor adds a delightful contrast to savory meats and cheeses.
• Salads: Add a refreshing crunch and a burst of flavor to potato salad, coleslaw, or other creamy salads. Their bright color also enhances the visual appeal of the salad.
• Charcuterie Boards: They make a fantastic addition to charcuterie boards, offering a sweet and tangy counterpoint to cured meats and cheeses. Their vibrant color adds visual interest to the board.
• Grilled Cheese: Elevate a simple grilled cheese sandwich with the addition of bread and butter pickles. The sweet and tangy flavors complement the melted cheese perfectly.
• Deviled Eggs: Incorporate finely chopped bread and butter pickles into deviled eggs for a unique and flavorful twist.
• Pork Dishes: The sweetness of bread and butter pickles cuts through the richness of pulled pork, ham, or other pork dishes.

Conclusion

Making homemade bread and butter pickles is a rewarding culinary adventure. Whether you embrace the traditional canning method for long-term enjoyment or opt for the quick refrigerator version, these pickles are a delightful addition to any meal. The journey of creating your own pickles offers the chance to personalize the recipe to your preferences, making them truly your own. Experiment with spices, sweetness levels, and even different types of cucumbers to discover your perfect bread and butter pickle recipe. Enjoy the process and savor the delicious results!