Quick & Tangy Joy of Cooking Bread and Butter Pickles Recipe

Bread and butter pickles transform ordinary cucumbers into a tangy, sweet delicacy that dances across taste buds with vibrant crunch.

These classic pickles represent a culinary tradition bridging homemade comfort and gourmet innovation.

Crisp vegetable slices absorb a remarkable marinade of vinegar, sugar, and aromatic spices.

Generations of home cooks have celebrated this beloved preservation technique that elevates simple ingredients into something extraordinary.

Each jar captures summer’s essence with a perfect balance of zesty and mellow flavors.

Skilled pickle makers understand the delicate art of creating these beloved condiments that complement sandwiches, charcuterie boards, and countless dishes.

The magic happens when carefully selected ingredients merge into a harmonious, irresistible preserve: get ready to transform your kitchen into a pickle paradise.

Practical Pointers For Bread And Butter Pickles

• Chill Cucumber Slices: Spread slices on a clean tea towel over ice to maintain maximum crispness.
• Clean Carefully: Scrub cucumbers meticulously to eliminate all surface dirt and potential contaminants.
• Pick Prime Produce: Choose young, firm pickling cucumbers with vibrant green color and no blemishes.
• Salt Smartly: Sprinkle kosher salt generously to draw out excess moisture and enhance pickle texture.
• Slice Consistently: Cut cucumbers into uniform thin rounds for even pickling and attractive presentation.

Tips For Preserving Bread And Butter Pickles

• Vacuum Seal Method: Protect pickles from air exposure by using a vacuum sealer. Remove excess moisture, place pickles in vacuum-seal bags, and extract air completely. This technique preserves crispness and flavor for up to 6 months, preventing freezer burn and maintaining optimal texture.
• Mason Jar Preservation: Store pickles in sterilized glass mason jars with tight-fitting lids. Clean jars thoroughly, pack pickles carefully, and ensure they are completely submerged in brine. Refrigerate immediately after cooling, extending shelf life to 4-6 months with maximum flavor retention.
• Small Batch Technique: Create smaller pickle batches to guarantee maximum freshness and quality. Prepare quantities that can be consumed within 2-3 months, reducing potential waste and maintaining peak taste. Rotate stock regularly, using older batches first and preparing fresh batches as needed.

Fun Variations On Bread And Butter Pickles

• Spicy Pepper Pickles: Add sliced jalapeños or serrano peppers to the cucumber mixture for a hot kick. The peppers will infuse extra heat and create a zesty flavor profile that spice lovers will enjoy.
• Garlic Herb Infusion: Incorporate fresh minced garlic and chopped dill or thyme into the pickling liquid. These herbs will provide a robust, aromatic dimension to the classic bread and butter pickle recipe.
• Asian-Inspired Pickle Blend: Mix in some ginger, rice vinegar, and a touch of soy sauce to transform the traditional recipe. This variation brings an exciting East Asian flavor profile to the traditional pickle preparation.
• Smoky Chipotle Pickles: Blend in chipotle pepper powder or add a few drops of liquid smoke to the pickling syrup. The smoky undertones will create a rich, complex taste that elevates the standard bread and butter pickle recipe.

Parting Thoughts On Bread And Butter Pickles

Bread and butter pickles showcase homemade culinary magic with crisp cucumber slices bathed in sweet-tangy syrup.

Home cooks discover simple preservation techniques that connect generations of kitchen wisdom.

Salt, sugar, and vinegar blend into nostalgic condiment perfection.

Canning transforms fresh ingredients into lasting flavor memories.

Pickle enthusiasts can celebrate seasonal bounty through this classic recipe.

Dive deep into pickle making – share this delightful technique, comment below with your favorite canning memories, and spread pickle passion across your social networks!

Discover The Tangy Sweetness Of Bread And Butter Pickles

• Craft Homemade Goodness: Transform ordinary cucumbers into delectable bread and butter pickles with this simple, step-by-step recipe that brings classic preservation techniques right to your kitchen.
• Capture Vibrant Flavor Layers: Enjoy a perfect balance of sweet and tangy notes from the vinegar sugar syrup, complemented by the crisp cucumber and soft onion slices that create a mouthwatering taste experience.
• Master Preservation Techniques: Learn professional canning methods that allow you to store these pickles safely for up to a year, turning a basic kitchen skill into an impressive homemade culinary achievement that saves money and impresses friends and family.

Essential Ingredients For Bread And Butter Pickles

Main Ingredients:

• Cucumbers: Fresh, crisp cucumbers are the star of this pickle recipe, providing a crunchy base.
• Onions: Sweet onions add depth and flavor to the pickle mixture.

• Pickling Salt: Essential for drawing out moisture and creating the perfect pickle texture.
• Sugar: Balances the vinegar and creates the signature sweet-tangy bread and butter pickle flavor.
• White Vinegar: Provides the sharp, acidic component that preserves and flavors the pickles.

• Pickling Spices: A blend that adds complexity and traditional pickle seasoning to the recipe.
• Canning Jar Lids and Bands: Crucial for sealing and preserving the pickles safely.

• Clean Tea Towel: Used for initial cucumber preparation.
• Ice: Helps in the initial cucumber chilling process.
• Hot Water: Necessary for sterilizing jars and processing pickles.
• Paper Towel: Used for cleaning jar rims before sealing.

How To Craft Bread And Butter Pickles

Step 1: Prepare Cucumbers

Thoroughly wash cucumbers under cool water, scrubbing away any dirt. Trim off 1/8 inch from both ends and discard. Slice cucumbers into 1/4 inch thick rounds.

Step 2: Salt And Soak Vegetables

• Sliced cucumbers
• Sliced onions
• Pickling salt

Mix thoroughly to ensure salt covers all vegetable slices. Cover with a clean, thin cotton towel and add ice. Refrigerate for 4 hours.

Step 3: Rinse And Drain

Remove vegetables from refrigerator. Drain and rinse multiple times to remove excess salt. Set aside.

Step 4: Sterilize Canning Equipment

Prepare a 16-quart canning pot with a metal rack. Place empty glass jars on the rack, ensuring they don’t touch the pot’s bottom. Fill with warm water, covering jars by 1 inch. Bring to a gentle simmer. Clean jar lids with hot soapy water.

Step 5: Create Pickling Syrup

• Vinegar
• Sugar
• Pickling spices

Heat until sugar completely dissolves. Add cucumber and onion slices, bringing mixture to a boil.

Step 6: Fill Canning Jars

Using a slotted spoon, transfer hot vegetable mixture into sterilized jars. Leave 1/2 inch headspace. Pour hot vinegar syrup over vegetables, maintaining 1/2 inch headspace.

Step 7: Seal Jars

Wipe jar rims with a clean paper towel. Place sterilized lids and screw bands on jars, tightening gently.

Step 8: Process Pickles

Carefully lower filled jars into hot water bath, ensuring 1 inch of water covers jar tops. Boil for 15 minutes.

Step 9: Cool And Store

Remove jars using tongs or jar lifters. Allow to cool completely. Check for proper sealing – lids should make a popping sound.

Step 10: Storage Guidelines

• Sealed jars can be stored in a cool, dark place for up to 1 year
• Refrigerate after opening
• Consume within 3 months once opened
• If seal is unsuccessful, refrigerate immediately and use within 3 months.

Joy Of Cooking Bread And Butter Pickles Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 35 reviews

• Total Time: 50 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Crisp Joy of Cooking Bread and Butter Pickles deliver summer’s perfect tangy crunch with sliced cucumbers kissed by sweet vinegar spices. Homemade pickles bring garden freshness straight to your table, offering a delightful homemade condiment you’ll love alongside sandwiches and burgers.

---

Ingredients

Scale 1x2x3x

Vegetables:

• 2 ½ pounds (1.13 kilograms) pickling cucumbers, fresh from the market
• 1 pound (454 grams) white or yellow onions, thinly sliced

Spices and Seasonings:

• 1 tablespoon (15 milliliters) mustard seeds
• 1 teaspoon (5 milliliters) crushed red pepper flakes
• ¾ teaspoon (3.75 milliliters) celery seeds
• 1 inch (2.54 centimeters) cinnamon stick
• 6 allspice berries plus a pinch of ground allspice
• 6 whole cloves plus a pinch of ground cloves
• ½ teaspoon (2.5 milliliters) ground turmeric

Liquid and Salt:

• ¼ cup (60 milliliters) pickling salt
• 1 ¼ cups (296 milliliters) white distilled vinegar (5% acidity)
• 1 cup (237 milliliters) apple cider vinegar (5% acidity)
• 2 ¼ cups (450 grams) sugar

Cook Mode Prevent your screen from going dark

---

Instructions

1. Thoroughly cleanse cucumbers under running water, removing any surface dirt with a gentle scrub.
2. Trim approximately 1/8 inch (0.3 centimeters) from both cucumber ends, then slice into uniform 1/4 inch (0.6 centimeters) thick rounds.
3. Transfer cucumber slices to a large mixing bowl, sprinkle with pickling salt, and incorporate sliced onions, ensuring complete coverage and even distribution.
4. Drape a clean, thin cloth over the mixture and cover with several inches of ice to maintain a low temperature.
5. Refrigerate for 4 hours, allowing the salt to draw out moisture and soften the vegetables.
6. Discard the ice and thoroughly rinse the cucumber and onion slices multiple times to remove excess salt.
7. Prepare a 16-quart (15.1 liters) canning pot with a metal rack to prevent jars from direct contact with the bottom.
8. Fill clean glass jars with warm water, ensuring they are submerged at least 1 inch (2.5 centimeters) above their tops, then bring water to a gentle simmer.
9. Sanitize jar lids using hot, soapy water and rinse thoroughly.
10. In a separate 4 or 6-quart (3.8 or 5.7 liters) pot, combine pickling herbs and sugar.
11. Gradually heat the mixture, stirring until sugar completely dissolves.
12. Add cucumber and onion slices to the syrup, bringing the mixture to a rolling boil.
13. Using a slotted spoon, carefully transfer the vegetable mixture into heated jars, leaving 1 inch (2.5 centimeters) of headspace.
14. Pour hot vinegar sugar syrup over the vegetables, leaving 1/2 inch (1.3 centimeters) of space from the jar’s rim.
15. Wipe jar rims clean with a sterile paper towel, place sanitized lids, and secure with metal screw bands.
16. Gently lower filled jars into the canning pot, ensuring they are covered by at least 1 inch (2.5 centimeters) of water.
17. Maintain a steady boil for 15 minutes, then carefully remove jars using tongs or a jar lifter.
18. Adjust processing time for altitudes above 1,000 feet (304.8 meters) as needed.
19. Allow jars to cool naturally, listening for the characteristic popping sound indicating proper sealing.
20. Store properly sealed bread and butter pickles in a cool, dark location for up to one year.
21. Refrigerate any unsealed jars immediately and consume within 3 months.

Notes

• Scrub cucumbers thoroughly to eliminate dirt, guaranteeing pristine pickle quality.
• Slice cucumber ends uniformly for professional-looking pickle rounds.
• Utilize clean, thin tea towels during preparation to avoid unwanted fabric residue.
• Incorporate ice strategically to maintain crisp cucumber texture during initial stages.
• Rinse cucumber and onion slices multiple times for balanced salt levels and optimal flavor.
• Sterilize canning jars meticulously to prevent bacterial contamination and extend preservation.
• Elevate jars on metal racks inside canning pot for consistent heat distribution.
• Clean jar lids with hot soapy water to eliminate potential microbial risks.
• Transfer cucumbers gently using sliding spoon techniques to preserve pickle integrity.
• Wipe jar rims carefully before sealing to ensure proper preservation process.
• Process pickles in hot water bath for secure, long-term storage seal.
• Adjust canning duration based on altitude for safe, reliable preservation.
• Listen for distinctive lid “pop” sound confirming successful canning procedure.
• Store sealed pickles in cool, dark spaces like cupboards to maintain peak freshness.
• Refrigerate opened jars and consume within recommended timeframe for optimal taste.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Snacks, Appetizer
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 146
• Sugar: 21 g
• Sodium: 1567 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 1 g
• Cholesterol: 0 mg