Homemade Bread And Butter Pickles For All Your Summer Cookouts
These bread and butter pickles are sometimes called refrigerator bread and butter pickles, or quick pickles, because they are not preserved for long term storage. We’re pickling a smaller quantity–just two jars–than is usually put up for canning purposes. It still prolongs the life of abundant cucumbers during the summer by a couple of weeks. You can keep these in the fridge until you need them to top Chicken Burgers, or as a side for your next cookout with Beer Brats and Classic Potato Salad.
What Are Bread & Butter Pickles?
Bread and butter pickles don’t use fresh dill or dill seeds in the pickling liquid. Like their fellow pickles, they are crunchy with a tangy sweetness. You might remember them from their trademark crinkle-cut chips in your childhood refrigerator door. The pickling brine calls for a full cup of sugar, putting them in the sweet pickle category, which is the difference between bread and butter pickles and kosher pickles which are more sour.
Ingredients You’ll Need To Make Easy Bread And Butter Pickles
Pickling cucumbers, cut into rounds
Sweet onions
Add-ins for flavor – garlic cloves, mustard seeds, celery seeds, turmeric, and peppercorns
Vinegars – White and apple cider vinegar
Sugar and kosher salt – These ingredients are the foundation, along with water and vinegar, of brining solution.
How To Make Bread And Butter Pickles
Layer the crunchies. Divide the sliced onion, cucumbers, and garlic between 2 (32 ounce) airtight jars.
Release the flavors. Crush the mustard seeds, peppercorns, and celery seeds together in a mortar and pestle or resealable plastic bag.
Heat it up. Place the crushed spices, vinegar, water, turmeric, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium-high heat and cook, stirring, until the sugar dissolves, about 5 minutes.
Fill the jars. Allow the pickling liquid to cool slightly, then ladle it into the jars to completely submerge the cucumbers, being careful to disperse the solids as evenly as possible. Fill the jars to the top with boiling water, if needed.
Cool it down. Let cool uncovered at room temperature for about 30 mins, then seal the jars and place in the refrigerator for at least 24 hours.
How to Store Bread & Butter Pickles + Tips
Store the pickles in the refrigerator for up to 2 weeks.
You can freeze pickles! It’s a great way to store these bread and butter pickles. We recommend letting them cool completely on the counter, then cooling further in the fridge, and then transferring them to the freezer for up to six months.
Looking for spicy bread and butter pickles? Add sliced jalapeños or your favorite spicy pepper to the jars along with the onion, cucumber, and garlic.
You can use leftover pickle brine to make Deviled Eggs, to brine Baked Chicken, or a splash in your next vinaigrette. Don’t just throw it out once you’ve eaten all the pickles!
All The Pickles From The Modern Proper
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