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Bread and Butter Pickles
Hey there! Welcome back to the kitchen. If you’ve ever stared into your fridge at a jar of store-bought pickles that taste like nothing but vinegar and regret, I feel you. That’s exactly why I fell in love with these Bread and Butter Pickles. They are sweet, tangy, crisp, and absolutely addictive.
Ingredients
Method
- Prep the cucumbers: Place your sliced cucumbers in a large colander set over a bowl or in the sink. Sprinkle the kosher salt evenly over them and toss gently to coat. Let them sit for at least 3 hours (or up to overnight in the fridge). This is crucial for crunch!
- Rinse and drain: After the salting time, rinse the cucumbers thoroughly under cold water to remove excess salt. Drain well, then press down gently with paper towels or a clean kitchen towel to absorb as much liquid as possible. They should feel somewhat dry to the touch.
- Mix the spices: In a large mixing bowl (large enough to hold all your cucumbers and brine), combine the sugar, mustard seeds, celery seeds, turmeric, and black pepper.
- Heat the vinegar: Pour the apple cider vinegar into a medium saucepan over medium-high heat. Bring it to a gentle boil until the sugar is completely dissolved and the mixture is hot. You don’t need a rolling boil, just enough heat to melt everything together.
- Combine: Pour the hot vinegar-sugar mixture directly over the drained cucumbers in your large bowl. Stir gently but thoroughly so every slice is coated. The turmeric will turn them a beautiful golden yellow color!
- Jar or chill (Quick Pickle Method): For immediate eating, let the mixture cool to room temperature, then transfer to an airtight container and refrigerate. They are best after sitting for at least 24 hours to let the flavors meld.
- Serve and enjoy: Scoop them out with a clean fork. They will keep in the fridge for up to 2 months.
Nutrition
Notes
I usually make this batch during the summer when my farmers market haul is overflowing with cucumbers, but honestly? I’ll make them any time of year because they are just that good. The name "Bread and Butter" comes from the old depression-era tradition where families ate these cheap pickles alongside their bread to stretch a meal. Today, they’re my secret weapon for sandwich upgrades or just eating straight out of the jar with some sharp cheddar.
Here is the one big tip that makes all the difference: don’t skip the salting step. You need to let the cucumbers sit in salt for a few hours before you add any liquid. This draws out the excess water and keeps your pickles incredibly crunchy instead of turning them into soggy mush. Trust me, it’s worth the wait!
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