Homemade Bread and Butter Pickles II: A Classic Refrigerator Pickle Recipe

Bread and Butter Pickles II: A Step-by-Step Recipe Guide

Bread and butter pickles are an iconic refrigerator pickle, beloved for their perfect balance of sweet, tangy, and mildly spicy flavors. This homemade recipe, featuring crisp cucumbers, onions, bell peppers, and garlic infused with a spiced cider vinegar brine, is a classic way to preserve summer’s bounty and enjoy a crunch of sunshine all year long.

Whether you are looking to fill your pantry with jars of pickles or simply want a tasty homemade condiment for burgers and sandwiches, this guide will lead you through every step. We’ll cover preparation, pickling, canning, and serving ideas, along with troubleshooting tips and commonly asked questions.

Why Make Bread and Butter Pickles at Home?

• Peak Freshness: Make use of garden-fresh or farmers’ market cucumbers at their best.
• Customization: Adjust sweetness, spice, or crunch to your liking.
• Preservation: Enjoy the flavors of summer long after harvest season ends.
• No Artificial Additives: Control the ingredients for a wholesome snack.

Ingredients and Equipment

Below you’ll find the essentials for classic bread and butter pickles. Feel free to scale the recipe or substitute as needed based on preferences or what you have available.

Main Ingredients

• Cucumbers: Firm, fresh cucumbers are best (Persian or pickling cucumbers recommended for crunch; avoid wax-coated varieties).
• Onions: Thinly sliced for mild, aromatic depth.
• Bell Peppers: Both red and green peppers for visual appeal and sweetness.
• Garlic: Fresh cloves, chopped, to add aromatic warmth.
• Coarse Salt: Essential for drawing moisture from the vegetables and crisping the cucumbers.

Spiced Pickling Brine

• Cider Vinegar: Provides tang and helps preserve the pickles.
• Sugar: Balances acidity, giving bread and butter pickles their signature sweetness.
• Ground Turmeric: For color and subtle warmth.
• Mustard Seed: Adds tangy, sharp notes and classic pickle flavor.
• Celery Seed: Brings savory, herbal undertones.
• Optional: Ginger, peppercorns, or chili flakes for extra zip.

Special Equipment

• Large mixing bowls
• Mandoline slicer or sharp knife
• Colander
• Large canning or stock pot
• Sterilized canning jars with lids
• Tongs or jar lifter

Step-by-Step Preparation

1. Prepare and Slice Vegetables

Begin by washing the cucumbers thoroughly. Using a mandoline or sharp knife, slice the cucumbers thinly to ensure even pickling. Slice onions and dice both red and green bell peppers for a colorful and flavorful medley. Mince or chop garlic cloves for aromatic complexity.

• 25 large cucumbers, sliced thinly
• 6 medium onions, thinly sliced
• 2 bell peppers (1 red, 1 green), diced
• 3 garlic cloves, chopped

2. Salt and Soak

Combine all the sliced vegetables and garlic in your largest mixing bowl. Sprinkle with coarse salt, then toss well by hand to distribute the salt evenly throughout.

• 1/2 cup coarse salt

The salt draws out excess moisture, resulting in crunchier pickles and improved brine penetration. Cover the bowl and let the mixture sit at room temperature for about 3 hours.

3. Rinse and Drain

After soaking, transfer the vegetables to a colander and rinse thoroughly under cold running water to remove excess salt. Allow the vegetables to drain completely to prevent the pickles from becoming overly salty.

4. Prepare the Brine

Meanwhile, combine the pickling brine ingredients in a large stock pot:

• 3 cups apple cider vinegar
• 2 cups granulated sugar
• 2 tablespoons ground turmeric
• 2 tablespoons mustard seed
• 1 tablespoon celery seed

Heat the mixture over medium-high heat, stirring until the sugar is dissolved and the spices are fragrant. Bring just to a simmer.

5. Combine Vegetables and Brine

Add the drained vegetables to the simmering brine. Stir well to ensure all pieces are coated and cook over medium-low heat for about 5 minutes, just until the cucumbers begin to turn olive green but still retain their shape and crunch.

How to Can and Store Bread and Butter Pickles

Sterilizing the Jars

For long-term storage:

• Preheat oven to 180°C (350°F). Place clean jars on a baking sheet and heat in the oven for 10 minutes to sterilize.
• Alternatively, boil jars and lids in water for 10 minutes.

Filling the Jars

Using tongs or a slotted spoon, transfer the hot vegetables into sterile jars, packing them tightly but not crushing them. Pour the hot brine over the vegetables to cover, leaving about 1/2-inch headspace. Wipe jar rims, secure lids, and seal tightly.

Water Bath Processing

• If you plan to store the pickles outside the refrigerator, process the sealed jars in a boiling water bath for 10–15 minutes to kill bacteria and ensure shelf-stability.
• If consuming soon and planning to refrigerate, this step can be skipped.

Cooling and Storing

• Allow jars to cool undisturbed. Listen for the signature pop indicating a proper seal.
• Store processed jars in a cool, dark place for up to one year. Refrigerate after opening.
• Unprocessed jars (refrigerator pickles) will keep in the fridge for up to 2 months.

Serving Suggestions

Bread and butter pickles are incredibly versatile. Try them:

• On sandwiches and burgers: Add a sweet-tangy crunch.
• As a relish: Chop and mix with mayonnaise for a quick spread.
• With cheese platters: The acidity cuts rich, creamy flavors.
• On salads: Dice for extra zing in potato or chicken salad.
• As a snack: Enjoy chilled, straight from the jar.

Nutritional Information

Tips for Success

• Choose Firm Cucumbers: Soft cucumbers can lead to soggy pickles.
• Don’t Skip the Salt Soak: This key step ensures the pickles stay crunchy.
• Use Fresh Spices: For optimal flavor, source spices that are recently bought and aromatic.
• Adjust Sugar to Taste: If you prefer less sweetness, reduce sugar by up to 25% without affecting preservation.
• Experiment with Add-ins: Try adding a few slices of fresh ginger or chili for a twist.

Common Variations

• Spicy Bread and Butter Pickles: Add red pepper flakes or jalapeño slices for heat.
• Microwave Pickles: Adapt the recipe for a quick, small-batch pickle using the microwave method.
• Lower Sugar Version: Substitute part of the sugar with a sugar-alternative designed for canning.
• Vegan or Organic: Use organic vinegar and vegetables for a fully organic jar.

Frequently Asked Questions (FAQs)

Q: How long do homemade bread and butter pickles last?

A: Properly canned and sealed jars can last up to 1 year stored in a cool, dark pantry. Once opened or if made as refrigerator pickles, consume within 2 months for best flavor and texture.

Q: Why do my pickles turn out soft?

A: Soft pickles result from using overripe or waxy cucumbers, skipping the salt soak, or overcooking during brining. Always use fresh, firm cucumbers and limit cooking time to retain crunch.

Q: Can I reduce the sugar for a less sweet pickle?

A: Yes, you can reduce the sugar to taste; however, classic bread and butter pickles are meant to be slightly sweet. Note that drastically reducing sugar may alter the shelf life if not processed properly.

Q: Do I need to process the jars in a water bath?

A: If you plan to store pickles for several months at room temperature, water bath processing is essential for safety. For refrigerator pickles, this step can be skipped, but jars must be kept cold and used within 2 months.

Q: What other vegetables can I pickle with this recipe?

A: While cucumbers, onions, and bell peppers are classic, you can also try thinly sliced zucchini or carrots for a colorful, unique batch.

Conclusion: Enjoying and Sharing Your Bread and Butter Pickles

Homemade bread and butter pickles are a testament to the joys of preserving. These vibrant, tangy, and slightly sweet rounds not only brighten up any meal but also make wonderful gifts for friends and family. Experiment with the spices and vegetables, perfect your technique, and enjoy the satisfaction of opening a jar of homemade summer any time of year.

Author

Shinta

 

Shinta is a biotechnologist turned writer. She holds a master's degree in Biotechnology from Karunya Institute of Technology and Sciences and a PG Diploma in cellular and molecular diagnostics from Manipal University. Shinta realised her love for content while working as an editor for a scientific journal.

Read full bio of Shinta