Bread and Butter Pickle Recipes: Sweet, Tangy, and Utterly Addictive!

Bread and butter pickles are the sweet and tangy cousin of the classic dill pickle. Their distinctive flavor profile, a delightful blend of sweet, sour, and slightly spicy, makes them an irresistible addition to sandwiches, burgers, relish trays, or even enjoyed straight from the jar. Unlike some other pickle varieties, bread and butter pickles boast a sweeter taste derived from sugar and spices like turmeric and mustard seeds, resulting in their characteristic vibrant yellow color. This unique flavor is what sets them apart and makes them a beloved condiment for many.

This article explores everything you need to know about bread and butter pickles, including a detailed recipe to make your own at home, variations to personalize your pickles, tips for achieving the perfect crunch, creative ways to use them, and answers to frequently asked questions. Get ready to embark on a pickle-making adventure!

## What are Bread and Butter Pickles?

Before diving into recipes, let’s understand what makes bread and butter pickles unique. They are typically made with sliced cucumbers, onions, and bell peppers, all pickled in a sweet and tangy brine. The brine usually consists of vinegar, sugar, salt, and a blend of spices like mustard seeds, turmeric, celery seeds, and sometimes cloves or allspice. The sugar content is significantly higher than in dill pickles, contributing to their signature sweetness.

**Key characteristics of bread and butter pickles:**

* **Sweet and tangy flavor:** The balance of sugar and vinegar creates a sweet and sour profile that is both refreshing and addictive.
* **Yellow color:** Turmeric, a key ingredient, imparts a vibrant yellow hue to the pickles.
* **Crisp texture:** Proper preparation and processing techniques ensure a satisfyingly crisp bite.
* **Onions and peppers:** These vegetables add additional flavor and texture to the pickles.

## Why Make Your Own Bread and Butter Pickles?

While store-bought bread and butter pickles are readily available, making your own offers several advantages:

* **Control over ingredients:** You can use high-quality, fresh ingredients and avoid artificial additives and preservatives.
* **Customization:** You can adjust the sweetness, spiciness, and spice blend to suit your taste preferences.
* **Cost-effective:** Making pickles at home can be more economical than buying them, especially if you grow your own cucumbers.
* **Satisfying:** There’s a unique sense of accomplishment in creating something delicious from scratch.
* **Perfect Crunch:** You can control the entire process from slicing to the final product and ensure that you achieve that crisp and satisfying crunch that makes homemade pickles truly shine.

## The Ultimate Bread and Butter Pickle Recipe

This recipe provides detailed instructions for making classic bread and butter pickles at home. You can easily adjust the ingredients and spices to your liking. This recipe is designed for small-batch refrigerator pickles, meaning they do not require canning and can be stored in the refrigerator for several weeks. For long-term storage, you would need to process them in a hot water bath canner, which is discussed later in the article.

**Yields:** Approximately 6-8 pint jars
**Prep time:** 30 minutes
**Cook time:** 15 minutes
**Total time:** 45 minutes (plus at least 2 hours chilling time)

### Ingredients:

* 6 cups thinly sliced cucumbers (about 2-3 pounds; see note about cucumber variety below)
* 2 cups thinly sliced onions (yellow or white)
* 1 cup thinly sliced bell peppers (green, red, or a mix)
* 1/4 cup pickling salt (or kosher salt)
* 4 cups white vinegar (5% acidity)
* 2 cups granulated sugar
* 2 tablespoons mustard seeds
* 1 tablespoon celery seeds
* 1 teaspoon turmeric powder
* 1/2 teaspoon ground cloves (optional)
* 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
* Ice

**A Note on Cucumber Varieties:** Kirby cucumbers are ideal for pickling due to their firm texture and thin skin. English cucumbers can also be used, but they may be slightly less crisp. Avoid using regular slicing cucumbers, as they tend to be too watery and can result in soggy pickles. If you only have access to slicing cucumbers, consider salting them more heavily and letting them drain for a longer period to draw out excess moisture.

### Equipment:

* Large bowl
* Colander
* Large saucepan
* Measuring cups and spoons
* Slotted spoon
* Clean pint jars with lids and rings

### Instructions:

1. **Prepare the Vegetables:** Wash the cucumbers, onions, and bell peppers thoroughly. Thinly slice the cucumbers using a mandoline or a sharp knife. Aim for slices that are about 1/8 inch thick. Thinly slice the onions and bell peppers. The thinner you slice the vegetables, the better they will absorb the brine.

2. **Salt and Drain the Vegetables:** In the large bowl, combine the sliced cucumbers, onions, and bell peppers. Sprinkle the pickling salt over the vegetables and toss to combine. The salt helps to draw out excess moisture from the vegetables, which will result in crispier pickles. Cover the bowl with plastic wrap or a plate and let it sit at room temperature for at least 2 hours, or up to 4 hours. Placing the bowl in the refrigerator during this salting process can also help maintain a cooler temperature and prevent excessive softening of the vegetables.

3. **Rinse and Drain Again:** After salting, transfer the vegetables to the colander and rinse them thoroughly under cold running water to remove the excess salt. Gently press the vegetables to remove as much water as possible. This step is crucial for preventing overly salty pickles.

4. **Prepare the Brine:** In the large saucepan, combine the white vinegar, granulated sugar, mustard seeds, celery seeds, turmeric powder, cloves (if using), and red pepper flakes (if using). Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar is completely dissolved. Once boiling, reduce the heat to low and simmer for 5 minutes to allow the flavors to meld. Stir frequently.

5. **Add the Vegetables to the Brine:** Add the drained vegetables to the simmering brine. Increase the heat to medium and bring the mixture back to a gentle simmer. Cook for about 5 minutes, or until the cucumbers start to turn translucent and slightly soften. Be careful not to overcook the vegetables, as they will become too soft and lose their crispness. Test a cucumber slice for desired texture.

6. **Pack the Pickles into Jars:** Using the slotted spoon, transfer the pickles and vegetables to the clean pint jars, leaving about 1/2 inch of headspace at the top of each jar. Headspace is the space between the top of the food and the lid, essential for proper sealing in canning processes (though less crucial for refrigerator pickles, it’s still good practice).

7. **Pour the Brine Over the Pickles:** Carefully pour the hot brine over the pickles in each jar, ensuring that the vegetables are completely submerged. Again, leave about 1/2 inch of headspace.

8. **Cool and Refrigerate:** Let the jars cool to room temperature. This may take 1-2 hours. Once cooled, seal the jars with lids and rings. Refrigerate the pickles for at least 2 hours, or preferably overnight, before serving. This allows the flavors to fully develop and the pickles to become even crispier. The longer they sit, the better they taste! Stored properly in the refrigerator, these bread and butter pickles will last for several weeks.

### Tips for the Crispiest Pickles

Achieving that perfect crunch is essential for making delicious bread and butter pickles. Here are some tips to ensure your pickles turn out crisp and satisfying:

* **Use fresh, firm cucumbers:** Choose cucumbers that are firm to the touch and free from blemishes. Avoid cucumbers that are soft or have wrinkled skin.
* **Salt and drain the cucumbers:** This step is crucial for drawing out excess moisture, which can lead to soggy pickles. Don’t skip it!
* **Use pickling salt:** Pickling salt is pure sodium chloride without any additives like iodine or anti-caking agents, which can darken the pickles and affect their flavor. If you don’t have pickling salt, kosher salt is a good substitute.
* **Don’t overcook the vegetables:** Overcooking will result in soft, mushy pickles. Cook the vegetables just until they start to turn translucent and slightly soften.
* **Refrigerate for at least 2 hours:** Refrigerating the pickles allows the flavors to meld and the pickles to become crispier. The longer they sit, the better they taste.
* **Add Grape Leaves:** Adding a grape leaf to each jar can help keep pickles crisp due to tannins in the leaves. Use a thoroughly washed grape leaf from an unsprayed grapevine. Other tannin-rich leaves such as horseradish leaves, oak leaves, or black tea bags can also be used sparingly.
* **Calcium Chloride:** A pinch of calcium chloride (pickle crisp) added to each jar can also improve crispness. Use according to package instructions.

## Variations and Add-ins

The beauty of making your own bread and butter pickles is that you can customize them to your liking. Here are some variations and add-ins to try:

* **Spicy Bread and Butter Pickles:** Add more red pepper flakes or a sliced jalapeño pepper to the brine for a spicy kick.
* **Dill Bread and Butter Pickles:** Add fresh dill sprigs or dried dill weed to the jars for a touch of dill flavor.
* **Garlic Bread and Butter Pickles:** Add a few cloves of minced garlic to the brine for a garlicky flavor.
* **Ginger Bread and Butter Pickles:** Add a few slices of fresh ginger to the brine for a warm, spicy flavor.
* **Mustard Seed Variety:** Experiment with different types of mustard seeds, such as yellow, brown, or black, to create unique flavor profiles.
* **Sweetness Adjustment:** Adjust the amount of sugar to suit your preferred level of sweetness. Start with the recipe amount and adjust up or down based on taste after the pickles have chilled.
* **Vegetable Medley:** Add other vegetables like cauliflower florets, carrot slices, or green beans for a more colorful and flavorful pickle mix. Be sure to cut these vegetables into sizes that are similar to the cucumber slices for even pickling.

## Creative Ways to Use Bread and Butter Pickles

Bread and butter pickles are incredibly versatile and can be used in a variety of dishes. Here are some creative ways to enjoy them:

* **Sandwiches and Burgers:** Add sliced bread and butter pickles to sandwiches and burgers for a sweet and tangy crunch.
* **Relish Trays:** Serve bread and butter pickles as part of a relish tray with other pickled vegetables, olives, and cheeses.
* **Salads:** Chop bread and butter pickles and add them to salads for a burst of flavor and texture.
* **Potato Salad and Coleslaw:** Incorporate chopped bread and butter pickles into potato salad and coleslaw for a sweet and tangy twist.
* **Tuna Salad and Chicken Salad:** Add diced bread and butter pickles to tuna salad and chicken salad for added flavor and moisture.
* **Egg Salad:** The sweetness of bread and butter pickles complements egg salad wonderfully. Experiment with adding a tablespoon or two of finely diced pickles to your favorite recipe.
* **Dips:** Finely chop bread and butter pickles and mix them into dips like ranch dip or dill dip for added tang and sweetness. They’re especially good with creamy dips for vegetables or chips.
* **Deviled Eggs:** A classic deviled egg recipe gets a delicious upgrade with the addition of finely diced bread and butter pickles.
* **Grilled Cheese:** Elevate your grilled cheese sandwich by adding a layer of bread and butter pickles before grilling.
* **Cocktail Garnish:** Use small bread and butter pickle spears as a garnish for cocktails like Bloody Marys or pickleback shots.
* **Pickle Relish:** Chop the pickles very finely and use them as a relish on hot dogs, sausages, or even grilled fish.
* **Pizza Topping:** While unconventional, thinly sliced bread and butter pickles can add a surprising sweet and tangy element to homemade pizza.
* **Cheese Boards:** Bread and butter pickles pair exceptionally well with a variety of cheeses, providing a sweet contrast to savory cheeses like cheddar, brie, or gouda.

## Canning Bread and Butter Pickles for Long-Term Storage

The recipe provided above is for refrigerator pickles, which are not processed for long-term storage. If you want to can your bread and butter pickles, you’ll need to follow a hot water bath canning process to ensure they are safe and shelf-stable. Here’s a brief overview of the process:

1. **Prepare Jars and Lids:** Wash and sterilize your canning jars and lids according to manufacturer’s instructions. Keep them hot until ready to use.
2. **Make the Pickles:** Follow the bread and butter pickle recipe above.
3. **Pack the Jars:** Pack the hot pickles and brine into the hot jars, leaving 1/2 inch of headspace.
4. **Remove Air Bubbles:** Use a non-metallic spatula or bubble remover to gently release any trapped air bubbles from the jars.
5. **Wipe Jar Rims:** Wipe the rims of the jars with a clean, damp cloth to remove any food residue.
6. **Place Lids and Rings:** Place the lids on the jars and screw on the rings until fingertip tight (not too tight).
7. **Process in a Hot Water Bath Canner:** Lower the jars into a boiling water bath canner filled with enough water to cover the jars by at least 1 inch. Bring the water to a rolling boil and process for the recommended time based on your altitude. Consult a reliable canning resource (like the USDA Complete Guide to Home Canning) for specific processing times.
8. **Cool and Check Seals:** Carefully remove the jars from the canner and let them cool completely on a towel-lined surface. As the jars cool, you should hear a popping sound as the lids seal. After 12-24 hours, check the seals by pressing down on the center of each lid. If the lid doesn’t flex, it’s properly sealed. If the lid flexes, the jar didn’t seal and should be refrigerated and eaten within a few weeks.
9. **Store:** Store sealed jars in a cool, dark, and dry place. Properly canned bread and butter pickles can last for up to a year or more.

**Important Canning Safety Notes:**

* Always use tested and approved recipes from reliable sources like the USDA Complete Guide to Home Canning, university extension services, or reputable canning books.
* Do not alter the proportions of ingredients, especially vinegar and sugar, as this can affect the safety of the pickles.
* Use the correct processing time for your altitude. Processing times vary depending on elevation.
* Never use the “open kettle” canning method or oven canning, as these methods are not safe and can lead to spoilage and botulism.
* If you are unsure about the safety of your canned pickles, discard them. When in doubt, throw it out!

## Troubleshooting Common Pickle Problems

Even with careful planning, you might encounter some issues when making bread and butter pickles. Here’s a troubleshooting guide to help you solve common problems:

* **Soft Pickles:** This can be caused by using old cucumbers, not salting and draining the cucumbers properly, overcooking the vegetables, or using a weak vinegar solution. Use fresh, firm cucumbers, salt and drain them for at least 2 hours, avoid overcooking, and ensure your vinegar is 5% acidity.
* **Soggy Pickles:** Similar to soft pickles, this is often due to excess moisture. Ensure thorough salting and draining. Sometimes, high humidity can also contribute; ensure good ventilation while the pickles are cooling.
* **Salty Pickles:** This can be caused by using too much salt or not rinsing the vegetables thoroughly after salting. Use the correct amount of salt and rinse the vegetables well.
* **Too Sweet Pickles:** Reduce the amount of sugar in the brine. You can also add a little extra vinegar to balance the sweetness.
* **Not Sweet Enough Pickles:** Increase the amount of sugar in the brine. Taste the brine before adding the vegetables to ensure it’s sweet enough for your liking.
* **Pickles are too Spicy:** Reduce the amount of red pepper flakes or jalapeño peppers in the brine. Remove the seeds from the jalapeños to reduce the heat.
* **Pickles are Not Spicy Enough:** Increase the amount of red pepper flakes or jalapeño peppers in the brine. You can also add a pinch of cayenne pepper for extra heat.
* **Cloudy Brine:** Cloudy brine can be caused by using hard water, impurities in the salt, or starch from the vegetables. Use filtered water, pickling salt or kosher salt, and rinse the vegetables thoroughly.
* **Shriveled Pickles:** Shriveled pickles can be caused by using too strong of a brine or adding the vegetables to a brine that is too hot. Let the brine cool slightly before adding the vegetables.

* **Pickles Floating in the Jar:** Floating pickles are generally more of an aesthetic concern than a safety issue, but it can indicate trapped air. Ensuring you remove all air bubbles before sealing the jars is key. Sometimes the pickles will settle more evenly over time as they absorb more brine.

## Frequently Asked Questions (FAQs)

Here are some frequently asked questions about bread and butter pickles:

**Q: Can I use regular table salt instead of pickling salt?**
A: No, it’s best to use pickling salt or kosher salt. Table salt contains iodine and anti-caking agents, which can darken the pickles and affect their flavor.

**Q: How long do bread and butter pickles last in the refrigerator?**
A: Refrigerator bread and butter pickles will last for several weeks in the refrigerator.

**Q: Can I freeze bread and butter pickles?**
A: Freezing bread and butter pickles is not recommended, as it will change their texture and make them mushy.

**Q: Can I use a different type of vinegar?**
A: White vinegar is the most common type of vinegar used for pickling, but you can experiment with other types of vinegar, such as apple cider vinegar or rice vinegar. Keep in mind that different types of vinegar will affect the flavor of the pickles.

**Q: Can I reduce the amount of sugar in the recipe?**
A: Yes, you can reduce the amount of sugar to suit your taste. However, keep in mind that sugar helps to preserve the pickles, so reducing it too much may affect their shelf life.

**Q: Are bread and butter pickles gluten-free?**
A: Yes, bread and butter pickles are typically gluten-free, as they do not contain any wheat, barley, or rye. However, it’s always a good idea to check the ingredients list to be sure.

**Q: Can I double or triple the recipe?**
A: Yes, you can easily double or triple the recipe, but make sure to use a large enough pot to accommodate all of the ingredients.

**Q: My pickles taste metallic. What went wrong?**
A: A metallic taste can be caused by using reactive cookware (like aluminum) to make the brine. Use stainless steel or enamel-coated pots instead.

**Q: Can I reuse the brine from a previous batch of pickles?**
A: It’s generally not recommended to reuse brine from previous batches of pickles, as it may contain bacteria or other contaminants that can spoil the pickles.

## Conclusion

Bread and butter pickles are a delightful and versatile condiment that can be enjoyed in countless ways. Making your own at home allows you to control the ingredients, customize the flavors, and enjoy the satisfaction of creating something delicious from scratch. With this comprehensive guide, you have all the information you need to make perfect bread and butter pickles every time. So, gather your ingredients, put on your apron, and get ready to embark on a pickling adventure!

Enjoy your homemade bread and butter pickles! They’re a perfect testament to how simple ingredients, carefully combined, can create something truly special.