Deb’s Bread and Butter Pickles: A Sweet and Tangy Delight

Bread and butter pickles are a quintessential summer treat. Their sweet, tangy, and slightly spicy flavor makes them irresistible. This recipe, inspired by Deb Perelman’s (Smitten Kitchen) approach, offers a delightful balance of flavors and yields pickles that are crisp, flavorful, and perfect for snacking, topping burgers, or adding a zesty kick to sandwiches.

## Why Deb’s Bread and Butter Pickles?

Deb’s recipes are known for their clear instructions, approachable ingredients, and, most importantly, delicious results. This bread and butter pickle recipe is no exception. It’s been adapted and tweaked over time, resulting in a perfect harmony of sweet, sour, and savory notes. These pickles are not overly sweet, as some commercial versions can be. Instead, they have a balanced flavor profile that makes them incredibly addictive.

## Ingredients You’ll Need

Before you begin, gather all your ingredients. This will ensure a smooth and efficient pickling process.

* **Cucumbers:** 4 pounds pickling cucumbers (about 4-6 inches long), sliced into 1/4-inch thick rounds. Kirby cucumbers are ideal. The fresher, the better.
* **Onions:** 2 medium yellow onions, thinly sliced. Yellow onions provide a nice sweetness and don’t overpower the other flavors.
* **Bell Pepper:** 1 large green bell pepper, seeded and thinly sliced. You can use other colors of bell pepper for a variation in flavor and appearance.
* **Salt:** 1/4 cup kosher salt. Salt helps to draw out excess moisture from the cucumbers and onions, creating a crisper pickle.
* **Vinegar:** 4 cups distilled white vinegar. White vinegar provides the necessary acidity for pickling and preserving the cucumbers.
* **Sugar:** 3 cups granulated sugar. Sugar balances the acidity of the vinegar and contributes to the characteristic sweetness of bread and butter pickles.
* **Mustard Seeds:** 2 tablespoons yellow mustard seeds. Mustard seeds add a subtle warmth and spiciness to the pickles.
* **Celery Seeds:** 1 tablespoon celery seeds. Celery seeds provide a delicate, savory flavor that complements the other spices.
* **Turmeric:** 1 teaspoon ground turmeric. Turmeric adds a vibrant yellow color and a subtle earthy flavor.
* **Black Peppercorns:** 1 teaspoon whole black peppercorns. Black peppercorns contribute a mild spiciness and a peppery aroma.
* **Red Pepper Flakes (Optional):** 1/2 teaspoon red pepper flakes. For a touch of heat, add a pinch of red pepper flakes.

## Equipment You’ll Need

* Large bowl or container
* Large pot or Dutch oven
* Slotted spoon
* Clean canning jars with lids and rings (pint or quart size)
* Canning funnel (optional, but helpful)
* Jar lifter (optional, but recommended if canning for long-term storage)

## Step-by-Step Instructions

Follow these detailed instructions to create delicious bread and butter pickles.

**Step 1: Prepare the Cucumbers and Onions**

1. Wash the cucumbers thoroughly under cold water. There’s no need to peel them.
2. Trim the blossom end of each cucumber. This end contains enzymes that can cause the pickles to soften during pickling. Discard the blossom ends.
3. Slice the cucumbers into 1/4-inch thick rounds. Use a mandoline slicer for even thickness, or slice them by hand with a sharp knife.
4. Peel and thinly slice the yellow onions.
5. Seed the green bell pepper and thinly slice it into strips.

**Step 2: Brine the Vegetables**

1. In a large bowl or container, combine the sliced cucumbers, onions, and bell pepper.
2. Sprinkle the 1/4 cup of kosher salt over the vegetables.
3. Gently toss the vegetables to ensure they are evenly coated with salt.
4. Cover the bowl with plastic wrap or a lid.
5. Refrigerate the salted vegetables for at least 3 hours, or preferably overnight. This process helps draw out excess moisture, resulting in crisper pickles. The longer the vegetables sit in the salt, the more moisture they release, which will improve the texture of the final product.

**Step 3: Prepare the Pickling Brine**

1. After the vegetables have brined, drain them thoroughly in a colander. Rinse them under cold water to remove excess salt. This is a crucial step, as leaving too much salt will result in overly salty pickles.
2. Gently squeeze the vegetables to remove any remaining excess moisture. You can use your hands or a clean kitchen towel to help with this process.
3. In a large pot or Dutch oven, combine the 4 cups of distilled white vinegar, 3 cups of granulated sugar, 2 tablespoons of yellow mustard seeds, 1 tablespoon of celery seeds, 1 teaspoon of ground turmeric, 1 teaspoon of whole black peppercorns, and 1/2 teaspoon of red pepper flakes (if using).
4. Bring the brine to a boil over medium-high heat, stirring constantly to dissolve the sugar. Once the sugar is dissolved and the brine is boiling, reduce the heat to medium and let it simmer for 5 minutes. This allows the flavors of the spices to meld together.

**Step 4: Combine Vegetables and Brine**

1. Add the drained and rinsed vegetables (cucumbers, onions, and bell pepper) to the simmering brine.
2. Stir gently to ensure the vegetables are evenly coated with the brine.
3. Bring the mixture back to a simmer over medium heat. Reduce the heat to low and simmer for 10-15 minutes, or until the cucumbers become slightly translucent and tender-crisp. Do not overcook the cucumbers, as they will become mushy.

**Step 5: Jarring the Pickles (Canning Method – Optional)**

If you want to preserve the pickles for long-term storage, follow these canning instructions. If you plan to eat the pickles within a few weeks, you can skip this step and simply store them in the refrigerator.

* **Sterilize Jars:** Wash canning jars, lids, and rings in hot, soapy water. Rinse well. Sterilize the jars by boiling them in a large pot of water for 10 minutes. Keep the jars hot until ready to use. Sterilize the lids by simmering them in hot water (not boiling) for 10 minutes.
* **Pack the Jars:** Using a slotted spoon, pack the hot pickles into the hot, sterilized jars, leaving 1/2 inch of headspace at the top of each jar. Headspace is the space between the top of the pickles and the lid.
* **Pour Brine:** Pour the hot pickling brine over the pickles, ensuring they are completely submerged. Leave 1/2 inch of headspace.
* **Remove Air Bubbles:** Use a non-metallic spatula or bubble remover to gently run along the inside of each jar to release any trapped air bubbles.
* **Wipe Jar Rims:** Wipe the rims of the jars with a clean, damp cloth to remove any spills or drips.
* **Place Lids and Rings:** Place the sterilized lids on the jars and screw on the rings fingertip-tight. Do not overtighten the rings.
* **Process in Boiling Water Bath:** Place the jars in a boiling water bath canner. The water should cover the jars by at least 1 inch. Bring the water to a rolling boil and process the jars for 10 minutes for pint jars or 15 minutes for quart jars. Adjust processing time for altitude.
* **Cool Jars:** Turn off the heat and let the jars sit in the canner for 5 minutes. Then, carefully remove the jars from the canner using a jar lifter and place them on a towel-lined surface to cool completely.
* **Check for Seals:** As the jars cool, you will hear a popping sound, which indicates that the jars have sealed properly. After the jars have cooled completely, check the seals by pressing down on the center of each lid. If the lid does not flex or pop, the jar is sealed. If the lid flexes, the jar is not sealed and should be refrigerated and used within a few weeks.

**Step 6: Storing and Serving**

* **Refrigerated Pickles:** If you did not can the pickles, let them cool completely and then store them in the refrigerator in an airtight container for up to 2-3 weeks. The flavor will continue to develop over time.
* **Canned Pickles:** Store canned pickles in a cool, dark place for up to one year. Once opened, refrigerate and use within a few weeks.

**Serving Suggestions:**

* Enjoy them straight from the jar as a snack.
* Add them to sandwiches and burgers for a tangy kick.
* Serve them as a side dish with grilled meats or salads.
* Chop them up and add them to potato salad or tuna salad.
* Use the brine to make a delicious salad dressing.

## Tips for Success

* **Use fresh, high-quality cucumbers.** The quality of your cucumbers will directly impact the flavor and texture of your pickles.
* **Don’t skip the brining step.** Brining helps to draw out excess moisture and ensures crispier pickles.
* **Adjust the sugar to your liking.** If you prefer less sweet pickles, you can reduce the amount of sugar slightly.
* **Use a variety of spices to create a unique flavor profile.** Experiment with different spices, such as dill seeds, coriander seeds, or garlic cloves.
* **Make sure to leave enough headspace when canning.** Proper headspace is essential for creating a good seal.
* **Don’t overcook the pickles.** Overcooked pickles will be mushy and unappealing.

## Variations

* **Spicy Bread and Butter Pickles:** Add more red pepper flakes or a chopped jalapeño pepper to the brine for a spicier pickle.
* **Dill Bread and Butter Pickles:** Add fresh dill sprigs or dried dill weed to the brine for a dill-flavored pickle.
* **Garlic Bread and Butter Pickles:** Add a few cloves of minced garlic to the brine for a garlic-infused pickle.
* **Colored Bell Peppers:** Use a mix of red, yellow, and orange bell peppers for a more colorful and flavorful pickle.
* **Zucchini:** Add sliced zucchini to the mix for a different texture and flavor.

## Troubleshooting

* **Pickles are too soft:** This can be caused by using old cucumbers, not brining them long enough, or overcooking them.
* **Pickles are too salty:** This can be caused by not rinsing the vegetables thoroughly after brining.
* **Pickles are too sweet:** Reduce the amount of sugar in the brine.
* **Pickles are not sealing:** Make sure to wipe the jar rims clean before placing the lids and rings. Ensure that the jars are properly processed in a boiling water bath.

## Nutrition Information (Approximate per serving)

* Calories: 50-70
* Fat: 0g
* Sodium: 100-200mg
* Carbohydrates: 10-15g
* Sugar: 8-12g

## Conclusion

Deb’s Bread and Butter Pickles are a delicious and satisfying treat that you can easily make at home. With their sweet, tangy, and slightly spicy flavor, they are perfect for snacking, topping burgers, or adding a zesty kick to sandwiches. This recipe is a great starting point, and you can easily customize it to your own taste preferences. So gather your ingredients, follow the instructions, and enjoy a batch of homemade bread and butter pickles! These pickles make a thoughtful and appreciated homemade gift as well, especially when presented in attractive jars with personalized labels.

Enjoy the process and the delicious results!