posted in 4th of July

Bread and Butter Pickles

When I was little (old enough to stay by myself), I’d sometimes hang out at my Dad’s house in the summers while he he went off to work.  Lunchtime would roll around and I’d open his refrigerator to see what sorts of things a Dad keeps in there.  Sweet pickles and American cheese were always to be found.  Yes, I like all varieties of pickles, and (gasp!) I like American cheese too. I discovered the joy of eating them together. But before I gross you out too much, I must share with you my first experience with pickling: Bread and Butter Pickles

Although sweet pickles are my favorite, bread and butter pickles run a close second.  Their sweet and tangy crunch are pretty irresistible.

Here’s how you make them:  start with pickling cucumbers.  They’re smaller than a salad cucumber.  Your market should carry them, and this time of year you’ll find them at farmer’s markets too.

Slice them up.  Good, thick slices that will still allow the pickle to yield a crunch when you bite into it.

If you have one of these fancy doo-dads, you can make fancy pickles with ridges.

The pickles get a good dose of Kosher salt, then they can sit in the fridge for an hour.  Then those pickles get rinsed off in the sink.  Just rinse all of that salt off really well so that salty flavor won’t follow the pickles into the pickling liquid.

Make the pickling liquid.  Combine sugar…

…white vinegar…

…cider vinegar…

…brown sugar…

…mustard seeds…

…celery seeds…

…and turmeric. Bring that all to a boil.

Meanwhile, add some sliced sweet onion to your sliced cucumbers.

Pour the hot pickling liquid over the cucumbers and onion.

Let it sit there at room temperature for an hour or so.

Move those cucumbers and onions to the cutest jar you have, and refrigerate them for 24 hours. This is when the magic process of pickling is going to happen.

If you’re impatient like me, you won’t wait 24 hours. I tried mine after just a few hours and they tasted perfectly pickled to me. So sweet and crunchy and incredibly tangy. If you’re a pickle fan (and you should be), you probably will enjoy these. They are so simple to make, and how cool would it be to be able to share homemade pickles at a summer barbecue?! And I promise that you don’t have to eat them with American cheese (but you’re tempted to try it now, aren’t you?)

This recipe is my contribution to Food Network’s Summer Fest, a season-long garden celebration to help give you ideas for using up Summer’s best fruits and vegetables. What’s your favorite way to eat cucumbers? Do you have a tip for working with cucumbers that you’d like to share? Tell us in the comments below, or join in the conversation on Twitter using the hash tag #cookingwith.

Yield: About 4 cups of pickles

Prep Time: 20 min + marinating time

Cook Time: 5 min

Bread and Butter Pickles

I could eat the whole jar... really.

Ingredients:

5 1/2 cups (1 1/2 pounds) thinly sliced pickling cucumbers
1 1/2 Tablespoons kosher salt
1 cup thinly sliced sweet onion
1 cup granulated white sugar
1 cup white vinegar
1/2 cup apple cider vinegar
1/4 cup light brown sugar (packed)
1 1/2 teaspoons mustard seeds
1/2 teaspoon celery seeds
1/8 teaspoon ground turmeric

Directions:

1. Combine cucumbers and salt in a large, shallow bowl; cover and chill 1 1/2 hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl.

2. Combine sugar and remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.

Tips:

*Don't cut the cucumbers too terribly thin. You want them to have a little bit of crunch to them!
*You may find that your cucumbers are already ready to sample within just a few hours of marinating in the pickling liquid (rather than waiting an entire 24 hours!)

Nutritional Information per serving:
Serving size: 1/4 cup (drained)
Calories per serving: 18
Fat per serving: .1g
Saturated Fat per serving: 0g
Fiber per serving: .5g
Protein per serving: .4g
Cholesterol per serving: 0mg
Carbohydrates per serving: 4.4g

WW POINTS per serving:
Points Plus Program: 1 Old Points Program: 0

Source: RecipeGirl.com (adapted from Cooking Light's Cooking Through the Seasons)

And here are some more Summer Fest participants, sharing more recipes using cucumbers!
Pinch My Salt: Chilled Cucumber, Kefir and Avocado Soup
What’s Gaby Cooking: Cucumber-Basil Gimlet
In Jennie’s Kitchen:
Radish-Cucumber Crostini
Big Girl Small Kitchen: Spicy Cucumber Salad with Shallot, Ginger and Mint
Grecian Kitchen: Summer Cucumber Salad
And Love It Too: Cucumber, Mint and Watermelon Salad
Napa Farmhouse 1885: Cucumbers Coolers with Agave Simple Syrup
Cooking With My Kid: Cucumber Limeade
Healthy Eats: Cool Cucumber Soup
CIA Dropout: Relishing Cucumbers
Food for 7 Stages of Life: Cucumber Cherry Salsa
Cooking With Elise: Green Tea Cucumber Pops
Glory Foods: Cucumber and Shrimp Boat
Virtually Vegan Mama: Fire-Roasted Tomato and Cucumber Gazpacho
FN Dish: Summer Fest: Cucumber Recipes
Food2: When Life Gives You Cucumbers, Make a Cucumber Cocktail
Cooking Channel: Cucumbers Stuffed with Crab-Mango Salad
Recipe Girl: Bread and Butter Pickles
Taste With the Eyes: Spicy Pickled Cucumbers with Wakame and Garlic Blossoms
Virtually Homemade: Cold Thai Cucumber-Mint Soup
Add a Pinch: Cucumber Tea Sandwiches
The Cultural Dish: Ahi Tuna with Cucumber Sauce and Salad
Daily*Dishin: Cool n’ Zesty Cukes: 7 Minute Summer in a Jar
Daydreamer Desserts: Cubanita Margarita
Purple Cook: Cucumber Gazpacho with Indian Flavored Shrimp Relish
Indian Simmer: Cucumber at its Best with Chaat Masala
Big Apple Nosh: Quick and Easy Homemade Pickles
Sweet Life Bake: Agua de Pepino
The Sensitive Epicure: Tzatziki with Grilled Gluten-Free Pitas and Fresh Cucumbers and Peppers
Zaika Zabardast:
Cucumber Gazpacho
A Way to Garden: Cucumber-Growing Q&A and the Best Pickles
Cooking with Books: Summer Fest: Cucumbers

130 Responses to “Bread and Butter Pickles”

  1. postedJul 20, 2011 6:37 AM

    These were my FAV growing up! They remind me of my grandmother.

  2. postedJul 20, 2011 6:40 AM

    Grilled cheese with pickles was(is!) a favorite weekend lunch for my wife and I. We take our plate of grilled cheese and pickles, sometimes with some chips on the side, sit on our little porch, and enjoy the cool summer breeze and birds.

    Making my own pickles was always something I wanted to do but just never got around to. This post makes it look so easy and, more importantly, delicious. I think I’m going to have to try these soon!

  3. postedJul 20, 2011 7:01 AM

    these look perfect, Lori! My grandmother used to make bread and butter pickles all the time in the summer. Good memories :)

  4. postedJul 20, 2011 7:13 AM

    omgosh! these look amazing! i love pickels so much! I used to hate bread & butter pickels but have grown to love them as i’ve gotten older! love your cute jar as well! :)

  5. postedJul 20, 2011 7:41 AM

    Bread and butter pickles are probably my very favorite! I had no idea it was so easy to make them for myself. Guess I’d better buy some cucumbers… 😉

  6. postedJul 20, 2011 8:02 AM

    My favorite part of this post… ‘move them to the cutest jar you have’ lol And the ridges make these even better! :)

  7. postedJul 20, 2011 8:03 AM

    Great job on your pickles, Lori! I’ve been canning and pickling for, well, let’s just say quite a long time :-) The bread and butters have always been my favorite. Reminds me – I need to make some while the cucumbers are in season!

  8. postedJul 20, 2011 8:42 AM
    Amanda L. (Tales from a Kitchen Misfit)

    I have been looking for a good pickling recipe for my pickling cucumbers I bought, and I think this is the one I will use!

  9. postedJul 20, 2011 8:52 AM

    Lori, you just brought back some wonderful memories of my grandmother and her bread and butter pickles!! They were awesome and you make it look so easy. I really think I’m going to have to give this a try. Thank you!

  10. postedJul 20, 2011 9:05 AM

    In Malaysia, I’ve never had pickled cucumbers before. It was always mangoes, chilies, etc. Ever since coming to US, i’ve been amazed at how tasty a burger is with cucumber pickles. And don’t get me started with jalapenos. So good 😀

  11. postedJul 20, 2011 9:32 AM

    I have a soft spot in my heart to for BB pickles. This looks like the classic recipe. GREG

  12. postedJul 20, 2011 9:52 AM

    I’ve always wanted to make these! Thanks so much!

  13. postedJul 20, 2011 9:52 AM

    Oh those look wonderful. I’ve got my grandmother’s bread and butter recipe but it requires traditional canning. I’m going to give these a try!

  14. postedJul 20, 2011 9:58 AM
    2chiwawas

    Can these be canned in a hot water bath for longer shelf life? If so should I leave them in the refrigerator for 24 hours and then can them? Thanks!

    • July 20th, 2011 @ 10:21 AM

      Well, since this is my very first experience with pickling anything… and I’ve never canned anything, I’m afraid I don’t have an answer for that one :(

  15. postedJul 20, 2011 11:10 AM

    These look great, Lori!

  16. postedJul 20, 2011 11:12 AM

    I absolutely have to make these. When I was growing up, my mum would eat a few bread and butter pickles with her lunch each day and I would always have my share, too. Love these, Lori!

  17. postedJul 20, 2011 12:14 PM

    Yum I love pickles! This makes me want a burger.

  18. postedJul 20, 2011 1:02 PM

    Your pickles look great! I make countertop pickles and ferment them on the countertop based on some raw uncooking tips I’ve learned. My grandma and mom make them like you do…they are soo good…YUM!

  19. postedJul 20, 2011 2:54 PM

    Bread and butter pickles are my absolute favorite, and one of my favorite sandwiches is… wait for it… Italian bread, bologna, American cheese, tomato, pickles & mayo. I know, such an advanced palate for a foodie, haha!

    Thank you for sharing this recipe! Canning is something I haven’t done yet but am dying to try, and these seems like an easy way to get my toes wet.

  20. postedJul 20, 2011 4:37 PM

    bread and butter pickles are the BEST!!! I’ve never made them but I totally need to try now :)

  21. postedJul 21, 2011 3:32 AM

    Some really beautiful clicks!

  22. postedJul 21, 2011 8:21 AM

    I’ve never made pickles. I want to try it! Yours look wonderful!

  23. postedJul 21, 2011 10:39 AM
    Heidi / foodiecrush

    You have just hit my touch point! B&B pickles are my favorite and I either buy Famous Dave’s hot & spicy version or Bubbies. But I’m going to totally try your recipe with a little heat (hot peppers) added in. Thx for the post.

  24. postedJul 21, 2011 11:09 AM
    Ellie

    Well, I put pickles on almost every sandwich I make, so I am going to make these very soon! I love your recipes, Lori…and I miss you!

  25. postedJul 21, 2011 11:19 AM
    Teresa S

    Recipe sounds yummy……question….does this recipe make a quart, pint???

    Thanks

    • July 22nd, 2011 @ 6:23 AM

      About 4 cups of pickles!

  26. postedJul 21, 2011 11:50 AM
    RecipeGirl's Mom

    Love this post of your pickles and was so glad I was there to watch you in action from start to finish. The photo’s and your story explained it all in living color. It is definitely a winner and will be appreciated by all your blogger friends for sure. LOVE

  27. postedJul 21, 2011 5:46 PM

    Pickles look great. We just made our first batch of pickles the other week and they turned out great :) We were so surprised and happy!

  28. postedJul 21, 2011 8:41 PM

    Growing up my Granny used to always make a huge batch of bread and butter pickles every summer when her garden was full of cucumbers. I have never taken on the challenge myself and I am so glad you reminded me! I can not wait to try these this weekend when I pick up a bunch of cucumbers at the farmers market!

  29. postedJul 21, 2011 10:12 PM
    Deebi27

    How do you say…AWESOME and these are my very favorite pickle to crunch and enjoy! YUM double YUM!!

  30. postedJul 22, 2011 12:54 AM

    Beautiful! I love your step-by-step directions. And even more, I love this idea. My grandmother made bread and butter pickles every year, using cucumbers from the garden my grandfather planted.

    I don’t have a garden now but I do have an idea that I’d like to add to cucumber week. It’s a recipe straight from The Food Network Magazine itself, and a good one: Chicken with Pickle Sauce

    Best, Charity

  31. postedJul 22, 2011 8:35 AM

    I just love canning bread and butter pickles in the summer. Yours look wonderful!!

  32. postedJul 22, 2011 8:53 AM

    Like others, I had a grandmother who made bread and butter pickles This post takes me back to those childhood days and her delicious pickles. Bread & butters are one of my favorite pickles–I love their crispness. Yum

  33. postedJul 22, 2011 9:03 AM
    Kim

    YUM! How long will they stay good in the refrigerator? (in the slim chance that we don’t gobble them all up immediately)

    • July 23rd, 2011 @ 6:39 AM

      A couple of weeks.

  34. postedJul 22, 2011 10:04 AM

    I cannot WAIT to try these! I have never tried canning and have been afraid to, but this is where I start!

  35. postedJul 22, 2011 12:58 PM

    These look so yummy! Love the photos–beautiful!

  36. postedJul 24, 2011 10:11 AM
    Richard

    Lori…I found your great and simple way to make bread and butter pickles. I am not into the canning and stuff…and I have been making my own dill pickles the easy way with out adding the salt. They are great with out it. My wife and I do not like the salt added because of health reasons, and I wanted to know if I left the salt out how much it would change the end result. Does most of the salt wash away and out of the pickles or get absorbed into the mix. Can you tell me how much sodium will be in the end result if we do put it in? Thanks in advance if you can answer these for me.

    Richard B. at laurichaa@aol.com

    • July 25th, 2011 @ 7:09 AM

      Hi Richard- I wish I knew how the chemical process worked. It’s my first time pickling, so I was just adapting a recipe that I had in my files. The salt must get absorbed somewhat, but it’s washed off well before pickling. They don’t taste salty, but I’m afraid I cannot tell you how much sodium is in there.

  37. postedJul 24, 2011 10:21 AM
    miri leigh

    Beautiful pictures..thanks for the great post!

  38. postedJul 25, 2011 5:38 PM

    This looks so fun and you make it look so easy. I need to make these for the pickle lovers in my life :) Have you ever made a Koolickle, Lori? xoxo

    • July 25th, 2011 @ 7:25 PM

      What the heck is a Koolickle?!

  39. postedJul 26, 2011 8:46 AM

    A Kool-Aid soaked pickle :) http://www.nytimes.com/2007/05/09/dining/09kool.html

    • July 26th, 2011 @ 8:54 AM

      That’s just CRAZY!

  40. postedJul 28, 2011 12:23 AM

    This will be have to be next on my canning/preserving adventures! Fantastic recipe!

  41. postedAug 1, 2011 2:25 PM
    Vicki

    These are the best pickles! My 10 year old son is really getting into cooking so when I saw this recipe, I thought he would like to try it. It was simple enough for him to do, but still challenging because he did a double batch and had to figure out the adjustments. He had so much fun making them and then getting rave reviews from family declaring them to be EXCELLENT. And this was said even before they were told who made them….lol..These will definitely be made again. Thanks for the great recipe!

  42. postedAug 7, 2011 8:29 PM
    Bill

    I just made these and am so excited to try them. I’ve been wanting to makes pickles for a while now and was intimidated. But they were so easy to make. As i poured the vinegar mixture over the cucumbers and onions I was immediately transported back in time to my Grandma’s house by the smell. They smell exactly like her pickles which I haven’t had in at least 20 years. Can’t wait to try them. I will have to make a batch for my father as I think he would really enjoy them as well.

    Thanks for the recipe. :)

    • August 8th, 2011 @ 1:45 PM

      What a fun message! I love that you were transported back in time. Hope you all enjoy them!

  43. postedSep 6, 2011 9:56 AM
    Nancy Cowan

    Pickling pickles is a passion. Once bitten, you’ll never go back! I’ve pickled cases and cases of cukes, beans, asparagus, etc. to sell at craft and home shows for Christmas time. They literally fly out the door. Back to bread and butter – my husband’s favorite on sandwiches. He’ll will put them on any sandwich and has even made a sandwich out of the pickle itself! I’m actually doing up my first batch today (about 2 cases worth). I’ll do another as it’s CUCUMBER SEASON here in Minnesota! They make wonderful Christmas presents. No one says, “Ewww!” to a pickle. Oh, I don’t do the shows anymore, thank goodness. I’m too old to haul cases of pickles all over town. Yay for pickling!!

  44. postedOct 13, 2011 12:59 PM
    Ken Hart

    Will this recipe work with whole pickles? Noone makes bread and butter pickles whole, like the really good fat dills.

    • October 13th, 2011 @ 1:22 PM

      Hi Ken,
      I have not tried the recipe with whole pickles, so I’m not entirely sure.

  45. postedJan 8, 2012 5:35 PM
    Desirae

    Yay!!! Someone else who enjoys bb pickles with American cheese. My husband thinks it’s pretty gross, but to me a perfect sandwich is mayo, cheese, and pickles! Yum O! I can not wait to try this recipe, it looks soo darn easy. Thank you so much for sharing. :)

  46. postedMar 16, 2012 6:11 PM
    Carole

    I am definitely going to try these. I love them!

  47. postedApr 17, 2012 1:34 PM
    Alissa

    We are of like minds! When I was little, I was an EXTREMELY picky eater. My specialty was bread ‘n butter pickles, american cheese and mustard sandwiches! My absolute favorite lunch, and everyone thought it was gross… I say try it before you knock it folks!

  48. postedMay 8, 2012 7:59 PM
    Wendy C

    My husband frowns at me every time…but I have been eating sweet or bread and butter pickles with my grilled cheese sandwiches since I was a little girl. I don’t put them on the sandwich, I just eat them with it….but I’m never without. The day I don’t have pickles with my sandwich is sad….its just not the same.

  49. postedMay 15, 2012 2:59 PM
    Diana G.

    I just discovered this recipe and am glad to see someone else likes to eat sweet pickles with cheese! I made some Lime Pickles (sweet) and my favorite way to eat them (the only way, actually) is with a small piece of cheese with each pickle slice. Thanks for this recipe – looks delicious! :od

  50. postedJun 14, 2012 7:56 AM
    Frank

    In the mid to late 1940’s my mother made B & B pickles very similar in recipe to your recipe. Her unclear directions said ‘bring to boil but not too long.’ Boiling probably makes them less crisp. But I am aslo sure that she used a water bath to preserve them. The water bath would also cause some limpness in pickles. My 92 year old brother gave my recent attempt an A+++ but the last time he had them was in the 1940’s. Can you/anyone advise on best way to ‘can’ for long term. I want to be able to send to relatives and friends. Thanks. FRANK

  51. postedJul 1, 2012 12:40 PM
    Tyler M.

    Curious do they only last 2 weeks in the fridge? Or can I preserve them, and keep them for longer? I just made 2 jars of them, but have a lot more cucumbers that I could use from the garden. Thanks for the recipe! :)

    • July 2nd, 2012 @ 3:22 PM

      I don’t have any canning advice since I don’t usually do that sort of thing, but I’m sure they’d probably last a little longer than 2 weeks.

  52. postedJul 5, 2012 5:16 PM
    Tracey B

    Just made these last night and split them with a friend. They are a huge hit!!
    I personally feel it’s the best pickle I’ve ever had.
    It’s such an easy and fun recipe!
    Thank you for the wonderful recipe. :)
    One piece of advice for a first time maker….once the brine is heating, don’t stick your nose in and take a big whiff. It will knock your socks off.

    • July 5th, 2012 @ 5:50 PM

      omg, yes! Inhaling all of that vinegar is probably not a good thing!

  53. postedJul 9, 2012 8:57 AM
    Mary Williams

    This is my first time making b&b pickles. love them and your recipe sounds easy. wish me luck!

  54. postedJul 10, 2012 7:54 AM
    Melissa G

    I can’t believe anyone in the world ate pickles with cheese!! That was what my bff and I ate before Every Single Basketball game in high school. It was our game-food. I want to make these just to give my kids the experience! LoL – Small World.

  55. postedJul 10, 2012 8:29 AM
    Abby

    this is a great pickle recipe! question: when you go to put your finished pickles into smaller jars and airtight containers should they be jarred with the liquid they were pickled in or without any liquid? the finishing instructions don’t indicate. thanks!!

    • July 11th, 2012 @ 10:18 AM

      yes, with their pickling liquid!

  56. postedJul 20, 2012 9:24 AM
    Nikki

    These sound awsome but I really want to know if you can process these so they can have a longer shelf life??? DOES anyone know?

    • July 22nd, 2012 @ 1:58 PM

      I think you can just follow proper “canning” techniques, these will be just fine on the shelf. Try googling, “how to can pickles?” I’m not so familiar with it myself.

  57. postedJul 27, 2012 3:27 PM
    Deb

    I make pickles with a similar recipe and leave them out for 24 hours before refrigerating and they stay good for up to a year in the fridge. I also read on another wesite where you can give them a hot water bath for about 20 minutes and you can keep them a long time and don’t have to refrigerate them. Good luck!

  58. postedSep 5, 2012 10:33 AM
    Dylan

    You can definitely can these pickles, just follow the instructions for canning from any reputable source (Blue Ball Book , etc.) I processed 10 minutes in boiling water. Do not pressure can pickles, it will ruin the taste. Use canning jars and seals, or else keep the pickles refrigerated. They will keep for a year.

    • September 5th, 2012 @ 9:42 PM

      Thanks for the canning tips!

  59. postedSep 16, 2012 1:18 PM
    Lisa

    Remember to adjust for altitude when canning! I am going to give these a whirl today, since I REALLY want B&B pickles, before making a big move to Alaska from Denver, thank for the recipe!

  60. postedSep 19, 2012 4:16 PM
    Kathy V

    I use a similar recipe…do not let the mixture boil and pack the pickles into hot jars and seal. They are then shelf stable for a long time.

  61. postedOct 23, 2012 7:49 AM
    Donna

    I was just reading in the New York Times about peanut butter and pickle sandwiches, and he recommended bread-and-butter pickles. Since I’ve always been a dill pickle kind of gal, I looked up the b-and-b pickles and found your blog. I don’t like very sweet pickles at all, but I’d give your recipe a try and maybe cut back the sugar a bit. Great photos, and I love the line about putting them in your cutest jar. Here’s the NYT article if you’re interested: http://www.nytimes.com/2012/10/24/dining/making-a-meal-out-of-peanut-butter-and-pickles.html?hpw

    • October 23rd, 2012 @ 7:39 PM

      I saw that article! Let me know if you try them…

  62. postedDec 21, 2012 10:19 PM
    Ana

    Hi Lori, I was wondering if white vinegar and white balsamic vinegar are the same thing. Thanks!

    • December 22nd, 2012 @ 6:26 AM

      No, they are not.

  63. postedFeb 26, 2013 11:52 AM
    Jen

    If you add a few slices of jalapeno to the jar when you put it in the fridge it will make these even better. It doesn’t make them too hot, just gives it a little kick. This is a great recipe Lori! Thanks!

    • February 26th, 2013 @ 4:08 PM

      Good idea!

  64. postedApr 23, 2013 10:24 PM
    Pickle girl

    I think this should be clarified. This is a recipe for refrigerator pickles which are, although an equally delicious pickle in some cases, not traditional pickling. True pickling involves canning, which preserves the pickle in mason jars so they don’t need to be refrigerated and can be enjoyed up to a year or two in the future.

  65. postedApr 30, 2013 3:02 AM
    loyce

    was reading the comments and saw a post about koolickles. i have never eaten them but saw a food network show with them featured. if i remember right it is a dill pickle transferred to a quart jar of cherry koolaid. try it if you dare lol

  66. postedMay 13, 2013 9:07 AM
    Catherine

    Hi!! i did it!!!!!!!!!!!!!! everybody that tries them says they are a million times better then “store pickles”, and i had to inpravize cuz of kidney failure(only 24% function). i just left out the salt, used 1+1/4 cup of Splenda and 1tbsp of Salt-Free-Mrs.-Dash and did the rest like the recipe says to do. YOU R-O-C-K!!!!!!!!

  67. postedMay 24, 2013 8:55 PM

    I shared your recipe on my blog today! I used one of your awesome photos (and of course gave you credit) and I linked back here multiple times. :) Thanks for a great recipe! My kids and I just love it!

  68. postedJun 2, 2013 9:54 AM
    twilite7405

    my wife and i will be trying this next weekend !!! i do have question though, when i transfer the cuc’s to “the cutest jars i can find”, do the jars need to be sterilized first ??? thanks for your help !

    • June 3rd, 2013 @ 5:00 PM

      I didn’t prepare them for “canning” (long term dry shelf life), so I didn’t sterilize my jar. Just used a clean jar.

  69. postedJun 13, 2013 4:43 PM
    Michelle

    I was wondering how long these are good for in the fridge? I made mine about a month ago(made a large batch as company was coming to stay for a week).

    • June 18th, 2013 @ 6:05 AM

      Not quite sure about a month- taste and see how they are?

  70. postedJun 15, 2013 6:54 PM
    Sott & Kim Rhodes

    Just wanted to say a big thank you for the recipe! Made my first batch of pickles ever today using this recipe and it was awesome and so EASY! I’ve put them in a big lock-down lid jar and can’t wait to try them cold tomorrow night…yes I did taste them after about 8 hours and they were already great – anticipation is killing me!

    Blessings!

  71. postedJul 7, 2013 6:33 PM
    Brandi

    Made these today and they are awesome. Thank you for sharing this recipe!

  72. postedJul 17, 2013 5:45 PM

    I just made this recipe with picking cucumbers from my garden and they were so delicious and so easy! Thanks so much for posting the recipe.

  73. postedJul 20, 2013 8:44 AM
    Jen

    I am going to try and add cloves and a small hot pepper. I will let you know how it turns out.

  74. postedJul 25, 2013 9:13 AM
    James Bobrick

    been doing cooking and growing for 40+ yrs. good and easy recipe. beats some pickles ive made in past. thanx for sharing.

  75. postedJul 26, 2013 7:43 PM
    ak.quiet.life

    I love these pickles! (and I don’t even like sugar in anything!) I did change two things though – I used celery salt instead of celery seed (because I didn’t have any seed) and I added a tsp of pickling spice. YUM!!! My garden is overflowing with cuces so I think I will be making a lot of these!

  76. postedJul 28, 2013 3:05 PM
    shelburn

    Searched the internet this noon for a bread and butter pickle recipe, found this one, checked the kitchen larder, found I had everything needed and proceded to use some of the cucumbers from our garden. They are just regular cukes but worked just fine. I was afraid of all the salt, so I only soaked the slices for 20-30 minutes. I used Splenda instead of white sugar and we had them on toasted hot dog buns stuffed with american cheese to go with our butterbean and pork supper. It was delicious and plan to make more as soon as I buy more ingredients. Cucumbers are growing like wildfire from all the rain and hot weather. Just a delicious top off for a Sunday supper!!

  77. postedJul 30, 2013 9:16 PM

    We are very excited to try these – as I comment, they are sitting in a large pyrex bowl on the countertop cooling. These will be the second pickles I’ve made this year – the first ones were dill & garlic pickles. This may be a helpful tip – when you stick them in a bowl to marinate, make sure the bowl is large enough to hold it, but take a 1Gal freezer bag and fill 1/3 – 1/2 way with water. Place the freezer bag over the bowl which will force the cukes down into the marinade and ensure that they get fully covered.

    I’m using fresh Boston Pickling cucumbers and Georgia sweet onions straight from my garden this year!

  78. postedAug 7, 2013 11:41 AM
    cheri

    I have just made my second batch and they are awesome. I did add a few pinches of pickling spices but I don’t think it even needed that. Lots of compliments. Enjoy!!!

  79. postedAug 8, 2013 3:41 PM
    Ashleigh

    stupid question but i have never done home made pickles and i was wondering if you could USE regular cucumbers or do they have to be pickle ones? i have a ton of regular that i have nothing to do with :)

    • August 9th, 2013 @ 6:13 AM

      I don’t think you can use regular cucumbers vs. pickling for pickles.

  80. postedAug 13, 2013 6:00 PM
    Janine

    These were easy and delicious; I used regular cucumbers and sliced with a wavy cut on the mandolin; I added Ball Pickle Crisp to the liquid (1/4 tsp per quart) to keep the pickles crunchy.

  81. postedAug 18, 2013 4:51 PM
    Diana Inman

    Easy and delicious.

  82. postedAug 18, 2013 7:04 PM
    Loni

    Hi, When I put these in jars, there’s hardly enough liquid to get 1/4 way up the jar and I would think they should be covered by liquid. Have I done something wrong?
    Thanks!

    • August 18th, 2013 @ 10:10 PM

      Hmmm, yes the liquid should definitely fill up the jar!

  83. postedNov 4, 2013 11:25 PM

    I know this post is 2+ years old but that doesn’t stop me from wishing I had a huge jar of these. Gorgeous, Lori. Pinned!

  84. postedJul 5, 2014 7:58 PM
    Kathy

    How long will these last in the frig? I wonder is can make them in the summer and give them as Christmas gifts.

    • July 8th, 2014 @ 3:58 AM

      Well, this recipe isn’t one that is meant for canning (since I am not an expert in that and cannot guide you on how to do it), so I’d say a couple of weeks would be fine for these.

  85. postedJul 9, 2014 3:37 PM
    Tom

    Great recipe easy and delisious.

  86. postedJul 12, 2014 3:18 PM
    Gail McKenney

    Fantastic flavor. Husband is crazy about them

  87. postedJul 23, 2014 4:15 AM

    My mom always made what she called Cucumbers and Sour Cream. It was sliced or chunked cucumbers, sour cream and garlic salt. Maybe some black pepper too. You mix the sour cream and garlic together, then add the cucumber. It needs to sit in tge fridge for awhile for the flavors to come together. That is the hardest part about making it…..waiting to get to eat it!

  88. postedJul 24, 2014 8:14 AM
    Kate

    WHOA. These are so good. I made them last night (finished about midnight) and tried them this morning (8am or so, what, perfectly acceptable breakfast side!). They are so good. And easy. Thanks for the awesome recipe!

  89. postedJul 26, 2014 6:35 PM
    Jill

    This was my first attempt at making pickles – and it was super fun and easy!! I made 3 batches and shared them with family – they were a big hit!!! Thank you for sharing your recipe.

  90. postedJul 31, 2014 11:59 AM

    Just wanted to add for those that were asking you CAN use regular pickles…that’s all I ever use and they turn out great. :)

    • July 31st, 2014 @ 4:07 PM

      wow, okay- good to know!

  91. postedAug 1, 2014 9:30 PM
    Sandie

    I don’t seem to see any reference to how long these might keep in my fridge?? Also, due to VERY strict diet limitations I would have to use a substitute for the vinegar and sugar. Yes, I know, they are two of the most important ingredients…however, I am planning to try them with organic cider vinegar (The one that has the “mother” in it) and a combination of stevia and Xyletol . I will let you know how they turn out.

  92. postedAug 6, 2014 4:48 PM
    bob caveney

    easy and tasty , and you were right , I was eating them before they were even in the jar . fantastic!!! thanks for sharing the recipe.

  93. postedAug 8, 2014 6:54 PM
    Sky

    So, I was looking up canning these types of pickles because I was eating some and wanted to know how to to it myself and I found this article. But the I read the part about the American cheese and had to try it! ( You caught me, I was curious!) And….it’s sooo good. I’ll have to behave and not eat too many, but they are delicious! Can’t wait to try your pickling recipe! Thanks!

  94. postedAug 14, 2014 2:22 PM
    Maria

    Terrible recipe! Came out tasting like the apple cider vinegar. What a waste of money, time, and resources.

  95. postedAug 17, 2014 10:25 AM
    jacob

    I made these pickles and put them on spicy pulled pork sandwiches and they were amazing! It was my first time making pickles and it was super fun and super easy! Thanks.

  96. postedAug 20, 2014 6:22 AM
    Heidi

    I made your recipe but omitted the salting process and they turned out fabulous. Our whole neighborhood wanted the recipe as we have a community garden.

  97. postedAug 27, 2014 7:21 AM
    Abby

    Growing up I couldn’t eat a grilled cheese without bread and butter pickles. The best were the years that my mom made her own bread and butters! My husband and kids think I’m nuts and instead opt for a tomato on their cheezies. I think your combo sounds delightful (and yes, gasp, I sometimes enjoy a good slice of american as well!) Thanks for this recipe, pulled 10 pickling cucumbers out of my garden yesterday, I’m going to make at least 5 of them bread and butter pickles even though I’m the only one in my family to eat them!!

  98. postedSep 9, 2014 9:02 PM
    terry

    I have never been a fan of bread & butter pickles. . . That is, until I made these pickles! I couldn’t stop eating them! My husband came home one day with a huge bag of regular cucumbers, not kirbys. I didn’t know what to do with them so I looked up pickle recipes. This recipe was perfect and SO easy. No cooking needed. And it worked well even with regular cucumbers. Tried kirby & English too. All good! Great tangy, tart, sweet flavor and the onions are delicious too. I cut both onions & cucumbers on the thick side.
    I also save the liquid after pickles are gone & put new cucumber slices & other veggies in for totally different, lighter taste & texture.
    I have already purchased a slew of quart-sized Mason jars – I know what everyone is getting for Christmas this year!

  99. postedNov 4, 2014 4:41 PM
    CanadianJJ

    Just combined everything and am leaving to cool for an hour. So excited! Fingers crossed. Great easy-to-follow recipe, and the photos helped a lot. Now to find one of those crinkly-pickle cutters for next time!

  100. postedJan 2, 2015 4:18 AM

    You may find that your cucumbers are already ready to sample within just a few hours of marinating in the pickling liquid (rather than waiting an entire 24 hours!)

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