Bread and Butter Pickles

A recipe I love with all of my  heart:  Bread and Butter Pickles.  Click below to view a short video showing you how to make this recipe, then scroll to the bottom of this post to print out the complete recipe.

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

Bread and Butter Pickles recipe - from RecipeGirl.com

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

Bread and Butter Pickles recipe - from RecipeGirl.com

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.

Bread and Butter Pickles recipe - from RecipeGirl.com

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

Bread and Butter Pickles recipe - from RecipeGirl.com

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

Bread and Butter Pickles recipe - from RecipeGirl.com

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.

Bread and Butter Pickles recipe - from RecipeGirl.com

Make the pickling liquid.  Combine sugar…

Bread and Butter Pickles recipe - from RecipeGirl.com

…white vinegar…

Bread and Butter Pickles recipe - from RecipeGirl.com

…cider vinegar…

Bread and Butter Pickles recipe - from RecipeGirl.com

…brown sugar…

Bread and Butter Pickles recipe - from RecipeGirl.com

…mustard seeds…

Bread and Butter Pickles recipe - from RecipeGirl.com

…celery seeds…

Bread and Butter Pickles recipe - from RecipeGirl.com

…and turmeric. Bring that all to a boil.

Bread and Butter Pickles recipe - from RecipeGirl.com

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

Bread and Butter Pickles recipe - from RecipeGirl.com

Pour the hot pickling liquid over the cucumbers and onion.

Bread and Butter Pickles recipe - from RecipeGirl.com

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

Bread and Butter Pickles recipe - from RecipeGirl.com

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.

Bread and Butter Pickles recipe - from RecipeGirl.com

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?)

Bread and Butter Pickles recipe - from RecipeGirl.com

Yield: About 4 cups of pickles

Prep Time: 20 minutes + marinating time

Cook Time: 5 minutes

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: 18, Fat: .1g, Saturated Fat: 0g, Fiber: .5g, Protein: .4g, Cholesterol: 0mg, Carbohydrates: 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 recipes using cucumbers: