What is different about bread and butter pickles?

Bread and butter pickles are a sweet pickle due to the addition of sugar while dill pickles forgo the sugar and incorporate dill weed as a main ingredient.

What kinds of cucumbers should I use for bread and butter pickles?

Slender cucumbers such as Japanese, Persian, and small pickling cucumbers work best. Find the freshest cucumbers possible for the best results.

How long do bread and butter pickles last in the refrigerator?

After opening the jar, eat within 3 months. Unopened pickles can last up to a year if using a sterilized glass jar.

What do you eat bread and butter pickles with?

Bread and butter pickles are great on burgers, alongside pulled pork and barbecued sides, in egg salad, potato salad, slaw, and homemade tartar sauce, or even fried. You also can't go wrong with eating them straight from the jar, with a fork of course.

Refrigerator Bread and Butter Pickles

Print Recipe

A quick batch of crunchy, sweet-and-sour refrigerator bread and butter pickles to go on burgers, in salads, or eaten right out of the jar.

Author: Kim
Prep Time: 15 minutes
Marinade Time: 30 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 2 pint jars 1x
Category: Side Dish and Condiment
Method: Pickling
Cuisine: American

Ingredients

Scale

1.5 pounds pickling cucumbers, rinsed and scrubbed
1.5 tablespoons Kosher salt
1/2 small sweet white onion, thinly sliced
1 cup (230g) white vinegar
1/3 cup (67g) white sugar*
1/2 tablespoon yellow mustard seeds
1/2 teaspoon ground turmeric
1/2 teaspoon celery seed
1/4 teaspoon ground ginger

Instructions

Slice the cucumbers. Using a mandoline or sharp knife, slice the cucumbers into 1/8-inch thick coins. Discard the ends of the cucumbers (they can have a bitter taste).
Salt the cucumbers. In a large bowl, combine the sliced cucumbers and Kosher salt. Let stand at room temperature for 30 minutes.
Sterilize the mason jars, optional and highly recommended for long-term storage. Meanwhile, bring a large pot of water to a simmer (180°F, not boiling). Place the empty glass jars right-side-up in pot. Heat the jars in the water for 10 minutes. After 10 minutes, remove the jars from the water with tongs or a jar lifter and discard the warm water inside the jars.
Rinse the cucumbers. Dump the salted cucumbers into a strainer. Rinse out the large bowl used for salting the cucumbers and fill it with cold water. Place the strainer in the large bowl filled with water. The cucumbers should float in the water while remaining in the strainer. Stir the cucumbers to rinse off the excess salt. Lift the strainer with the cucumbers out of the bowl and discard the water. Fill the large bowl with fresh water and repeat this process 2 more times. Taste a cucumber after rinsing to ensure the cucumbers are thoroughly rinsed. If they taste salty, repeat the rinsing process until cucumbers have a slight salty taste.
Make the brine. In a medium saucepan, combine 1/3 cup water with the vinegar, sugar, ginger, mustard and celery seeds, turmeric powder. Bring the mixture to a boil over high heat. Add the cucumbers and onions to the brine and stir to combine. Remove the saucepan from the heat and let the cucumber mixture cool at room temperature.
Pack the jars. Fill the sterilized jars with cucumbers and brine, pressing down on the cucumbers to submerge them in liquid. Cap and store in the refrigerator.

Notes

WHITE SUGAR. For a sweeter version, increase the sugar to 1/2 cup (100g).

Keywords: Small Batch Bread and Butter Pickles, Refrigerator Bread and Butter Pickles, Crunchy Bread and Butter Pickles

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