This bread and butter pickle recipe is easy. To be more specific, these are bread and butter refrigerator pickles; So you will not need to learn how to make homemade pickles.
Bread and butter pickles are slightly different from classic dill pickles, as they are slightly sweeter and use a variety of spices, unlike most dill. So, the flavor is more rounded.
I love adding bread and butter marinades to burgers as well as cutting them into flavor to make a quick tuna salad when I don’t have all the ingredients for my favorite deli-style tuna salad.
We also love making meat and cheese boards for easy dinner dates at home, and I usually add some pickles and olives to those as well. There are many ways to use bread and butter pickles, or you can eat them all on their own as a delicious snack.
Connected: Learn how to make your own classic fried pickles or air fryer pickles.
Component:
- Cucumbers
- shallot
- Salt
- white vinegar
- Apple vinegar
- granulated white sugar
- Mustard seeds
- Turmeric
- Clove
How to make Bread and Butter Pickle:
Cut the cucumbers into the shape of your pickles. It can be in small circles or in long rectangles; or combination of both. Sprinkle some salt over them and let them sit while you prepare the brining liquid.
Slice the onions and keep aside.
Combine vinegar, sugar, mustard, turmeric and cloves in a medium to large pot. Cook on high heat, till the sugar dissolves completely. As soon as the liquid comes to a boil, switch off the flame.
Put cucumbers and onions in the jar. Then pour the hot liquid into the jar, so that all the pieces are covered in liquid. Add lid and place in refrigerator.
Keep the pickle to be brine for at least 24 hours. I personally like them best in the 3-7 day range; But they’re good after 24 hours, and especially if you like them on the crunchy side.
Tips and Substitutions:
- You can use all white vinegar instead of a mixture of white and apple vinegar. I love the flavor and color that ACV brings.
- If I want to add some heat to my pickles, I sometimes add some red chili flakes to the braising liquid.
- Any reusable jar or container with a lid can work for brining and storing homemade pickles in the refrigerator. I like glass, but plastic can work too.
- If you use plastic, just make sure it’s a type that can withstand some heat, as the brining liquid is very hot when you first add it.
Serving suggestion:
Here are some dishes that you can serve with these homemade pickles:
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Easy, Refrigerator Pickles (No Canning Required)
Instruction
-
Cut the cucumbers into the shape of your pickles. It can be in small circles or in long rectangles; or combination of both.
-
Sprinkle some salt over them and let them sit while you prepare the brining liquid.
-
Slice the onion and keep it aside.
-
Combine vinegar, sugar, mustard, turmeric and cloves in a medium to large pot.
-
Cook on high heat, till the sugar dissolves completely. As soon as the liquid comes to a boil, switch off the flame.
-
Put cucumbers and onions in the jar.
-
Then, pour the hot liquid into the jar, so that all of the pieces are covered in liquid.
-
Add lid and place in refrigerator.
-
Keep the pickle to be brine for at least 24 hours.
notes
- I personally like these pickles best in the 3-7 day range; But they are good after 24 hours and especially if you like them on the crunchy side.
- You can use all white vinegar instead of a mixture of white and apple vinegar. I love the flavor and color that ACV brings.
- Sometimes I add some red pepper flakes to the pickling liquid if I want to add some heat to my marinade.
- Any reusable jar or container with a lid can work for brining and storing homemade pickles in the refrigerator. I like glass, but plastic can work too. If you use plastic, just make sure it’s a type that can withstand some heat because the brining liquid is very hot when you first add it.
nutrition
nutrition Facts
Bread and Butter Pickles
amount per Serving
% daily value*
*Percent Daily Values ​​are based on a 2000 calorie diet.
Note: For your convenience, nutrition is automatically calculated. Where relevant, we recommend using your own nutrition calculations.
