Bread and Butter Pickles Recipe

Cucumbers: The main ingredient, providing the crunchy base for the pickles.

Onions: Adds a sweet and tangy flavor that complements the cucumbers.

Sugar: Sweetens the brine and balances the tanginess of the vinegar.

White vinegar: The acidic component that preserves the pickles and adds tang.

Mustard seeds: Adds a subtle, spicy flavor to the pickles.

Celery seeds: Contributes a slightly bitter, earthy taste.

Ground turmeric: Provides a vibrant yellow color and a warm, earthy flavor.

Ground cloves: Adds a hint of warmth and spice.

Kosher salt: Draws out moisture from the cucumbers and onions, enhancing their texture and flavor.

When slicing the cucumbers and onions, aim for uniform thickness to ensure even pickling. Using a mandoline slicer can help achieve consistent slices, which will absorb the vinegar and spices more evenly, resulting in a balanced flavor throughout your bread and butter pickles.

• cucumbers - Substitute with zucchini: Zucchini has a similar texture and can absorb the pickling flavors well.

• onion - Substitute with shallots: Shallots have a milder flavor and can provide a similar texture and taste.

• sugar - Substitute with honey: Honey can provide the necessary sweetness and adds a unique flavor profile.

• white vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and adds a slightly fruity note.

• mustard seeds - Substitute with dill seeds: Dill seeds can provide a different but complementary flavor to the pickles.

• celery seeds - Substitute with caraway seeds: Caraway seeds offer a similar earthy flavor that can work well in pickles.

• ground turmeric - Substitute with ground ginger: Ground ginger can provide a different but still warm and slightly spicy flavor.

• ground cloves - Substitute with allspice: Allspice has a similar warm and slightly sweet flavor that can replace cloves.

• kosher salt - Substitute with sea salt: Sea salt has a similar texture and salinity, making it a good substitute.

• Ensure your jars are sterilized before packing the pickles. This can be done by boiling them in water for about 10 minutes or running them through a hot cycle in the dishwasher.

• Once the pickles are packed into the jars and sealed, let them cool to room temperature before placing them in the refrigerator. This helps to prevent any sudden temperature changes that might crack the jars.

• Store the pickles in the refrigerator. They will develop their full flavor after about a week and can be kept for up to 3 months.

• For longer storage, consider canning the pickles. Use a water bath canner to process the jars for about 10 minutes. This method allows the pickles to be stored at room temperature for up to a year.

• If you prefer to freeze the pickles, make sure to use freezer-safe containers. Leave about an inch of headspace to allow for expansion. The pickles can be frozen for up to 6 months.

• When ready to use, thaw the pickles in the refrigerator overnight. Note that the texture may be slightly softer than when they were first made.

• Always label your jars or containers with the date they were made. This helps you keep track of their freshness and ensures you enjoy them at their best.

• Avoid storing pickles in direct sunlight or in a warm place. The cool, dark environment of a pantry or refrigerator is ideal for maintaining their quality.

• If you notice any signs of spoilage, such as an off smell, discoloration, or mold, discard the pickles immediately. Safety first!

• Stovetop Method:

  1. Place the pickles in a small saucepan.
  2. Add a splash of white vinegar to refresh the brine.
  3. Heat over low heat until the pickles are warmed through, stirring occasionally.
  4. Avoid boiling to maintain the crispness of the cucumbers.

• Microwave Method:

  1. Transfer the pickles to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Microwave on medium power for 1-2 minutes, stirring halfway through.
  4. Check the temperature and heat in additional 30-second intervals if needed.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the pickles in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes, checking occasionally to ensure they are warmed to your liking.

• Sous Vide Method:

  1. Seal the pickles in a vacuum-sealed bag.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for 30 minutes.
  4. Remove and serve immediately for perfectly warmed pickles.

• Steaming Method:

  1. Place the pickles in a heatproof bowl.
  2. Set up a steamer basket over a pot of simmering water.
  3. Steam the pickles for about 5-7 minutes until they are warmed through.
  4. Be careful not to over-steam to maintain their crispness.

• Large bowl: used to combine cucumbers and onions and sprinkle with salt.
• Colander: used to rinse and drain the cucumbers and onions after they have sat with salt.
• Large pot: used to combine sugar, vinegar, mustard seeds, celery seeds, turmeric, and cloves, and bring them to a boil.
• Wooden spoon: used to stir the mixture in the pot.
• Measuring cups: used to measure out the sugar, vinegar, and salt.
• Measuring spoons: used to measure out the mustard seeds, celery seeds, turmeric, and ground cloves.
• Knife: used to slice the cucumbers and onions.
• Cutting board: used as a surface to slice the cucumbers and onions.
• Jars: used to pack the pickles and pour the liquid over them for storage.
• Lid lifter: used to handle the lids when sealing the jars.
• Tongs: used to handle the jars if they are hot.

Pre-slice vegetables: Slice the cucumbers and onions in advance and store them in the fridge.

Use a mandoline: A mandoline slicer can quickly and uniformly slice your cucumbers and onions.

Batch process: Make a larger batch of pickling liquid and store it for future use.

Quick rinse: Use a colander to rinse and drain the salted cucumbers and onions efficiently.

Simmer together: Combine all spices and vinegar in one step to save time.

Sterilize jars: Sterilize your jars while the pickling liquid is simmering.