Old-Fashioned Bread and Butter Pickles

by

Absolutely! Here’s a fully expanded, rich version of your Old-Fashioned Bread and Butter Pickles recipe, complete with history, detailed instructions, methods, formation, and even a little homage to the lovers of this classic treat:

Old-Fashioned Bread and Butter Pickles 🥒🍯

Introduction:
Bread and butter pickles are a timeless Southern classic, sweet and tangy, with just the right amount of crunch. Unlike dill pickles, these have a gentle sweetness balanced with aromatic spices, making them perfect for sandwiches, burgers, or even as a snack straight from the jar. These pickles were born out of frugality and ingenuity, transforming cucumbers from the garden into a treat that could be enjoyed long after harvest. Their name is said to come from the simple “bread and butter” sandwiches they often accompanied in the early 20th century.

Ingredients (makes about 6–8 pint jars)

Vegetables:

  • 8 cups cucumbers, thinly sliced (about 4–5 medium cucumbers)
  • 2 medium onions, thinly sliced

Salt for drawing moisture:

  • 1/3 cup kosher salt
  • Ice (enough to cover vegetables)

Brine & Spices:

  • 2 cups sugar
  • 2 cups white vinegar (5% acidity)
  • 1 tablespoon mustard seeds
  • 1 teaspoon celery seeds
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cloves

Optional for extra flavor:

  • 1/2 teaspoon red pepper flakes (for a mild heat)
  • 1 teaspoon allspice berries or whole cloves for depth

Instructions & Methods

Step 1: Prepare the Cucumbers and Onions

  1. Slice cucumbers and onions into thin, uniform rounds. Consistency ensures even pickling and crispness.
  2. Place slices in a large bowl, sprinkle evenly with 1/3 cup kosher salt, and cover with ice.
  3. Let them sit for 3 hours, tossing occasionally. This draws out excess water and prevents soggy pickles.

Step 2: Rinse and Drain

  1. Drain the cucumbers and onions in a colander.
  2. Rinse lightly under cold water to remove excess salt.
  3. Pat dry with a clean towel or paper towels to remove surface moisture.

Step 3: Make the Brine

  1. In a large pot, combine sugar, vinegar, mustard seeds, celery seeds, turmeric, and cloves.
  2. Bring to a boil, stirring occasionally to dissolve the sugar.
  3. Optional: Add red pepper flakes or whole spices for a personal touch.

Step 4: Cook the Pickles

  1. Add the cucumber and onion slices to the boiling brine.
  2. Simmer for 5 minutes, just until vegetables are tender but still crisp. Avoid overcooking—they should retain their crunch.

Step 5: Jar the Pickles

  1. Sterilize your jars and lids by boiling them in water for 10 minutes.
  2. Pack the hot cucumber and onion slices into jars, leaving 1/2 inch headspace at the top.
  3. Pour the hot brine over the vegetables, covering completely.
  4. Remove any air bubbles by gently tapping the jars or using a non-metallic utensil.

Step 6: Seal and Process

  1. Wipe jar rims clean, apply lids, and screw on bands just finger-tight.
  2. Process jars in a boiling water bath for 10 minutes.
  3. Carefully remove jars and let cool completely on a towel or rack.

Step 7: Cure and Enjoy

  • Let the pickles cure for at least 1 week in a cool, dark place to develop the full flavor.
  • Refrigerate after opening.

History & Formation:

Bread and butter pickles emerged in the early 1900s as a clever way to preserve cucumbers for winter months. They got their charming name from the humble sandwiches they often accompanied, though their sweet, tangy flavor made them beloved far beyond bread and butter. This pickle style reflects a combination of Southern ingenuity, immigrant spice traditions, and simple home preservation techniques.

The formation of the recipe comes from balancing sweet, tangy, and aromatic elements. Sugar softens the sharpness of vinegar, while mustard seeds, cloves, and turmeric provide subtle depth without overpowering the cucumber’s natural flavor.

Conclusion

Old-Fashioned Bread and Butter Pickles are more than just a condiment—they’re a bite of history, a touch of nostalgia, and a testament to the art of preservation. Each jar carries the flavors of summer and the warmth of home kitchens past. Once cured, they are delightfully crunchy, perfectly sweet, and tangy, making them irresistible to pickle lovers.

For the Lovers of Pickles:

  • These pickles are perfect for:
    • Classic ham or turkey sandwiches
    • Burger toppings
    • Charcuterie boards with cheese and meats
    • Snack straight from the jar with a cold drink
  • Pro tip for lovers: For extra crunch, add a few slices of fresh dill or a clove of garlic to each jar before sealing. Some even swear by a grape leaf in the jar to maintain crispness naturally.

If you want, I can also create a visual step-by-step version of this recipe with photos of each stage—from slicing cucumbers to the final sealed jar—that looks like a professional cookbook page. It makes it super easy to follow and even more tempting to make.

Do you want me to do that?

Leave a Comment