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🍯 Old-Fashioned Bread and Butter Pickles
Sweet, Tangy, and Perfectly Crunchy – Just Like Grandma Used to Make
Introduction
Bread and Butter Pickles are more than just a condiment—they’re a piece of culinary history. Originating in the United States in the early 20th century, these pickles were designed to be quick, sweet, and tangy, providing a perfect balance for sandwiches, fried foods, or even on their own as a snack. Unlike sour pickles, bread and butter pickles are lightly spiced and sweetened, giving them a unique flavor that’s both nostalgic and irresistible. This recipe preserves the old-fashioned charm, combining crisp cucumbers with onions and a fragrant spice mix in a buttery-sweet brine.
🥒 Ingredients
For the Pickles:
- 6 cups thinly sliced cucumbers (about 6 medium cucumbers)
- 1 medium onion, thinly sliced
- 1/4 cup salt
For the Brine:
- 2 cups white sugar
- 1 1/2 cups apple cider vinegar (or white vinegar)
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cloves (optional for extra warmth)
📝 Instructions
1️⃣ Preparing the Cucumbers
- Wash cucumbers thoroughly and slice into thin rounds (about 1/8-inch thick).
- Peel and thinly slice the onion.
- Layer cucumbers and onions in a large bowl, sprinkling the salt evenly over each layer.
- Cover with cold water and let sit for 2–3 hours, or overnight for extra crispness. This draws out excess water, keeping your pickles crunchy.
2️⃣ Making the Brine
- In a medium saucepan, combine sugar, vinegar, mustard seeds, celery seeds, turmeric, and cloves.
- Bring to a gentle boil, stirring occasionally until sugar dissolves.
- Reduce heat to low and simmer for 2–3 minutes to let the spices bloom.
3️⃣ Packing the Jars
- Drain the cucumbers and onions thoroughly.
- Pack them tightly into sterilized jars, leaving about 1/2 inch of headspace at the top.
- Pour the hot brine over the cucumbers and onions, covering them completely.
- Tap the jars gently to remove air bubbles and adjust the liquid if needed.
4️⃣ Sealing and Storing
- Seal jars with sterilized lids.
- Allow to cool to room temperature.
- Refrigerate for at least 24 hours, though 3–5 days gives a richer flavor.
- These pickles can last up to 2 months in the refrigerator.
🍯 Method Notes
- Crisp Factor: Salting cucumbers and letting them sit removes excess moisture. This is key for a crunchy texture.
- Sweetness: Adjust sugar according to your taste. Some prefer slightly less for a tangier pickle.
- Spices: Mustard seeds are classic, but you can experiment with allspice, ginger, or chili flakes for a personal twist.
📜 History & Formation
Bread and Butter Pickles were named for the common phrase “bread and butter”, meaning everyday staples. They became popular in the 1920s and 1930s, especially during the Great Depression, when families relied on home canning for preserving vegetables. These pickles offered a sweet contrast to the simple, often bland meals of the time and became a beloved kitchen tradition.
❤️ Lovers of Bread and Butter Pickles
Bread and Butter Pickles are loved by:
- Sandwich enthusiasts: They add a perfect balance to meats and cheeses.
- Burger lovers: Sweet tang cuts through rich, fatty flavors.
- Home cooks: Easy to make, store, and gift.
- Nostalgic food fans: Brings a taste of old-fashioned kitchens to modern tables.
✅ Conclusion
Making Old-Fashioned Bread and Butter Pickles is not just about creating a condiment—it’s about keeping a delicious tradition alive. With crisp cucumbers, sweet vinegar, and aromatic spices, these pickles are a timeless addition to any meal. Perfect for gifting or enjoying straight from the jar, they’re a true taste of culinary history.
If you want, I can also give you a “Grandma’s Secret Version” with extra crunch and a richer spice profile that’ll make these pickles irresistible—just like homemade magic.
Do you want me to do that?