Bread and Butter Pickles Recipe

If you are craving bread and butter pickles, try America’s Test Kitchen‘s recipe. Not only is it easy to make, but it is also incredibly good! It’s sweet, savory, and tangy with a crunchy texture. I was curious about how the bread & butter pickle got its name, so I did some research. Some people say it’s from a sandwich made of bread, butter, and sweet and sour pickle, and others say farmers used to trade pickles for bread and butter.

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The difference between bread and butter pickles and other pickles is that they are sweet and tangy. If you are not a fan of dill pickles, which tend to be sour, you might like this one. Serve it with tuna sandwiches, deviled eggs, potato salad, or tuna salad.

Easy Bread and Butter Pickles Ingredients

• 2 lbs of pickling cucumbers (cut into 1/4″ slices)
• 1 onion (thinly sliced)
• 1 red bell pepper (stemmed, seeded, and cut into 1 1/2″ pieces)
• 2 tablespoons of canning and pickling salt
• 3 cups of apple cider vinegar
• 2 cups of sugar
• 1 cup of water
• 1 tablespoon of yellow mustard seeds
• 3/4 teaspoon of ground turmeric
• 1/2 teaspoon of celery seeds
• 1/4 teaspoon of ground cloves
• 1/2 teaspoon of ball pickle crisp

How to Make Bread and Butter Pickles

Step 1:

In a large bowl, add the cucumbers, bell pepper, and salt. Toss to combine. Refrigerate for 3 hours. After 3 hours, drain the liquid, but do not rinse. Pat dry with paper towels.

Step 2:

Set the canning rack in a large pot, then place four 1-pint jars. Fill it up about 1/2″ deep with water. Let it come to a simmer over medium-high heat. Once simmering, turn off the heat and cover it with the lid.

Step 3:

In a large saucepan over medium heat, add the vinegar, sugar, water, mustard seeds, turmeric, celery seeds, and cloves. Let it come to a boil. Cover with the lid, then turn off the heat.

Step 4:

Lay the dish towel flat on your countertop. Remove the jars from the pot, and place them upside down on the towel. Let them air dry for a minute. Add 1/8 teaspoon of pickle crisp to each hot jar, then fill tightly with the vegetables.

Step 5:

Bring the brine to a brief boil. Ladle the hot brine over the cucumbers to cover, distributing spices evenly. Make sure to leave a 1/2″ headspace. Remove air bubbles by pressing the vegetables using a wooden skewer. Pour more brine if needed.

Step 6:

Let jars come to room temperature, then cover with the lids and refrigerate for a day before serving. It can be refrigerated for up to 3 months.

Bread and Butter Pickles Recipe