Simple and Sweet Bread and Butter Pickles You’ll Love
Bread and butter pickles. Oh man, if you’re anything like me, you’ve eyed those pretty jars at the store and thought, “How hard could that be?” You slice into a dinner sandwich and suddenly think—these would be such a game-changer… if I could just make them myself, you know? That’s pretty much how I stumbled into this whole pickling adventure. If you want more old-school summer vibes in your kitchen (think of it like snacking on amazing moist zucchini bread straight from grandma’s counter), you’ve come to the right corner of the internet. How To Make Bread and Butter Pickles Okay, let’s get right to the heart of it. First things first—you’ll need fresh cucumbers. Not those waxy giants, either. Get the small, snappy ones, preferably from your own garden. I learned that the hard way after an early cucumber-pocalypse. Grab some onions and a few standard spices—think mustard seeds, celery seed, turmeric. White vinegar works fine. Thin-slice everything (I’m talking paper-thin if you can swing it) so the flavors dance together. Dump the cucumbers and onions in a big bowl, toss with salt, and let them sweat for about an hour. This part—honestly—makes them extra crisp. After the sweat session, rinse and drain them really well. Heat up the vinegar, sugar, and your spices till it smells like a county fair. Stir that all together with the cucumbers and onions. And then, just simmer. Don’t walk away though—seriously, I burnt mine the first time and the house reeked for days. Spoon them into clean jars while they’re hot. They’ll look bright and cheerful, like a jar of summer. The tricky part? Waiting. They’re best after a week in the fridge (I know, I know—it’s hard). Trust me though, it’s worth it. Tips for Canning Bread & Butter Pickles Wanna keep those bread and butter pickles longer than summer? Canning is your pal. Here comes truth time: don’t let the boiling water scare you. My neighbor once convinced me “it’s just like making pasta.” Sort of true, but a little noisier. Use fresh jars and lids, always. Your pickles will keep months and months this way—if you don’t eat them all. Make sure to sterilize your jars (I pop mine in a hot oven for a bit; old school, sure, but works). Always use a clean funnel so you’re not dropping bits everywhere. Remember to pack your pickles in tight, but not too snug. The hot brine needs some wiggle room to do its thing. Once your jars are filled, wipe the rims so the lids seal good and proper. Let me say this loud: don’t skip soaking your cucumbers in salt. It’s the golden rule for crispness. Soft pickles? That’s a sad sandwich right there. If you’re worried about the process, relax! The magic is in the details, not perfection. I’d never canned anything before last summer, but following these steps made it honestly fun—and my kids still beg for “Mom’s fancy pickles” on burgers. Steps for Canning Pickles It’s time to break it down plain and simple. Here we go. Let them cool overnight before you move them around. You’ll know they’re sealed if the lid is sucked down in the center. If not, eat those first (or, honestly, just eat them now). More Summery Recipes to Can Ready to ride the canning train straight through August? Me too—it’s kinda addictive. Here’s some easy stuff that works great alongside your bread and butter pickles (and keeps the picnic table feeling festive). Heck, try dessert too. If you like summer treats as much as I do, go for these fried strawberry cheesecake sandwiches. Trust me, happiness in every bite. Good planning is key to a successful vegetable garden No cucumbers, no pickles, right? Garden planning’s worth a quick chat—mostly because it’ll save you a world of frustration mid-July. Sketch the garden before you plant, even if it looks like a toddler doodle. Start cucumbers early, in a bright spot with rich dirt. We had loads of zucchini and cucumbers last summer just by watering regularly and mulching underneath to lock in that good moisture. Toss in a couple onions alongside the cucumbers so you don’t have to dash to the store at the last minute. Good fences (or, well, netting) will fend off the rabbits. Believe me—they turn into gourmet critter salad bars if you’re not careful. Take it from me: Label everything. I forgot once and ended up with a mystery squash that I still don’t have a name for. FAQs Do bread and butter pickles need to be refrigerated after opening? Yep! Pop them in the fridge once you crack the jar—keeps the flavor sharp. How long will canned bread and butter pickles last? Unopened, your bread and butter pickles can last a year (sometimes more), but once opened, aim for two months max. Can I use regular cucumbers instead of pickling cucumbers? I mean… you can, but smaller pickling cucumbers stay crunchier. Regular ones work if you’re not going for five-star crunch. …