Bread & Butter Pickles: A Sweet and Tangy Delight
Looking for a recipe that perfectly balances sweet and tangy flavors? Look no further than homemade bread and butter pickles! These pickles are a classic for a reason, offering a delightful crunch and a unique flavor profile that's perfect as a condiment or snack. This recipe provides a detailed guide to creating your own batch of delicious bread and butter pickles at home.
Ingredients You'll Need:
This recipe yields approximately 4 pints of pickles. Adjust quantities as needed.
- Pickles: 4 pounds pickling cucumbers, thinly sliced (about 10-12 cups sliced cucumbers)
- Onions: 2 medium yellow onions, thinly sliced (about 2 cups sliced onions)
- Vinegar: 4 cups white vinegar (5% acidity)
- Sugar: 4 cups granulated sugar
- Salt: 1/2 cup pickling salt
- Spices:
- 1/2 cup yellow mustard seeds
- 1/4 cup celery seeds
- 2 tablespoons turmeric powder (for color and flavor)
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon red pepper flakes (optional, for a little heat)
Step-by-Step Instructions:
1. Preparing the Cucumbers and Onions:
- Wash and thinly slice your cucumbers. A mandoline slicer can help ensure even slices.
- Similarly, thinly slice the onions.
2. Combining Ingredients (Brining):
- In a large bowl, combine the sliced cucumbers and onions.
- Generously sprinkle the pickling salt over the vegetables. Mix well to ensure even distribution of the salt.
- Allow the mixture to sit for at least 2-3 hours, or even overnight. This draws out excess moisture from the cucumbers, resulting in firmer pickles.
3. The Cooking Process:
- Drain the vegetables thoroughly. This step is crucial to prevent a watery pickle.
- In a large, heavy-bottomed saucepan, combine the vinegar, sugar, mustard seeds, celery seeds, turmeric, ginger, cinnamon, and red pepper flakes (if using).
- Bring the mixture to a rolling boil, stirring constantly until the sugar dissolves completely.
- Add the drained cucumber and onion mixture to the boiling liquid.
- Reduce the heat to a gentle simmer and cook for 10-15 minutes, stirring occasionally, until the vegetables are tender-crisp.
4. Canning (Optional):
- If you wish to can your pickles for long-term storage, sterilize your jars and lids by boiling them for 10 minutes.
- Carefully ladle the hot pickle mixture into the sterilized jars, leaving about 1/2 inch of headspace at the top.
- Wipe the jar rims clean, add the lids and rings, and tighten securely.
- Process the jars in a boiling water bath for 10 minutes. (Adjust processing time based on altitude. Check the USDA guidelines for precise recommendations.)
- Remove the jars and let them cool completely. You should hear a satisfying "pop" as the jars seal.
5. Refrigerator Storage (Non-Canning):
- If you're not canning, let the pickles cool completely before storing them in airtight containers in the refrigerator. They'll keep for several weeks.
Tips for Success:
- Use pickling cucumbers: These cucumbers are bred specifically for pickling and hold their shape better than other varieties.
- Don't overcook: Overcooked pickles will be mushy. Aim for tender-crisp.
- Adjust sweetness: If you prefer a less sweet pickle, reduce the sugar by 1/2 cup.
Enjoy Your Homemade Bread & Butter Pickles!
These sweet and tangy pickles are a delicious addition to sandwiches, burgers, and charcuterie boards. They’re also a fantastic homemade gift! Enjoy the fruits (or should we say, vegetables!) of your labor. Remember to share your culinary creations using #breadandbutterpickles!
