Bread and Butter Pickles Recipe

August 22, 2015
bread and butter pickles recipe

Bread and Butter Pickles Recipe

Move over dill, this bread and butter pickles recipe is the best pickle recipe ever: deliciously sweet, salty and sour.  This recipe is very easy and super quick; you don’t even need to wait for the pickles to chill before slathering some on your BBQ hamburger or hot dog.  Make sure to use English cucumbers as they don’t need to be seeded.  It helps to slice the cucumbers with a mandolin rather than by hand so that the slices are uniformly thin, but you can also use the slicing side of a box grater if it’s thin enough or the slicing blade of a food processor.  Be sure to keep the juice once you’ve eaten all the pickles as it makes a great brine for chicken or pork (discard the juice after using it for this purpose).  Chopped pickles added to mayonnaise with some fresh dill also makes a fabulous tartar sauce for fish.

Bread and Butter Pickles Recipe
  • 2 cups light brown sugar
  • 2 cups cider vinegar
  • ¼ cup kosher salt
  • 1 tbsp mustard seeds
  • ½ tsp turmeric (not optional folks, turmeric makes your pickles that gorgeous pickle-ish colour)
  • 12 whole cloves
  • 12 allspice berries
  • 2 pounds cucumber, sliced ¼” thick (about 2 English cucumbers)
  • 2 medium onions, thinly sliced
  1. combine the sugar, vinegar, salt, mustard seeds, turmeric, cloves and allspice in a large saucepan and bring to a boil, stirring to dissolve the sugar and salt (photo 1, 2 and 3)
  2. add the cucumbers and onions, and simmer over medium heat, stirring occasionally, until the cucumbers darken (5 minutes or so) (photo 4)
  3. spoon the pickles and the juice into mason jars (this recipe makes about two litres) (photo 5 and 6)
  4. let the cool on the countertop and then store in the refrigerator

photo 1

photo 1


photo 2


photo 3


photo 4


photo 5


photo 6

Now read my rant about making it snappy and listen this playlist from the fabulously chill Agnes Obel

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