Bread and Butter Pickles – A Beautiful Mess

This pickle bread and butter recipe is EASY. More specifically, this is bread and butter fridge pickles; so you won’t have to learn how to canning to make your own pickles.

Bread and butter pickles are a bit different from classic dill pickles in that they tend to be a little sweeter and use a variety of seasonings instead of mostly dill. So the taste is more rounded.

I love adding bread and avocado pickles to my burgers as well as chopping them into small pieces for a quick tuna salad when I don’t have enough ingredients for my favorites. deli-style tuna salad.

We also love making meat and cheese for an easy dinner date at home, and I’ll usually add some pickles and olives to it. There are MANY ways to use bread and butter pickles, or you can eat them on their own as a delicious snack.

Related: Learn to make your own classic fried pickles OR air fryer.

Ingredient:

• Cucumber
• Shallot
• Salt
• white vinegar
• apple cider vinegar
• Sugar
• Mustard seeds
• turmeric
• Clove

How to make bread and butter pickles:

Cut the cucumbers to the shape that you want your pickles to be. Can cut into small circle or long rectangle; Or a combination of both. Sprinkle some salt on top and let stand while you prepare the brine.

Cut chives, and set aside.

In a medium to large pot, combine vinegar, sugar, mustard seeds, turmeric, and cloves. Cook over high heat, stirring until sugar is completely dissolved. As soon as the liquid boils, turn off the heat.

Add the cucumber and chives to the jar. Then pour the hot liquid into the jar so that all the pieces are covered in the liquid. Add the lid and place in the refrigerator.

Leave the pickles for at least 24 hours to soak in the brine. Personally, I like them best in about 3-7 days; but they still taste good after 24 hours, and especially if you like them on the crispy side.

Tips and alternatives:

• You can use whole white vinegar instead of a mixture of white vinegar and apple cider vinegar if needed. I just love the taste and color that ACV brings.
• I sometimes add a few red pepper flakes to my carry-on liquid if I want to add a little heat to my pickles.
• Any Reusable jars or a container with a lid can be used to pickle brine and store homemade pickles in the refrigerator. I prefer glass, but plastic can work just as well.
• If you’re using plastic, just make sure it’s one that can withstand heat, as the brine gets very hot when you first add it.

Service Suggestions:

Here are some recipes you may want to serve these homemade pickles: