Bread and Butter Pickles My Way

Crunchy, tangy, and just the right amount of sweet, "Bread and Butter Pickles My Way" is a homemade twist on the classic refrigerator pickle recipe that’s as irresistible as it is easy to make. Using fresh small pickling cucumbers and sweet yellow onions, this recipe strikes a perfect balance of sharp vinegar tang, warm spices like turmeric and cloves, and a touch of sugar for signature sweetness. The overnight brining method with kosher salt and ice cubes yields perfectly crisp pickles, while a quick stovetop simmer infuses every bite with vibrant flavors from mustard and celery seeds. These pickles are the ideal accompaniment to burgers, sandwiches, or charcuterie boards, or can simply be enjoyed as a snack straight from the jar. Ready in just a few steps and lasting up to three weeks in the refrigerator, this recipe is a delightful way to savor the taste of summer any time of year.

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pounds Cucumbers (small pickling variety)
• 1 large Yellow onion
• 2 tablespoons Kosher salt
• 2 cups Ice cubes
• 1.5 cups White vinegar
• 0.5 cups Apple cider vinegar
• 1.5 cups Granulated sugar
• 1 tablespoon Mustard seeds
• 0.5 teaspoons Celery seeds
• 0.5 teaspoons Ground turmeric
• 0.25 teaspoons Ground cloves

Directions

Step 1

Wash the cucumbers thoroughly and slice them into 1/4-inch thick rounds. Peel and thinly slice the yellow onion into rings.

Step 2

In a large bowl, layer the cucumber slices and onion rings. Sprinkle with kosher salt and toss to coat.

Step 3

Cover the cucumbers and onions with ice cubes and let them sit for 1-2 hours to draw out moisture. Drain and discard the ice cubes, but do not rinse the cucumbers and onions.

Step 4

In a large saucepan, combine the white vinegar, apple cider vinegar, granulated sugar, mustard seeds, celery seeds, turmeric, and ground cloves. Bring the mixture to a boil, stirring until the sugar dissolves.

Step 5

Add the drained cucumbers and onions to the saucepan. Stir gently and return to a simmer for 2-3 minutes to slightly soften the vegetables without overcooking them.

Step 6

Remove the saucepan from the heat. Using a slotted spoon, transfer the cucumbers and onions into clean, sterilized jars.

Step 7

Carefully pour the hot pickling liquid over the vegetables, leaving about 1/2 inch of headspace in the jars. Seal the jars tightly with lids.

Step 8

Allow the jars to cool to room temperature before refrigerating. Let the pickles marinate for at least 24-48 hours for the best flavor.

Step 9

Serve the pickles chilled as a snack, sandwich topping, or side dish. Store in the refrigerator for up to 3 weeks.

Nutrition Facts

Serving size	(2335.0g)

Amount per serving	% Daily Value*
Calories	1486.4

Total Fat 4.8g	0%
Saturated Fat 0.7g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 3590.1mg	0%
Total Carbohydrate 353.2g	0%
Dietary Fiber 9.2g	0%
Total Sugars 322.8g
Protein 10.4g	0%

Vitamin D 0IU	0%
Calcium 247.6mg	0%
Iron 5.5mg	0%
Potassium 2033.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 2.9%

Protein: 2.8%

Carbs: 94.3%