The cucumbers are coming in HOT and like zucchini, you’ve already given them to every neighbor on the block. Time to make pickles! These bread and butter pickles are the best. Decidedly not too sweet, not too tangy, but juuuuust right. Make a few jars to have on hand for an appetizer plate with cheese and pistachios. They’ll fix any bland veggie burger and are a surprising and welcome addition to grain salads.
There is no canning required for this recipe, only a little space in the fridge for time to do it’s magic.
Tips for making bread & butter pickles
- Use only the blemish-free and fresh ingredients for this recipe. They won’t get any better with time!
- Sterilize your glass jars so that nothing funky starts happening while these ferment in the fridge. I’ve never had an issue (or anything close), but better safe than sorry when it comes to food safety.
- Make these spicy by adding in your homemade chili flakes, or whole spicy peppers. I’d suggest jalapeno, cayenne, or habanero.
- Label the lids before you pop these in the fridge! If you make multiple batches each year, you’ll want to eat through the oldest ones first.
Mom’s Bread & Butter Pickles
- 4 medium cucumbers
- 1 large yellow onion
- 1 cup sugar
- 2 cups white vinegar
- 1/2 bunch fresh dill
- 2 tsp celery seed
- 2 tsp mustard seed
- 1 T salt
- Using a mandolin, thinly slice cucumbers and onion. Layer them with some fresh sprigs of dill in empty clean ball jars.
- Make the brine. In a small saucepan over low heat, mix together vinegar and sugar until the sugar dissolves. Add celery seeds, mustard seeds and salt. Stir to combine.
- Remove from heat and let cool.
- Pour brine into the jars until just covering the top layer of cucumber. Seal the jars and place in the refrigerator. Give the flavors a week to meld before enjoying.
- Keep refrigerated.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @growingwithgertie on Instagram.