Bread and Butter Pickles
Crispy, delicious bread and butter pickles that are more nutritious than store bought. Last year, my husband made the best bread and butter pickles!
That being said, we made sure to plant enough cucumbers this year. If you’re looking for a tasty pickle, this is it!
After Shaun made these pickles last year, we stored them in the fridge…for the whole year. So, if canning is not your thing, know that you can still make these pickles.
We planted Beit Alpha cucumbers, which is the only cucumber we will plant from now on. Beit Alpha has the best flavor and crisp. It’s a family favorite raw or pickled!
This is a popular variety in the Middle East. It was developed on a farm in Israel (if you were wondering about it’s history, ha.)
Why You Will Love These Bread and Butter Pickles
- Start the recipe the day before. Drain the brine and store in the fridge overnight. Starting the day before makes it easier with less steps in one day.
- It is healthier than your average pickle recipe. Ingredients like apple cider vinegar with the mother are great for gut health and turmeric is a wonderful spice for inflammation.
- Choose organic, when possible, for the other ingredients.
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Tools you may need:
Cutting Board
Measuring Cups and Spoons
How to Make Bread and Butter Pickles
The Day Before:
Chop the cucumbers, onions, and bell peppers. In a stock pot, combine the chopped ingredients, crushed garlic cloves and sea salt. Allow mixture to brine for 3-4 hours. Drain and store in the fridge overnight.
The Next Day:
In a stock pot, combine apple cider vinegar, mustard seed, celery seed, whole cloves, turmeric, and sugar. Bring to a boil.
Drain cucumber mixture again, then add mixtures together. Bring the combined mixtures to a boil. Remove from heat and allow to cool.
Once cool, store in jars in the fridge or begin water bath canning for shelf stable pickles.
Bread and Butter Pickles
Ingredients
- 25 cucumbers
- 1/2 cup sea salt
- 3 Yellow Onions Medium or Large
- 2 bell peppers
- 3 garlic cloves
- 5 cups sugar
- 3 cups apple cider vinegar
- 2 tbsp mustard seed
- 1 1/2 teaspoons celery seed
- 1/2 teaspoon whole cloves
- 3 teaspoons turmeric
Instructions
- Chop the cucumbers, onions, and bell peppers. In a stock pot, combine the chopped ingredients, crushed garlic cloves and sea salt.
- Allow mixture to brine for 3-4 hours. Drain Brine.
- In a stock pot, combine apple cider vinegar, mustard seed, celery seed, whole cloves, turmeric, and sugar. Bring to a boil.
- Add cucumber mixture to the apple cider vinegar mixture.
- Bring the combined mixtures to a boil.
- Remove from heat and allow to cool.
- Once cool, store in jars in the fridge or begin water bath canning for shelf stable pickles.
Notes
- Start the recipe the day before. Drain the brine and store in the fridge overnight. Starting the day before makes it easier with less steps in one day.
- It is healthier than your average pickle recipe. Ingredients like apple cider vinegar with the mother are great for gut health and turmeric is a wonderful spice for inflammation.
- Choose organic, when possible, for the other ingredients.
- We sometimes substitute 3 3/4 cups of honey for the sugar.
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