Homemade Bread And Butter Pickles Recipe

Experience the vibrant fusion of sweet and tangy in these bread and butter pickles. Sliced cucumbers, red onions, and crunchy carrots mingle with a bright vinegar infusion and a carefully selected spice blend including mustard seeds, celery seeds, turmeric, and red pepper flakes. Each bite delivers satisfying flavor and crisp texture.

I love making homemade bread and butter pickles because they offer a perfect mix of sweet, zesty and crunchy flavors that are really good for your meal. I’ve been playing around with different cucumber recipes and pickled veggies, and this one’s a classic that always impresses.

I start by thinly slicing 2 medium pickling cucumbers and 1 large red onion, then I add in about 1 cup of julienned carrots to give it that extra crunch if u want ’em. I mix in 1¾ cups white vinegar and 3/4 cup apple cider vinegar for a tang that cuts through the sweetness of 1½ cups of sugar.

A tablespoon of salt, a teaspoon each of mustard and celery seeds, 1/2 teaspoon turmeric and 1/4 teaspoon red pepper flakes round out the flavor profile. It really is a solid homemade pickles recipe that’s both nutritious and perfect for a quick snack or topping on sandwiches.

Why I Like this Recipe

1. I like this recipe cause it’s super easy to throw together and doesn’t require any fancy ingredients or techniques.
2. I really love the sweet and tangy flavor in every bite and the way the crunchy veggies soak up all that pickling liquid.
3. I enjoy how versatile it is – I can slap these pickles on burgers, sandwiches, or just eat em as a snack.
4. I appreciate that even though its simple, the mix of spices and the crispness of the vegetables make it feel way more special than storebought options.

Ingredients

• Pickling cucumbers offer a crisp crunch and fiber boost they keep things refreshing sometimes.
• Red onion gives a tangy bite and loads of antioxidants its not too heavy.
• Carrots add a natural sweetness and vitamin A punch while keeping a fun crunch.
• Vinegars (white and apple cider) bring a sour zest that balances off the sugar perfectly.
• Sugar makes the pickles sweet and extra appealing though you might want less if watching sugar.
• Mustard seeds pop in with a mild spice that adds a nice depth to the flavor.

Ingredient Quantities

• 2 medium pickling cucumbers (about 2 lbs) thinly sliced
• 1 large red onion, thinly sliced
• 1 cup carrots, julienned (they give an extra crunch if you want ’em)
• 1¾ cups white vinegar
• 3/4 cup apple cider vinegar
• 1½ cups sugar
• 1 tablespoon salt
• 1 teaspoon mustard seeds
• 1 teaspoon celery seeds
• 1/2 teaspoon turmeric
• 1/4 teaspoon red pepper flakes

How to Make this

1. Start by washing your cucumbers and carrots, then slice the cucumbers thinly and julienne the carrots while thinly slicing your large red onion.

2. In a large bowl, toss the sliced cucumbers, red onion, and carrots so they’re all evenly mixed.

3. Pour both the white vinegar and apple cider vinegar into a medium saucepan and add the sugar and salt. Stir everything together over medium heat until the sugar and salt completely dissolve.

4. Once it’s all mixed, add the mustard seeds, celery seeds, turmeric, and red pepper flakes to the saucepan. Bring the mixture to a boil.

5. Once you see the vinegar mixture boiling, lower the heat for a couple of minutes to let it simmer just a bit so the spices infuse.

6. Carefully pour the hot pickling liquid over your mixed veggies in the bowl. Make sure to cover everything evenly.

7. Let the mixture cool at room temperature for about 30 minutes to an hour.

8. Once cooled, transfer the pickles into a clean jar or airtight container.

9. Refrigerate the pickles for at least 24 hours before serving to give the flavors time to meld. Enjoy these sweet, zesty, crunchy pickles on your burgers, sandwiches or just by themselves as a tasty snack!

Equipment Needed

1. Large mixing bowl
2. Medium saucepan
3. Cutting board
4. Sharp knife
5. Measuring cups and spoons
6. Wooden spoon for stirring
7. Colander for washing veggies (optional)
8. Clean jar or airtight container
9. Stove for heating the vinegar mixture

FAQ

Homemade Bread And Butter Pickles Recipe Substitutions and Variations

• If you cant find pickling cucumbers, you can use any small cucumber, just be aware that the texture might be a bit different
• You can substitute red onion with a milder white onion or even shallots if you want a sweeter flavor
• If you run out of apple cider vinegar, try using rice vinegar mixed with a little extra sugar to keep that tangy-sweet balance
• Instead of carrots, some folks use thinly sliced bell peppers or even a small amount of radish for an added crunch
• You can swap white sugar with brown sugar or honey but you might need to adjust quantities so its not overly sweet

Pro Tips

1. A sharp knife or a mandoline slicer works wonders for getting those cucumber and carrot slices super even so the flavors can soak in evenly, ya know.
2. When you heat up the vinegar mixture, just let it simmer for a couple of minutes instead of boiling too long; overdoing it can make the spices lose their punch.
3. Try letting the veggies sit in the fridge for longer than 24 hours if you can – the extra chill time really helps the flavors merge together nicely.
4. For an extra crunch, make sure you’re using fresh vegetables and consider giving them a quick ice water rinse after slicing; it can help keep them crisp even when they’re marinating.