I grew up having a jar of bread and butter pickles in the fridge at all times. I had no idea how easy it was to make my own; and the best part? You don’t even need to can them. Meet: Quick Bread & Butter Pickles. Let’s get pickling!
The 80’s were good to me for so many reasons. The best part has to be all of the gatherings we had growing up. My parents’ home was always the place where people gathered, and my mom was constantly entertaining. The cheese and cracker boards were a bit different back then, but she always had a little dish of bread and butter pickles on it.
Fast forward to now and we have become the house for entertaining: and I love it! Cheese boards are still a thing, and I’m always looking for new ideas to throw on mine. I’m about to add back this homemade version of bread and butter pickles that will blow the socks off of any store-bought version any day of the week.
How to Make Quick Bread & Butter Pickles
There are just a few easy steps to make your own bread and butter pickles:
- Wash and slice pickling cucumbers and place them in a jar with thinly sliced onions.
- Make a sweet brine out of spices, vinegar and sugar.
- Pour the brine over the cucumbers and onion and refrigerate for 2-3 days or up to 1 month.
How to Serve Bread & Butter Pickles
My favourite way that my mom served bread and butter pickles was in a tuna salad sandwich. To this day my kids will only eat her tuna salad sandwiches, and I swear this is the reason (she doesn’t skimp on them). Add them to a cheese board, on a burger (try them on a fish burger!) or Chicken Sliders.
Bread & Butter Pickles
Quick Bread & Butter Pickles
These crunchy sweet quick pickles are made for your next cheese board, sandwich or simply snacking on.
- 630 grams pickling cucumbers, sliced into 1/4″ thick coins 5 cups sliced
- 2 tablespoons kosher salt
- 2 cups thinly sliced sweet or yellow onion 1/2 large
- 1 1/2 cups white vinegar
- 1 1/2 cups sugar
- 3/4 cup apple cider vinegar
- 2 teaspoons pickling spice
- 1 teaspoon mustard seed
- 1/2 teaspoon ground turmeric
In a large bowl combine the sliced cucumbers with the salt, stir to combine and refrigerate for 1-2 hours. Rinse the cucumbers to remove the excess salt, drain, return to the bowl and toss together with the sliced onion. Divide the cucumbers and onions between two 1-quart jars.
In a medium non-reactive saucepan (stainless steel or similar) combine the vinegar, sugar, apple cider vinegar, pickling spice, mustard seed and turmeric. Bring to a simmer over medium heat and whisk just until the sugar has dissolved. Remove from the heat and cool slightly.
Pour the warm brine over the cucumbers and onion to cover. Let cool to room temperature, cover, and refrigerate for 2-3 days or up to 1 month.