These sweet, tangy, and addictingly crunchy bread and butter pickles are surprisingly easy to make, and super delicious!
So, am I the only one that doesn’t have a heart-strings-story about enjoying bread and butter pickles as a kid? To be honest, I had never even heard of bread and butter pickles until last summer when I grew a cucumber that was short and little and my husband said ‘you should make bread and butter pickles,’ I naturally rolled my eyes and thought he was crazy (love you babe) and thought I just had grown an odd cucumber.
Fast forward to a few months ago, we took a trip to Louisville and at one of the restaurants we went to, were served their specialty bread and butter pickles (see here for pictures from our trip). I had some, and I was hooked! I needed more of these bad boys in my life!
So when I spotted some pickling cucumbers at the Farmers Market I got some and set out to making them, and holy pickle, they were absolutely delicious!
To make the bread and butter pickles, you start by setting out all your ingredients:
Then you cut you the cucumbers:
Then you cut the onion and add that to the cucumbers:
Then you add some salt and put these bad boys in the freezer for a half hour (this step will give them their crunchiness, and no one likes a limp pickle, so don’t skip this step!)
While the cucumbers are in the freezer, make the pickling liquid:
Then when the pickles are done in the freezer, drain the liquid off and then pour the pickles into the hot liquid:
Then ladle the cucumbers and onions into jars:
Refrigerate overnight, then in the morning, vioa you have yourself bread and butter pickles (and notice the color change!)
I could just eat an entire container right now!
These bread and butter pickles have the perfect sweet & tangy flavor finished by the perfect crunch! They are sweet but not cloyingly sweet like sometimes bread and butter pickles can be. If you like them really sweet, I would recommend adding a little extra sugar!
I was curious as to why they were called ‘bread and butter pickles’ and found out that they used to be served on bread and butter during the depression era because they were so cheap and easy to make.
So after reading that, I tried some of these pickles on a piece of bread with some butter….um yeah, so freakin’ good! I’ll be that weird person having pickle sandwiches for lunch from now on lol.
And of course I couldn’t finish this post without saying that
I should have listened to my husband last year because I feel like I have been missing out all along!
I hope you enjoy these refrigerator bread and butter pickles as much as I have! Makes 6 wide mouth pint jars, they're good in the refrigerator for up to 2 months
*if you like bread and butter pickles on the sweeter side, add more sugar (up to 1 cup more for a total of 2 cups)
Makes 6 wide mouth pint jars, they're good in the refrigerator for up to 2 months
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