Bread An Butter Pickles Recipe

Name: Bread An Butter Pickles
Prep time: 45 min
Cook time: 200 min
Total time: 245 min
Yield: Serves 1 or more
Ingredients: Pickling Cucumbers; Maui Onion; 1 medium red bell pepper; 2 tablespoons kosher salt; 1 cup cold water; Cider Vinegar; Rice Vinegar; Light Brown Sugar; 1 tablespoon yellow mustard seeds; Turmeric; 1/4 teaspoon saffron threads; 6 whole cloves; Allspice Berries; 2 bay leaves

Craving that sweet and tangy crunch? These bread and butter pickles are incredibly easy to make and ready in under 4 hours! This recipe yields approximately 3 pints of delicious, refrigerator pickles, perfect for enjoying with sandwiches, burgers, or as a tasty snack. No canning required – just simple steps and maximum flavor!

Prep Time 45 mins

Cook Time 200 mins

Calories 766.5 kcal

Protein 12g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bread An Butter Pickles

Pickling Cucumbers
Maui Onion
1 medium red bell pepper
2 tablespoons kosher salt
1 cup cold water
Cider Vinegar
Rice Vinegar
Light Brown Sugar
1 tablespoon yellow mustard seeds
Turmeric
1/4 teaspoon saffron threads
6 whole cloves
Allspice Berries
2 bay leaves

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How to Make Bread An Butter Pickles

Rinse 2 pounds cucumbers under cold water and trim the ends.
Rinse 1 medium red bell pepper under cold water, slice in half lengthwise, and remove seeds.
Peel 1 medium Maui onion and set aside.
Using a mandoline or sharp knife, slice cucumbers into 1/4-inch thick rounds.
Place sliced cucumbers in a large bowl.
Slice Maui onion and red bell pepper into 1/4-inch thick rounds and add to the cucumbers.
Add 2 tablespoons kosher salt and 1 cup cold water to the cucumbers. Stir gently, cover the bowl with plastic wrap, and let stand for 3 hours to draw out excess moisture.
Rinse the cucumbers, onions, and bell peppers thoroughly under cold water to remove excess salt. Drain well.
In a large saucepan, combine: 2 cups white vinegar, 1 cup packed light brown sugar, 1 tablespoon yellow mustard seeds, 1 teaspoon turmeric, 1/4 teaspoon saffron threads, 6 whole cloves, 6 whole allspice berries, 2 bay leaves, and the drained cucumbers, onions, and bell peppers.
Bring the mixture to a full boil over medium-high heat, then reduce heat to a gentle simmer. Cook uncovered for 15 minutes, stirring occasionally.
Remove from heat and let the pickles cool completely to room temperature.
Carefully pack the pickles into sterilized jars or containers. Refrigerate for at least 4 hours before serving to allow flavors to meld. Enjoy!