Ice Cream Pail Pickles Bread Butter Pickles Recipe

A nostalgic recipe passed down from a dear friend, these incredibly easy bread and butter pickles are a summer sensation! Crisp cucumbers and red onions mingle in a sweet and tangy brine, creating a side dish everyone will adore. Perfect for barbecues, picnics, or any summer meal. Get ready to be amazed by how simple yet delicious these pickles are – they'll last for a month, ensuring you enjoy summer's bounty all season long!

Prep Time 15 mins
Cook Time 20 mins
Calories 138.2 kcal
Protein 0g
Rating 5.0 (3 Reviews)
Ice Cream Pail Pickles Bread Butter Pickles 13

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ice Cream Pail Pickles Bread Butter Pickles

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How to Make Ice Cream Pail Pickles Bread Butter Pickles

  1. Thinly slice 4 cups of cucumbers and 2 cups of red onions.
  2. In a large bowl, combine the sliced cucumbers and red onions with 1 cup of white vinegar, 1 cup of sugar, 1/2 cup of water, 2 tablespoons of salt, 1 tablespoon of yellow mustard seeds, 1 teaspoon of celery seeds, and 1/2 teaspoon of turmeric.
  3. Gently stir to ensure all the vegetables are coated with the brine.
  4. Transfer the mixture to a clean 1-gallon ice cream pail.
  5. Cover the pail and refrigerate for at least 2 days, stirring gently once or twice a day.
  6. After 2 days, your pickles are ready! Store them in the refrigerator for up to a month.
  7. Enjoy these delicious and refreshing pickles with your favorite summer meals!

Nutrition Information (Approximate per serving)

Sodium

23 g

Sugar

132g

Fat

0g

Carbs

11g