Ah, Old-Fashioned Bread and Butter Pickles—a true Southern classic! 🥒 Sweet, tangy, and crisp, these pickles are perfect on sandwiches or straight from the jar. Here’s the full breakdown:
What They Are
- Cucumbers sliced thin (or into spears)
- Sweet-and-sour brine made with sugar, vinegar, and spices
- Spiced with mustard seeds, celery seeds, and turmeric for that classic “bread-and-butter” flavor
- Crisp, slightly sweet, tangy, and savory
Basic Ingredients
- 4–5 small to medium cucumbers, thinly sliced
- 1 medium onion, thinly sliced
- 1½ cups white vinegar
- 1½ cups granulated sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- ½ teaspoon celery seeds
- ½ teaspoon turmeric
How to Make Them
- Prep cucumbers and onions: Slice cucumbers and onion thinly and sprinkle with salt. Let sit 1–2 hours, then drain excess liquid.
- Make the brine: In a saucepan, combine vinegar, sugar, mustard seeds, celery seeds, and turmeric. Bring to a boil until sugar dissolves.
- Combine: Pour hot brine over cucumbers and onions in a heat-safe bowl or jars.
- Cool and refrigerate: Let the mixture cool to room temperature, then refrigerate for at least 24 hours. Flavor improves over 2–3 days.
- Serve: Sweet, tangy, and crisp—perfect on sandwiches, burgers, or right from the jar.
đź’ˇ Tips for Success:
- Slice cucumbers thinly for maximum flavor absorption.
- Use pickling cucumbers if possible—they stay firmer than regular cucumbers.
- For longer storage, you can process in a water bath to make them shelf-stable.
If you want, I can give a Grandma-style old-fashioned recipe that’s extra sweet, perfectly spiced, and keeps cucumbers super crisp—just like those classic homemade jars.
Do you want me to do that?