Have you ever wanted to make Bread and Butter Pickles but you thought all homemade pickles had to be canned? Well, I have terrific news, you can make your own pickles and there is no canning required!
I have to admit, I have always been a dill pickle girl. I would grab a jar of whole dill pickles after school and eat the whole thing in just one afternoon. I honestly had never heard of bread butter pickles until I met Jim.
I was hesitant to try them why ruin a good thing, right? But one bite into that crunchy, slightly sweet and tangy pickle, I was hooked! And who knew they were so easy to make?
I first made these pickles when one year the garden produced more cucumbers than I knew what to do with. We had to find a variety of ways to use the huge harvest so we made all types of pickles, including these overnight bread and butter pickles. We soaked them overnight and they were ready to eat the next day! Super simple and super easy!
4 to 6 pickling cucumbers
1 sweet onion
1/2 cup white sugar
1/2 cup brown sugar
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp mustard seed
1/2 tsp celery seed
1/2 tsp turmeric
1 1/2 cups apple cider vinegar
- Slice the cucumbers into thin rounds and slice onions paper thin and place in a large bowl.
- In a separate bowl, whisk together all remaining ingredients and pour over the cucumber/onion mixture.
- Mix to coat.
- Cover and place in the refrigerator overnight.
- Store in air-tight container(s), keeping in the refrigerator for up to one month.
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Mary and Jim