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Flavorful Sweet and Spicy Bread and Butter Pickles

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A quick and easy homemade recipe for sweet and spicy bread and butter pickles with a perfect balance of sugar, vinegar, and spices, delivering a satisfying crunch and a gentle kick.

Ingredients

Scale
  • 4 cups pickling cucumbers, thinly sliced (Kirby cucumbers recommended)
  • 1 medium yellow onion, thinly sliced
  • 1 ½ cups granulated sugar (brown sugar can be substituted)
  • 1 ½ cups white distilled vinegar
  • 1 cup water
  • 1 tablespoon mustard seeds (yellow mustard seeds preferred)
  • 1 teaspoon celery seeds
  • ½ teaspoon ground turmeric
  • ¼ teaspoon crushed red pepper flakes
  • 1 tablespoon pickling or kosher salt (non-iodized)
  • Optional: a few fresh dill sprigs
  • Optional: ½ teaspoon whole black peppercorns

Instructions

  1. Slice the cucumbers and onions into thin rounds about 1/8 inch (3 mm) thick using a sharp knife or mandoline.
  2. Place the cucumber and onion slices in a large bowl filled with ice water and soak for 1 hour to keep them crisp and remove bitterness. Drain using a colander and pat dry.
  3. In a medium saucepan, combine sugar, vinegar, water, salt, mustard seeds, celery seeds, turmeric, and crushed red pepper flakes. Bring to a gentle boil over medium heat, stirring occasionally to dissolve sugar and salt, about 5 minutes.
  4. Tightly pack the drained cucumber and onion slices into sterilized glass jars. Add fresh dill sprigs and black peppercorns if using.
  5. Pour the hot brine over the cucumbers and onions, ensuring they are fully submerged, leaving about ¼ inch (6 mm) headspace at the top.
  6. Seal the jars with lids and let them cool to room temperature on the counter, then refrigerate.
  7. Let the pickles sit in the refrigerator for at least 24 hours before eating. Flavors develop best after 2-3 days and stay crisp for up to 3 weeks.

Notes

Soaking cucumbers in ice water for 1 hour is essential to keep them crisp. Use non-iodized salt to avoid clouding the brine. Simmer the brine gently without boiling vigorously to preserve cucumber texture. Refrigerate pickles and allow at least 24 hours for flavors to develop. Store in the fridge for up to 3 weeks. For a low-sugar version, reduce sugar by ¼ cup and add a splash of honey. Optional additions include fresh dill, black peppercorns, or jalapeños for extra spice.

Nutrition

Keywords: bread and butter pickles, sweet and spicy pickles, homemade pickles, refrigerator pickles, easy pickle recipe, crunchy pickles

Find it online: https://jodierecipes.com/flavorful-sweet-and-spicy-bread-and-butter-pickles-recipe-easy-homemade-guide/