Bread and Butter Pickles Recipe

Cucumbers: The main ingredient, providing the crunchy texture and fresh taste.

Onion: Adds a mild, sweet flavor that complements the cucumbers.

White vinegar: The acidic base for the pickling brine, giving the pickles their tangy taste.

Sugar: Balances the acidity of the vinegar with sweetness.

Mustard seeds: Adds a subtle, tangy flavor and a bit of texture to the pickles.

Celery seeds: Provides a slightly bitter, earthy flavor that enhances the overall taste.

Ground turmeric: Adds a warm, slightly bitter flavor and a bright yellow color.

Kosher salt: Enhances the flavors and helps with the pickling process.

When slicing the cucumbers and onions, aim for uniform thickness to ensure even pickling. Using a mandoline slicer can help achieve consistent slices, which will not only look more appealing but also allow the vinegar mixture to penetrate evenly, resulting in a more balanced flavor.

• cucumbers - Substitute with zucchini: Zucchini has a similar texture and can absorb the pickling brine well.

• onion - Substitute with shallots: Shallots have a milder flavor and can add a subtle sweetness to the pickles.

• white vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a slightly sweeter and fruitier flavor profile.

• sugar - Substitute with honey: Honey can add a natural sweetness and a unique flavor to the pickles.

• mustard seeds - Substitute with caraway seeds: Caraway seeds offer a different but complementary flavor to the pickles.

• celery seeds - Substitute with dill seeds: Dill seeds provide a similar aromatic quality and enhance the pickling flavor.

• ground turmeric - Substitute with saffron: Saffron can add a unique flavor and a similar yellow color to the pickles.

• kosher salt - Substitute with sea salt: Sea salt has a similar texture and salinity, making it a good alternative for pickling.

• Ensure your jars are clean and sterilized. This is crucial for preventing any unwanted bacteria from spoiling your pickles.
• Once the pickles have cooled to room temperature, transfer them into the sterilized jars. Use a funnel to avoid spills and ensure the vinegar mixture covers the cucumbers and onions completely.
• Seal the jars tightly with lids. If you plan to store them for an extended period, consider using canning lids that create a vacuum seal.
• Label each jar with the date of preparation. This helps you keep track of their freshness.
• Store the jars in the refrigerator. The pickles will be ready to eat in 24 hours, but they develop a deeper flavor if left for a few days.
• For longer storage, you can process the jars in a boiling water bath for 10 minutes. This method extends the shelf life to about a year when stored in a cool, dark place.
• If you prefer freezing, transfer the cooled pickles and vinegar mixture into freezer-safe containers, leaving some space at the top for expansion. Seal tightly and label with the date.
• Thaw frozen pickles in the refrigerator overnight before consuming. Note that freezing may slightly alter the texture, making them less crisp but still delicious.

• Stovetop Method:

  1. Place the pickles in a small saucepan.
  2. Add a splash of white vinegar to maintain their tangy flavor.
  3. Heat over low to medium heat, stirring occasionally, until the pickles are warmed through but not boiling.

• Microwave Method:

  1. Transfer the pickles to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 1-2 minutes, stirring halfway through, until the pickles are warm.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Spread the pickles in a single layer on a baking sheet.
  3. Cover the baking sheet with aluminum foil to prevent drying out.
  4. Warm in the oven for about 10-15 minutes, checking occasionally to ensure they don't overheat.

• Steaming Method:

  1. Place the pickles in a heatproof bowl.
  2. Set up a steamer basket over a pot of simmering water.
  3. Place the bowl in the steamer basket and cover.
  4. Steam for about 5 minutes, or until the pickles are warmed through.

• Sous Vide Method:

  1. Seal the pickles in a vacuum-sealed bag.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Remove and serve immediately.

• Large bowl: Used to combine the cucumbers and onions, ensuring they are well mixed.

• Saucepan: Essential for heating and combining the vinegar, sugar, mustard seeds, celery seeds, turmeric, and salt.

• Measuring cups: Necessary for accurately measuring the cucumbers, vinegar, and sugar.

• Measuring spoons: Used to measure the mustard seeds, celery seeds, turmeric, and salt precisely.

• Knife: Needed to thinly slice the cucumbers and onions.

• Cutting board: Provides a stable surface for slicing the cucumbers and onions.

• Stirring spoon: Used to stir the vinegar mixture in the saucepan to ensure all ingredients are well combined.

• Jars: For storing the pickles once they have cooled, allowing them to be refrigerated and ready for consumption.

• Lid for jars: To seal the jars and keep the pickles fresh in the refrigerator.

• Tongs: Helpful for transferring the cucumbers and onions into the jars without making a mess.

Pre-slice vegetables: Slice the cucumbers and onions in advance and store them in the refrigerator.

Use a mandoline: A mandoline slicer ensures uniform, thin slices quickly.

Batch the brine: Make a larger batch of the vinegar mixture and store it for future use.

Quick cool: Place the hot vinegar mixture in an ice bath to cool it faster.

Jar preparation: Sterilize and prepare your jars while the brine is boiling.