Vintage Bread-and-Butter Pickles

Name: Vintage Bread-and-Butter Pickles
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 6 cups sliced cucumbers; 2 cups sliced onions; 2 cups white sugar; 2 cups apple cider vinegar; 1 cup white vinegar; 1 1/2 tablespoons kosher salt; 1/2 teaspoon ground turmeric; 1/2 teaspoon celery seed; 1 tablespoon mustard seeds; 1/4 teaspoon ground cloves

🕒 Prep: 20 min

🔥 Cook: 30 min

🍽 Serves: 12

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Dive into the classic world of Vintage Bread-and-Butter Pickles. This timeless recipe brings a sweet and tangy crunch to your table, perfect for sandwiches or as a standalone snack.

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Ingredients for Vintage Bread-and-Butter Pickles

Cucumbers: The star of the show, providing that essential crunch. Choose firm, fresh cucumbers for the best texture.

Onions: Add a subtle sharpness that complements the sweetness of the pickles. Yellow or white onions work perfectly.

White Sugar: Balances out the vinegar with sweetness, creating that classic bread-and-butter pickle flavor.

Apple Cider Vinegar: Adds a fruity, tangy depth, enhancing the overall flavor profile.

White Vinegar: Provides a sharp acidity, balancing the sweetness and ensuring preservation.

Kosher Salt: Essential for drawing out the moisture from the cucumbers and onions, also adds flavor.

Turmeric: Provides a vibrant color and a subtle earthy flavor.

Celery Seed: Imparts a mild, herby note that rounds out the spices.

Mustard Seeds: Add a bit of bite and a subtle spiciness.

Ground Cloves: A small amount goes a long way; it adds a warm, aromatic note to the mix.

Tips & Tricks

For an extra crunch, try adding a few ice cubes to the cucumber and onion mix while preparing the brine.
If you prefer a spicier kick, toss in a few red pepper flakes to the brine.
Ensure cucumbers are fresh and firm for the best texture in your pickles.

Serving Suggestions

These pickles pair perfectly with burgers, cold sandwiches, or a cheese platter. They also make a great accompaniment to grilled meats or a tangy addition to salads.

Frequently Asked Questions

Can I use a different type of vinegar?: Yes, but keep in mind that it will alter the flavor. White wine vinegar can be a good substitute for a milder taste.
How long can I store these pickles?: If stored properly in the refrigerator, they can last up to 3 months.

Vintage Bread-and-Butter Pickles Recipe Walkthrough

Start by slicing your cucumbers and onions. Aim for uniform slices to ensure even pickling. Toss them together in a large bowl, setting them aside for now.

In a medium saucepan, combine the sugar, apple cider vinegar, white vinegar, kosher salt, turmeric, celery seed, mustard seeds, and ground cloves. Heat this mixture over medium heat, stirring occasionally. You want the sugar to dissolve completely and the brine to become hot, but not boiling.

Once your brine is ready, carefully pour it over the cucumber and onion slices in the bowl. Make sure every piece is submerged in that flavorful liquid. Let this mixture cool to room temperature; patience here ensures the pickles absorb all those wonderful flavors.

Finally, transfer your cooled pickles into sterilized jars, ensuring they're sealed tightly. Pop them in the fridge and wait at least 24 hours before diving in. This resting period is crucial for the flavors to meld beautifully.

Why You'll Love This Recipe

A delightful balance of sweet, tangy, and spicy flavors.
Perfect for preserving a bumper crop of cucumbers.
Easy to make, with simple ingredients you likely have on hand.
No fancy equipment needed, just a few jars and a saucepan.

Ingredients

6 cups sliced cucumbers

2 cups sliced onions

2 cups white sugar

2 cups apple cider vinegar

1 cup white vinegar

1 1/2 tablespoons kosher salt

1/2 teaspoon ground turmeric

1/2 teaspoon celery seed

1 tablespoon mustard seeds

1/4 teaspoon ground cloves

Step-by-step Instructions

1. In a large bowl, combine the sliced cucumbers and onions. Set aside.

2. In a saucepan over medium heat, combine the white sugar, apple cider vinegar, white vinegar, kosher salt, ground turmeric, celery seed, mustard seeds, and ground cloves. Stir until the sugar has dissolved and the mixture is hot, but not boiling.

3. Pour the hot brine over the cucumber and onion slices, ensuring all pieces are submerged. Let it cool to room temperature.

4. Transfer the mixture into sterilized jars, seal tightly, and refrigerate for at least 24 hours before serving for optimal flavor.

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