These pickles are the perfect side to go with your burger of choice and favorite chips!
Growing up I was never a fan of these sweet pickles, even as an adult they were too tart. Now I am one to love a sour thing or a sweet thing but have too much of one and it doesn’t taste right to me. When I started making my own pickles I realized that if done just right, these are AMAZING!
These are a quick and easy pickle to make. They are a hit in our house and hopefully they will be in yours.
Kitchen Tools Needed:
- Small Pot: We use a 2-3 quart sized pot for this.
- Chef’s Knife: a multi-purpose knife that you use to slice, dice, and chop. Usually medium to long in length.
- Food safe storage jar: We use a 2 Liter (2000ml) tall, wide mouthed deep jar with a hinge for the lid.
Ingredients:
- Persian Cucumbers: Smaller cucumbers. You can also use pickling cucumbers
- Sugar
- White Vinegar: Regular distilled white vinegar is used for this.
- Turmeric: Powdered
- Dried Bay Leaves: Whole leaves
- Dried Dill
- Creamy Horseradish
- Chili Flakes
- Black Peppercorns
- Sea Salt
- Bulb of Garlic: Approx 8 cloves
- Cold Water: Filtered water
How to make the Bread and Butter Pickles:
- Make sure your jar is thoroughly washed and dried. We don’t want dust or remnants of anything inside the jar.
- Slice the Persian cucumbers about a quarter inch thick (or your preferred thickness). You don’t want them too thick. It could take longer for the brine to soak through.
- Next you will want to cut the onion in half and chop the ends off to lay flat on your cutting board. Then with one end facing you, thinly slice the onion to create half circle slices.
- Now, alternate putting the onions and the cucumbers into the jar, making sure everything is evenly distributed.
- For the garlic bulb, you want to leave the cloves whole. Remove all of the skin, so all you have left is the whole cloves.
- Add the remaining ingredients for the brine (Sugar, Vinegar, Turmeric, Bay leaves, Dill, Horseradish, Chili Flakes, Peppercorns, Sea Salt, Garlic, and Water) into a small saucepan and bring the brine to a rolling boil.
- Once at a rolling boil, turn the heat off and take the bay leaves out of the pickle brine. You can leave them in for a few hours, but no more. It will give you a slightly different flavor though.
- Pour the brine into the jar of onions and cucumbers. If there is more room at the top and not all of the cucumbers and onions are covered. Fill the remaining space with cold distilled water and stir the contents to mix together.
- Then let jar cool on the counter.
- Once the jar is cooled, place in the fridge and wait approximately 1-2 hours until the pickles have become cold in the fridge. Enjoy!
- This will keep for 1- 2 weeks.
Bread and Butter Pickles
The easiest Bread and Butter pickles you will devour in minutes!
Ingredients
- 6 Whole Persian Cucumbers
- 1 Cup Sugar
- 2 Cups White Vinegar
- 1 Tsp Turmeric
- 2 Whole Bay Leaves
- 1 Tsp Dried Dill
- 1 Tsp Creamy Horseradish
- 1 Pinch Chili Flakes
- 1 Tbsp Black Peppercorns
- 1/4 Cup Sea Salt
- 1 Whole Bulb of Garlic
- 1/2 Cup Water
Instructions
- Thoroughly wash and dry your jar.
- Slice the Persian cucumbers about a quarter inch thick (or your preferred thickness).
- Next cut the onion in half and chop the ends off to lay flat on your cutting board. Then with one end facing you, thinly slice the onion to create half circle slices.
- Alternate putting the onions and the cucumbers into the jar, making sure everything is evenly distributed.
- For the garlic, remove all of the skin until you have only whole cloves.
- Add the remaining ingredients for the brine (Sugar, Vinegar, Turmeric, Bay leaves, Dill, Horseradish, Chili Flakes, Peppercorns, Sea Salt, Garlic, and Water) into a small saucepan and bring to a rolling boil.
- Once at a rolling boil, turn the heat off and take the bay leaves out of the pickle brine.
- Pour the brine into the jar of onions and cucumbers. Fill the remaining space with cold distilled water and stir the contents to mix together.
- Let the jar cool on the counter.
- Once the jar is cooled, place in the fridge and wait approximately 1-2 hours until the pickles have become cold in the fridge. Enjoy!
- This will keep for 1- 2 weeks.
Notes
Please note that we are constantly reviewing and updating our recipes. If you find you have any questions regarding the recipes, please leave a comment or contact us here.
