I crafted my Homemade Pickles using crisp, thinly sliced cucumbers, tangy red onions, apple cider vinegar, and a hint of red pepper flakes for a little kick. I love how sugar, mustard seeds, and turmeric come together to create sweet, zesty, crunchy flavors perfect for burgers or as a snack.

Jump to Recipe

I recently tried this Homemade Bread And Butter Pickles recipe and I gotta say, its flavor really surprised me. I was cooking up something special and decided to mix in 4 cups of thinly sliced pickling cucumbers with a cup of red onions, and the result was brilliant.

Trust me, these pickles have that perfect blend of sweet and zesty notes thanks to a cup of granulated sugar and a mix of apple cider and white vinegars. I even threw in a teaspoon of mustard seeds, half a teaspoon of celery seeds, and a pinch of turmeric powder for an added kick, along with a bit of salt and even red pepper flakes if you like your pickles with a little heat.

I love how these Pickle Recipes Homemade give a fresh twist to classic pickle butter styles while keeping it crunchy. They work great on sandwiches and burgers or just as a tasty snack.

Enjoy crafting these Pickled Veggies in your own garden kitchen!

Why I Like this Recipe

I really like this recipe for several reasons. First, I love that the pickles come out super crunchy and fresh. They have that perfect mix of sweet, tangy, and a little spicy kick that makes them really special. Second, the flavors just meld together so nicely; its crispy cucumbers and zesty red onions always remind me of fun family cookouts. Third, I enjoy how easy it is to make even if you dont consider yourself a master chef – just slice, heat, pour and chill, and youre done. Finally, these pickles go great on burgers or even by themselves as a snack, and that makes them versatile and exciting every time I eat them.

Ingredients

Print Recipe (No Advertisments)

Pickling cucumbers: Crisp cucumbers provides good fiber and an amazing crunch for a fresh bite.
Red onions: Thinly sliced, they gives a slight sweetness plus vitamins and antioxidants in every crunch.
Granulated sugar: Adds a lovely sweetness balancing out tangy vinegar with nostalgic, comforting flavor.
Apple cider vinegar: It provides a bright, tangy acidity that really lifts the pickling taste.
Mustard seeds: They bring an earthy, zesty note adding a small heat and bold flavor.
Turmeric powder: Enhances color with a hint of earthiness and antioxidant goodness for eating.
Celery seeds: Offer a slight aromatic, bitter undertone that deepens the overall flavor profile.
Red pepper flakes (optional): Provide a surprising kick if you like a bit extra spice.

Ingredient Quantities

4 cups thinly sliced pickling cucumbers (about 4 medium cucumbers)

1 cup thinly sliced red onions

1 cup granulated sugar

1/2 cup apple cider vinegar

1/2 cup white vinegar

1 teaspoon mustard seeds

1/2 teaspoon celery seeds

1/4 teaspoon turmeric powder

1/2 teaspoon salt

Optional 1/4 teaspoon red pepper flakes for a little kick

How to Make this

Print Recipe (No Advertisments)

1. First, wash your cucumbers and then slice them very thin, about one slice each for the 4 cups you need.

2. Peel and thinly slice one cup of red onions.

3. In a medium pot, pour in 1 cup granulated sugar, 1/2 cup apple cider vinegar, and 1/2 cup white vinegar.

4. Add 1 teaspoon mustard seeds, 1/2 teaspoon celery seeds, 1/4 teaspoon turmeric powder, 1/2 teaspoon salt, and if you like a little kick, toss in 1/4 teaspoon red pepper flakes.

5. Heat the pot over medium heat and stir the mixture until the sugar dissolves completely.

6. While the vinegar mixture is heating up, combine your sliced cucumbers and red onions in a big bowl.

7. Once the mixture is simmering nicely, carefully pour it over the cucumbers and onions.

8. Stir everything together so each slice is well coated with the hot brine.

9. Let the mix sit for about 10 minutes to cool down a bit before transferring to jars.

10. Seal your jars and then refrigerate for at least 4 hours or overnight so the flavors can really meld together before you enjoy them.

Equipment Needed

1. Colander for washing the cucumbers
2. Knife for slicing cucumbers and red onions
3. Cutting board to work on while slicing and peeling
4. Measuring cups and spoons for the sugar, vinegars and spices
5. Medium pot for heating the brine
6. Wooden or heat resistant stirring spoon to mix the vinegar mixture
7. Large bowl for combining the sliced cucumbers and onions
8. Stove to heat the brine in the pot
9. Jars for storing the finished pickles

FAQ

Q: How long do these pickles stay fresh?

A: They usually taste best after a day or two in the fridge, but if you keep them well sealed, they can last up to 2 weeks.

Q: Can I substitute the vinegars in this recipe?

A: Yeah, you can experiment with different vinegars but that might change the flavor a bit, so be careful.

Q: Do I need to peel my cucumbers?

A: No need to peel them, the skin adds a nice crunch and loads of flavor.

Q: Is it essential to include red pepper flakes?

A: Not at all, they are optional if you want a little kick; feel free to leave them out if you prefer a milder taste.

Q: Can I process these pickles for long term storage using canning?

A: This recipe is best for fridge pickling so stick to that method to keep the crunchy texture.

Homemade Bread And Butter Pickles Recipe Substitutions and Variations

If you don’t have granulated sugar, try using light brown sugar instead. It gives a slightly richer flavor but may add a bit more moisture.
If you’re missing apple cider vinegar, white wine vinegar is a good alternative. Its tang is pretty close to the original.
For white vinegar, you could use rice vinegar. It’s a tad sweeter, so you might need to adjust the amount just a bit.
If celery seeds aren’t available, dill seeds can work as a substitute. They give a similar herby kick even though it’s not a one-to-one flavor match.

Pro Tips

1. Try to slice the cucumbers and onions super thin so they can really soak up the brine; if they’re a bit too thick they might not get that awesome tang all the way through.
2. Make sure you let the sugar completely dissolve in the vinegar mix before you pour it over the veggies; any sugar granules left over can mess up the overall smooth taste of the pickles.
3. If you want an extra kick, don’t be shy about upping the red pepper flakes or even tossing in a little fresh chili if you have it lying around.
4. The longer you leave your pickles in the fridge, the better they get, so try to let ‘em sit for at least an overnight marination if you can. Enjoy experimenting and adjusting the flavors to your taste!

Homemade Bread And Butter Pickles Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

100

kcal

Equipment: 1. Colander for washing the cucumbers
2. Knife for slicing cucumbers and red onions
3. Cutting board to work on while slicing and peeling
4. Measuring cups and spoons for the sugar, vinegars and spices
5. Medium pot for heating the brine
6. Wooden or heat resistant stirring spoon to mix the vinegar mixture
7. Large bowl for combining the sliced cucumbers and onions
8. Stove to heat the brine in the pot
9. Jars for storing the finished pickles

Ingredients

4 cups thinly sliced pickling cucumbers (about 4 medium cucumbers)
1 cup thinly sliced red onions
1 cup granulated sugar
1/2 cup apple cider vinegar
1/2 cup white vinegar
1 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/4 teaspoon turmeric powder
1/2 teaspoon salt
Optional 1/4 teaspoon red pepper flakes for a little kick

Directions

First, wash your cucumbers and then slice them very thin, about one slice each for the 4 cups you need.
Peel and thinly slice one cup of red onions.
In a medium pot, pour in 1 cup granulated sugar, 1/2 cup apple cider vinegar, and 1/2 cup white vinegar.
Add 1 teaspoon mustard seeds, 1/2 teaspoon celery seeds, 1/4 teaspoon turmeric powder, 1/2 teaspoon salt, and if you like a little kick, toss in 1/4 teaspoon red pepper flakes.
Heat the pot over medium heat and stir the mixture until the sugar dissolves completely.
While the vinegar mixture is heating up, combine your sliced cucumbers and red onions in a big bowl.
Once the mixture is simmering nicely, carefully pour it over the cucumbers and onions.
Stir everything together so each slice is well coated with the hot brine.
Let the mix sit for about 10 minutes to cool down a bit before transferring to jars.
Seal your jars and then refrigerate for at least 4 hours or overnight so the flavors can really meld together before you enjoy them.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.