Here’s my easy recipe for small-batch bread & butter pickles. Bread & butter pickles are delicious crunchy pickles with a uniquely sweet and slightly spicy flavor. They’re great on burgers, in all kinds of salads, and straight out of the jar.
I adapted this recipe from one that I found in an old cookbook published in the 1950s. This recipe is great because you can use it to pickle almost all your favorite vegetables or vegetable combinations!
Yield: 3 cups of pickles in juice
Serving size: 4 slices
- 2 tsp. (12g) salt
- 4 cups (476g) cucumber slices, peeled
- 6 cups (1422g) water
- 1 cup (226.8g) distilled white vinegar
- 1/2 cup (113.4g) apple cider vinegar, here’s the brand I use
- 4 tbsp. (20g) dried minced onions
- 4 tsp. (8.51) pickling spice
- 1 tsp. (2g) mustard seed powder
- 3/4 tsp. (1.65g) ground tumeric
- 1 tsp. (1.15g) ground black pepper
- 1/2 cup (96g) natural, non-GMO granular erythritol, click here for the brand I use
- Add the cucumbers to a large bowl.
- Add in 1 tsp. of the salt and the water. Give it a quick mix to distribute the salt, cover the bowl and place it into the refrigerator overnight.
- On the following day, add all the remaining ingredients, (excluding the cucumbers and water), to a four quart pot.
- Stir the mixure and place the pot onto the stovetop. Bring to a boil, and boil for thee minutes.
- At this point, grab the sliced cucumbers from the fridge, and drain them.
- Transfer the drained cucumbers into the pot of hot liquid and mix them to coat them in the liquid. Be carefull not to splash, the liquid will be very hot.
- Bring the pot back up to a boil.
- As soon as it boils, remove the pickles from the stove and spoon them into clean mason Jars.
- Cover the pickles with the liquid and place the uncovered pickles into the refrigerator to chill.
- Once they are chilled, place the lids onto the jars.
- Leave the pickles in the fridge for 2 to 3 days before you dig in!