Bread And Butter Pickles With Carrots
A tangy, sweet, and crunchy relish combining cucumbers, onions, peppers, and carrots, perfect for adding zest to sandwiches, burgers, or as a side condiment.
Ingredients
Instructions
- Combine onions, peppers, carrots, and cucumbers in a large bowl.
- Mix in salt, cover with ice, and let stand for 3 hours.
- Drain the mixture well.
- Combine remaining ingredients (cider vinegar, sugar, celery seed, turmeric) in a saucepan and bring to a bubbling boil.
- Boil the mixture for 1 minute.
- Pack the hot mixture into sterilized jars and seal.
Tips & Substitutions
For a crunchier texture, consider using smaller cucumbers or even pickling cucumbers, which are firmer. You can substitute white vinegar for cider vinegar if desired, but this will alter the flavor slightly. If you prefer a spicier kick, add a teaspoon of red pepper flakes to the boiling mixture. Ensure all vegetables are sliced evenly for consistent pickling.
Serving Suggestions
These Bread and Butter Pickles with Carrots make a delightful side to sandwiches, especially with Open Faced Tuna Sandwiches. They can also be served alongside barbecued meats or as a tangy addition to salads. Try them on burgers for an extra layer of flavor, or enjoy them as a crunchy snack straight from the jar.
Storage & Reheating
Store the sealed jars of pickles in a cool, dark place for up to a year. Once opened, keep them in the refrigerator where they can last for several months. For best flavor, allow the pickles to sit for at least a week before consuming. If you have leftovers from a meal, they can be served cold without reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Bread And Butter Pickles With Carrots contains roughly 1682 calories, with 44g protein, 322g carbohydrates, and 37g fat. It is an excellent source of dietary fiber (314% of the Daily Value), iron (222% of the Daily Value), and potassium (106% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How long do I need to wait before eating the pickles?
It's best to wait at least a week after canning before tasting your pickles. This allows the flavors to meld and intensify, resulting in a more delicious and balanced taste. However, if you're eager, you can sample them sooner, just know they may not be as flavorful.
Can I use other vegetables in this recipe?
Absolutely! Feel free to experiment with other crunchy vegetables like green beans, cauliflower, or even zucchini. Just keep in mind that different vegetables may require slight adjustments in pickling times and salt ratios to achieve the desired flavor and texture.
What is the best way to serve these pickles?
These pickles are versatile and can be enjoyed on their own or as a condiment. Serve them with grilled meats, on sandwiches, or as part of a charcuterie board. They also pair beautifully with cheeses and crackers, making them a great addition to any gathering.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).