Bread And Butter Pickles(Green Tomatoes Or Cucumbers)
Tangy, sweet, and mildly spicy bread and butter pickles with green tomatoes or cucumbers, perfect for adding zest to sandwiches or serving as a snack.
Ingredients
Instructions
- Choose smooth, even-sized green tomatoes or cucumbers, wash them thoroughly.
- Remove stem end and blossom scar, then cut into quarter-inch crosswise slices.
- Place the slices into an enamelware or glass bowl.
- Sprinkle with salt and add cold water.
- Cover and let stand for 24 hours.
- Turn into a colander and let drain for 10 to 15 minutes.
- Transfer to a preserving kettle; add peeled and thinly sliced onions, vinegar, sugar, and spices.
- Heat to boiling and simmer for 3 to 4 minutes.
- Pack the hot mixture into sterilized jars.
- Seal the jars.
Tips & Substitutions
For an extra flavor boost, consider adding a pinch of dill or adjusting the spice levels to your taste. If you want a milder pickle, reduce the amount of red pepper. Make sure to use fresh ingredients for the best results. If using cucumbers, pick smaller varieties for a crunchier texture. For a unique twist, try incorporating some garlic into the mix.
Serving Suggestions
These Bread and Butter Pickles are perfect for summer barbecues and pair beautifully with Aunt Ruth'S Excellent Cole Slaw. Serve them alongside grilled meats or as a relish for burgers and sandwiches. They also make a delightful addition to a charcuterie board, adding a sweet and tangy crunch.
Storage & Reheating
Store the sealed jars in a cool, dark place for up to a year. Once opened, keep the pickles in the refrigerator, where they will stay fresh for several weeks. To enjoy the pickles, simply open a jar and serve cold. They are great on sandwiches or as a side dish.
Nutrition & Diet Analysis (per serving)
Each serving of Bread And Butter Pickles(Green Tomatoes Or Cucumbers) contains roughly 923 calories, with 12g protein, 154g carbohydrates, and 26g fat. It is an excellent source of vitamin C (251% of the Daily Value), dietary fiber (110% of the Daily Value), and iron (92% 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
Can I use other vegetables for this recipe?
Yes, you can experiment with other vegetables like zucchini or radishes. Just be mindful of their moisture content, as this might affect the pickling process. Adjust the salt and sugar proportions to maintain the balance of flavors.
How long do these pickles need to sit before they are ready to eat?
After sealing the jars, it's best to let the pickles sit for at least a week for the flavors to develop. However, they can be enjoyed sooner if you're eager. The taste will improve over time, so patience is key!
Can I reduce the sugar in this recipe?
You can reduce the sugar, but keep in mind that it helps balance the acidity of the vinegar. A reduction might result in a tangier pickle. If you prefer a less sweet option, try cutting the sugar by half and see how you like the flavor.
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).