Garlic Bread And Butter Pickles
Crisp, tangy garlic bread and butter pickles offering a perfect balance of sweetness, spice, and crunch—ideal for picnics, sandwiches, or as a flavorful side dish.
Ingredients
Instructions
- Wash cucumbers thoroughly using a vegetable brush; drain on a rack.
- Slice unpeeled cucumbers into 1/8-inch or 1/4-inch slices; discard ends.
- Add onions and garlic to the cucumbers.
- Add salt and mix thoroughly.
- Cover with crushed ice or ice cubes; let stand for 3 hours.
- Drain thoroughly; remove garlic cloves.
- Combine sugar, spices, and vinegar; heat just to boiling.
- Add drained cucumbers and onion slices and heat for 5 minutes.
Tips & Substitutions
To enhance the crunchiness of your pickles, ensure the cucumbers are very fresh and avoid using overripe ones. You can substitute green bell peppers with red or yellow ones for a sweeter taste. If you prefer less sweetness, reduce the sugar to 4 cups and taste before adding more. Adjust spices to your liking; adding a pinch of red pepper flakes can give it a spicy kick.
Serving Suggestions
Serve these Garlic Bread And Butter Pickles as a tangy side with sandwiches or burgers, or as a crunchy topping for salads. They pair beautifully with a refreshing glass of Lime Iced Tea. For an added twist, serve them alongside Pepper Potatoes (A Change From The Regular Home-Fries.) for a delightful brunch.
Storage & Reheating
Store leftover Garlic Bread And Butter Pickles in a clean, airtight jar in the refrigerator. They will keep well for about 2-3 weeks. For best flavor, let them marinate for a day before consuming. They do not need reheating and can be enjoyed straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Garlic Bread And Butter Pickles contains roughly 942 calories, with 17g protein, 127g carbohydrates, and 44g fat. It is an excellent source of dietary fiber (47% of the Daily Value), vitamin C (43% of the Daily Value), and iron (39% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2884mg per serving (125% 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 different types of cucumbers for this recipe?
Yes, you can use pickling cucumbers or even English cucumbers if you prefer. Just ensure they are firm and fresh for the best texture. Avoid using waxed cucumbers as they may affect the pickling process.
How long do these pickles need to sit before they're ready to eat?
For optimal flavor, let the pickles sit in the refrigerator for at least 24 hours before consuming. This allows the flavors to meld and intensify, providing a more delicious pickle experience.
Can I make this recipe vegan?
Yes, this recipe is inherently vegan as it does not include any animal products. Just ensure that any additional ingredients or spices you use are also vegan-friendly. Enjoy your homemade vegan pickles!
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).