One Gallon Bread And Butter Pickles
Sweet and tangy bread and butter pickles with a hint of turmeric and celery seed, perfect for adding a flavorful touch to sandwiches and meals. Great for pickle lovers.
Ingredients
Instructions
- Boil together the sugar, vinegar, salt, turmeric, and celery seed.
- Cool the mixture completely.
- Pour the cooled mixture over sliced cucumbers and onions.
- Refrigerate the mixture with the vegetables.
- Turn the jars or mixture every day for 1 week.
- Enjoy these delicious bread and butter pickles!
Tips & Substitutions
For extra flavor, consider adding a few cloves of garlic or a pinch of red pepper flakes to the pickle brine. You can substitute white sugar with honey for a more natural sweetness or use apple cider vinegar instead of regular vinegar for a unique tang. Ensure the cucumbers are fresh and firm for the best crunch in your bread and butter pickles.
Serving Suggestions
These pickles are perfect as a tangy side dish or condiment. Serve them alongside grilled meats, sandwiches, or even with a Summertime Dip for a refreshing appetizer. They also complement dishes like Bob Haskell's Smoked Turkey beautifully, adding a zesty crunch to your meal.
Storage & Reheating
Store the bread and butter pickles in airtight jars in the refrigerator. They can last for up to 2 months when properly refrigerated. There’s no need to reheat them; they are best enjoyed cold straight from the jar or as a topping for sandwiches and salads.
Nutrition & Diet Analysis (per serving)
Each serving of One Gallon Bread And Butter Pickles contains roughly 134 calories, with 5g protein, 30g carbohydrates, and 2g fat. It is an excellent source of vitamin C (45% of the Daily Value), dietary fiber (29% of the Daily Value), and potassium (25% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1417mg per serving (62% 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 various types of cucumbers, but Kirby cucumbers are preferred for their crunch. If those are unavailable, Persian cucumbers or even English cucumbers can work well. Just be sure to slice them thinly for optimal flavor absorption.
How long do the pickles need to sit before they're ready to eat?
While you can technically eat them right after mixing, it's best to let them sit for at least one week in the refrigerator. This allows the flavors to meld and intensify, giving you that classic bread and butter pickle taste.
Can I can these pickles for long-term storage?
This recipe is designed for refrigerator pickling, which is safe and easy. For long-term canning, you'll need to follow proper canning techniques and recipes to ensure safety and preservation, as this method doesn't include the necessary steps for shelf-stable 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).