Sue Hammer'S Bread And Butter Pickles
Sweet and tangy bread and butter pickles with crispy cucumbers, onions, and peppers, perfect for snacking or adding to sandwiches. A classic homemade relish for any occasion.
Ingredients
Instructions
- Wash cucumbers and slice as thin as possible.
- Chop onions and peppers; combine with cucumbers.
- Mix salt in enough water to cover the vegetables.
- Let stand for 3 hours.
- Combine vinegar, sugar, mustard seed, and cloves in a pot.
- Bring the mixture to a boil.
- Drain the cucumbers, onions, and peppers, then add to the boiling mixture.
- Heat thoroughly but do not boil.
- Pack the hot mixture into sterilized jars.
- Cover with the liquid and seal.
Tips & Substitutions
For the best flavor, let the cucumbers and onions sit in the saltwater for the full 3 hours. If you don't have mustard seed, you can substitute with ground mustard, but use less. To adjust sweetness, consider reducing the sugar slightly or using a sugar alternative suitable for canning. Always ensure your jars are properly sterilized to prevent spoilage.
Serving Suggestions
These Bread and Butter Pickles make a delightful addition to sandwiches and burgers, adding a sweet and tangy crunch. They pair beautifully with a Sunday Roast or can be served alongside a charcuterie board. Feel free to serve them as a side with your favorite carrot salad or marinated cole slaw.
Storage & Reheating
Store the sealed jars of pickles in a cool, dark place, such as a pantry or cellar. Once opened, refrigerate and consume within a few weeks. To reheat, simply warm the pickles in a saucepan over low heat, but they can also be enjoyed cold straight from the jar.
Nutrition & Diet Analysis (per serving)
Each serving of Sue Hammer'S Bread And Butter Pickles contains roughly 234 calories, with 6g protein, 48g carbohydrates, and 1g fat. It is an excellent source of vitamin C (31% of the Daily Value) and dietary fiber (24% of the Daily Value), and a good source of iron and protein. It also contributes 7g of dietary fiber toward your daily target.
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 types of cucumbers for this recipe?
Yes, you can use other types of cucumbers such as pickling cucumbers or even smaller varieties. Just make sure they are fresh and firm for the best results, as they will hold up better during the pickling process.
How long do these pickles last?
When properly canned and sealed, these pickles can last for up to a year in a cool, dark place. Once opened, they should be refrigerated and consumed within a few weeks for optimal freshness.
Can I make this recipe vegan?
Yes, this recipe is already vegan as it contains no animal products. Feel free to experiment with different spices or add herbs for a unique twist that complements your taste preferences.
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).