Spicy Bread and Butter Pickles

Spicy Bread and Butter Pickles

I love bread and butter pickles but rarely buy them. I saw a recipe for quick refrigerator bread and butter pickles that looked easy and delicious so I decided to make them. I loved the kick that the chile pepper gave these sweet & tangy pickle chips. They are so delicious! I am enjoying them plain, on sandwiches, or on burgers. I don’t think these pickles will last long!

Spicy Bread and Butter Pickles

How to Make Spicy Bread and Butter Pickles

Combine cucumbers and salt in a large shallow bowl; cover and chill for about 90 minutes. Put cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to a bowl. Add the thinly sliced onion and peppers then toss with the cucumbers.

Spicy Bread and Butter Pickles

Combine the white sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves. Pour the hot vinegar mixture over the cucumber mixture; let stand at room temperature for 1 hour. Pour into equally into jars then cover and refrigerate for 24 hours before eating. Store in airtight jars in refrigerator for up to 2 weeks.

Spicy Bread and Butter Pickles

 

 

Spicy Bread and Butter Pickles

 

Yield: 2 pints

Total Time:  2 hours + 24 hours refrigeration time

Ingredients:

5 1/2 cups (about 1½ pounds) thinly sliced pickling cucumbers
1 tbsp kosher salt
1 cup sweet yellow onion, thinly sliced
1 Serrano chile, sliced thinly
1 cup white sugar
1 cup white vinegar
½ cup apple cider vinegar
¼ cup light brown sugar
1½ teaspoons mustard seeds
½ teaspoon celery seeds
1/8 teaspoon ground turmeric

Directions:

Combine the cucumbers and salt in a large shallow bowl; cover and chill for about 90 minutes. Put cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to a bowl. Add the thinly sliced onion and peppers then toss with the cucumbers.

Combine the white sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves. Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature  for 1 hour. Pour into equally into jars then cover and refrigerate for 24 hours before eating. Store in airtight jars in refrigerator for up to 2 weeks.

 

Recipe and photos by For the Love of Cooking.net

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6 Comments

  1. I think I would also like the little kick from the chile.

  2. Great recipe. Usually bread and butter pickles are sweet and they don’t appeal to me. Your recipe on the other hand sounds very appealing.

  3. I went through a phase in college where I ate all bread and butter pickles all the time! So good. I haven’t had any since then, but I think enough time has passed that I should revive my obsession.