Bread and butter pickles combine crisp cucumbers with golden onions in a syrupy brine. This tangy condiment enhances sandwiches, charcuterie boards, and savory dishes with its balance of sweetness and acidity.
| Prep Time | 15 minutes |
|---|---|
| Cook Time | 35 minutes |
| Total Time | 50 minutes |
| Servings | 8 jars (12 oz each) |
| Difficulty | Beginner |
| Cuisine | American Southern |
Why This Recipe Works
These pickles capture peak cucumber season with a golden brine that caramelizes onions and cucumbers simultaneously. I avoid overcooking by simmering precisely 10 minutes, preserving crunch while developing flavor. The sugar-to-vinegar ratio of 1:1 creates a harmonious tanginess without overpowering the vegetables.
The recipe eliminates traditional spices like dill, focusing instead on onion caramelization. This simplicity allows the natural sweetness of Golden Beauty cucumbers to shine, while rice vinegar prevents overly sour results. Jar in sterilized glass containers for optimal preservation.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Jalapeno | 2 | Use serrano peppers for milder heat |
| Golden Cucumbers | 4 lbs | New potatoes work as cucumbers |
| Yellow Onions | 6 | Replace with shallots for subtlety |
| Pickle Crisp | 2 tbsp | Salt substitute for clarity |
| Brown Sugar | 2 cups | Use coconut sugar for complexity |
Step-by-Step Instructions
- Wash and drain cucumbers 30 minutes before slicing
- Cut cucumbers into 1/4-inch coins
- Slice onions into half-moons (0.25 inch thickness)
- Heat butter in 6-quart pot until shimmering
- Add onions and sauté until translucent (8 minutes)
- Stir in jalapeno, garlic, and thyme
- Add sugar, vinegar, and seasonal spices
- Bring to full boil (212°F) until sugar dissolves
- Return cucumbers to pot
- Simmer 10 minutes (exact timing prevents mushiness)
- Pour liquid and vegetables into sterilized jarsSeal with wax rings
- Cool completely before rolling lids
Prep Vegetables
Caramelize Onions
Mix Brine and Boil
Pack and Jar
Chef Tips for Perfect Results
- Use non-reactive pot (stainless steel or enamel) to prevent discoloration
- Adjust sugar to taste: reduce by 25% for diabetic versions
- Substitute apple cider vinegar for classic tanginess
- Chill 8 hours for mellow flavor development
- Add 1 tsp turmeric for golden color without dye
Common Mistakes to Avoid
- Overcooked cucumbers lose crunch – use timer strictly
- Inconsistent onion size leads to uneven soaking – use mandoline
- Missing brine balance – test acidity with pH strips (6.0-6.8 ideal)
- Too much liquid in jars – aim for 1/4 inch headspace
- Skipping sterilization – sterilize jars in boiling water 10 minutes
Variations and Substitutions
| Ingredient | Substitution | Impact on Flavor |
|---|---|---|
| Cucumber | Carrot Coins | Adding earthiness |
| Onion | Shallot | More delicate sweetness |
| Apple Cider Vinegar | Balsamic Vinegar | Depth of flavor |
| Coarse Sea Salt | Pickling Salt | Clarifies brine |
Serving Suggestions and Pairings
These pickles elevate classic pulled pork sandwiches with their golden goodness. Combine with barbecue peanut brittle for charcuterie harmony. Perfect for Fourth of July picnics, buffalo wings platters, or vegan burger toppings.
Storage and Reheating
| Method | Duration | Instructions |
|---|---|---|
| Refrigerated | 2 weeks | Cool to room temperature before storing |
| Frozen | 6 months | Freeze in airtight containers |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 45 |
| Protein | 0.8g |
| Fat | 0.1g |
| Carbohydrates | 11g |
| Sugar | 9g |
Frequently Asked Questions
Can I use English cucumbers?
Yes – remove seeds if over 5% crushed for optimal crunch.
How long does brine last?
Used cucumbers and onions absorb sugars in 4 weeks, beyond which acetic acid increases.
What if pickles are too sour?
Use 1 cup extra sugar next batch, adjusting water down to maintain proportions.
Suitable for Paleo diets?
Substitute honey for half sugar and skip conventional vinegar per Healthline guidelines.
Can I can these long-term?
Follow USDA Ball Blue Book pressure canning methods for shelf-stable storage.
These golden pickles transform ordinary meals with their crunchy sweetness. Whether sliced atop tacos or tucked into fat sandwiches, they deliver Southern comfort in every bite. Let the brine graduate from sidekick to star ingredient in your culinary repertoire.
Print
Bread and Butter Pickles Recipe: Sweet and Tangy Brine
- Total Time: 50
- Yield: 8 jars (12 oz each)
- Diet: Vegetarian
Description
Crisp cucumbers and golden onions shine in a sugary brine with a golden hue. Simmered to perfection, these pickles balance sweetness and tang to elevate sandwiches, charcuterie, and casual dishes. A Southern classic with a vibrant twist.
Ingredients
Jalapeno, 2
Golden Cucumbers, 4 lbs
Yellow Onions, 6
Pickle Crisp, 2 tbsp
Brown Sugar, 2 cups
Butter, 2 tbsp
Vinegar, rice (2 cups or substitute with apple cider vinegar)
Garlic, 3 cloves
Thyme, 1 tsp
Salt, for pickle brine
Instructions
Wash and drain cucumbers 30 minutes before slicing
Cut cucumbers into 1/4-inch coins
Slice onions into 0.25-inch half-moons
Heat 2 tbsp butter in a 6-quart pot until shimmering
Add onions and sauté until translucent (8 minutes)
Stir in Jalapeno, 3 cloves garlic, and 1 tsp thyme
Add 2 cups brown sugar and 2 cups rice vinegar (or apple cider vinegar)
Bring to a full boil until sugar dissolves
Add sliced cucumbers and onions
Simmer 10 minutes (exact timing preserves crunch)
Pack mixture into sterilized jars while hot
Seal with lids and let cool completely
Notes
Use 1 tbsp apple cider vinegar for tanginess instead of rice vinegar
Add 1 tsp turmeric for natural golden color
Substitute serrano peppers for milder heat
Use non-reactive stainless steel pot
Adjust sugar by 25% for diabetic versions
Chill at least 8 hours before serving
- Prep Time: 15
- Cook Time: 35
- Category: Baking
- Method: Brining/Simmering
- Cuisine: American Southern
Nutrition
- Serving Size: 1 jar (12 oz)
- Calories: 110
- Sugar: 30g
- Sodium: 500mg
- Fat: 2g
- Saturated Fat: 1g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg