What vinegar is best for bread and butter pickles?

A combination of white distilled vinegar and apple cider vinegar, both at 5% acidity, gives the best balance of sharpness and fruitiness. The white vinegar keeps the flavor clean while the apple cider vinegar adds a softer, rounder note.

How do you make the best bread and butter pickles?

The best bread and butter pickles start with fresh, firm pickling cucumbers and a full 4-hour salting and chilling step before they meet the hot syrup. Even slicing and precise vinegar-to-sugar ratios also keep the texture crisp and the flavor balanced.

What makes a bread and butter pickle different from other pickles?

Bread and butter pickles are sweeter than dill or sour pickles because the pickling syrup uses a high ratio of sugar to vinegar. The addition of onions and warm spices like cinnamon and cloves also sets this bread and butter pickle recipe apart.

What is the difference between bread and butter pickles and regular pickles?

Regular dill pickles rely on vinegar, salt, and dill for a sour, savory flavor, while bread and butter pickles use significantly more sugar for a sweet-tart profile. Regular pickles are also usually left whole or in spears, while bread and butter pickles are almost always sliced thin with onions mixed in.

Can I make refrigerator bread and butter pickles without canning?

Yes, you can skip the water bath step entirely and store the filled, cooled jars directly in the refrigerator. Refrigerator bread and butter pickles made this way should be eaten within 3 months for the best quality.

How long do bread and butter pickles need to sit before eating?

Bread and butter pickles are safe to eat 24 hours after canning, but the flavor improves significantly with more time. Waiting at least one week, and ideally three or more weeks, allows the spices to fully infuse the cucumbers.

Best Bread and Butter Pickles: The Ultimate Sweet-Tart Recipe (5-Hour)

Description

Sweet-tart bread and butter pickles made with pickling cucumbers, onions, and a spiced vinegar syrup. Can them for the pantry or keep them as refrigerator bread and butter pickles.

Ingredients

Scale

2 1/2 pounds pickling cucumbers
1/4 cup pickling salt
1 pound white or yellow onions, thinly sliced
1 1/4 cups white distilled vinegar
1 cup apple cider vinegar
2 1/4 cups sugar
1 tablespoon mustard seeds

Instructions

Rinse and slice the cucumbers.
Salt and chill under ice for 4 hours, then rinse and drain.
Heat the canning jars.
Prepare the pickling syrup and combine with cucumbers and onions.
Pack jars and process in a boiling water bath.

Notes

Wait at least one week before opening for best flavor.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Condiment
Method: Canning
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 95
Sugar: 20g
Sodium: 633mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg

Keywords: bread and butter pickles, refrigerator bread and butter pickles