I have a thing for pickles. I love them, but I never remember to buy them at the store. Fortunately, it’s super easy to make homemade pickles, and then I have a few “extra” jars!
When it comes to burgers, there’s nothing better than adding a good bread and butter pickle with some extra sharp cheddar and a little BBQ sauce. Oh, and toss some bacon on there, and I might not be able to talk to you until that burger is gone. And you’ll probably notice a few extra pickles on the side.
In summer, I get a taste for pickles all the time, and it’s so easy to make them that I tend to have a few jars on hand at all times. This time around, I made bread and butter pickles, but I also make dill pickles at home when I crave something a little different. You know I’ll share that recipe at some point. I actually thought I already had! Oops.
This recipe is a little different from a traditional bread and butter pickle because I add garlic. Why? Because I love garlic. I add it to just about anything. (And doesn’t garlic help keep mosquitoes away? I figure that’s a summer win.) If you aren’t a huge garlic fan, make the recipe as stated, but leave out the smashed garlic.
No matter what, you’ll fall in love with these easy homemade pickles. The brine mixture tastes so good that I pull the onions out with the pickles and eat them on my burger or by themselves, just like I do with the pickles. I gave a jar to my dad for Father’s Day, and let’s just say I have to give him another one because we ate it all that day. Fortunately, I still have a jar left, and these are quick and easy to make.
I love that I know exactly what’s in them, too. And because I do, I know they’re clean and gluten free, so I can share them with a friend whose kids adore pickles but rarely get to eat bread and butter or sweet pickles because commercial ones generally include corn syrup – another of their allergies.
How to Make Homemade Pickles (Bread and Butter Style)
To make your homemade pickles, choose firm cucumber pickles. You want them to retain their crunch and texture. Wash and slice into quarter inch rounds. I use a regular knife, but get fancy and use a crinkle cut knife if you choose. Slice a cup of sweet onion as thinly as you can. I used a vidalia onion because I had them in my pantry, but traditionally you use a sweet yellow onion. I liked this with the vidalia personally. Smash your garlic cloves well, enough so they break into two or three pieces each.
Add cucumbers, garlic, and onion to a large bowl with salt and toss to mix. Cover with ice and let sit for 2-3 hours on the counter. Rinse the cucumbers and remove the ice, but keep the onions with the cucumbers. Let drain in a colander.
Make the brine while your cucumbers drain. Add your ciders to a saucepan with the sugar, pickling spices, and turmeric. Bring to a bare boil (bubbles around the edge) then turn down and cook for a minute. Remove from the heat and let cool while you stuff your jars.
Take your drained cucumbers and onions and add them to three pint size mason jars. Pack them in as tightly as you can. If you have leftover, add it to a small jar.
Pour the slightly cooled bring over your cucumbers to the top of each jar. You may have a bit left over, and that’s fine. You’re better off having extra than not enough!
Seal the jars and let them sit for an hour to cool, then pop them in the fridge. Alternatively, you can process them in a water bath for 10 minutes and preserve them. Mine last only a week or two in the fridge before we eat them all, so I never bother adding that step!
Let them chill in the fridge for a day, and you can start enjoying them after 24 hours. They get better on day two, and they stay good for at least two weeks. I’ve never had a jar last longer, no matter how many I make at once. This recipe doubles and triples easily, too!
Have you ever made homemade pickles? What’s your secret?
This delicious and easy recipe for bread and butter pickles is a perfect introductions to homemade pickles. They're vegan and gluten free naturally, perfect to go with BBQ or on burgers or just by themselves.
- 5-6 firm pickling cucumbers
- 1 c sweet onion (yellow or vidalia), thinly sliced
- 3 cloves garlic, smashed
- 4 t salt
- 3 c ice
- 1 c white vinegar
- 3/4 c cider vinegar
- 1 c sugar
- 1 t pickling spices
- pinch turmeric
- Wash and slice cucumbers into quarter inch rounds. Slice a cup of sweet onion as thinly as possible and smash your garlic cloves.
- Add cucumbers, garlic, and onion to a large bowl with salt and toss to mix. Cover with ice and let sit for 2-3 hours on the counter. Rinse the cucumbers and remove the ice, but keep the onions and garlic with the cucumbers. Let drain.
- To make the brine, add ciders to a saucepan with the sugar, pickling spices, and turmeric. Bring to a bare boil then turn down and cook for a minute. Remove from the heat and let cool.
- Add drained cucumbers and onions to three pint size mason jars. Pack them in tightly.
- Pour the slightly cooled bring over cucumbers to the top of each jar. Seal the jars and let them sit for an hour to cool, then pop them in the fridge.
- Let them chill in the fridge for 24-48 hours.
Alternatively, you can process your pickles in a water bath for 10 minutes and preserve them. Mine last only a week or two in the fridge before we eat them all, so I never bother adding that step! The pickles stay good in the fridge without processing for at least two weeks. This recipe doubles and triples easily, too!