Bread and butter pickles have a rich history and are beloved for their unique flavor profile, making them a popular choice among pickle enthusiasts. These sweet and tangy pickles have a distinct taste that sets them apart from other varieties. Let’s explore the history, flavor, and popularity of bread and butter pickles in more detail:
Bread and butter pickles have their roots in American culinary traditions. The recipe is believed to have originated in the early 20th century, with its name deriving from the practice of enjoying these pickles alongside bread and butter as a simple, satisfying snack. They were often served in sandwiches or as a side dish, adding a delightful crunch and burst of flavor.
What makes bread and butter pickles stand out is their sweet and tangy taste. The combination of thinly sliced cucumbers, onions, and a brine made with vinegar, sugar, and spices results in a balanced flavor profile. The addition of mustard seeds, celery seeds, turmeric, and cloves gives these pickles a distinctive aromatic quality and a touch of spiciness. The brine enhances the natural sweetness of the cucumbers, creating a harmonious blend of flavors that is both refreshing and addictive.
The popularity of bread and butter pickles has steadily grown over the years, and they have become a staple in many households and restaurants. The contrast of the sweet and tangy flavor makes them a versatile condiment that pairs well with various dishes. They add a delightful crunch to sandwiches, burgers, and hot dogs, and can even be chopped and used in relishes, salads, or as a topping for grilled meats and cheese platters.
In recent years, the trend of homemade pickling and preserving has gained momentum, further boosting the popularity of bread and butter pickles. Many people enjoy making their own pickles to control the ingredients and customize the flavor to their liking. The process of pickling cucumbers allows for creativity in adjusting the level of sweetness, tanginess, and spiciness, resulting in unique variations of bread and butter pickles.
Overall, bread and butter pickles have a storied history, a distinct flavor profile, and a strong following. Their sweet and tangy taste, along with their versatility, has made them a beloved choice for pickle enthusiasts and a delightful addition to a wide range of dishes. Whether enjoyed on a sandwich or straight from the jar, bread and butter pickles continue to captivate taste buds and bring a touch of nostalgic charm to any meal.
Bread & butter pickles
Ingredients
- – 4 lbs 1.8 kg pickling cucumbers, thinly sliced
- – 2 large onions thinly sliced
- – 1/4 cup pickling salt
- – 2 cups white vinegar
- – 2 cups granulated sugar
- – 1 cup apple cider vinegar
- – 1 tablespoon mustard seeds
- – 1 teaspoon celery seeds
- – 1 teaspoon ground turmeric
- – 1/2 teaspoon ground cloves
Instructions
- In a large bowl, combine the sliced cucumbers and onions. Sprinkle the pickling salt over the vegetables and toss to coat. Let them sit for about 2 hours, stirring occasionally.
- After 2 hours, rinse the cucumbers and onions thoroughly with cold water. Drain well and set aside.
- In a large pot, combine the white vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, and cloves. Bring the mixture to a boil over medium heat, stirring until the sugar has dissolved completely.
- Add the drained cucumbers and onions to the pot, and return the mixture to a boil. Reduce the heat to low and simmer for about 10 minutes, until the cucumbers have slightly softened.
- While the pickles are simmering, prepare your canning jars. Sterilize the jars and lids by placing them in a pot of boiling water for a few minutes. Remove them from the water and let them air dry.
- Remove the pot of pickles from the heat. Using a slotted spoon, carefully pack the hot pickles and onions into the sterilized jars, leaving about 1/2 inch of headspace at the top.
- Pour the hot pickling liquid over the cucumbers, ensuring they are completely submerged. Use a clean utensil to remove any air bubbles and adjust the headspace if needed.
- Wipe the jar rims clean, place the lids on top, and tighten the bands just until they are finger-tight. Be careful not to over-tighten.
- Process the jars in a boiling water bath for 10 minutes to ensure proper sealing. Adjust the processing time if needed, according to your altitude.
- After processing, carefully remove the jars from the water bath and place them on a towel-lined countertop. Allow the jars to cool completely. You may hear a “pop” sound as the jars seal.
- Let the pickles sit for at least 1 to 2 weeks before opening to allow the flavors to develop and the pickles to become crisp.
