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! Some links in this post are affiliate links that earn me a commission if you purchase through them.
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.
Need more ideas to use up cucumbers? Check my favorites at the bottom of this article.
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. Side note: Those are fantastic for making French fries, too!
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. Just place the flat of your knife against the clove with the blade facing slightly down, then smash it with your fist being careful to not cut yourself.
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 (or so I’ve been told – I don’t can anything!). 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?
More cucumber recipes to make:
- Summer cucumber salad
- Tomato quinoa salad
- Hearts of palm salad
- German cucumber salad
- Felafal salad
- Cucumber cups stuffed with spicy crab
- Cucumber noodles with fresh pesto
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! As an Amazon Associate and member of other affiliate programs, I earn a commission from qualifying purchases. This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.
Nutrition Information: Yield: 21 Serving Size: 1
Amount Per Serving: Calories: 46Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 445mgCarbohydrates: 11gFiber: 0gSugar: 10gProtein: 0g
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!
As an Amazon Associate and member of other affiliate programs, I earn a commission from qualifying purchases.
This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.
I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.