Can I reduce the sugar in bread and butter pickles?

You can, but be careful! The sugar helps balance the vinegar's acidity for safe preservation. If reducing sugar, don't go below 1 1/2 cups per 2 cups vinegar, and always process in a water bath if canning. For refrigerator pickles, you've got more flexibility - I sometimes use 1 3/4 cups sugar when making small batches for immediate eating.

Why did my bread and butter pickles turn out soft?

Oh honey, I feel your pain! Soft pickles usually mean either overcooked cucumbers (that 5-minute simmer is crucial!) or using cucumbers that weren't fresh to begin with. Always pick firm, unwaxed cukes, and don't skip the salting step - it draws out excess water that can make them mushy.

Can I make refrigerator bread and butter pickles instead of canning?

Absolutely! This is actually how I make most of my sweet pickle chips these days. Just skip the water bath and store your jars in the fridge. They'll keep for about 3 months (if they last that long!). The flavor develops beautifully after about a week.

What's the best way to slice cucumbers for vintage sweet pickles?

I aim for about 1/4-inch thick slices - any thinner and they lose their satisfying crunch. A mandoline slicer makes quick work of this, but watch those fingers! My grandma always did hers by hand with her trusty paring knife, and I swear she could slice them paper-thin without looking.

How long should homestead pickles process in a water bath?

For this bread and butter pickle recipe, process pint jars for 10 minutes in a boiling water bath. Start timing when the water returns to a full boil after adding jars. Any longer and you risk overcooking those precious cukes!

Irresistible Bread and Butter Pickles Recipe in Just 4 Steps

Bread and Butter Pickles

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A sweet and tangy pickle recipe perfect for sandwiches and snacking. These crisp slices are made with a vinegar-sugar brine and can be canned or stored in the refrigerator.

Author: Sophia Collins
Prep Time: 2 hours 15 mins
Cook Time: 15 mins
Total Time: 2 hours 30 mins
Yield: 4 pints 1x
Category: Pickles
Method: Canning or Refrigerator
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

4 lbs cucumbers, sliced
2 large onions, thinly sliced
1/4 cup pickling salt
2 cups white vinegar
2 cups granulated sugar
1 tbsp mustard seeds
1 tsp celery seeds
1 tsp turmeric

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Instructions

Combine cucumbers, onions, and pickling salt in a large bowl. Let sit for 2 hours, then drain and rinse.
In a large pot, mix vinegar, sugar, mustard seeds, celery seeds, and turmeric. Bring to a boil.
Add the drained cucumbers and onions to the pot. Simmer for 5 minutes.
Pack the pickles into sterilized jars, leaving 1/2-inch headspace. Seal with lids.
Process in a water bath for 10 minutes or store in the refrigerator for up to 3 months.

Notes

For a quicker version, skip the water bath and store in the refrigerator.
Adjust sugar to taste for a sweeter or tangier pickle.
Use fresh, firm cucumbers for the best texture.

Nutrition

Serving Size: 1/4 cup
Calories: 50
Sugar: 12g
Sodium: 200mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 1g
Protein: 0g
Cholesterol: 0mg

Find it online: https://kitchenuser.net/bread-and-butter-pickles-recipe/