Once you try homemade bread-and-butter pickles, you’ll never go back to the store-bought kind.
Learn how to make bread-and-butter pickles.
It will also use up all your leftover summer cucumbers, ensuring none go to waste.
Credit:Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Priscilla Montiel
Why Are They Called Bread-and-Butter Pickles?
She used a centuries-old recipe for sweet and sour pickles and labeled them as bread-and-butter pickles.
Top your nextburgerorsandwich, add topotato salad, or just snack on them right out of the jar.
Credit:Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Priscilla Montiel
Store opened jars in the refrigerator for up to three months.
Cover and let stand 3 hours.
Rinse with cold water.
Credit:Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Priscilla Montiel
Add cucumbers and onion; bring to a boil.
Fill jars:
Pack hot cucumber mixture into hot jars, filling to 1/2 inch from top.
Remove air bubbles; wipe jar rims.
Credit:Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Priscilla Montiel
Cover at once with metal lids, and screw on bands.
Process, in 2 batches, in boiling-water bath 12 minutes; cool.
Chill pickles before serving.
Credit:Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Priscilla Montiel
Eat refrigerator pickles within a few weeks for optimal freshness.
Credit:Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Priscilla Montiel
Credit:Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Priscilla Montiel
Credit:Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Priscilla Montiel
