These Sweet Heat Bread and Butter Pickles are a burst of flavor in every bite! With a perfect mix of sweetness and a little kick, they’re perfect for sandwiches or snacking.
Making these pickles is a breeze! Just slice, mix, and let them soak up all those tasty flavors. Trust me, your friends will be asking for the secret recipe! 😄
Key Ingredients & Substitutions
Cucumbers: For the best pickles, use fresh, firm cucumbers. English or Persian cucumbers are great options. If you can’t find any, regular slicing cucumbers work too!
Onions: Yellow onions give a sweet flavor, but white or red onions can also be used. Red onions will add a nice color to your pickles.
Salt: Kosher salt or pickling salt is ideal because it doesn’t contain additives. If you don’t have either, use sea salt but avoid table salt as it can make the pickles too salty.
Vinegar: The mix of white and apple cider vinegar balances sweetness and tanginess. You can replace the apple cider vinegar with any type of vinegar you have on hand, just keep an eye on the flavor balance.
Spices: Mustard and celery seeds add depth. If you’re missing mustard seeds, you can substitute with fennel seeds for a different flavor twist!
How Do You Get the Right Crunch in Your Pickles?
To achieve that satisfying crunch, start by salting your cucumbers and onions. This step draws out moisture and helps preserve the crispiness.
- Combine cucumbers and onions, sprinkle with salt, and let them sit in cold water for 1-2 hours.
- Rinse thoroughly to remove excess salt, which can make your pickles too salty.
Also, packing them tightly into jars while still warm helps keep them crisp. Enjoy your crunchy pickles in a couple of days after they’ve absorbed all the flavors!
Sweet Heat Bread and Butter Pickles
Ingredients You’ll Need:
For the Pickles:
- 6 cups thinly sliced cucumbers (about 4 medium cucumbers)
- 3 cups thinly sliced onions
- 1/2 cup kosher salt or pickling salt
For the Pickling Brine:
- 2 cups granulated sugar
- 1 1/2 cups white vinegar (5% acidity)
- 1/2 cup apple cider vinegar
- 1 tablespoon mustard seeds
- 1 tablespoon celery seeds
- 1 teaspoon crushed red pepper flakes (adjust to heat preference)
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground black pepper
- Optional: 2 cloves garlic, sliced
How Much Time Will You Need?
This recipe takes about 2 hours to prepare and let the cucumbers soak, plus at least 48 hours in the fridge to develop full flavor. The actual hands-on time is quite short, making it easy to add this delicious condiment to your meals!
Step-by-Step Instructions:
1. Prepare Cucumbers and Onions:
In a large bowl, combine the thinly sliced cucumbers and onions. Sprinkle them evenly with the salt, then toss to coat. Cover with cold water and let sit for 1 to 2 hours, stirring occasionally. This will help draw out excess moisture and keep your pickles crunchy!
2. Rinse the Vegetables:
After soaking, drain the cucumbers and onions. Rinse them thoroughly under cold water to remove any excess salt. Drain well to remove all water.
3. Make the Pickling Brine:
In a large pot, combine the granulated sugar, white vinegar, apple cider vinegar, mustard seeds, celery seeds, crushed red pepper flakes, turmeric, and black pepper. Bring this mixture to a boil while stirring until the sugar has fully dissolved. This is where the magic happens! It’ll smell wonderful!
4. Combine with Cucumbers and Onions:
Remove the pot from heat. Stir in the drained cucumbers and onions, along with the optional sliced garlic if you like. Let it sit at room temperature for about 30 minutes to allow the flavors to meld together.
5. Jar the Pickles:
Pack the cucumber and onion mixture into clean, sterilized jars, filling them tightly. Make sure to pour the pickling brine over the vegetables to cover them completely. This ensures every bite is bursting with flavor.
6. Cool and Refrigerate:
Let the jars cool to room temperature, then seal them with lids and refrigerate. For the best taste, allow the pickles to sit in the fridge for at least 48 hours before enjoying.
7. Serve and Enjoy:
Your Sweet Heat Bread and Butter Pickles are ready to be enjoyed! They’re excellent on sandwiches, burgers, or as a zesty snack on their own. These pickles can be kept refrigerated for up to 2 weeks.
Don’t forget—adjust the crushed red pepper flakes to suit your heat preference. Enjoy your pickling adventure!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Cucumbers?
Absolutely! While regular slicing cucumbers are common, you can also use English or Persian cucumbers for a slightly different texture and flavor. Just make sure they’re fresh and firm for the best crunch!
Can I Adjust the Spice Level?
Yes! You can easily tweak the heat by adjusting the amount of crushed red pepper flakes. For a milder version, decrease the amount or omit it entirely. For extra heat, feel free to add more or even include sliced jalapeños!
How Long Do These Pickles Last?
Your Sweet Heat Bread and Butter Pickles can be stored in the refrigerator for up to 2 weeks. Just ensure they’re kept in a sealed container to maintain their freshness!
Can I Make These Pickles Ahead of Time?
Yes, these pickles are perfect for making ahead! In fact, they taste even better after sitting in the fridge for 48 hours, as the flavors deepen and meld together. Make a batch and enjoy them throughout the week!
