Bread & Butter Pickles In Minutes

Here’s a quick way to make a version of delicious bread and butter pickles. No bread or butter involved in making these babies and you can have a whole jar of delicious homemade pickles in less than 30 minutes. They are sweet and sharp and delicious.

Let’s start with the ingredients. I used a cucumber from my garden, some little sweet peppers and shallots.  You could also use hot peppers if you want a spicier pickle.

You’ll also need salt, sugar, rice vinegar turmeric, mustard seeds, pickling spice and celery seed.
Put half a cup of water and half a cup of vinegar (you could also use cider vinegar. I like rice vinegar because it has less of a bite.)


Now add 3/4 cup of sugar and a pinch of salt.

Then 1/4 teaspoon each of the spices. Dump it all in the pan and bring to a boil.

Now slice the cucumber thinly.

Then the little sweet peppers.

Now slice the shallots.

Take a jar and we’re ready to start layering. We aren’t canning here. These are just going the refrigerator. You don’t need to heat the jar or seal it.

I like to start layering the veggies in the jar. You don’t have to, it will pickle all the same. But I think it looks prettier layered.

Once they are nicely layered, you should be ready to add the pickling liquid.

Place a funnel in the jar. Preferably a better funnel that the one I have here. It’s sort of falling apart.

The pickling liquid should be boiling by now. Give it a stir to make sure everything is combined.
Either line the funnel with cheesecloth or use a strainer to pour the pickling liquid through.
If the liquid doesn’t quite cover the veggies, you can add a little water. All you need to do now is let them cool, put on the lid and let them wait in the refrigerator for about a week.

Congratulations, you have just pickled!


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