Cooking pickles might seem kinda simple but its a trick that many people mess up, even i used to struggle with it, but Chef John made me see how easy it can be. His bread and butter pickles got this sweet and tangy taste that can make a burger or sandwich so much better. These pickles started in the 1920s in the Midwest and now almost everyones family’s got a jar or two in the fridge. They’re just so versitile it is not even funny, you can snack on them or put them on a grilled cheese or whatever.
Pickling is super old, its probaly thousands of years old, people did it cause they couldnt get fresh veggies off season so they soaked em in vinegar and spices. Now pickling is more of an art and made at home by tons of people who want healthy food and that feeling of pride. Making your own pickles also means you can put in any spice you want, i once added jalapeno and it was fire.
Overview of Bread and Butter Pickles
Bread and butter pickles are a distinct type of pickle with that sweet-tangy flavor combo. Unlike dill pickles, wich are mostly vinegar with dill and garlic, these ones use sugar in the brine so they come out sweet. The name “bread and butter” comes from the simple old meal where you put em on a plain slice of bread with butter.
The key things in bread and butter pickles include cucumbers, onions, vinegar, and some spices like mustard seeds, celery seeds, and turmeric. That mix gives em a sweet yet kinda zesty taste that you dont get in other pickles. Plus the cucumbers stay crisp and the onions turn a bit soft, it’s a neat texture combo.
Compared to other pickles, bread and butter pickles stand out cause they balance sweetness and tanginess. Dill pickles hit you with a strong brine flavor, while sweet pickles sometimes have so much sugar you cant taste the vegetable. These pickles find the middle ground so they work great on burgers, sandwiches, or even just by themselves.
Importance of Pickling in Cuisine
Pickling is an old way to keep food from going bad that started thousands of years ago. Folks did it so they could eat fresh produce when it wasnt in season, but today it’s also a fun food project. You soak fruits or veggies in a brine of water, vinegar, and spices, and it turns into this tangy treat that can jazz up lots of dishes.
Recently, homemade pickles have gotten really popular again. People are into cooking from scratch and using natural flavors. When you make your own pickles you control what goes in, so you know it’s fresh. You can also tinker with the recipe, add weird spices or try different vinegars, and make a flavor nobody’s ever had before.
Chef John's Version of Bread and Butter Pickles
Chef John's bread and butter pickles are famous for being just the right mix of sweet and sour, making them perfect if you wanna up your pickling game. He shows it all in his videos and blog, walking you through every step so it’s not confusing for home cooks.
What makes his recipe different is he uses super fresh, local cucumbers and really good vinegar, so the flavor pops. Then he throws in a few odd spices that you wouldnt expect, and that twist totally changes it from the old school way.
People who try Chef John's pickles always leave great reviews, talking about how crunchy they are and how the taste is spot on. Lots of home cooks say they never thought pickling could be this good, and now they’re hooked. The pickling community around him just keeps growing because making these pickles is fun and the results are awesome.
Detailed Ingredient List
To make Chef John's exceptional bread and butter pickles, you'll need the following ingredients:
- Cucumbers: Fresh, preferably pickling cucumbers for the best crunch.
- Onions: Thinly sliced onions add sweetness and depth of flavor.
- Sugar: Granulated sugar helps create the signature sweet flavor.
- Vinegar: White vinegar or apple cider vinegar gives the pickles their acidity.
- Spices:
- Mustard seeds: For added tang and flavor.
- Celery seeds: To enhance the pickles' overall taste.
- Turmeric: Provides a beautiful yellow hue and subtle earthiness.
- Optional Influences: Feel free to experiment with variations in spices or add-ins like jalapeños for some heat or garlic for extra flavor.
Step-by-Step Directions for Chef John's Bread and Butter Pickles
Prep Work
Before you start cooking, wash the cucumbers real good, then slice em into rounds about ¼ inch thick. Do the same with the onions, make sure they’re all about the same size so they pickle even. After slicing, sprinkle a bunch of salt on em and let them sit in a colander for about an hour. That draws out extra water so they stay crunchy.
Cooking Instructions
When the cucumbers and onions are done salting, make the brine. In a big pot, mix the vinegar, sugar, and spices. Heat it on medium and stir till the sugar melts. That smelly mix becomes the flavor base.
Let the brine come to a boil, then turn the heat down and simmer for a few minutes so the spices get cozy. Next, toss in the cucumbers and onions, stir so everything’s coated good. Simmer another 10 minutes so the flavors soak in, then turn off the heat and let it cool a bit.
Get your jars sterilized before you start so nothing spoils. Then spoon the pickles and brine into the jars, press down to get air bubbles out, and pour until the veggies are fully covered. Screw on the lids tight and let em cool to room temp.
For the best taste, pop the jars in the fridge for at least 24 hours before you eat them. That wait gives the flavors time to get all mixed up and taste amazing.
Chef John's Bread and Butter Pickles
Equipment
- 1 large mixing bowl
- 1 measuring cups and spoons
- 1 cutting board
- 2 cups canning jars with lids
- 1 medium saucepan
Ingredients
- 2 medium cucumbers, sliced thin About 2 cups.
- 1 small onion, sliced thin
- 1 cup sugar
- 1 cup white vinegar
- 1 teaspoon salt
- 1 teaspoon mustard seeds
- ½ teaspoon turmeric
- ½ teaspoon celery seeds
Instructions
- In a large mixing bowl, combine the sliced cucumbers and onion. Sprinkle with salt, mix gently, and let it sit for about 10 minutes to draw out excess moisture.
- In a medium saucepan, combine sugar, vinegar, mustard seeds, turmeric, and celery seeds. Bring the mixture to a boil over medium heat while stirring to dissolve the sugar.
- After the cucumbers and onions have rested, rinse them under cold water to remove excess salt, then drain well.
- Once the pickling liquid has come to a boil, add the drained cucumbers and onions to the saucepan. Stir to coat them in the liquid.
- Remove the saucepan from heat and let it cool for about 5 minutes.
- Transfer the cucumbers and onions into clean canning jars, pouring the pickling liquid over until they are fully submerged. Seal with lids.
- Allow the jars to cool to room temperature, then refrigerate them. The pickles will be ready to enjoy after about 24 hours and can last up to 2 weeks in the refrigerator.
