Homemade Bread and Butter Pickles

I made this recipe with a few modifications and really liked it a lot. I did not use dill but will next time–the grocery store was out. I did not use horseradish but instead substituted sliced and seeded jalapeños (one half pepper). I think I could safely use one whole pepper. I deleted the turmeric. For the salt, I started with one half teaspoon and thought it was fine but the wife said it needed more so I added another half teaspoon. I did not heat the container, mine was room temp and worked just fine. I have not had any problems with storage in frig. I also used a thick slice of onion at the bottom or the container, and also added some chopped pieces of sweet onion throughout. Overall, this is an excellent recipe and way cheaper than buying prepared pickles. I will definitely make it again.

Love these pickles thank you

I made these pickles and, in general, I liked the way they turned out. They were easy to make, which is always nice, and they taste good. I intend to make the recipe again, but even though they are a sweet pickle they do need a small amount of salt to bring out the flavors. I also added an onion ring at the bottom of each jar and that was a good choice.

I tried this recipe and it really was quite nice. I’m not a huge sweet pickle fan, but these were delightful! I didn’t use a pre-made pickling spice and instead put together a standard concoction of dry mustard, whole allspice, coriander seeds, whole cloves, grated ginger, red pepper flakes, a cinnamon stick, and a bay leaf. I also saw the reviews regarding salt, but I don’t think it needed the salt and in fact think that salt would probably be a bad idea for this recipe, but that might just be my palate. I like Carolyn’s idea of adding rings or pieces of onion, but I think that I might try grating or slivering the horseradish next time.

These are not something you “can” to give away. These are just a few cucumbers so you eat them in a few days and they are okay. If the jars are sterile and you heat the ingredients enough, that should take care of most everything and to seal the top keeps most out, but you are going to open these the next day and start using them and I have a feeling they won’t last long. Think I’d like to put onion rings or pieces in with them too as that sounds good to me. Wish I had my grandpa’s recipe.

after reading reviews I watched show (had it taped) there is NO salt or pepper used on the show for this recipe. thought I’d pass this on for those who can no longer see program.
I do plan on making them. had to enter a rating to post this, so based on what I’ve seen I think they will be good.

These turned out exactly like I had hoped. I was looking to recreate pickles served at a local restaurant and this was it. I only gave the recipe 4 stars instead of 5 because it seems incomplete with the instructions on how/why to use the salt.

I didn’t have horseradish or turmeric, so I left them both out but I didn’t miss either of the ingredients.

For people asking about the salt, I don’t believe that any salt is supposed to go into the actual brine. Most bread and butter recipes use kosher salt to prep the cucumber slices by using it to draw out some of the moisture. If you look at a few other recipes online for bread and butter pickles you can soo how this is done.

Sounds great everyone likes it how much salt is needed?????????

I have made these several times. I did cut back on the turmeric … to about 1 1/2 teaspoons. I also like my bread and butter pickles sweet, so I added more sugar. And tossed in a few dried red chiles! So easy and addictive!

I am not a big turmeric fan so wouldn’t use as much next time, but I like the overall flavor of these pickles. Love the bite of the horseradish!