Simple Bread and Butter Pickles
Sweet, tangy, and just a little spicy, these Bread and Butter Pickles are a great way to preserve the fresh bounty of cucumbers when they’re in season. While not traditionally Caribbean, this small-batch recipe is perfect for adding a burst of flavor to sandwiches, burgers, or simply enjoying straight from the jar. With jalapeños for a mild kick, and classic spices like mustard seed, turmeric, and cloves, the result is a crunchy, aromatic pickle that tastes even better after a day or two in the fridge.
Ingredients
- 2 pounds pickling cucumbers sliced 1/4 inch thick
- 1 medium yellow onion sliced
- 2 jalapeño peppers thinly sliced
- 3 tablespoons kosher salt
- 2 cups white sugar
- 2 cups white vinegar
- 1/4 cup water
- 2 cloves garlic sliced
- 1 tablespoon mustard seed
- 1 teaspoon celery seeds
- 1 teaspoon whole black peppercorns
- 3/4 teaspoon ground turmeric
- 1/3 teaspoon ground cloves
Instructions
- Wash the cucumbers thoroughly and slice into 1/4-inch rounds.
- Place the cucumbers, onion slices, and jalapeño slices into a large bowl. Sprinkle with kosher salt and mix thoroughly.
- Cover with plastic wrap and refrigerate for 4 hours, stirring a couple of times during the brining process.
- Drain the vegetables and rinse thoroughly under cool water to remove most of the salt. Drain well.
- In a deep saucepan, combine sugar, vinegar, water, garlic, mustard seed, celery seeds, black peppercorns, turmeric, and cloves. Stir and bring to a gentle boil.
- Reduce heat and simmer for 3 minutes to allow the flavors to combine.
- Add the cucumber, onion, and jalapeño slices to the pot. Bring back to a gentle simmer and cook for 2–3 minutes.
- Remove from heat and allow the mixture to cool.
- Transfer pickles and brine into clean glass jars. Store in the refrigerator for best flavor, allowing 1–2 days before eating.
- For long-term storage, process in a hot water bath according to safe canning guidelines.
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