Go Back

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course: Appetizers & Snacks, Global Favorites, Spring Recipes, Summer Recipes, Vegan, Vegetarian
Ingredients Method

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

Method
 

  1. Wash the cucumbers thoroughly and slice into 1/4-inch rounds.
  2. Place the cucumbers, onion slices, and jalapeño slices into a large bowl. Sprinkle with kosher salt and mix thoroughly.
  3. Cover with plastic wrap and refrigerate for 4 hours, stirring a couple of times during the brining process.
  4. Drain the vegetables and rinse thoroughly under cool water to remove most of the salt. Drain well.
  5. 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.
  6. Reduce heat and simmer for 3 minutes to allow the flavors to combine.
  7. Add the cucumber, onion, and jalapeño slices to the pot. Bring back to a gentle simmer and cook for 2–3 minutes.
  8. Remove from heat and allow the mixture to cool.
  9. Transfer pickles and brine into clean glass jars. Store in the refrigerator for best flavor, allowing 1–2 days before eating.
  10. For long-term storage, process in a hot water bath according to safe canning guidelines.

Tried this recipe?

Let us know how it was!