Fermented Bread and Butter Pickles Recipe: Easy and Delicious

Share!

Homesteading and homemaking are all about preserving traditions and embracing the old ways. One such time-honored tradition is making your very own fermented bread and butter pickles. In this article, we’ll guide you through the fermented bread and butter pickle recipe process, using mustard seeds, celery seeds, and other essential ingredients, to create these sweet, tangy, and crisp pickles. These mouthwatering delicacies will remind you of the good old days while offering a burst of flavors that can last throughout the year.

Of course as all of our sweet recipes, we use no refined sugar. Making this fermented bread and butter pickle recipe unique and totally guilt free. Enjoy crunching on a crisp sweet pickle without all the refined sugar!

Jump to Recipe Print Recipe

Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no cost to you. All opinions remain my own. Read my full disclosure policy here.

The Essence of Bread and Butter Pickles

Bread and butter pickles, often referred to simply as butter pickles, have a unique sweet-sour flavor that sets them apart from other cucumber pickles. They’ve been a staple in American households for generations, with their origins dating back to the Great Depression era. This recipe will allow you to capture that nostalgia, making it a perfect way to relish the flavor of the past.

Not only have they been a staple throughout history, but these sweet pickles are sure to be a hit in your home, especially if you have kids. We can’t seem to NOT eat an entire jar in one sitting. So good luck! You may just want to preserve all your summer cucumbers this way!

Tools You May Need to Make Fermented Bread and Butter Pickles:

• Large Mixing Bowl
• Mason Jar (quart or 1/2 gallon size)
• MasonTops Glass Weight
• MasonTops Pickle Pipe
• Knife

Ingredients You’ll Need:

To make about a quart of fermented bread and butter pickles:

• 3-4 Small cucumbers: It’s important to use cucumbers of uniform size for consistent results. Small cucumbers work best for this bread and butter pickle recipe.
• 1/2 tbsp of sea salt: Ensure it’s non-iodized and doesn’t contain any additives.
• 1/2 cup of sliced onions: Sliced thinly to add a subtle, delightful crunch.
• 1/2 cup of raw honey: For that perfect sweet touch.
• 1/2 cup of apple cider vinegar: Raw apple cider vinegar adds a nice sweetness and depth of flavor without sacrificing the tang. Learn to make your own with our Apple Cider Vinegar Recipe.
• 1 teaspoon of yellow mustard seeds: These provide a mild, aromatic flavor.
• 1/4 teaspoon of celery seeds: To enhance the overall taste.
• 1-2 tsps of turmeric: For a nice golden color and added health benefits.
• Lemon Juice (optional): For more tang and flavor
• A bay leaf or a grape leaf per jar: These can be found at your local farmer’s market or even in your own garden. Grape leaves contain tannic acid which results in a crunchier pickle.
• Coriander seeds, dill seed, red pepper flakes, cinnamon, ginger, allspice, or caraway (optional): To give your fermented bread and butter pickles an extra layer of flavor depending on your preference!

The Fermented Bread and Butter Pickle Recipe:

1. Wash the cucumbers: Firstly, begin by washing the small cucumbers thoroughly. Trim off the blossom end and cut them into 1/4-inch slices or spears.
2. Prepare the brine: Then, in a large bowl, combine the sea salt, honey, apple cider vinegar, mustard seeds, and celery seeds. Stir until the salt and honey dissolve. Let sit and infuse.
3. Add your spices: Meanwhile, add the spices to the bottom of the jar, turmeric and any other spices you are using including your grape and or bay leaf.
4. Combine cucumbers and onions: Add the sliced cucumbers and onions to the brine mixture. Toss them well to ensure they are evenly coated. Let them sit at room temperature for at least an hour.
5. Layer the jars: Pack the cucumber and onion slices into quart jars simultaneously. Place a bay leaf or a grape leaf at the bottom of each jar. These leaves help maintain the crispness of the pickles.
6. Fill the jars: Begin packing the cucumber and onion slices into the jars, leaving at least 1-inch of headspace at the top.
7. Pour in the brine: Ladle the brine over the cucumber slices straightaway, ensuring they are fully submerged. Consequently leaving about 1/2-inch of space from the top of the jar.
8. Fermentation process: Afterwards, place a fermentation lid (glass weight and pickle pipe) or another type of weight with a cloth and a rubber band. You want to make sure that the surface of the liquid is above the cucumbers to prevent air pockets from forming. The lactic acid bacteria, responsible for natural fermentation, work best in an anaerobic environment.
9. Ferment and store: Keep them in a cool, dark place away from direct sunlight for a few days to about a week. The ideal temperature range for fermentation is 60-70°F. Fermentation will go faster in warmer temperatures and slower in cooler temperatures.
10. Enjoy your pickles: After about a week, your bread and butter pickles should be ready to enjoy. Store them in the refrigerator for months and they should maintain their crunchy texture and sweet-sour taste.

Try making your own fermented bread and butter pickles today!

This fermented bread and butter pickles recipe is versatile:

Play around with different spices. Also, this recipe also makes good refrigerator pickles if you want to skip the fermentation altogether. Although the gut loving benefits of fermentation are just too good to miss!

Making your own bread and butter pickles is a labor of love, but the reward is worth every bit of effort. These homemade pickles are not only delicious but also packed with the goodness of natural fermentation, offering probiotics and a unique taste that can’t be replicated by quick pickling methods.

So, next time you’re at the farmer’s market or if you have more than enough in your garden, seize the opportunity to create your very own batch of butter pickles. With a little patience and a dash of tradition, you’ll have a jar of delightful, crunchy pickles to savor with sandwiches, salads, or even on their own. Here’s to embracing the past and preserving the flavors of summer, one jar at a time. Good luck, and happy pickling!

Shop This Post in the Homestead Mercantile:

Love it? Share it!

Try Some of Our Other Delicious Fermentation Recipes: