Bread & Butter Pickles - How to Make Great Depression-Style Sweet Pickles

Ingredients

• 2 lb Mini Cucumbers (small firm cucumbers, sliced into 1/4‑inch rounds)
• 2 Red Fresno Chilies (thinly sliced, seeds removed for milder heat if desired)
• 1 Green Bell Pepper (thinly sliced; any color bell pepper works)
• 1 small Red Onion (thinly sliced)
• 1/4 cup Kosher Salt (for curing the vegetables; do not substitute with iodized table salt)
• 2 cup Granulated Sugar (for the brine)
• 2 cup White Distilled Vinegar (5% acidity; can substitute half with apple cider vinegar if desired)
• 1 cup Water (helps maintain volume during simmer)
• 1 tablespoon Golden Mustard Seed (adds subtle tang; brown mustard seed works too)
• 1 teaspoon Celery Seed (provides earthy note)
• 1 teaspoon Black Peppercorns (whole, for flavor)
• 1 pinch Ground Cloves (adds warm spice; optional)
• 1 teaspoon Turmeric Powder (gives chartreuse color and health benefits)
• 2 Garlic Cloves (thinly sliced)

Instructions

1. Slice Vegetables

   Using a chef's knife, slice the mini cucumbers into 1/4‑inch rounds, thinly slice the red onion, green bell pepper, and red Fresno chilies.

   Time: PT5M

2. Salt the Vegetables

   Place all sliced vegetables in the large mixing bowl, sprinkle 1/4 cup kosher salt over them, and toss until evenly coated. Cover the bowl with plastic wrap and set aside.

   Time: PT5M

3. Refrigerate to Cure

   Refrigerate the salted vegetables for 2‑4 hours, stirring once after the first hour to redistribute moisture.

   Time: PT2H

4. Rinse Off Excess Salt

   After curing, transfer the vegetables to a colander and rinse thoroughly under cold running water for 3‑4 minutes until the surface salt is gone.

   Time: PT5M

5. Drain

   Allow the vegetables to drain in the colander for 2 minutes, shaking gently to remove excess water.

   Time: PT2M

6. Prepare Brine

   In a saucepan combine 2 cups granulated sugar, 2 cups white distilled vinegar, 1 cup water, 1 tbsp golden mustard seed, 1 tsp celery seed, 1 tsp black peppercorns, a pinch of ground cloves, 1 tsp turmeric, and the sliced garlic.

   Time: PT5M

7. Bring Brine to Simmer

   Place the saucepan over medium‑high heat and bring the mixture to a gentle simmer, watching for the first small bubbles around the edges.

   Time: PT2M

8. Simmer Briefly

   Let the brine simmer for exactly 2 minutes to meld the spices.

   Time: PT2M

9. Combine Vegetables and Brine

   Add the drained vegetable mixture to the hot brine, stir, and heat just until tiny bubbles appear around the pot’s perimeter (near‑boil, not a full boil).

   Time: PT2M

10. Cool to Room Temperature

    Turn off the heat and let the pickles sit in the saucepan until the brine reaches room temperature, stirring occasionally.

    Time: PT30M

11. Jar and Refrigerate

    Transfer the cooled pickles and brine into clean mason jars, seal tightly, and refrigerate. They are ready to eat after a few hours, but flavor improves after 2‑3 days.

    Time: PT5M

Nutrition Facts

Calories

30

Protein

0g

Carbohydrates

8g

Fat

0g

Fiber

0.5g

Ingredient Substitutions

• Instead of Mini Cucumbers: English cucumbers, regular cucumbers
• Instead of Red Fresno Chilies: Jalapeño, Serrano
• Instead of Green Bell Pepper: red bell pepper, yellow bell pepper
• Instead of Red Onion: white onion, yellow onion
• Instead of Kosher Salt: pickling salt
• Instead of Granulated Sugar: cane sugar
• Instead of White Distilled Vinegar: apple cider vinegar
• Instead of Golden Mustard Seed: brown mustard seed
• Instead of Garlic Cloves: garlic powder (1/4 tsp)

Equipment Needed

• Chef's Knife
• Cutting Board
• Large Mixing Bowl
• Plastic Wrap
• Colander
• Saucepan
• Wooden Spoon
• Measuring Cups and Spoons
• Mason Jars with Screw Tops
• Stirring Spoon for Cooling (optional)

Critical Steps — Do Not Skip

• Salting the vegetables with kosher salt to draw out moisture and create crunch
• Rinsing the cured vegetables thoroughly to remove excess salt
• Bringing the brine to a gentle simmer without a hard boil
• Adding the vegetables to the hot brine and heating only until tiny bubbles form
• Cooling the pickles to room temperature before sealing the jars

Chef Tips from the Video

• Use fresh turmeric for the brightest chartreuse hue
• A mandoline slicer speeds up uniform cucumber slicing
• If you like extra heat, keep the Fresno chili seeds
• Store jars upright to keep the brine evenly distributed

Troubleshooting

Storage

Refrigerator: Up to 2 months in sealed jars

Freezer: Not recommended

Room temperature: Do not store at room temperature; keep refrigerated

Make-Ahead Tips

• Pickles taste best after 2‑3 days in the fridge
• For long‑term storage, process the sealed jars in a boiling water bath for 10 minutes; they will keep for up to a year

Frequently Asked Questions