INTRODUCTION
Bea and Bill’s Bread and Butter Pickles are bright, sweet, and tangy. They give crisp crunch to sandwiches, salads, and snacks. This old-school recipe keeps well in jars and makes a great low calorie, gluten free snack when you eat small amounts. If you want a lighter option, you can cut the sugar and still keep the taste. This makes the pickles a great choice for meal prep and for people who want a good for weight loss snack when used in small servings. For a light drink to serve with a plate of pickles, try a fruity cooler like the apple and ginger cooler recipe for a fresh, low-calorie pairing.
These pickles come from a simple canning method. You make a hot sweet brine, add spices, then put the cucumber and onion mix in hot jars. The jars go into boiling water to seal. The result is pickles you can store at room temperature if the seals hold. This guide keeps the steps plain and easy so you can make a jar in one day or a full batch for meal prep.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is simple, fast to start, and stores well. It is a lighter option than many creamy sides. You can make many jars at once, so it is great for meal prep and for keeping a low calorie snack on hand. The pickles are also naturally gluten free and can be made diabetic-friendly with a low-sugar change. For people who watch carbs, the plain pickles are low carb when you cut the sugar. This makes them a smart choice for a balanced snack or a small side with a high protein meal. If you want a cool, light drink to serve with these pickles at a party, the apple and ginger cooler goes well and keeps the whole plate bright.
HOW TO MAKE Bea and Bill’s Bread and Butter Pickles
This recipe keeps steps clear. You will salt the cucumbers and onions, chill them on ice, then make a hot brine of sugar and vinegar with spices. After a short simmer, you pack jars and process them in boiling water. Use clean tools and hot jars for best seals.
EQUIPMENT NEEDED
- Large pot for brining and chilling
- Large bowl for mixing cucumbers and onions
- Long spoon or heat-proof spatula
- Canning jars (1-quart) with lids and rings
- Jar lifter or tongs
- Canning pot or a large pot deep enough to cover jars with water
- Ladle or wide-mouth funnel for packing jars
- Sterilizing pan or a way to boil jars for 5 minutes
- Knife and cutting board for slicing cucumbers and onions
- Measuring cups and spoons
Ingredients You’ll Need :
16 cups thinly sliced cucumbers, 8 white onions, sliced thinly, 1/3 cup pickling salt, 3 cloves garlic, halved, cracked ice, or as needed, 4 cups white sugar, 3 cups cider vinegar, 2 tablespoons mustard seed, 1 1/2 teaspoons ground turmeric, 1 1/2 teaspoons celery seed, 6 1-quart canning jars with lids and rings
STEP-BY-STEP INSTRUCTIONS :
Combine cucumbers, onions, pickling salt, and garlic in a large pot. Place enough cracked ice atop the cucumber mixture to cover by at least 2 inches. Cover the pot and refrigerate for 3 to 12 hours. Drain all liquid and discard ice. Bring sugar, vinegar, mustard seed, turmeric, and celery seed to a boil, stirring frequently. Add the cucumber and onion mixture; return to a boil. Reduce heat and simmer until soft, 5 to 10 minutes. Sterilize jars in boiling water for 5 minutes. Pack the cucumber and onion mixture into the hot jars, filling to within 1/2 inch of the top. Remove air bubbles and wipe rims. Top with lids and screw on rings. Place jars in a canning pot with water covering them and boil for 10 minutes. Remove jars and let cool. Ensure seals are tight before storing.
HOW TO SERVE Bea and Bill’s Bread and Butter Pickles
Serve these pickles as a small side, a topping, or a crisp snack. Keep portion sizes small because the full recipe makes a sweet pickle that still has sugar. A good portion is 1 to 2 slices per person as a side, or 1/4 cup as a snack. For a healthy version of a meal plate, add pickles to a bowl that has a large portion of greens, roasted lean protein, and a small grain. They add flavor without many calories per piece. Pair pickles with a high protein meal like grilled chicken or a tuna salad to keep the plate balanced and filling. If you are watching calories, use 1 tablespoon of pickles as a bright flavor boost instead of big amounts of sauce.
STORAGE & FREEZING : Bea and Bill’s Bread and Butter Pickles
Store sealed jars in a cool, dark place. Properly sealed jars keep up to 1 year at room temperature. Once opened, keep jars refrigerated and use within 1 to 2 months for best texture and taste. Freezing is not ideal for bread and butter pickles because cucumbers will get soft and watery when thawed. If you must freeze, pack a small amount in a freezer-safe container and expect a change in texture. For diabetic-friendly or low calorie needs, make a smaller batch with less sugar and store in the fridge for up to 1 month.
SERVING SUGGESTIONS
- Add to sandwiches and wraps instead of mayo-heavy spreads to cut calories and add crunch.
- Serve a small plate of pickles with a lean protein like baked salmon or turkey breast for a balanced meal.
- Use as a side with a fresh salad and a scoop of quinoa or beans for added fiber.
- For a low-carb plate, serve with sliced hard-boiled eggs and grilled meat. If you need a sweet finish after a light meal, you can make a small dessert like the butterscotch sauce for a treat, but keep the portion small for balanced eating.
VARIATIONS
- Healthier version: Reduce sugar by half and add a sugar substitute that can be used in canning, or use apple cider or white grape juice to cut added sugar. Increase vinegar slightly to keep the right tang and safety. This makes a lighter option that is more diabetic-friendly and better for weight loss plans.
- High-protein / low-carb version: Serve the pickles as a side to a high protein plate like grilled chicken thighs, turkey burgers, or pan-seared tofu. For a stronger protein hit, chop the pickles and use them as a tangy topping on a salad with canned tuna, hard-boiled eggs, or sliced roast beef. The pickles themselves are low in carbs when you reduce sugar, which helps keep the total meal low carb. Mentioning a "high protein meal" with pickles can make a balanced, filling plate.
- Air fryer or oven-baked version: Make fried-style pickle chips for a crunchy snack. Slice pickles from your jar, pat dry, coat lightly in seasoned breadcrumbs or a low-carb coating, then air fry at 400°F for 6 to 8 minutes until crisp. For oven-baked chips, spread on a tray and bake at 425°F for 10 to 15 minutes. These make a fun, different use of your pickles and work as a party snack when you want a warm option.
MAKE-AHEAD TIPS FOR Bea and Bill’s Bread and Butter Pickles
- Make a full batch and can the jars for shelf storage. This saves time and makes meal prep easy.
- If you plan to keep pickles in the fridge only, cut the recipe in half to use within two weeks.
- Prepare the cucumbers and onions the day before and refrigerate with ice for the 3 to 12 hour salt cure. Then make the brine and finish the next day. This splits work into two short tasks.
- Pack small jars for quick lunches or snack boxes. These jars fit in a meal prep box and add a bright taste to simple meals.
- Label jars with the date so you know which to use first. For a lighter option, try the reduced-sugar batch first to see if you like the taste before canning many jars.
FAQs
Q: Are these pickles low in calories?
A: Yes. One or two slices are very low in calories. But the recipe uses sugar, so larger portions add calories. For a low calorie plan, eat small portions or use a reduced-sugar version.
Q: Can I make these diabetic-friendly?
A: You can. Use less sugar or a canning-safe sugar substitute and increase the vinegar a bit to keep flavor and safety. Test one small batch in the fridge first before canning many jars.
Q: How long will sealed jars keep?
A: Properly sealed and stored jars keep up to a year in a cool, dark place. Once opened, keep in the fridge and use within 1 to 2 months for best texture.
Q: Can I freeze the pickles?
A: Freezing is not ideal. Cucumbers get soft and watery after freezing and thawing. Refrigeration or canning is better.
Q: Are these pickles gluten free?
A: Yes. The basic ingredients are naturally gluten free. Check any added spices or labels if you have strict gluten needs.
Q: Can I make a quick batch without canning?
A: Yes. Use the salt and ice cure, then keep the pickles in a jar with brine in the fridge. Eat within 2 to 4 weeks. This is good for meal prep and quick use.
Q: Do these pickles provide fiber or protein?
A: Cucumbers and onions offer a small amount of fiber. Pickles are not a high protein food. They pair well with high protein meals to make a balanced plate.
Q: Are mustard seed and turmeric safe for canning?
A: Yes. These spices are commonly used in pickles and add both color and flavor. Use the recipe amounts for best results.
Bea and Bill's Bread and Butter Pickles
Ingredients
Method
- Combine cucumbers, onions, pickling salt, and garlic in a large pot. Place enough cracked ice atop the cucumber mixture to cover by at least 2 inches. Cover the pot and refrigerate for 3 to 12 hours.
- Drain all liquid and discard ice.
- Bring sugar, vinegar, mustard seed, turmeric, and celery seed to a boil, stirring frequently.
- Add the cucumber and onion mixture; return to a boil.
- Reduce heat and simmer until soft, 5 to 10 minutes.
- Sterilize jars in boiling water for 5 minutes.
- Pack the cucumber and onion mixture into the hot jars, filling to within 1/2 inch of the top.
- Remove air bubbles and wipe rims. Top with lids and screw on rings.
- Place jars in a canning pot with water covering them and boil for 10 minutes.
- Remove jars and let cool. Ensure seals are tight before storing.