Do you love bread and butter pickles? Before last Christmas my friend Lizzie Moult from Strayed from the Table came to visit and we made a broccoli quiche together. I love quiche; she’d never made one and it was so much fun to cook with another food lover.
The best thing about the day were the bread and butter pickles that she’d brought me as a gift. I put them in the refrigerator because John’s parents were coming for a visit and I knew how much my father-in-law loves pickles.
They arrived in the morning and I put out all sorts of meats, salad, bread and chutneys, etc for lunch and I put out a small bowl of Lizzie’s pickles. Before I could get the butter on my bread, John’s dad had eaten one slice of pickle and said, “Maureen, did you make these? They’re so good.”
I tasted one and had to agree. They were crisp, sweet, tart and wonderful. Just what you want with a sandwich.
We left the pickle conversation and moved on to how was the flight, what was going on back home and how was the rest of the family. It wasn’t until after lunch when I was putting everything away that I noticed that not only was the pickle bowl empty, John had refilled it with the entire jar of pickles. They’d eaten the lot!
When I told Lizzie she said the recipe was already on her blog and I determined to make some before they left. Okay, it’s been 6 months but the determination was there the whole time, I promise. I’m just slack but I did get them made and mine are as good as hers.
I was given some Australian native pepperberries and that’s what I used in my pickles but ordinary black peppercorns will work just fine.
I sliced the cucumbers thinly like Lizzie did and then I tried some thicker ones. I liked the thinner ones better. These bread and butter pickles are as good as any my father made when I was growing up.
There are lots of bread and butter pickle recipes on the net but I think I’ve found my favorite.
- 5 large Lebanese cucumbers, trimmed, cut into thin slices (use a mandolin)
- 1 medium brown onion, thinly sliced
- 3 tbsp kosher salt
- 375ml (1 ½ cup) apple cider vinegar
- 215gm (1 cup) sugar
- 2 tsp yellow mustard seeds
- 2 bay leaves
- ½ tsp coriander seeds
- ¼ tsp turmeric powder
- 1 tsp black peppercorns
- Place the cucumber, onion and salt into a bowl stirring the salt to coat the vegetables. Cover with plastic and refrigerate for 2- 3 hours. Rinse the cucumber mixture in a colander and pat dry with paper towel to remove all excess water.
- In a medium to large pot place the vinegar, sugar, mustard seeds, bay leaves, coriander seeds, turmeric and black pepper corns. Stir for 3 minutes or until the sugar dissolves over a medium heat. Add the cucumber mixture and bring to a simmer. Once it reaches a nice simmer, the pickles are ready to put in jars.
- Remove bay leaves.
- Transfer the mixture into sterilised glass jars and seal, set aside for a week to develop the flavours.
- Keep jars in a cool dark place, they will last at least a year. Once opened refrigerate them.
BBQ season is in full swing, so it is time to make pickles! Thanks for sharing this great recipe.
I must say, every time I see one of your postings-I am impressed. You have a great site. Very well done…..a gem amongst the thousands of” food blog pebbles that cover the vast internet beach”!
awww, thanks a lot, Ross!
it’s always bbq season in Queensland but it IS winter. I don’t care.. the pickles are terrific 🙂
These look great! I really like the idea of the turmeric – I’ve made bread and butter pickles, but I haven’t used that, and really need to. I agree thin is better with pickles like this!
This is wonderful! I LOVE pickles of any kind but especially bread and butter pickles! A good pickle is hard to find here and I’ve been unsuccessful in making my own, they keep ending up soft. I will be trying this recipe later in the summer!
Salting and letting them sit for a few hours is key and then not cooking them longer than just to a simmer and then in the jars.
Hello I would love to make bread and butter pickles! Can you use regular cucumbers? I grew some this year! Someone told me, to soak them overnight for them to be more crispier! I will have to ask them in what!
Any size cucumbers will work.
I love bread and butter pickles! I can’t believe I missed out on pinching a slice or two on the weekend! I was obviously talking too much as usual ;).
Nevermind, there are cucumbers growing in my garden so I will try the recipe, thank you lizzy and Maureen 🙂 now I need to pop over to “strayed from the Table” to see what other little gems she has for me 🙂
Lizzie has gems! I want to visit her farm. 🙂
I don’t have any cucumbers but lots of zuccinis would they be ok as a subsitute as I have tried zucc. pickles and wasn’t overly impressed. Prefer them a bit sweeter
I can’t imagine what they’d be like but no reason not to try.
I’d forgotten how simple these pickles are to make and what a great addition they are to a sandwich, barbecue or what used to be called a “cold collation” – which is basically a whole lot of leftovers, nicely presented on a hot day! These lovely pickles (& who knows why they are called bread & butter pickles?!) would tart the left-overs up perfectly!
I must remember a “cold collation” because that’s what I do when we do a “sandwich lunch”. Just toss everything on the table and let people choose what they want.
I love bread and butter pickles too. My mother used to make them all the time. Quite a while ago I asked her for the recipe and put them on my blog – think it was before I came to know you! I haven’t tried them with native pepperberries – will have to try and get hold of some xx
Send me your address and I’ll send some pepperberries in an envelope 🙂
I thought this might be from your Canadian heritage as my grandmother always made these, too. YUMMY. You are ever so lucky to have a close food blogging and loving friend you can cook with. 🙂
Definitely making these.
Valerie
Yes! my dad made bread and butter pickles every summer from cucumbers he grew. He didn’t cook much but he made candy and pickles and popovers. 🙂
Hello Maureen, I’m from NSW Australia, what are popovers. Best wishes Gwen
Think Yorkshire pudding. Same thing -ish
….but what are Lebonese Cucumbers????
those really long cucumbers.. like the ones in the photo that I took outside 🙂
I have never tried bread and butter pickles but it looks brilliant 😀
I really want to try this recipe!
Cheers
CCU
Maybe it’s an American thing?
Gidday Maureen, we have bread & butter pickles in Australia and I always thought they were named that due to them being made to use on a slice or two of bread & butter.
Many who eat at a particular well known fast food hamburger place use similar commercial pickled cucumbers on every burger!
Passing this recipe to my young cousin.
Well, I’ll trust you that these are good! Pickles are low on the list for me.
I’ll eat your share!
Yes native pepper may add a whole new level to the pickles. Roy and I are still arguing over how the pickles should be cut, I love them thin, while Roy still thinks they need to be thick and crinkle cut.
You must share the recipe for that delicious quiche! When Roy is back next time around from PNG it will be your turn to come over for lunch.
I don’t think the pepperberries made any difference to regular pepper to be honest. 🙂
oh my this all looks so great. I do love bread and butter pickles! xo
Such a great thing to have in the fridge. I love your addition of pepperberries as they are a lovely flavour. You must have had fun you two, Lizzie is such fun. ( so aare you…..
Sometimes the stories are more fun than the recipes (just kidding though I don’t eat pickles so in this case … ). I’m curious why they’re called ‘bread and butter’ pickles though. I loved how your father-in-law and hubby ate all the pickles. Great looking quiche.
Thanks Maureen! LOVE bread and butter pickles, TRUE!
My mum used to make them and seeing your photo brough back MANY wonderful childhood memories too! 🙂
Cheers! Joanne
I have been looking for a good pickle recipe – my younger son loves a good pickle but is extremely picky. I am going to give this a try.The clicks are beautiful.
Let me know if he likes them 🙂
You know how to make a pregnant girl’s heart sing! I adore bread and butter pickles, and I’ve been wanting to make my own. Now I have no excuse! Thank you so much for sharing this with us. Gorgeous pictures, as always!
Sugar, I am going to make these middle of the week when my ‘big’ shop is due! The Lebanese cucumbers last time around were luvverly 🙂 ! Was brought up on what is euphemistically called ‘Polish cucumbers’ or ‘Polski ogorki’ [am Estonian, but so . . .!] but have quite grown ‘in love’ with the bread-and-butter ones! A wee too much of sugar, but then one does not have the whole amount in one go!!! Thanks . . .
put just the amount you like.. that’s what’s so good about home cooking.
Nice recipe, Maureen. I haven’t made those for years! My ex used to love all things pickled and savoury, whereas Peter has a sweet tooth.
I adore these pickles indeed, they are so nice and perfect with tangy cheese! The pepperberries are a nice touch, I just made muffins with Lemon Myrtle leaves for my touch of bush Tucker 🙂
I love lemon myrtle! I’m going to try my pickles with cheese.
Maureen, I eat pickles all the time, (and more often than not drink the liquid too!!) but have never heard of them being referred to as Bread and Butter Pickles!! When I saw the tittle of the post, I had an image concur of you putting pickles into a bread and butter pudding!! D’oh!!
Apparently it’s an American thing. In the depression time, cucumbers were easily grown and pickled and they’d eat these on buttered bread sandwiches.
Well, when I came to Australia as a child many moons ago, I clearly remember glass jars labelled ‘bread and butter cucumbers’ in every corner store : noticed them ’cause they were sweeter and cut really fine!
My family made pickles similar to this every summer. With my sister coming from New York in a week or so, I needed to be ready. 🙂
Oh Wow!, Maureen. I have not had Bread and Butter pickles in a couple of ages. Had completely forgotten about them. Now you have made me hungry for them right now….and it is 8:15 a.m. here. New breakfast…pickles and tea. 🙂
I had pickles and nothing the other day 🙂
I love bread & butters. Adding this recipe to my favorites!
When homemade pickles look that tempting and gorgeous, who would want to get the store-bought ones ?
Thanks for the recipe along with those soothing, eye-appealing photos. Love.
Thanks so much for the lovely comment!
Bread and butter pickles are the first pickle I made as a kid, my family LOVED them. I haven’t made pickles in ages, but I think that will have to change with this fantastic recipe.
I’ll admit that I hadn’t made pickles since I was in my 20s and that was more than a week ago 🙂 okay lots and lots and lots of weeks ago
Dear Maureen,
I never used to like pickles as a kid but I there are so many recipes that I love to have some pickles in them now and I often wonder what’s not to like in the first place.
I am not a huge fan of those, prefer the dill ones. They do look pretty tasty though!
I don’t mind eating yours 🙂
My cucumber plants are looking good in the garden. Will be making this pickle in a few months when the plants are producing.
Aren’t bread & butter pickles the best, Maureen? For me, a sandwich or burger isn’t right unless there are a couple slices of these pickles on top.
These are my favorite pickles…they look so good Maureen, perfect for the Summer…and I see that you have a great inventory of this bread and butter pickles.
Thanks for the recipe and have a lovely week 🙂
I’ve never made my own pickles but these would be perfect on my turkey sandwiches!
ooh a new B&B pickle recipe to try, thank you! They sound wonderful – and a good use for the apple cider vinegar we have lurking in the pantry!
Lizzie’s recipe is perfect for me. It makes just a few jars – enough for the two of us and perfect for recipe testing.
Your delicious pickles and recipe reminds me of my father and that is a good thing. He used to make the best bread and butter pickles and these look like almost the same recipe. I most certainly will have to give your recipe a try. I’m making grilled hamburgers tonight and these would good perfect as a topping.
I am really getting into pickling! I think because we had such great produce all through summer 😀 These pickles look fab!
I haven’t pickled anything else. I should make my pickled beetroot. It’s a fave around here.
I have never made bread and butter pickles, judging from your father in law’s reaction I need to change that real soon
If you like bread and butter pickles, you’ll like these. 🙂
I love pickled gherkins as do the Glam Teens. Ours are usually pickled whole and use the very small cucumbers. I’ve bookmarked the recipe and I’m definitely going to give these a go. I wonder if I can find pepperberrys? GG
Australian native pepperberries are not easy to find. These were given to me by a native food expert who’s the brother of the grower. Black peppercorns will work just fine.
bread and butter pickles are the best! I’m so excited to now have a recipe to make them!
I like that it only takes 5 long cucumbers to make a batch. My parents needed heaps of cucumbers – enough for a year’s worth of pickles. There are only two of us so this is the perfect amount for us.
I can’t tell you what perfect timing this is… my husband and I went out for reuben sandwiches the other day, and he had his first ever bread and butter pickle. He fell in love and practically begged me to make them at home. And now, thanks to you, I know how 😉
I hope you like them!
Oh, YUM! These are my absolute favorite pickles…and one that my mom made many moons ago. Yours look perfect…maybe I need to try my hand at these, too 🙂
I love these with a tuna sandwich 🙂
I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at foodieportal.com. Over at foodieportal.com we are not photography expert snobs, we are just foodies, so pretty much all your pictures will get accepted.
Thanks, I did!
When I see an empty dish I think “Must head straight for that next time! It must’ve been good!” What a vote of confidence on those pickles, Maureen. And I don’t have to wait this time, I’ve got your recipe!
These are really easy to make too.
We are a pickle loving bunch here. A jar would not last a week in our fridge. 🙂
Nor in mine!
dear Maureen, Sounds like a recipe I would love since I too love bread and butter pickles. I truly never thought of making my own. Blessings dear. Catherine xo
I love pickles! I was just thinking last week how I should try making some, so this blog is like fate hehe. Thanks for sharing the recipe, I can’t wait to have a go at making them 🙂 I found your blog via the Hearth & Soul Hop this week.
Hi Aurelia and thanks so much for coming by. It was my first addition to the Hearth and Soul Hop so it’s definitely fate that we become friends. 🙂
Okay – you got me at bread and butter pickles. I too was born and raised in Maine and my memories are of my grandmothers b&b pickles. So good! To this day, I’ll take sweet pickles over dill any day and b&b are the best. I’ll have to try your recipe – it is very similar to my grams, the big difference I see is that she used pickling cucumbers. Thanks!
I Juanita. I’m so glad you stopped by. A fellow Downeaster is always most welcome. You can visit my “door yard” anytime. 🙂 I would have used pickling cucumbers but I have no garden and no way to find pickline cukes. I just proved you can make pickles by getting the cucumbers at the grocery store. I’m from Winslow – and you?
I was born in Dexter and we lived between Garland and Exeter most of my young life. I even have relatives still living in Exeter. I know, never heard of either of them have you? They are tiny little towns in central Maine and fondly remembered. In fact, I’m going there next week. I’m driving to my sisters in Virginia (I live in Tennessee) and together, we are picking up the third sister in Pennsylvania and the 3 of us will drive on up to Maine where we will meet with our 2 brothers who still live in Maine. Fortunately, it’s summer here and it should be pretty, early summer weather (fingers crossed!).
I’ll say hello to Maine for you!
Dextah! I had to laugh when I read this comment. I left Maine and went to college in Tennessee and lived there for a long time before moving to Florida and then to Australia. I think you followed me around. Fancy Australia? 🙂 My sister arrives next week from New York. Can’t wait.
I love pickles and these look really delicious, Maureen! I have to try making these myself to fully enjoy them.
I love bread and butter pickles. 🙂
Isn’t it wonderful to be able to replicate those flavors you grew up with? Your pickles must have turned out delicious if they are as good as your dad’s. They certainly look delicious!!! I love bread and butter pickles but haven’t made them ages. I love your recipe so I’m Pinning it with my fingers crossed that I get a good cucumber crop this year. 🙂
I love it when I make something that brings back memories. My memories go back a LONG way 🙂
I too have an old recipe for B&B pickles that I need to do this summer that seem very similar. May I ask you,, are those just regular jars with lids that are seen in the picture? Plus, you don’t mention a water bath for preserving. I couldn’t recall if my recipe does or does not. I’ve always used the ball pint canning jars for mine. To prove its been so long,, I can’t remember for sure but I think they would seal themselves. Thank you for taking time to reply Maureen.. Blessings!! Vickie????
Hi Vickie. This recipe only makes about 5 jars and I popped them in the fridge. All the jars sealed but one and I ate that first. 🙂
Pickles have a lot of vinegar which retards any bad things.
Heh, I didn’t even know what a “bread and butter pickle” was, but now I see it I guess I’ve just been calling them by a different name (usually just “pickles”) but these look great. I’ve been wanting to have a try at making my own pickles like this since forever (I’m terrible with them… I can just eat a whole jar in one sitting) so your recipe is very timely! Thanks for sharing Maureen 🙂
Mustard pickles, dill pickles, kosher dill, sweet gherkins and bread and butter pickles. They’re all pickles I suppose but they each taste different. 🙂
Sounds like you had a memorable day – and those pickles look amazing. My mouth is watering just looking at them! I’ve pinned the recipe to our Hearth and Soul recipes board. Thank you for sharing it.
Thanks, April, you’re really sweet! I’m off to visit you 🙂
I *adore* bread & butter pickles but never knew how easy they were to make. I know what I’ll be doing this weekend 😉
you should and let me know how you like them?
I bought a jar of very yummy bread and butter pickles from the Murray Bridge farmers market when I was on my recent Murray River cruise. But I’ll have to get around to making some now that you’ve posted your delicious recipe, Maureen.
Oooh, those pickles sound good but mine are wonderful and so easy to make. I pinched the recipe off Lizzie Moult from strayedtable.com
Your food photos are amazing. You can share your mouth watering photos with us at foodienewz.com. foodienewz.com is a new food sharing site and we actually try our best to promote your food photos. At foodienewz.com all your food photos will be published without any editorial review so I really hope you come and join us.
I’d love to and I hope others come along with me.
My husband and I LOVE B&B pickles but I have never made any. Your recipe looks easy enough for me to do. Our next door neighbor is an organic farmer and has offered us some of his extra pickles. I was wondering what I could do with them when I saw your recipe. How many jars does this make? Wish me luck in a new adventure!
Cherie, thanks heaps for stopping by and these pickles are too easy! I’d make them again this afternoon, they’re that easy. No big planning and most of the stuff is in the pantry usually.
My question is…these do not have to be processed in a water bath? I’m new to canning and want to make sure I’m not missing something.
If you’re going to use these fairly soon, then no. Keep them in the fridge. They’ve got a lot of vinegar.
Making your B & B pickles tomorrow, and have read the reviews. I guess I’m unclear on whether they need to be water bathed or will they be ok in the down stairs pantry where it is dark and cool all the time. If not, I gather they must be kept in the refrigerator.
Thanks, looking forward to trying these pickles.
Hi Ronald, I only made a few jars and put them in the fridge. If you want to put them on the shelves, I’d water bath them for sure.
Hi Maureen,
Just read about Ronald asking about water bathing the pickles if yyou want to store them , How would I go about doing the Waterbathing.
Thank you
Pam
I have a little canning jug that plugs in and I fill it, put the jars in and turn it on and after it’s boiled for 10 minutes I take them out (carefully) and sit them on layers of newspaper to cool.
Thanks
I’m planning on making a batch this week – how many bottles does this recipe make? Thank you 🙂
I made 5 medium sized jars. There are only two of us and this was a perfect batch size for us.
What would you consider a medium size jar? I have medium size mason jars would that work? Also does the brine have to come to the top of the jar?
I made a couple of jars last weekend but wasn’t sure about the brine coverage so I ended up having to make more. Made 4 medium jars but not completely full. I am using kirby cukes from my garden which are all different sizes. So hard to get a good measurement of ingredients.
Pint would be medium for me 🙂
I haven’t remade the pickles yet – life intrudes. I promise to make and measure! This was a recipe from my friend Lizzie and she didn’t measure either. Our cucumbers are the same size – really big.
Hi Maureen,
I am sold on this recipe.
I don’t think I will ever buy B&B cucumbers again.
I’m sure I will experiment adding various things like chillies and Sichuan peppers once my own cues start coming in, but I know this recipe will always be my base.
I’ll make sure I pass on the same thanks to Lizzie.
Thank you so much.
Mike
Mike!! You’ve made my day. I noticed today that I’m on my LAST jar. So it’s pickling again by the weekend. I’m like an alcoholic with these pickles. If I don’t have a jar waiting I fret. 🙂
Can I waterbath after refrigerating for 3 days. Want to mail some for Christmas.
Hi Kelly, I wouldn’t but I don’t know why it wouldn’t work. I prefer to do the waterbath right after I’ve made them and I know they’re bug free.
Thank you! I cooked them according to the recipe and then had to refrigerate. No time to can them.. Not worried about bugs… if I get a good seal, should they be okay? Sure don’t want to get anyone sick!
That was my worry. I keep my jars in the oven and my lids in a boiling pan of water and I’m really careful. Then I pop them in the fridge when they’re cool.
I’ve just made a batch of these, they look great. The juice has a lovely flavour, I will be looking forward to eating these in a weeks time
I hope you love them as much as we do!
Maureen, we’ve been eating these all week and they are just great. I’ve just made another batch of them to keep up the supply. I’ve been looking for a recipe that was similar to a pickle I had years ago and this is virtually the same. Everyone loves them. Thanks for the recipe
I know I’m posting again but I’ve just made another batch. My brother sits there and eats these out of the jar!!! They are a wonderful mixture of sweet and tart and are perfect for sandwiches, antipasto platters etc. It’s such an easy recipe to make and it’s done in an afternoon. Thanks so much again for the recipe
LOL You’re my new best friend, Juleen! (and your brother)
Hi there I love B & B, I hadn’t made it for a while and came across your recipe. I usually add bell peppers/capsicum to the cucumber and onion mix when in season, a whole new dimension. Thank you.
B & B pickle that should be, sorry. 🙁
These pickles are soooo good, I made a double batch in April as we had a glut of cucumbers and Hubby is already 1/2 way through the last jar
Currently have another double batch salting in the refrigerator
Great recipe!
Hi Jessica! Thanks so much for letting me know!
This is very similar to a recipe I myself use. You can also add a couple of hot peppers to the jar, and this gives the sweet and tart a spicy kick. 🙂 Just a thought.
Recently made a batch of these pickles, and they are perfect! Going to make a double batch as soon as I have enough more cukes grown. My cukes must be a little larger than yours, as I ended up with not quite enough juice to completely cover the pickles in the jar. Next batch I’ll use a little more vinegar. such a simple recipe and so delicious. Thanks!
Home grown cukes make me swoon, Jim. I had to buy mine at the farmer’s market. It’s no trouble to make more pickling syrup and I love these pickles too.
How many cups of sliced cucumbers would you say this yields? (Before pickling)?? Mine are smaller cukes 🙂
Gosh.. I’ll have to make them again and measure. I only have one jar left. 🙂
I am also wondering about the quantity of cucumber (e.g. # of cups). I am using pickling (smaller) cucumbers. Has anyone made it and can estimate?
This is the same problem I am having. My cucumbers are all cut up with onion and salted sitting in the fridge. Just wondering how much brine to make. Hard to estimate.
I haven’t remade the pickles yet – life intrudes. I promise to make and measure! This was a recipe from my friend Lizzie and she didn’t measure either. Our cucumbers are the same size – really big.
I bought all the ingredients for these today, but as just wondering how long the mixture with the cucumbers/onion added is simmered for on the stove. Is it just brought to simmering point or is it simmered for a while?
Hi,
Your recipe looks great and I will try and make these pickles very soon!
I have a question, do you think the use of white vinegar instead of cider vinegar will significantly impact the flavour? Where I live cider vinegar is pretty expensive!
Thanks!
I think white vinegar wouldn’t change the taste very much – give it a try. The pickles will be good.
Just made a batch of these today and took a sneaky taste – yum yum yum!
Just wondering if you have a recipe for your awesome looking quiche too? I would love to make this. Thank you!
I have been making these for years and each season I have to refresh my memory so I Google B & B cucumbers. Your recipe is almost identical to mine, but I put dill seeds in also.
I sometimes tweak recipes to my liking and just taste test before pouring over, making sure hot liquid covers fruit.
I have always sprinkled with heaps of salt and let stand for approx 8 hours to draw out moisture, then rinse under cold running water thoroughly, before packing into large jars and pour over vinegar mix. I don’t have a preserving kit, I just get my family and friends to save large jars for me, as long as they have metal lids with the pop button on top, I use them. When jars are filled, screw the lid on immediately and allow to cool before washing the outside of jar to clean up sticky spills. The little buttons start to pop down as cooling. Store in cool dark place. Easy as, I always have at least 50 jars in the back of pantry, give them as gifts and we eat heaps as they are so delish. I also use zucchini in with the cucumbers as I have an abundance of them. I find that the longer they stand, the better they taste, but you’ll have to hide them…lol!! Once opened, keep in fridge.
Hi Merrilyn! I made these yesterday and I thought about dill seeds but didn’t put them in. There are only two of us here so it would take a long time for 50 jars to be used. I made 3 pint size and 3 1/2-pint size to give away. I just love these pickles, especially with a roast beef sandwich.
I have heaps of apple cucumbers and was wondering if I could use them for this pickle.
It’s not expensive to make so I’d give it a try and see what happens!
Ohh this is something very new to me and I really cant wait to try what does it taste like. Quite an elaborated post Maureen!
These look absolutely delicious! Are the bay leaves to help with the crispness of the pickles? I’ve heard the tannins from grape leaves / bay leaves help with keeping the pickles crisp and crunchy throughout the pickling process. Thank you for sharing your recipe! Your pictures are great as well.
Oh dear, I don’t know. I put bay leaves in my pickles because my mother did. 🙂 You could very well be right though. They are crunchy.
I found your recipe and made these a few weeks ago with an eclectic mix of rouge cucumbers that came up in the home garden (it wasn’t growing season!) .. thankyou, they turned out spectacular! Crunchy, sweet, tangy & basically just perfect.
Is there a recipe for LOW SUGAR bread and butter cucumbers?
Not that I have, sorry.
These bread and butter pickles look absolutely delicious, Maureen! I’m so excited to try making them with the fresh cucumbers from my garden this year. There’s nothing like a crisp, tangy pickle to enhance a summer meal. Thanks for sharing your recipe!