Bread & Butter Pickle Chips Recipe

Ingredients for Bread and Butter Pickles

*I’m not a huge fan of Cider vinegar but the tart taste needs to be there for this recipe.

My family also prefers these fairly sweet.

Adjust to your taste preferences (below are examples of adjustments for taste).

• 3-5+ Pickling Cukes
• 1 cup distilled vinegar
• 1 tbsp ACV
• 1 Cup Water
• 1.5 Cup White Sugar
• 1/2 small, thinly sliced yellow onion
• 1 finely minced garlic clove
• 1 tablespoon Morton Kosher salt
• 1 tablespoon mustard seeds
• 1/2 tablespoon celery seed
• 1/2 tsp ground celery seed
• 1/2 tablespoon turmeric
• 6-8 whole cloves

*If you like Cider vinegar, use 1/4 cup ACV instead.

Slice Onion and Pickle Chips and Mince Fresh Garlic

Thinly slice half a small yellow onion.

Slice 3-4 pickling cukes into 1/4″ chips.

Mince a clove of fresh garlic.

Add these to your sterilized mason jars in layers.

Make Bread and Butter Brining Liquid

To a medium pot add:

• 1 cup distilled vinegar
• 1 tbsp ACV
• 1 Cup Water
• 1.5 Cup White Sugar
• 1 tablespoon Morton Kosher salt
• 1 tablespoon mustard seeds
• 1/2 tablespoon celery seed
• 1/2 tsp ground celery seed
• 1/2 tablespoon turmeric
• 6-8 whole cloves

Bring this mixture to a slight boil then take off the heat.

Allow brine liquid to cool completely.

Cover the mason jar with your sterilized lid.

Once cooled, put into your refrigerator; Flavors will improve overnight.

Bread & Butter Pickle Chips

Most recipes for these don’t use enough sugar, but it needs to be there to be like the store bought version. These are tangy, sweet and crunchy.

Rate Pin Print

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Cooling Time: 2 hours hours

Total Time: 2 hours hours 25 minutes minutes

Ingredients

• ▢ 3-4 Pickling Cukes
• ▢ 1 cup distilled vinegar
• ▢ 1 tbsp ACV
• ▢ 3/4 Cup Water
• ▢ 1.5 Cups White Sugar
• ▢ 1/2 small thinly sliced yellow onion
• ▢ 1 finely minced garlic clove
• ▢ 1 tablespoon Morton Kosher salt
• ▢ 1 tablespoon mustard seeds
• ▢ 1/2 tablespoon celery seed
• ▢ 1/2 tsp ground celery seed
• ▢ 1/2 tablespoon turmeric
• ▢ 6-8 whole cloves

Instructions

• Slice cucumbers into 1/4″ chips, thinly slice onion, and mince garlic.
• Layer cucumber slices, onion, and garlic in sterilized 16 oz mason jar.
• Combine in medium pot: vinegars, water, sugar, salt, mustard seeds, celery seed, turmeric, cloves, and ground celery seed.
• Bring brine to boil, then remove from heat and allow to cool completely.
• Pour brine into jar, filling to top.
• Seal with sterilized lid.
• Refrigerate overnight for best flavor.

Notes

3/18 recently lowered this to 1 tbsp ACV and 1 1/2 cup white sugar as original versions were 2 cups sugar 1/4 cup ACV.

Store bought versions of these pickles use Sucralose (which is far sweeter than sugar) and high fructose corn syrup. 

The reason the original had so much sugar was to compensate for the ACV. But instead just use less ACV and more water.