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
• 1/4 cup ACV*
• 3/4 Cup Water
• 2 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 tablespoon turmeric
• 6-8 whole cloves
• 1/2 tsp ground celery seed

*If you like Cider vinegar, use 1/2 cup ACV and 1/2 Cup water instead. Keep in mind though, this flavor is strong.

**If you prefer your pickles less sweet, use 1 & 1/4 cup White sugar 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
• 1/4 cup ACV
• 3/4 Cup Water
• 2 Cups White Sugar
• 1 tablespoon Morton Kosher salt
• 1 tablespoon mustard seeds
• 1/2 tablespoon celery seed
• 1/2 tablespoon turmeric
• 6-8 whole cloves
• 1/2 tsp ground celery seed

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
• ▢ 1/4 cup ACV*
• ▢ 3/4 Cup Water
• ▢ 2 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 tablespoon turmeric
• ▢ 6-8 whole cloves
• ▢ 1/2 tsp ground celery seed

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

I also realize this is a lot of sugar.

You could opt to start with 1 to 1 1/2 cups BUT the store bought versions use Sucralose (which is far sweeter than sugar) and high fructose corn syrup. 

I’ve found 2 cups is at the sweetness level I like, which is bordering on candied.

Update 10/23:

My father is a BIG fan of bread and butter pickles.

While he loves my base recipe he recommended adding 1/2 tsp ground celery seed (I re-test all my recipes often, tweaking stuff each time) and I strongly agree with his suggestion.

It helps to cut through that backend tartness in your throat from the ACV.