Easy Bread and Butter Chip Pickles Recipe
Every summer I like to make bread and butter chip pickles. They are about the only pickles I actually like. Most of the years I have made them, I have grown our cucumbers. I rarely ever buy cucumbers at the store, they are always so waxy. For the past year, I have been picking up farm fresh veggies from a local company called Taste of Paradise. They are a weekly CSA that also offers one time pick up’s. That is pretty unique for a CSA. My “one time pick ups” have turned into a weekly order of two family size bags. They release their veggie list a week out, so this really helps me plan my weekly meals. The real bonus of course is that fact that the produce is so much better than what we find in our local grocery stores.
Sometimes, because I am picking up such a large quantity of vegetables, I end up with some excess that we really don’t eat on the regular. In this instance, I ended up with a lot of cucumbers. Since our move last October, we don’t quite have the garden size we are used to. And we aren’t growing any cucumbers. SO duh, there’s only one thing I would do with all the extra cucumbers. Make pickles!
Here is my EASY Bread and Butter Chip Pickle recipe. Anyone can make them. Anyone.
- 5-6 Large cucumbers
- 1 tsp pickling salt
- 2 cups of sugar
- 1/2 cup brown sugar
- 1 cup apple cider vinegar
- 2 cups of white vinegar
- 3 tsp mustard seeds
- 1/2 tsp of celery seeds
- 1/4 tsp turmeric
Start our by slicing your cucumbers evenly. I use a mandolin and cut them on the largest setting. I feel like it keeps them crunchy. Add your pickling salt and refrigerate for at least 2 hours.
After your cucumbers have had time to chill, combine your other ingredients in a large pot. Bring it to a boil. Once it is boiling add your cucumber slices and bring it back to a boil. I usually let them boil for about 5 minutes and remove from heat. Have your jars ready. I pack my jars as full as possible with cucumber, let them rest and pack them some more.
I also like to add fresh garlic cloves before sealing my jars. And I have been known a time or two to stuff in a fresh serrano pepper. That brings on some heat, so if you do that, do it with caution.
In this pickling, I didn’t seal my jars with a pressure cooker, because it wasn’t a huge batch. They will last in your fridge for a few months. And we eat them fast enough that I’m not at all worried about them going bad.
I have also used this same liquid recipe to pickle red bell peppers, and when adding a serrano chili to that is amazing! I’d love to know what you like to pickle! Let me know in the comments.