{Easy} Bread and Butter Refrigerator Pickles Recipe - Whole-Fed Homestead (2024)

FAQs

What gives bread and butter pickles their flavor? ›

Dill pickles have one main spice/herb that's used: dill. They're often on the sour side with a strong briny bite. In contrast, bread and butter pickles use a blend of turmeric, clove, celery seed, and red pepper flakes for a rounded-out flavor. None of the spices stand out, but all blend together for a richer taste.

Each pouch makes 4 pints of crisp, crunchy pickles. Refrigerator Pickles without the work or the wait compared to the Quick Process® Pickles. Boiling water bath method not required if you simply make and store in the refrigerator for up to 6 months unopened. Ready to eat in 24 hours after preparation.

How long do refrigerator pickles last? Homemade refrigerated pickles last at least three to four weeks in the fridge, McClellan says. Any longer and the quality will start to decline. You'll notice the brine goes from clear to murky and cloudy, and the pickles start to lose their texture.

Bread and butter pickles usually have a few more inclusions than sweet pickles – none of them actually being bread and butter of course. These extra ingredients are usually onions, green or red peppers, and various seeds from coriander, mustard, and celery plants.

You can make your pickles more appetizing and appealing by adding multiple fresh herbs and spices into the mixture. Dill is perhaps the most iconic herb for pickles, and for a good reason. With its feathery leaves and unmistakable aroma, dill adds a fresh, slightly bitter note to pickles that is simply irresistible.

It may be a normal reaction during fermentation caused by bacteria. If the pickles are soft, they are spoiled from the yeast fermentation. Don't use them. Using too weak a salt brine or vinegar solution may cause soft or slippery pickles, as can using moldy garlic or storing the pickles at too warm a temperature.

To be on the safe side, we wouldn't recommend reusing it more than once, although some say you can safely reuse it 2 or 3 times. Again, watch for changes in the clarity of the brine. BONUS! Refrigerator pickles aren't the only use for pickle juice.

Once you've opened your pickles, they should be good for about 1 year if stored in the refrigerator. Homemade pickles will have a shorter time span, about 4 to 6 weeks in the fridge. Freezing isn't typically done due to a loss in texture and taste.

Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of light-colored vegetables or fruits.

Why do pickle jars not say pickles? ›

Olive all use the term on their websites, in advertisem*nts, and in the product descriptions of their pickle varieties. When asked why the word isn't on the front of the jars, all three companies provided nearly the same answer: They feel the word “pickle” isn't necessary on pickles packaged in clear glass containers.

Quick pickling, or refrigerator pickling, involves a simple boil-and-pour method of pickling. You take all of your ingredients, apart from the product that is being pickled, and bring them to a boil. The heating process helps activate the flavors in the brine and marry them together.

Eat bread-and-butter pickles in moderation to limit added sugars, and keep an eye out for sodium too—if you already eat out or eat foods high in sodium, a pickle spear or two per day could push you over the limit. Buy fermented pickles for added gut health benefits.

Bread and butter pickles (whether they're water bath canned or not) can be eaten as soon as 24 hours after making, but they'll have the best flavor if you let them sit for at least a week (ideally 3 or more weeks).

In other words, bread and butter pickles are a kind of sweet pickle, but they're not the only type. As far as sweet pickles go, the bread and butter variety offers both sweet and savory flavors, which is why they make for great burger toppings.

The primary ingredient in pickles is cucumbers. Acetic acid, or vinegar, is added to the cucumbers. After water, vinegar makes up most of the pickle juice. It also adds to the pickles' sour taste.

Experiment with spices: There are so many spices that can add flavor to your pickles. Some popular options include mustard seeds, coriander seeds, dill seeds, and peppercorns. You can also try using herbs like basil, thyme, and rosemary to add a unique twist to your pickles.

Salt provides a suitable environment for lactic acid bacteria to grow. The lactic acid that they produce gives the pickle the characteristic flavour and preserves the vegetables. Salt can either be added to the vegetables as dry salt or made into a brine that the vegetables are soaked in.

Bread and Butter pickles have a slightly different flavor than Sweet pickles in general because they are pickled in different ways. Bread and butter pickles are a style, not a type. Sweet Pickles are the type that bread and butter pickles are a style of.