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You are here: Home / Dinner-Sides-Breakfast / Crispy Sweet Bread and Butter Pickles

Crispy Sweet Bread and Butter Pickles

September 16, 2019 By Jere Cassidy 105 Comments

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It has been years since I have done any canning but the other day at the farmer’s market I spotted some pickling cucumbers and decided to make these homemade refrigerator Crispy  Sweet Bread and Butter Pickles.

Growing up we had a huge garden and we spent the end of summer canning and freezing the harvest.  I fondly remember my grandmother’s pickles, and today I spent my Sunday afternoon making my own and thinking of the hours spent cutting and slicing all the tomatoes, cucumbers, peppers, beans, and corn with my grandmother.

bread and butter pickles

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No matter what brand of pickles I buy at the store, nothing matches the taste of these freshly homemade canned pickles.  This small-batch recipe is so simple and is made with a few ingredients; it makes two jars so you won’t be overwhelmed making these.

The best part of this recipe is it doesn’t require a long canning process. These pickles just need time in the refrigerator while making and then you just store them in the refrigerator for up to three months.

A pie plate filled with fresh baby cucumbers to make pickles

What kind of cucumbers to use for pickles?

I am using a smaller cucumber, especially for pickling.  The major difference between the pickling cucumber and the standard cucumber is these are smaller, they have fewer seeds, less moisture, and the skin is not as tough.  I can only find the pickling cucumbers at farmer’s markets, however, you can use the regular slicing cucumbers found in grocery stores, just try to buy small ones.

Ingredient list

  • Pickling cucumbers
  • Kosher salt
  • Onions
  • White sugar
  • Brown sugar
  • White vinegar
  • Apple cider vinegar
  • Mustard seeds
  • Celery seeds
  • Turmeric

How to make refrigerator bread and butter pickles

Step 1. After you give your cucumbers a good washing slice them up in 1/4″ slices. I love this crinkle-cut slicer to cut the cucumber, it is very easy to use and make those beautiful ridges.

sliced cucumbers for pickles

Step 2. Put the sliced cucumbers in a nice big bowl and sprinkle the salt over them, stir and then put your bowl in the refrigerator for an hour.

Step 3. After 1 hour, rinse the cucumbers in a colander to remove the salt then put them back into your bowl.

Step 4. Add in the sliced onions

Step 5. While the cucumbers are in the refrigerator you can make the brine.

The brine is made of white sugar and brown sugar, white vinegar and apple cider vinegar, mustard seeds, celery seeds, and turmeric.

Mix all the brine ingredients in a small saucepan and cook over. medium heat until all the sugars have melted then simmer for a few minutes. Check out all the mustard seeds floating around the brine.

brined for pickles

Step 6. When the brine is ready, pour it over the cucumbers and onions, give it a big stir then let sit for one hour in the refrigerator.

Step 7. Make sure to sterilize your glass jars and lids and when the cucumbers are ready, spoon the pickles and onions into the jars and cover the pickles with the brine. Leave a 1/2″ of space at the top of the jar and with a spoon press down on the pickle slices to remove and air pockets. You may have leftover brine and that may need to be added to the jars once you press down on the pickles. When done seal tightly and store the jars in the refrigerator.

jarred pickles

The reason I like these pickles is they stay nice and crisp and retain their beautiful color.

How to hot pack pickles

These pickles can also be hot packed which will last longer and can be stored on a shelf for a year using this method.

For more information on home canning and hot packing, this USDA Home Canning guide can help you out.

  1. Clean and sterilize the jars and lids and prepare the canner.
  2. Pack the pickle and onion slices in the sterilized jars then ladle the hot pickling liquid over the top, leave 1/2″ of headspace.  Press down on the pickles with a spoon to remove any air bubbles.
  3. Wipe the jar rims and apply the lid and tighten.
  4. Bring the water to a boil in the canner and place the jars into the boiling water for 15 minutes. Remove to a towel and dry the jars.
  5. Let the jarred pickles sit for 4 weeks before eating. Store for 1 year.
  6. For high altitude adjust the processing time to:
    • 5 minutes for 1,001 to 3,000 ft
    • 10 minutes for 3,001 to 6,000 ft
    • 15 minutes for 6,001 to 8,000 ft
    • 20 minutes for 8,001 to 10,000 ft

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Bread and Butter Pickles

These Bread and Butter Pickles make a nice addition to a cheese and bread plate, add some dry salami, and some veggies for an appetizer or even for a light meal. My preference for eating these pickles, it would be straight out of the jar!

Don’t forget to grab your crinkle-cut slicer and spices so you can make these delicious pickles.


Pickles are great served with other appetizers like these

Savory Cheese Crackers

Serve these pickles on a Cheese Board

Creamy Herb Baked Ricotta Cheese

bread and butter pickles
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4.2 from 66 votes

Bread and Butter Pickles

These are your classic bread and butter pickles. Flavored with mustard seed, celery seed, and turmeric these pickles retain a bit of a crunch. You will love them.
Prevent your screen from going dark
Course Appetizer
Cuisine American
Keyword how to make bread and butter pickles, how to make pickles
Prep Time 15 minutes
Cook Time 5 minutes
Brining 2 hours
Total Time 2 hours 20 minutes
Servings 2 jars
Calories 62kcal
Author Jere' Cassidy

Equipment

  • 12 oz. Mason Jars
  • Crinkle-Cut Slicer

Ingredients

Cucumber Ingredients

  • 1 1/2 - 2 pounds pickling cucumber I used 8 cucumbers
  • 1 1/2 tbls. kosher salt
  • 1 small onion sliced use to your taste

Brine Ingredients

  • 1 cup white sugar
  • 1/2 cup brown sugar, packed
  • 1 cup white vinegar
  • 1/2 cup apple cider vinegar
  • 2 tbls. mustard seeds
  • 3/4 tsp. celery seeds
  • 1/4 tsp. turmeric

Instructions

  • Wash and sterilize canning jars. Note: I have various sized jars but 12 ounce-sized jars will work.
  • Wash the cucumbers
  • Slice the cucumbers into 1/4" slices
  • Put the cucumbers in a bowl and add the salt
  • Stir to combine and put into the refrigerator for one hour
  • After an hour transfer the cucumbers to a colander and rinse to remove the salt
  • Put the cucumbers back into your bowl and add the onions
  • Make the brine by adding all the brine ingredients to a saucepan
  • Stir and bring to a simmer, cook until the sugars are dissolved.
  • Pour the hot brine over the cucumbers and onions and let sit in the bowl for one hour
  • Put the pickles and onions in the sterilized jars cover with the brine then press down on the pickles to release any air pockets. If necessary pour more brine over the pickles. Leave 1/2" space at the top.
  • Keep the jars in the refrigerator for up to 3 months. These pickles are ready to eat the next day. They just need a good chilling.

Notes

These are refrigerator pickles so they are not hot packed. See the instructions above for hot packing and refer to this USDA canning guide for more information.
One Hot Oven provides approximate nutritional information as a courtesy and cannot guarantee the accuracy of any recipe on this blog.

Nutrition

Serving: 1serving | Calories: 62kcal | Carbohydrates: 15.3g | Protein: 0.3g | Sodium: 4mg

First Published: August 15, 2018… Last Updated: Sept. 16, 2019

Thank you for stopping by the One Hot Oven blog.  Please leave a comment to say Hello or just let me know what you are baking these days.

About Jere’

From learning to cook on a farm in Indiana to culinary school in California,  my passion for food is never-ending.  Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing both sweet and savory recipes with all my baking friends.

Have any questions or just want to chat about the recipe? Contact me here, and I’ll be happy to help!

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I hope you enjoy the recipe,

Jere’

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Filed Under: Appetizers & Snacks, Dinner-Sides-Breakfast, Recipe Index Tagged With: bread and butter pickles, cucumbers, pickles

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Reader Interactions

Comments

  1. Jackie

    August 19, 2020 at 12:54 pm

    I made 6 refrigerator pickle recipes & your recipe was the very best! I ate half the jar this morning

    Reply
    • Jere Cassidy

      August 19, 2020 at 9:13 pm

      Wow, my grandma would be so happy to hear her recipe was the best. I have been known to eat a whole jar in one day.

      Reply
  2. Leanne H

    July 31, 2020 at 1:13 pm

    I made the refrigerator version and we couldn’t wait and ate some for dinner. They were already amazing! My next cukes will be big enough in a few days and going to can them. Thank you for an awesome recipe!

    Reply
    • Jere Cassidy

      August 2, 2020 at 1:30 pm

      Glad you enjoyed the pickles. I don’t blame you for not waiting. Actually, these pickles just need a little fridge time and they are ready to eat.

      Reply
  3. Megan

    July 28, 2020 at 7:17 am

    5 stars
    Made these yesterday. Put in fridge overnight. Super tasty today! Recipe was quick and simple. Thanks. πŸ™‚
    I’d like to try the hot-pack version next. For that, do I skip step 10, the second one hour rest (in the brine)? I’m guessing I need to go straight from heating brine to packing in jars so that it’s hot when I start the water bath.

    Reply
    • Jere Cassidy

      July 30, 2020 at 1:04 pm

      Megan, you are correct, just go ahead with the canning process.

      Reply
  4. Pam Bryson

    July 20, 2020 at 7:53 am

    These bread and butter pickles are so delis…..Easy recipe …. and just enough. I like the fact that you can store in the frig and not have to cold pack them in a canner. They taste like Famous Daves pickles!!

    Reply
    • Jere Cassidy

      July 20, 2020 at 10:24 am

      Thanks for the kind compliment. These pickles are just way to easy to make and I agree, I love that the recipe makes a couple of jars. I got away from hot-packing since it’s so time consuming.

      Reply
  5. Mari

    July 16, 2020 at 11:26 am

    I’m anxious to try your recipe, but want to can them for longer shelf life. Do I need to salt the cucumbers for an hour? Or do I put cucumbers and onions right in jars?

    Reply
    • Jere Cassidy

      July 17, 2020 at 4:49 pm

      You still need to salt them before canning.

      Reply
  6. Pavani

    July 11, 2020 at 1:29 pm

    5 stars
    Homemade pickles are always the BEST. Your recipes looks easy enough to make. Will try this one out soon.

    Reply
  7. Emily

    July 11, 2020 at 1:16 pm

    5 stars
    There is something so satisfying about making your own pickles! I really love this recipe!

    Reply
    • Jere Cassidy

      July 17, 2020 at 4:54 pm

      So true, you would think making pickles would be hard, but they are amazingly easy to make.

      Reply
  8. Angela

    July 11, 2020 at 12:28 pm

    5 stars
    The BEST pickle recipe! These are so good and easy to make. I’ll never buy store bought again! Thanks for sharing!

    Reply
    • Jere Cassidy

      July 17, 2020 at 4:55 pm

      You are so welcome. I haven’t bought pickles from the store in years.

      Reply
  9. Irina

    July 11, 2020 at 12:21 pm

    5 stars
    Your recipe is creative from cutting cucumbers to making the brine! Love it and cannot wait to give it a try. πŸ™‚

    Reply
  10. Jacqueline Meldrum

    July 11, 2020 at 10:43 am

    5 stars
    I’ve made a few vegetable pickled but not tried cucumbers. They look lush. I bet they’d really perk up sandwiches.

    Reply
  11. kim

    June 22, 2020 at 11:00 am

    5 stars
    Love this recipe! These pickles were so tasty and easy to make! I’ll definitely make them again!

    Reply
    • Jere Cassidy

      June 23, 2020 at 5:53 pm

      It is crazy how easy it is to make these pickles. Glad you enjoy them,

      Reply
  12. Danielle Wolter

    June 22, 2020 at 4:01 am

    5 stars
    SO easy to make and they came out just wonderful! I love making my own pickles and these were so delicious!

    Reply
    • Jere Cassidy

      June 23, 2020 at 5:53 pm

      I have never had a pickle failure with this recipe.

      Reply
  13. Charla

    June 22, 2020 at 12:42 am

    5 stars
    We made these and followed the recipe thoroughly, turned out great!!

    Reply
  14. Anita

    June 21, 2020 at 7:07 pm

    5 stars
    Love how easy and delicious the pickles are. I didn’t add celery seeds but the pickles are still delicious.

    Reply
    • Jere Cassidy

      June 23, 2020 at 5:54 pm

      There are lots of variations for the spices, glad you made them.

      Reply
  15. Anjali

    June 21, 2020 at 4:08 pm

    5 stars
    These pickles turned out to be so good! I loved all of the spices you incorporated into the brine!

    Reply
  16. Arlene

    May 18, 2020 at 4:17 pm

    I made these yesterday, opened first jar today and these are excellent! Had girlfriend and her Mom over for some wine time and they loved them also, so one jar went home with them. Thanks for a great recipe! Still would like to know if these will keep 3 weeks or 3 months in refrigerator?

    Reply
    • Jere Cassidy

      May 19, 2020 at 8:48 am

      I have kept these for three months in the fridge and they are still good.

      Reply
    • Jere Cassidy

      May 21, 2020 at 1:40 pm

      Hi Arlene, I just updated the post and fixed the storage time. You can keep these pickles for three months.

      Reply
  17. Arlene

    May 17, 2020 at 1:20 pm

    Looking for clarification, please. Blog reads they will keep for 3 MONTHS in refrigerator, but recipe says 3 WEEKS. Which is correct? I just finished using this recipe for the first time and getting ready to put in fridge after dating lids. Thanks!

    Reply
    • Jere Cassidy

      May 19, 2020 at 8:50 am

      Let me fix that, and yes you can keep these for three months.

      Reply
  18. STAN

    April 29, 2020 at 10:48 am

    I should have found this sooner. Big family with big garden post war, post depression. Every fall mother put up shelves of canned goods. I miss the pickles but I think that is about to end. Thank you.

    Reply
    • Jere Cassidy

      April 29, 2020 at 2:18 pm

      5 stars
      I grew up on a farm with the drepression era grandparents and I learned how to grow and can everything. I am so thankful for that upbringing, especially now. These pickles are easy to make and taste amazing.

      Reply
  19. Vivian

    September 30, 2019 at 10:55 am

    5 stars
    Excellent recipe…loved the crispy texture and taste. Hot packed a couple of jars and am curious of the comparison. Am using the same brine to try on pickled cabbage..

    Reply
    • Jere Cassidy

      September 30, 2019 at 8:34 pm

      I really like this brine. I have used it to make a coleslaw dressing and love it. Glad you like the pickles.

      Reply
  20. Marlene Raffel

    August 16, 2019 at 9:06 am

    Can’t rate yet as I haven’t made them yet but, do you cover the pickles with the brine when you are ready to pack into your jars? I might have missed this on the recipe but was wondering if the pickles must be submerged while they finish fermenting.

    Reply
    • Jere Cassidy

      August 20, 2019 at 9:11 am

      Yes, pack the pickles in the jar then ladle or pour in the brine to cover the pickles.

      Reply
    • Marlene

      August 20, 2019 at 11:53 am

      Made the pickles and added several sweet red peppers and a touch of hot pepper flakes…AWESOME! Made a large batch to hot pack so I have them for the winter. Truly yummy!

      Reply
      • Jere Cassidy

        August 21, 2019 at 4:58 pm

        Such a good idea to add the red pepper. I’ll give that a try. Making more soon!

        Reply
      • Irene Suchomma

        September 29, 2019 at 7:17 pm

        How long do you hot pack the pickles

        Reply
        • Jere Cassidy

          September 29, 2019 at 9:17 pm

          These are refrigerator pickles so no need for hot pack.

          Reply
  21. Sherrity

    August 5, 2019 at 6:32 pm

    I made these but I have no clue how long to let them “ferment” before I can eat them. I see they stay good for 3 weeks, but are they good to start eating next day after making them?

    Reply
    • Jere Cassidy

      August 7, 2019 at 4:07 pm

      Hi Sherrity – thanks for asking and I will add to the blog post. I usually wait a day to get them chilled, of course, my husband starts eating them before they even go in the jars.

      Reply
    • Jere Cassidy

      September 29, 2019 at 8:37 pm

      Thanks for asking that and I will update the recipe. Yes, you can eat them the next day.

      Reply
  22. Julie

    July 29, 2019 at 1:12 pm

    5 stars
    I made these and they are delicious! Is there any reason I can’t go through the entire canning process and seal my jars to preserve longer than refrigeration? I’m not an expert canner but I know some ingredients should not be canned and shelved for month.

    Reply
    • Jere Cassidy

      July 29, 2019 at 9:20 pm

      So glad you made the pickles and found them delicious. By all means, you can do the hot water bath so the pickles can be stored on a shelf. I make small batches and find it easier to keep them in the fridge. This recipe made three small jars. I am the only one that eats these pickles so I don’t need alot.

      Reply
  23. Amy | The Cook Report

    August 20, 2018 at 6:10 am

    5 stars
    I did a bit of canning last summer and really enjoyed it, I’ll have to give it another go with this recipe!

    Reply
  24. Cliona Keane

    August 20, 2018 at 2:51 am

    5 stars
    You just made this pregnant lady very happy! Time for pickles for sure!

    Reply
  25. Tara

    August 19, 2018 at 10:32 pm

    5 stars
    Yum! I bet these do taste so much better than store-bought. I can’t wait to try them at home.

    Reply
    • Evo

      June 16, 2019 at 9:44 pm

      Please don’t rate the recipe if you haven’t tried it! Very misleading and upsetting to look for a top rated recipe and find that 90% of the raters didn’t even try it!!

      Reply
  26. Brian Jones

    August 19, 2018 at 10:29 pm

    5 stars
    I love pickled cucumbers, they are incredibly popular here in Hungary and are typically served as a side salad, I must try your recipe.

    Reply
  27. Natalie

    August 19, 2018 at 9:40 pm

    5 stars
    Looks so delicious and so easy to make! I love pickles!

    Reply
  28. Rosemary

    August 17, 2018 at 3:59 pm

    5 stars
    Those look so good Jere! I think refrigerator pickles are great. Like your combo of white and brown sugar. I did a post here: https://getcookingsimply.com/get-pickled/

    Reply
  29. Kat

    February 28, 2017 at 9:26 pm

    5 stars
    We could save so much money doing pickles ourselves because we go through a lot of it. And those local, organic, healthy kind of pickles costs an arm and a leg! Such a simple thing to make ourselves so I’m not sure why I haven’t done it yet. Your post sure inspires me to make my own from now on!

    Reply
    • OneHotOven

      March 5, 2017 at 1:03 am

      You are right, these take no time to make and they are good!

      Reply
  30. anne

    October 1, 2015 at 6:18 pm

    I love homemade pickles! Once you have a taste of them, the store bought ones don’t taste good any more. Thanks for sharing !

    Reply
  31. Ayana Pitterson

    October 1, 2015 at 3:59 am

    Wow, I honestly didn’t realize it was this easy to make this. Thanks for sharing this recipe.

    Thrifting Diva
    http://www.thriftingdiva.com

    Reply
  32. Jill

    October 1, 2015 at 3:16 am

    Thank you for the sweet memories of “helping” my Gramma can various veggies years ago, when she was healthy and I didn’t understand the concept of canning but was happy to be in her kitchen being helpful! πŸ™‚

    Reply
  33. Aimee

    October 1, 2015 at 1:59 am

    This recipe reminds me of the bread and butter pickles my grandma used to make when I was little. Thank you for sharing it. I haven’t canned in several years, but I would love to do it again.

    Reply
  34. Malorie

    September 30, 2015 at 8:26 pm

    5 stars
    I’ve never made these, but this recipe looks delicious!!!

    Reply
    • Evo

      June 16, 2019 at 9:46 pm

      Then why did you rate it!?!?!?

      Reply
  35. The Levantess

    September 30, 2015 at 5:45 pm

    My mouth is watering at these pictures! I love pickles, and will pin this to try soon πŸ™‚

    Reply
  36. Shashi at RunninSrilankan

    September 30, 2015 at 3:44 pm

    Ohmegawsh – these look so good! Those last couple of pictures have me drooling! Gotta try this!

    Reply
  37. Lindi Mogale

    September 30, 2015 at 10:49 am

    4 stars
    It has never occured to me to do my own pickles primarily because I am too lazy. But now I will try this recipe of yours and let you know how it goes. we are going into summer on my side of the world, and we do more outdoor eating so this could be a nice addition to the braai

    Reply
  38. Adrienne

    September 30, 2015 at 12:30 am

    I love making pickles! We made dill and sweet this year. I’ve never been a fan of the dill ones, but they look so good! We also made pickle relish. I love your photos! ~Adrienne

    Reply
  39. Karen

    September 30, 2015 at 12:15 am

    Thank you for sharing, I need to try this! My kids LOVE pickles, and I’m sure it would be healthier and probably less expensive if I made our own and canned them!

    Reply
  40. Jen

    September 29, 2015 at 6:15 pm

    What lovely memories you have of you and your grandmother sharing those special times together! Although I’ve never canned anything before, now I might have to try something new! I enjoyed reading your post – thanks so much for sharing!

    Reply
  41. amanda

    September 29, 2015 at 5:39 pm

    We love pickles but the store brands all have artificial colors, which we don’t eat, so have’t had pickles in a long time! I’m going to make a bunch of these, thanks for the recipe!

    Reply
  42. Sam Sly

    September 29, 2015 at 5:16 pm

    Those look delicious! They remind me of my grandmother’s pickles. I need to pin this for future reference!

    Reply
  43. Ayana Pitterson

    September 29, 2015 at 5:09 pm

    Wow, I honestly did not know it was so easy to make these. Definitely saving this recipe. I am not a huge lover of pickles, but honestly this looks so awesome. Pinning this.

    Thrifting Diva
    http://www.thriftingdiva.com

    Reply
  44. Erica Brooks

    September 28, 2015 at 7:33 pm

    These pickles look delicious! I love a good pickle and will have to give these a try. They probably won’t last long in our house.

    Reply
  45. Kimberly Gauthier

    September 28, 2015 at 2:12 pm

    So funny that I come to this post today. Yesterday, I was at the store and saw jarred pickles and it was so tempting, but I’m always disappointed. I’ve had homemade pickles before and there’s nothing like it. Thanks for the recipe. This is something I can easily do.

    Reply
  46. April Ockerman

    September 27, 2015 at 10:37 pm

    I have always wanted to try out my hand at making pickles, but just never got up the nerve. I am going to save this recipe and maybe get out of my comfort zone πŸ™‚

    Reply
  47. Val

    September 27, 2015 at 4:07 am

    4 stars
    So funny, this was the year we decided to can up a storm as well. I still have some more things I hope to make. But we got a lot of pickles made. You are correct, there is nothing like homemade pickles.

    Growing up our garden was an acre. We also went to visit my grandparents and grab fresh fruit across the mountains. I grew up never buying canned foods and I wish I could have done that more when the kids were younger. Never too late to start back up πŸ™‚

    Reply
  48. Melody

    September 26, 2015 at 8:46 pm

    I never heard of this.I’m not really fond of pickles but I know someone who is and I bet she would love to try this recipe sending her an email right now.

    Reply
  49. Maria Magdalena

    September 26, 2015 at 6:15 am

    5 stars
    Delicious! I just realize that you use brown sugar to make pickles. I definitely will try to make it.

    Reply
    • OneHotOven

      September 27, 2015 at 1:26 am

      They really are my favorite.

      Reply
  50. CarolZ

    September 26, 2015 at 1:47 am

    5 stars
    These look so good. I’ve got a teeny kitchen, so canning is tough, but I may need to try this. Thanks!

    Reply
    • OneHotOven

      September 27, 2015 at 1:27 am

      Hey there, this is a perfect recipe for a tiny kitchen, it only makes two jars.

      Reply
  51. Shalama

    September 25, 2015 at 11:27 pm

    Cool to see you made pickles. I am getting ready to do the same thing next weekend with the cucumbers I got in my CSA box. Pickles are great. Enjoy them.

    Reply
    • OneHotOven

      September 26, 2015 at 12:43 am

      This batch went by so fast I need to make some more.

      Reply
  52. Marthana

    September 25, 2015 at 10:19 pm

    4 stars
    I made these and loved them. This recipe makes a perfect amount and they came out perfect.

    Reply
  53. Angela

    September 25, 2015 at 2:40 pm

    5 stars
    I really love this recipe! I will be making it, it seems just so easy! I can’t wait to go buy the items and try this out. Thanks!

    Reply
  54. karissa

    September 25, 2015 at 3:28 am

    I use to love pickles when I was a kid but as an adult they aren’t a favorite.

    Reply
    • OneHotOven

      September 26, 2015 at 12:44 am

      As a kid I wouldn’t eat them even though I canned them. Now I find myself craving them.

      Reply
  55. Pam

    September 25, 2015 at 2:36 am

    5 stars
    I love bread and butter pickles. One of my favorite things to snack on. These actually look very easy to make and I have been wanting to try making my own. Thanks for the recipe!

    Reply
  56. Carla A

    September 25, 2015 at 12:39 am

    Those look fantastic…well worth the work!

    Reply
  57. Tenacious LittleTerrier

    September 24, 2015 at 10:02 pm

    Those pickles do look really good! Do they have that name because they traditionally accompany bread and butter?

    Reply
    • OneHotOven

      September 26, 2015 at 12:54 am

      Good question – there seems to be several different theories mostly that they originated during the depression when people would cucumbers with bread and butter. The cucumber were cheap and easy to grown. If you dig deeper they originated in Europe. I thought they originated in my Grandma’s kitchen.

      Reply
  58. Grace

    September 24, 2015 at 9:58 pm

    Yum! I like making small batches of pickles and the like as well. I don’t want to have to spend all day doing it, but as you said, they’re so much better than store bought! This year I made pickled beets for the first time, and they’re amazing. Now the hard part is rationing them.

    Reply
    • OneHotOven

      September 26, 2015 at 12:55 am

      I use to make pickled beets too. We always put hard-boiled eggs in the beet juice.

      Reply
  59. April G

    September 24, 2015 at 4:17 pm

    I’m not sure I’ve ever considered making my own pickles. Since I love them, it may be something I should try.

    Reply
    • OneHotOven

      September 26, 2015 at 12:57 am

      April, you should give these pickles a try. They are easy and actually very fun to make.

      Reply
  60. Pam McCormick

    September 24, 2015 at 3:05 pm

    5 stars
    It’s as if you knew I was going to read your post! I am a pickle lover!! I have never canned anything, but with your great directions and photo, I think I am going to give it a shot. Thank you! πŸ™‚

    Reply
  61. Kirsten @ Treat Yourself Sweeter

    September 23, 2015 at 11:25 pm

    Oh! I have never made pickles, but I’d love to try… YUM! I am so going to give this a try. My partner would love them πŸ™‚

    Reply
  62. MonicaP

    September 23, 2015 at 4:14 pm

    This recipe sounds delightfully easy! I really need to make the effort to go to a farmer’s market. We have so many good ones here in San Diego .. I just need to set some time aside so I can go πŸ™‚

    Monica.

    Reply
    • OneHotOven

      September 26, 2015 at 12:59 am

      I’ve been to some farmers markets in San Diego, they really have a bounty of great fruits and veggies there. I’m from NorCal and feel blessed with the great farmers markets to go to here.

      Reply
  63. Yolanda Rooney

    September 23, 2015 at 11:13 am

    MMMMMM! Those look delicious. I’ve never canned before, but your instructions are great! I love cucumbers in any form πŸ™‚

    Reply
  64. Zoe

    September 23, 2015 at 10:00 am

    I’ve always wanted to make pickles! What a great recipe. Do you know if you can use a sugar substitute? I don’t eat sugar. Thank you!

    Reply
    • OneHotOven

      September 26, 2015 at 1:06 am

      I don’t know about not using sugar in when making pickles. The sugar is needed to reduce the acidity of the vinegar. I did read that you can replace sugar with honey but you need to reduce the amount by a 1/4 cup since honey is much sweeter than sugar.

      Reply
  65. Caitlin

    September 23, 2015 at 5:14 am

    5 stars
    Oh my goodness, I don’t know if I’ve ever wanted to eat a bunch of pickles so much as I do right now! I LOVE pickles!! This looks like a fantastic recipe. Do you know if there is much leeway in how much salt needs to be used? I have a health condition right now that requires me to be on a low sodium diet so I’d love to find a way to make lower sodium pickles! Less sodium per pickle means more pickles I get to eat! πŸ™‚ I will definitely add the recipe to my collection, though. Thank you!

    Reply
    • OneHotOven

      September 26, 2015 at 1:11 am

      I think you would be safe to use less salt, the salt makes the pickles softer. You do rinse the cucumbers to get rid of the salt so I think most of the salt would be gone.

      Reply

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Welcome, I am Jerè

the baker at One Hot Oven. I love sharing recipes both sweet and savory that inspire you to bake at home. Food has a way of bringing us all together, from a simple batch of cookies to a three-tier cake. It is important to gather your family and friends around the table over delicious food, great conversation, joy, and laughter. Let’s bake something wonderful.

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sprinkles cookies and tea.

Mint Sprinkle Cookies

A wee little leprechaun asked for something sweet on St. Patrick’s Day and these Mint Sprinkle Cookies have a surprise green center that makes these tasty sugar cookies extra delicious to eat and perfect a fun and festive celebration. Just take a bite to find the surprise inside of these cookies! This page may contain…

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