Looking for a first pickle to make? Pick these Bread-and-Butter Pickle Chips—they're easy and delicious!
Every year I make a couple of batches of these pickles to keep friends and family in supply. They're tasty enough to eat on their own, but also versatile enough to stuff in sandwiches, vegan burgers, and salads!
How to Make Bread-and-Butter Pickle Chips
- Use salt to remove excess water from veggies.
- Boil remaining ingredients together in a saucepan.
- Add vegetables and boil through.
- Remove from heat.
- Can pickles using boiling-water method.
- Alternatively, simply cool, cover, and refrigerate.
Full directions for how to make Bread-and-Butter Pickle Chips are in the printable recipe card below.
Bread-and-Butter Pickle Chips FAQs
Do I have to can my pickles?
You don't have to can your pickles if you don't want to. You can easily just store your pickles in an airtight container in the fridge for up to 3 weeks.
Does it matter what kind of cucumbers I use?
You can pickle any kind of cucumber, but each variety will give you a slightly different pickle. You can experiment to find the type you prefer! Kirby is my go-to cucumber.
The same goes for onions—you can use any kind, but if you try a few you'll figure out which type you prefer. In my opinion, sweet onions such as Vidalia work well if they’re local.
Here are more canning and preserving recipes on VegKitchen.
Bread and Butter Pickle Chips
- 5 lbs cucumbers ends removed, sliced into ¼-inch coins
- 1 lb large onions roughly chopped
- ½ cup kosher salt plus 1 tbsp
- 2 cups ice cubes
- 4 cups distilled white vinegar
- 2 cups water
- 1 cup sugar
- 2 tbsp mustard seed
- 1 tbsp black peppercorns
- 1 tbsp turmeric
- Layer the cucumber coins and onions with ½ cup of the salt in a large bowl and cover with a layer of ice cubes.
- Set aside for 2 hours. Drain and rinse veggies in a colander.
- Combine the vinegar, water, sugar, mustard seed, peppercorns, celery seed, turmeric, and the remaining 1 tablespoon salt in a large nonreactive saucepan and bring to a boil.
- Add the drained vegetables and return to a boil, stirring to ensure that all of the vegetables are heated through.
- Remove from the heat.
- Use the boiling-water method to can the pickles. If you want to eat your pickles right away and skip canning, see the Note below.
- Ladle pickles into clean, hot pint canning jars.
- Add the juice as well to cover the pickles by ¼ inch at the top. Leave another ¼ inch of headspace between the top of the liquid and the lid.
- Release trapped air.
- Wipe the rims clean. Center lids on the jars and screw on jar bands.
- Process for 10 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes.
- Remove jars and set aside for 24 hours.
- Check seals, then store jars in a cool, dark place for up to 1 year.
- Without Canning: Ladle mixture into bowls or jars. Cool, cover, and refrigerate for up to 3 weeks.
Excerpted from *© 2010 by Sherri Brooks Vinton, photography by Kevin Kennefick, used with permission from Storey Publishing. Follow this link to learn more about Sherri Brooks Vinton.
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