🥒 A Tale of Two Pickles

Pickles have been a staple in human diets for thousands of years, valued not only as a way to preserve food but also for their distinctive flavors. Among the many varieties, two stand out as timeless favorites: sweet and sour pickles and bread and butter pickles.

Sweet and sour pickles trace their roots back to ancient Mesopotamia, where early civilizations discovered that immersing vegetables in vinegar and spices could extend their shelf life and create a tangy, flavorful treat. From there, the practice spread across Europe and Asia, where cultures adapted the method with their own blends of sugar, vinegar, and aromatic spices.

Bread and butter pickles, by contrast, are an American invention, believed to have emerged in the early 1900s. During the Great Depression, when families sought out inexpensive yet flavorful foods, this pickle became a household staple. Made from cucumbers and onions steeped in a sweetened vinegar brine, they earned their charming name because they were often enjoyed simply with slices of bread and butter—a humble, satisfying meal.

Today, both varieties remain popular across the globe. Whether served as a snack straight from the jar, tucked into a sandwich or burger, or offered as a zesty condiment alongside barbecue, these pickles represent more than just preserved cucumbers—they’re a taste of history.

So, whether your palate leans toward the bright tang of sweet and sour or the mellow sweetness of bread and butter, there’s a pickle out there with your name on it.

🏆 Award-Winning Bread & Butter Pickles

Equipment

• Rotary Food Cutter
• Large stainless steel mixing bowl
• Chef’s knife & cutting board
• Measuring cups & spoons
• Steamer/colander
• 3-quart saucepot
• Ultra-Vac storage container or Mason jars

Preparation Time

• Active Prep: 45 minutes
• Chill Time: 24 hours in refrigerator
• Quick Method: 1–2 hours in Ultra-Vac Food Storage System

Ingredients

• 1¼ lbs pickling cucumbers (about 4), waffle cut (#5 cutting cone)
• 2 tbsp pickling spice
• 1 tsp kosher salt (do not use table salt—iodine will discolor pickles)
• ¼ Vidalia onion, julienne (#2 cutting cone)
• ¼ red onion, julienne (#2 cutting cone)
• 2 cloves garlic, thinly sliced (#4 cutting cone)
• ¾ cup white distilled vinegar
• ½ cup Bragg’s apple cider vinegar
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1½ tsp mustard seeds*
• ½ tsp celery seeds*
• ¼ tsp ground turmeric
• Pinch allspice*
• Pinch ground cloves*
• 1-inch cinnamon stick*
• ½ tsp crushed red pepper (optional) or 2½ tbsp pickling spice

(*Spices marked with an asterisk may be adjusted for taste preference.)

Directions

Step 1 – Salt Cucumbers

• Place cucumbers in stainless-steel mixing bowl. Add kosher salt; toss well.
• Cover and refrigerate for 1 hour.
• Transfer cucumbers to steamer/colander and rinse thoroughly with filtered or purified water.
  • ⚠️ Do not use chlorinated tap water—cucumbers will absorb chemicals, leading to discoloration and altered taste.
• Drain well, return cucumbers to bowl, and add onions and garlic. Toss to combine.

Step 2 – Make the Brine

• In a 3-quart saucepot, combine:
  • White vinegar, apple cider vinegar, granulated sugar, brown sugar, mustard seeds, celery seeds, turmeric, allspice, cloves, cinnamon stick, and crushed red pepper (if using). Stir or whisk to combine.
• Start on medium heat, cover, and set Ultra-Temp control with whistle valve open.
• When the whistle sounds, close vent and turn off heat. Let stand for 3–5 minutes, then stir.

Step 3 – Pickle & Rest

• Pour hot brine over cucumbers, onions, and garlic mixture.
• Let stand at room temperature for 1 hour.
• Transfer to Ultra-Vac container or sterilized Mason jars.
• Seal and refrigerate for at least 24 hours before serving.

Storage

• Keeps 2–4 weeks refrigerated in Ultra-Vac container or Mason jars.
• In reality, they’re usually gone in just a few days—kids (and adults) devour them quickly!

Flavor Profile

These pickles deliver the classic bread & butter sweetness balanced with warm spice notes from cinnamon, cloves, and allspice, plus a subtle kick from optional red pepper. Crisp, sweet, tangy, and just a touch aromatic—they’re as good on a burger as they are straight from the jar.

🥒 Classic Sweet & Sour Pickles

Equipment

• Rotary Food Cutter or chef’s knife
• Large stainless steel mixing bowl
• Cutting board
• Measuring cups & spoons
• Steamer/colander
• 3-quart saucepot
• Ultra-Vac storage container or Mason jars

Preparation Time

• Active Prep: 40 minutes
• Chill Time: 24 hours in refrigerator
• Quick Method: 1–2 hours with Ultra-Vac Food Storage System

Ingredients

• 1½ lbs pickling cucumbers (about 5–6), sliced ¼-inch rounds (#5 cutting cone or knife)
• 1 medium onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 tbsp kosher salt (never iodized salt—will discolor pickles)
• 1 cup white distilled vinegar
• ½ cup apple cider vinegar
• ¾ cup granulated sugar
• ¼ cup light brown sugar
• 1 tbsp mustard seeds
• 1 tsp celery seeds
• ½ tsp ground turmeric
• ½ tsp crushed red pepper (optional, for heat)
• 1 bay leaf
• Pinch ground cloves
• Pinch ground allspice

Directions

Step 1 – Salt Cucumbers

• Place cucumber slices in a large stainless-steel bowl.
• Add onion, garlic, and kosher salt. Toss well.
• Cover and refrigerate for 1 hour.
• Rinse cucumbers thoroughly in a steamer/colander with filtered or purified water (not chlorinated). Drain well and return to bowl.

Step 2 – Make the Sweet & Sour Brine

• In a 3-quart saucepot, combine: vinegars, sugars, mustard seeds, celery seeds, turmeric, red pepper, bay leaf, cloves, and allspice.
• Bring to a boil, stirring until sugar dissolves.
• Reduce heat and simmer for 5 minutes to allow spices to infuse.

Step 3 – Pickle the Cucumbers

• Pour hot brine over cucumbers, onions, and garlic.
• Stir well, then let stand at room temperature for 1 hour.
• Transfer to Ultra-Vac container or sterilized Mason jars.
• Seal and refrigerate for 24 hours before serving.

Storage

• Keeps 3–4 weeks in refrigerator.
• Flavors deepen as they sit, becoming more vibrant after the first week.

Flavor Profile

Sweet & Sour pickles strike a perfect balance:

• Bright tang from the vinegar
• Layered sweetness from white and brown sugar
• Warm spice notes from cloves, turmeric, and allspice
• Optional heat from crushed red pepper

These pickles are sharper and more piquant than Bread & Butter pickles, making them ideal for sandwiches, charcuterie boards, or even diced into potato and egg salads.