Spicy bread and butter pickles are the perfect condiment or snack. Just think of the possibilities! This sweet and spicy refrigerator pickle recipe comes together in just a few minutes and you’ll be enjoying them for weeks. If you love zesty bread and butter pickles – this recipe is just for you!
Remember in my Refrigerator Pickles post when I said:
Next I have in mind a riff on the magnificent Mama Lil’s Bread & Butter Pickles & Peppers: sweet, spicy, salty.
Well, here they are!
I grew up eating bread and butter pickles, mostly on tacos (don’t judge!). And I still love them, but these are even better.
At first you’ll just taste tangy sweetness, but then comes the heat. If you’re the kind of person (like me) who likes to eat seemingly competitive flavors together, think – salty/sweet, salty/sour (hello buttered popcorn + Sour Patch Kids) – you’ll probably love these.
I heated the shallots with the brine to minimize their sting. But if you love raw onions/shallots, you can just add them with the cucumbers and jalapeños.
Easy Sweet and Spicy Bread and Butter Pickles
Ingredients
- 1 cup distilled white vinegar
- 1/2 cup water
- ½ cup sugar
- 1 tablespoon kosher salt
- 1 teaspoon red chile paste such as sambal oelek
- 4 large shallots thinly sliced and separated into rings
- 2 cups thinly sliced Kirby cucumber
- 2 jalapeños thinly sliced
- 2 sprigs dill
- ½ teaspoon celery salt
- ½ teaspoon mustard seeds
- ½ teaspoon ground coriander
- ¼ teaspoon ground turmeric
Instructions
- Combine first 6 ingredients (vinegar through shallots) in a medium saucepan. Cook and stir over medium heat until sugar and salt have dissolved. Allow to cool. (An ice bath can make quick work of this.)
- In a large bowl, combine remaining ingredients (cucumber through turmeric). Remove shallots from brine with a slotted spoon and add to cucumber mixture. Stir to combine.
- Transfer cucumber mixture to a clean, 1-quart canning jar. Pour brine over and refrigerate. After a couple of hours, press mixture down to compress and allow the brine to cover the pickles completely.
- By the next day, you'll have delicious spicy, sweet pickles.
Jack says
August 10, 2018 at 10:51 pmi think i’m either super tired and can’t read … or i’m missing something. there is no instruction on when to add the brine, and why would you remove the shallots if they’re just getting covered again with the brine if the brine is added right after?…
Marissa says
August 11, 2018 at 9:28 amHi Jack. I add the shallots to the cucumber mixture before adding the brine to distribute them evenly. The third step wasn’t worded well – thanks for catching that. I’ve rewritten it.
Tammy says
July 28, 2018 at 7:00 amThese look delicious!! I would love to try them, but need to use a non-refined sugar. Do you have a suggestion? Thank you!
Marissa says
July 29, 2018 at 5:36 pmHi Tammy! Honey or turbinado sugar are great options!
Opal McAdams says
July 7, 2018 at 7:31 amThese are incredible! They remind me of what my grammy used to make………with a little twist from the addition of the spice, which I love. Thank you so much for this recipe.
Marissa says
July 7, 2018 at 11:05 amaww, thank you so much, Opal! So glad you enjoyed them!
Jonnie Beth Bryan says
June 21, 2018 at 3:56 pmI was wondering if I canned properly, if there was anything I needed to change. I don’t believe so, as it appears just a normal brine, but I thought I’d ask! I made a batch 2 weeks ago and they are FANTASTIC! I’d like to make another and use as teachers gifts! Thanks for a great recipe using the fresh grown cucumbers from my garden!
Marissa says
June 21, 2018 at 8:00 pmHi Jonnie! I’m so glad you’re enjoying your pickles!! You’re asking a great question – I haven’t done it myself, but I don’t see why not! Just to be safe, have a look at this link that’s all about USDA guidelines for pickling.
Billy says
May 12, 2017 at 11:58 amWow! I hadn’t thought of using chili paste or jalapeños when it comes to pickling my bread and butter pickles. I wonder what other types of spicy ingredients you could add to add some interesting flavors to your end product. Maybe other types of peppers? I’m sure there is a spectrum of different heat that could be pulled into the jar with the addition of some new ingredients. Very creative! I’ll have to try this myself the next time I make another batch of homemade bread and butters. Thanks for your recipe!
Marissa says
May 15, 2017 at 12:09 pmYes, sky’s the limit on pepper choices. 🙂 Thank you, Billy!
ThisOldCook says
September 11, 2014 at 2:38 pmHey,
Looks like you forgot a step between 3 and 4 – the cucumber mixture should be covered by the brine.
I see the cucumber/shallot mixture, but it doesn’t say anything about the brine.
Look good though, thanks for sharing!
Marissa says
September 11, 2014 at 2:41 pmOh yes, I suppose that’s an important step! 🙂 Thanks for catching that…
PassTheKnife says
September 10, 2014 at 9:11 amThese look so good. I like dill pickles on sandwiches, but love to snack on bread and butter pickles!
Shashi @ runninsrilankan says
September 9, 2014 at 10:02 amMy daughter adores pickles – I am gonna have to try this recipe for sure!