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Homemade Garlic Bread and Butter Pickles

5 from 5 votes

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These sweet pickles, without dill, are great for sandwiches and snacking!

These Homemade Garlic Bread and Butter Pickles are sweet pickles, great for sandwiches, burgers, and snacking!

This post contains affiliate links.

I love making homemade pickles and all of the flavor variety you can add.  These Homemade Garlic Bread and Butter Pickles are sweeter than a dill pickle, and also without the dill.  I added a head of smashed garlic cloves for a little extra flavor and kick, and they are delicious!

Homemade pickles are best with kirby cucumbers, which are meant for pickling.  Kirby cucumbers are small with a thicker skin.  They can be tricky to find, so you might need to call around.  I like to grow my own.  I would not use the traditional or English cucumbers.  

To make the Homemade Garlic Bread and Butter Pickles, first make the brine.  Add the cucumber pieces and let it soak.  Then refrigerate them with the brine.  That’s it!  The pickles can last up to 2 weeks.  Use any shape and size of cucumber pieces that you like.  I personally am a fan of oval shapes that are wavy.  You can get thin slices or wavy slices by using a mandoline.  This is mandoline I have, which I love!  There are so many different slicing plates to pick from, and the thickness is adjustable.

I have also found that when you add the pickles changes the final result.  If you like softer pickles, add the cucumber to the brine when it is hot.  If you want crunchier pickles, add the cucumber after the brine has cooled.  The lack of heat prevents the pickles from cooking.

  

Homemade Garlic Bread and Butter Pickles

These sweet pickles, without dill, are great for sandwiches and snacking!
5 from 5 votes
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Course: Condiment
Cuisine: American
Keyword: BBQ, Game Day, Gluten Free, Vegan, Vegetarian
Cook Time: 10 minutes
Passive Time: 10 hours
Total Time: 10 hours 10 minutes
Servings: 6 cups
Calories: 203kcal

Ingredients

Instructions

  • Over medium heat, toast the mustard seeds in a large saucepan. Cook until fragrant, about 2 minutes.
  • Peel and smash or roughly chop the garlic cloves.
  • Add the water, vinegar, sugar, garlic, red pepper flakes, bay leaves, and salt to the pot. Simmer for 10 minutes.
  • While simmering, cut your cucumbers in your desired shape. Make sure spears fit inside the jar (cut off an end if not).
  • Remove from the heat. Add the cucumbers and onion to the liquid and let cool to room temperature, approximately 1 hour. (If you want crunchier pickles, let the liquid cool BEFORE adding the pickles so the heat does not cook them).
  • Put the pickles and brine in mason jars or another seal-able container, making sure the pickles are submerged. Keep chilled, ideally for at least 10 hours before eating. Pickles can last up to two weeks.

Notes

This made enough to fill approximately three pint sized mason jars.  The volume will vary with the shape of your cucumbers and what you can fit in a jar.
Try to find cucumbers that are just long enough to fit in the jar if you want spears.  But if they are too long, you can chop off one of the ends for them to fit as spears.
Add more pickles to the same brine to keep the pickle supply going! You may need to add more garlic to lift the flavors as time goes on.
Want a stronger onion flavor? Add them when simmering the garlic and spices in step 3.

Nutrition

Serving: 1batch | Calories: 203kcal | Carbohydrates: 45g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 1181mg | Potassium: 576mg | Fiber: 3g | Sugar: 39g | Vitamin A: 337IU | Vitamin C: 15mg | Calcium: 74mg | Iron: 1mg
By on October 21st, 2019

About Kim

Kim has grown up with a passion for cooking good food! You can find her in the kitchen experimenting with new recipes, making dog treats, and eating Italian food!

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6 thoughts on “Homemade Garlic Bread and Butter Pickles”

    • Shoot so sorry! Thanks for catching! I add them with the cucumbers to soak. If you want a stronger flavor, you can add them when you add the garlic and spices. I have added this to the recipe 🙂

      Reply
    • Hi Dona,
      I have not tried it in other ways besides in a jar, but I would think it would be the same regardless of what you chose to store it in. I do recommend that you make sure it is covered/sealed somehow and not an open container so it does not absorb other flavors and smells in the refrigerator.

      Reply
  1. 5 stars
    Oh my, these sweet pickles look so delicious and very tasty! Definitely a perfect match for our sandwiches or just makes a great snack! Loving this already!

    Reply

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