Spicy Bread and Butter Pickles Recipe

A meal with these spicy bread and butter pickles on the side will get you hooked!  If you know somebody who doesn’t like pickles this recipe will definitely change that.  Real pickles are much better both in taste and nutritional value than the ones on the shelf at the store that are high in sodium (fake salt alert!). 

Every Friday, we’ll be posting easy ferments, tips and resources from Kinda Easy Recipes.  The series will be called #FermentedFriday focusing on fermentation + information to get started!  It is so exciting share easy ways to add health boosting foods into every meal!

How to make bread and butter pickles

These pickles are crispy, spicy, and delicious.  The ingredients are simple and you don’t need any fancy equipment.  In fact, you don’t need to be an expert at fermenting.  So, no need for a crock, weight, or anything like that, but of course these are helpful.  I use a jelly mason jar as a weight most of the time and ferment in quart sized jars.  


Pickles recipe – paleo

If you are on the GAPS diet you might reconsider pickles because of the sugar content.  However, some families on GAPS choose to include pickles because the sugar is eaten up during the fermentation process.  These crunchy pickles are SCD friendly.  Add these as a topping or side to your favorite foods to promote a healthy gut flora.  People with candida overgrowth and small intestinal bacterial overgrowth (SIBO) find relief to digestive problems such as constipation and runny stools by diversifying the probiotic content in their diet.  


The inspiration for these came from Amish made bread and butter pickles!  The turmeric in the brine and the mustard seeds sealed the deal and got me hooked.  Feel free to replace celery seed with dill seeds for a twist on the flavor. 

These are gluten free and vegan pickles (didn’t use whey).  As a result, these are a great option to encouraging a healthy mix of bacteria in the gut and sufficient VitaminB12 production by these bacteria!

Spicy Bread and Butter Pickles
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  1. 6 pickling cucumbers, or 2 large cucumber; thinly sliced
  2. 1/2 onion, thinly sliced
  3. 1/2 cup filtered water
  4. 1 lemon, juiced
  5. 1.5 tablespoon raw honey*
  6. 2 tablespoons sea salt
  7. 1/2 teaspoon celery seeds
  8. 1/2 teaspoon mustard seeds
  9. 1/4 teaspoon crushed red pepper flakes
  10. 1/4 teaspoon turmeric
  1. Prepare an ice bath.
  2. Soak the cucumber slices in the ice bath while you prepare the brine.
  3. Mix the brine; water and salt.
  4. Add in the lemon juice, honey, mustard seeds, celery seeds, red pepper flakes and turmeric.
  5. In a mason jar arrange the cucumber slices and onion slices.
  6. Pour the brine over the cucumber mix.
  7. Leave at least 1" head space before placing the lid on your jar.
  8. In a dark cool area, cupboard or panty, let the pickles ferment for 5-10 days.
  9. Burp your jar every few days, just slightly open the jar and close it again.
  10. You'll see the pickles bubbling when they're fermented, taste them to see if they are ready to your liking.
  1. *Substitute honey with cane sugar for a vegan friendly option.
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