Homemade Dill Pickles and Bread and Butter Pickles

If love pickles but have never had the opportunity to make them yourself, now's your chance. It's super easy to do and will give you great ideas on how you can pickle more fresh produce at your house to enhance the flavor and preserve the life of the food.
Ingredients for the Dill Pickles:
• 12 pickling cucumbers
• 8 sprigs fresh dill
• 3 cups water
• 1 cup white vinegar
• 12 finely minced cloves of garlic
• ½ teaspoon crushed red pepper flakes
• ¼ cup sea salt
Serves 96
Prep Time: 5 minutes
Cook Time: 5 minutes
Cool Time: 60 minutes
Procedures:
1. Slice your pickles to your desired slice and pack them into 4 16-ounce sterilized mason jars.
2. Place 2 sprigs of fresh dill into each jar alongside the cucumbers. Set aside.
3. In a large pot add the water, vinegar, garlic, red pepper flakes and salt and bring to a boil or until the salt is dissolved.
4. Evenly pour the brine liquid overtop of the cucumbers in the jar until they are completely covered.
5. Cool to room temperature, add a lid, label and date and store in the refrigerator for 4-6 weeks.
CHEF NOTES:
• STORING: Keep the lid on the jar and store in the refrigerator under 40° for 4-6 weeks.
• FREEZING: Pickles do not freeze well so we advise against it.
• HOW TO SEAL: Once the brine has been poured over top of the cucumbers you will immediately screw on the lid and place into a pot of boiling water with a rack in it and boil for 10 minutes.
• Simply cool it too room temperature and keep for up to 1 year. You will know it has sealed correctly if the lid on the jar will not move at all when pressing in the center of it.
• If you can’t find any pickling cucumber varieties you can simply slice a regular or hothouse cucumber into spears or chips.
For the Bread and Butter Pickles:
• 12 pickling cucumbers
• 2 cups distilled vinegar
• 2 cups apple cider vinegar
• 2 ½ cups sugar
• 1 peeled thinly sliced yellow onion
• 3 finely minced garlic cloves
• 1 ½ tablespoons sea salt
• 2 tablespoons mustard seeds
• 1 tablespoon celery seed
• 1 tablespoon turmeric
• 12-15 cloves
48
5 minutes
15 minutes
60 minutes
1. Slice your pickles to your desired slice and pack them into 4 16-ounce sterilized mason jars.
2. In a large pot add the vinegars, sugar, onion, garlic, salt, mustard seeds, celery seed, turmeric and cloves to a pot and bring to a boil or until the sugar and salt is dissolved.
3. Evenly pour the brine liquid overtop of the cucumbers in the jar until they are completely covered.
4. Cool to room temperature, add a lid, label and date and store in the refrigerator for 4-6 weeks.

[@armyrabb1]

I like to pickle jalapeños with the bread n butter recipe. Very awesome.

[@ruthwilson9907]

WOW - absolutely love both of these recipes. We're eating them right out of the jar - who needs a sandwich? Thank you Chef Billy for showing an easy successful method! We've made these pickles twice now! So delicious and simple! Can't believe we made them - I always thought making pickles or any type of canning was so hard. We feel so accomplished! 😃

[@cloudambient]

I make these every now and then by his exact recipe. BEST pickles in the world.

[@vikivictoria4173]

I have been canning for 50 years. I just wash my bottles in the dishwasher on sanitize. Before my dishwasher I washed in hot soapy water with a little bleach and rinse well. I never have had any issues.

[@sheteg1]

Me as well. He’s probably shows this for health regulations in the video. He doesn’t want to get sued

[@sallyhenderson2772]

I'm such a pickle fan, particularly B&B pickles, that I think its time for me to start making my own. Thanks Chef for the detailed instructions. Your videos make these recipes much more doable to me!

[@joycolclough2272]

Love love love fridge pickles ...so crunchy

[@mary-jeanslaughter8]

Look so easy!!!! Thanks for breaking it down for the slow kids!!!!!! And I do mean me!!!🥰🥰

[@ChefBillyParisi]

my pleasure, thanks for watching!

[@j.j.bakarbessy9402]

Seriously, been making levain now I have to make these delicious pickles! Love it. Now I am a pickle fan.

[@ChefBillyParisi]

Nice

[@janetwinslow5208]

Pickles are my favorite snack!

[@TCDEric]

The tasting is back! Thanks. I'm not a pickle fan myself but it was really interesting to see the process. Thanks for going so in depth.

[@ChefBillyParisi]

Thanks for watching my friend!

[@anselb2000]

You may be in trouble if you don't account for proper head space! Can them all properly so they will last longer. 10 minutes once the water comes to a boil, then after removing them, make sure they all sealed properly.

[@letegabriel2721]

Bravo Bravo, Thank You

[@gilbertochoa1422]

So glad I checked out this vid! I'm a fan of the channel now 😊 Love the clear and easy to follow instructions! I'm going to def try the bread and butter - my burger game will be on point! Thank you chef, keep up the great work 👍👍

[@ChefBillyParisi]

Appreciate the kind words, thanks for watching.

[@marymalish7558]

Your pickles are delishis love them thank you

[@glgardener4972]

I will be making these. I make refrig bread and butter pickles.....actually I make the jar 1/2 onions and 1/2 pickles-YUM!!! Thanks for sharing the recipes. I have not done refig dills and will do so ASAP.

[@oceanbaby4521]

Yeah I'm doing this especially the bread and butter pickles. I would add more pepper flakes because I loved the hot dill pickles I used to get at the candy store when I was little. Later on, when I got older I would go to Isley's deli for a sandwich, I would always ask for the hot pickle. Thanks for the sweet memories Billy! 👩🏽‍🍳😋🍷

[@ChefBillyParisi]

They are seriously SOO GOOD!! It's cool because you can really apply these same pickling techniques to onions, beets, eggs, you name it. Thanks for watching friend!!

[@vikivictoria4173]

Lots of good ideas!

[@volunteerwork]

Pickles are a anytime snack!!!

[@ChefBillyParisi]

Totally agree

[@darlynsamson4970]

These are really good recipes.

[@navjotmalhi2713]

My mouth is watering

[@mich8261]

I had been wondering what that chrome swivel thing was. Pretty rad!

[@ChefBillyParisi]

Hah, now you know! Thanks for watching!

[@Syedda-nosheen]

I am drooling

[@stuartdoran7626]

great video. some new ideas there for me to try with my next pickling batch.

[@neilmcclelland2615]

Love your stuff Billy

[@Garapetsa]

People must be canning again. I just harvested tomatoes and peppers from my backyard. Salsa time. Peach salsa! The pickles look good.

[@ChefBillyParisi]

Indeed!

[@JTBONE64]

Hey Chef! Loved the pickle video. I am a pickle fanatic! I would love to see your take on “Carnegie Deli style NY pickles”. Or as those of us who are pickle aficionados call them. The half sour. I recently made some and I used sea salt but I heard I should use kosher salt because some sea salts are made with the anti caking agent that is bad for you. These are also not cooked at all, no boiling water. I would be interested to hear your take on them! Also it would be cool to see other styles of pickles and pickling in general. Things like pickled onions, pickled okra, pickled vegetables like you find in Japanese cuisine. That would be a great video to see!! Keep it up! Love the channel and been following you for a while!!

[@ReneeKim]

Always beautiful ! 👍👍

[@pokejuice1495]

The urge to grab the hot jar out of the pot is so strong

[@VintageCookingKarenKave]

You don’t have to sterilize your jars in boiling water. Lot of wasted time. Just make sure they are rinsed and free of any debris. Warm the jars in the oven for packing. Your jars gets sterilized when your warm, boiling brine is added to your warm jars.Fill to leave 1/2 headspace to safely get a good seal. Do not overfill and use a canning funnel to measure your headspace. These are all recommendations from USDA, NCState certification class and Ball canning.

[@kam7056]

Hi chef. Great educational videos, love them. Do you think putting the jars and the lids in a 170f oven for 30 min. is sufficient to sanitize the jars? Thanks

[@ChefBillyParisi]

Unfortunately no

[@alexzhangyuan8900]

a little suggestion: use weight(g) instead of size(e.g. tbsp) for sugar/salt/flour coz they would measure differently depends on the size of the grain/particle

[@ChefBillyParisi]

If you go to my site there are site, there are conversions on there!

[@katherinekibbe4254]

This was simple enough to not scare me to try my new canning pot. My question is why is it only 10 minutes.

[@marykok6703]

Can't wait to try these! Couple questions, if I may. How many pints does each recipe make? And, can you also can the dills? Thanks so much!

[@ChefBillyParisi]

Each recipe makes 4 pints. Yes you can can the dills.

[@deathstar_22]

You know he is legit when he has a faucet right above the stove !

[@jenn9579]

Are you covering the jars with water like in water bath canning?

[@angelatapia3813]

Question, first thanks for the info. Once I jar them and put lid on right away, I can eat in 4 weeks? Not ready till then? Thanks in advance.

[@palacecat]

Nope--you can eat these right away! He means they'll stay good for four weeks.

[@mich8261]

Perhaps I missed it but what is the minimum amount of time for the pickles to achieve pickled state, i.e. how long do I have to wait to start eating them?

[@ChefBillyParisi]

Just until cooled to room temp!

[@amandalonergan463]

Awesome video can’t wait to make these next weekend… once they are opened, they need to be refrigerated right?

[@ChefBillyParisi]

Yes

[@aminegamezzz]

what makes these pickles ' bread and butter' ?

[@smittynumber1812]

Knowing my luck, botulism will be enjoying my pickles more than I will

[@ChefBillyParisi]

haha I get that feeling and totally can relate, but I feel pretty good about these and if you're nervous just stick to keeping them in the refrigerator and eating them within 4-6 weeks.

[@tammypickel1968]

People do not boil the lid the ring is fine you only need to heat up the lid. When you put these lids on the jars after you have already heated them up you will be bringing them to a boil. Don't start the break down process of that rubber before you put it on the jars. Do not wipe down the rim of your jars with vinegar it breaks down the rubber around the lid clean wet cloth is all you need.

[@yanndormoy6221]

Something I don't get , the dill pickles do you sterilized them also at the end?

[@peach2969]

I don't dilute my vinegar, for every 2 cups vinegar I add 1 cup sugar.

[@songsong8649]

Hi Chef, thank you for the video. Why the bottles need to be boiled?

[@palacecat]

That's done to sterilize them; to eliminate any harmful bacteria that may be on the surface of the jars, either that would make you ill or that would make the pickles taste bad.

[@radhan169]

What is the water and vinegar quantitu

[@livelife2324]

Can black pepper substitute red pepper?

[@mypoorkrell]

So, when brine cools, add to jars completely covering cucumbers and allow to cool to room temps. So, when will the cucumbers taste like pickles? No water bath canning? I think I missed a few minutes of the video.

[@ChefBillyParisi]

I showed how to do water bath as well in the video. Be ready the next day

[@kevindelk]

Looks delicious. Surprised you didn't put any peppercorns 😀

[@babyzelda1621]

Why do we need to boil the jars lil

[@hykreationsl.l.c.2204]

Hello, Can I send you a jar of my pickles?

[@رغدبنتالسلطان]

اشهد ان لا اله الا الله واشهد أن محمد عبده ورسوله ،

[@ZombiMuff]

So why boil the B&B pickles after canning and not the Dill?

[@ChefBillyParisi]

Just to show an example of how to do it. You can do either or both

[@danmitchell9808]

Do you have a cookbook ?

[@dataquid]

Isnt all salt sea salt?

[@huggiesforme3000]

No sugar won't it be to bitter?

[@ChefBillyParisi]

Nope

[@huggiesforme3000]

But if you add sugar would they be sweet dills or will it mess it up ? I'm looking for a sweet dill

[@huggiesforme3000]

?

[@ezclean7022]

why did some have to be waterbath canned??? yet the others can just go in the fridge??

[@maplehouseknives]

No sea salt... micro plastics are deadly! Himalayan pink rock salt for the win!

[@liliamontez1519]

You amaze Tkyiu

[@ChefBillyParisi]

Thx for watching

[@jane-ew2jh]

Besan wayer is splashing back no use washing hence besan is dirty

[@aileeng3403]

No pickling spice?

[@ChefBillyParisi]

Pickling spice isn’t necessarily synonymous with pickles

[@aileeng3403]

@@ChefBillyParisi perfect. Thank you

[@brandonstahl3562]

Ferment so much faster and easier... well you have to wait for them

[@shyla5588]

Do I have to let them get to room temperature before I put them back into the boiling water

[@ChefBillyParisi]

No

[@faukerconsulting835]

💁🏻‍♀️☝🏻For even better bread and butter pickles, substitute 25-30% of your white sugar with brown sugarOMG😜!!!😁👍🏻

[@rebeccasladky7678]

Please edit your video to let people know that you have to allow extra time for whatever your elevation is.

[@vineeekarma1378]

Keep saying dill pickles but I thought they’re cucumbers

[@MichaelRowe-ji1mh]

That is not sterilization. That is pastirizing

[@jjjjjj192]

you're just introducing bacterial by using your dish sponge, very bad advice - if they're new just a rinse with filtered water will do, you could heat up that water but that's good enough

[@MaSter-mw3rb]

Not a fan of sweet pickle. I also hate the taste of distilled white vinegar. I really am curious if anyone has attempted to make pickles that taste more like store brand.

[@MiaSonoma]

Don't use the canning instructions for this video. There are important steps ignored here....The recipes look good though....

[@crytotheangels89]

it's frustrating to see all that water being waste when he is washing the dishes