I absolutely love making this Bread and Butter Pickles Recipe because it gives you that perfect sweet and tangy crunch that’s just irresistible. Whether you’re jazzing up your sandwich game or looking for a fun DIY gift, these pickles always impress with their classic flavor and vibrant snap. It’s one of those recipes I keep going back to, especially when cucumbers are plentiful and fresh from the market.
When I first tried this Bread and Butter Pickles Recipe, I was amazed at how simple ingredients transform into something so deliciously addictive. The secret is in the balance of sweet sugar, sharp vinegar, and those warm spices that gently kiss the cucumbers and onions. You’ll find this recipe very forgiving and totally worth making ahead to enjoy for weeks.
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The sweet and tangy mix gives a classic taste that everyone loves.
- Simple Ingredients, Big Impact: Uses pantry staples but feels like a gourmet treat.
- Great for Make-Ahead: You can prepare it days in advance to deepen flavors without extra effort.
- Versatile Use: Perfect on sandwiches, burgers, or as a tangy snack straight from the jar.
Ingredients You’ll Need
The ingredients in this Bread and Butter Pickles Recipe come together to create that ideal sweet, tangy, and slightly spicy flavor. Choosing fresh cucumbers and the right vinegars makes all the difference, so here’s what you’ll want to find on your shopping list.
- Pickling cucumbers: Look for firm and fresh cucumbers, ideally smaller varieties perfect for pickling with crisp skin.
- Pickling salt: Unlike regular table salt, it dissolves well without additives that cloud your brine.
- White or yellow onions: Thinly sliced onions add a subtle bite and sweetness that complements the cucumbers.
- White distilled vinegar: Provides sharp acidity and brightness, essential for that classic pickle tang.
- Apple cider vinegar: Adds a mild fruitiness and depth to the brine.
- Sugar: The key to achieving that irresistibly sweet note in bread and butter pickles.
- Mustard seeds: These tiny seeds give a gentle spice and texture to the pickles.
- Crushed red pepper flakes: For a subtle heat—feel free to adjust based on your spice preference.
- Celery seeds: Classic pickle spice that lends an herby undertone.
- Cinnamon stick: Adds warmth and a hint of fragrance that balances the flavor.
- Allspice berries & ground allspice: Both whole and ground versions for full-bodied aromatic flavor.
- Whole cloves & ground cloves: Intense spice that pairs beautifully with cinnamon and allspice.
- Ground turmeric: Gives the pickles their signature golden color and earthiness.
Variations
I love making this Bread and Butter Pickles Recipe my own by experimenting with spice levels or adding extras to suit the season. Feel free to tweak the heat or sweetness; it’s super forgiving and delicious no matter what!
- Less Sweet: I sometimes cut back on sugar by 1/4 cup when I want a tangier pickle, perfect for salads.
- Extra Crunch: Adding a few sliced bell peppers or carrots gives a fresh crunch and burst of color.
- Spicy Kick: Amp up the crushed red pepper for a hotter pickle, great if you like a little heat in your sandwiches.
- Vinegar Swap: Using all apple cider vinegar ups the fruity notes—my family loves this version in the fall.
How to Make Bread and Butter Pickles Recipe
Step 1: Prepare and Salt Your Cucumbers and Onions
Start by rinsing your fresh cucumbers well—any dirt hiding in the ribs needs to be scrubbed away. Slice off the ends, then cut the cucumbers into 1/4-inch thick slices. Toss them in a large bowl with thinly sliced onions and all the pickling salt. Stir everything together to coat the veggies evenly. Cover the bowl with a clean, thin tea towel, then place a couple inches of ice on top and refrigerate for 4 hours. This salting step is crucial—it draws out the excess moisture, keeping your pickles crisp and crunchy. Remember to rinse and drain the mixture twice afterwards to remove the salty residue before moving on.
Step 2: Heat Your Jars and Prepare the Brine
If you plan to store your pickles outside the fridge, this is when you heat your jars in a hot water bath to get rid of any germs. Keep the jars warm until they’re filled to avoid cracks. Next, in a large pot, combine your white distilled vinegar, apple cider vinegar, sugar, and all the pickling spices (except salt). Bring this mixture to a boil to dissolve the sugar and release the flavors from the spices. The warm aromatic syrup is the heart of this Bread and Butter Pickles Recipe, so let it bubble and mingle before adding your cucumbers and onions back in just briefly to heat through.
Step 3: Pack and Process Your Jars
Use a slotted spoon to pack your cucumber and onion slices into heated jars, leaving about an inch from the top. Pour the hot pickling syrup over the veggies until the jar is nearly full, leaving a half-inch of space to seal properly. Wipe the rims clean with a paper towel, then seal with dry, clean lids and screw bands. If you’re canning for long-term storage, return the jars carefully into your canning pot filled with hot water, making sure the water covers the jars by at least an inch. Boil for 15 minutes, then remove and let cool until you hear the satisfying “pop” of the lids sealing. If you’re planning to eat the pickles quickly and keep them refrigerated, you can skip this boiling step.
Step 4: Cool and Store Your Pickles
Leave your jars on the counter to cool naturally, resisting the urge to peek or move them too soon. Properly sealed jars can live in your pantry for up to a year, bringing you crunchy joy whenever you want. Once opened, or if you skipped the canning bath, keep your bread and butter pickles refrigerated and enjoy within 3 months. Trust me, they rarely last that long around here!
Pro Tips for Making Bread and Butter Pickles Recipe
- Use Fresh, Firm Cucumbers: I learned the hard way that overripe cucumbers make mushy pickles, so always pick ones that snap when you bend them.
- Don’t Skip the Salting Step: This step sets the crunch factor — it may seem tedious but it’s essential to draw out excess water.
- Adjust Spice Levels to Taste: Feel free to tweak the red pepper flakes or cloves depending on how mild or bold you want the flavor.
- Proper Sealing Is Key: Always check that lids pop and seal fully; any unsealed jars should be refrigerated and consumed quickly.
How to Serve Bread and Butter Pickles Recipe
Garnishes
I usually add a few fresh dill sprigs or thinly sliced fresh chives when serving bread and butter pickles, which adds a nice fresh burst that complements the sweet tang. If I’m serving them on a cheeseboard, a sprinkle of freshly cracked black pepper over the top really amps up the flavor.
Side Dishes
These pickles are a game changer alongside classic burgers, fried chicken sandwiches, or even creamy potato salad. I also love them on the side of a charcuterie platter with smoked meats and cheeses, where they cut through the richness perfectly.
Creative Ways to Present
For parties, I like to serve my bread and butter pickles in small individual mason jar glasses layered with fresh herbs and a drizzle of the brine for a charming rustic look. You can also use them as toppings on mini sliders or open-face sandwiches to wow your guests visually and taste-wise!
Make Ahead and Storage
Storing Leftovers
Once opened, I keep my bread and butter pickles nestled neatly in the fridge, tightly sealed in their jar. They taste even better after a day or two, but they keep their crunch and brightness for up to 3 months when stored properly.
Freezing
Freezing bread and butter pickles isn’t something I recommend, as the texture can get mushy after thawing. I’d rather make smaller batches and enjoy fresh to keep that satisfying crunch.
Reheating
Since these pickles are best served cold or at room temperature, I don’t reheat them. They’re perfect as a refreshing, crisp accompaniment straight from the fridge.
FAQs
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How long do bread and butter pickles last?
Properly canned and sealed bread and butter pickles can last up to one year stored in a cool, dark place. Once opened, or if refrigerated without canning, they’re best eaten within 3 months for optimal taste and crunch.
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Can I use regular salt instead of pickling salt?
Regular table salt often contains additives which can cloud your brine and negatively affect flavor. Pickling salt dissolves cleanly and is preferred for this Bread and Butter Pickles Recipe to keep the brine crystal clear and the taste pure.
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Do bread and butter pickles need to be refrigerated?
If properly canned in a hot water bath and sealed, they can be stored at room temperature in your pantry. If not canned, they should be kept refrigerated and enjoyed within a few months.
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Can I adjust the spice level in this Bread and Butter Pickles Recipe?
Absolutely! This recipe is very flexible. Simply add more or less crushed red pepper flakes or tweak the amount of cloves and mustard seeds to match your personal heat and flavor preferences.
Final Thoughts
This Bread and Butter Pickles Recipe is one of those timeless kitchen treasures that I keep coming back to because it just works every single time. It’s easy to make, beyond delicious, and adds a homemade touch to so many meals. I really hope you give this recipe a go — whether you’re new to pickling or a seasoned pro, you’ll enjoy the bright, sweet crunch it brings to your table. Trust me, once you’ve made your own bread and butter pickles, store-bought ones will never quite hit the same!
Print
Bread and Butter Pickles Recipe
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 4 hrs 50 mins
- Yield: 3 to 5 Pints (24 servings)
- Category: Pickles & Preserves
- Method: Stovetop
- Cuisine: American
Description
Classic Bread and Butter Pickles made with fresh cucumbers, onions, and a tangy sweet-vinegar brine infused with traditional pickling spices. These pickles are perfect for sandwiches, burgers, or as a flavorful snack, with an option to process in a hot water bath for long-term storage or keep refrigerated for immediate enjoyment.
Ingredients
Pickles and Vegetables
- 2 1/2 pounds pickling cucumbers, fresh from the market
- 1/4 cup pickling salt
- 1 pound white or yellow onions, thinly sliced
Pickling Syrup
- 1 1/4 cups white distilled vinegar (5% acidity)
- 1 cup apple cider vinegar (5% acidity)
- 2 1/4 cups sugar
Pickling Spices
- 1 tablespoon mustard seeds
- 1 teaspoon crushed red pepper flakes
- 3/4 teaspoon celery seeds
- 1 inch cinnamon stick
- 6 allspice berries plus a pinch of ground allspice
- 6 whole cloves plus a pinch of ground cloves
- 1/2 teaspoon ground turmeric
Instructions
- Rinse and slice the cucumbers: Carefully rinse the cucumbers under running water, scrubbing any dirt from the ribs. Trim 1/8 inch from the ends and discard. Slice cucumbers into 1/4-inch thick slices and place them in a large bowl.
- Salt, chill, and drain the cucumber slices: Add the thinly sliced onions and the pickling salt to the bowl. Stir well to distribute the salt evenly among the cucumbers and onions. Cover the mixture with a clean thin tea towel, then cover with a couple of inches of ice. Place the bowl in the refrigerator and chill for 4 hours to draw out excess moisture and crisp the vegetables. After chilling, discard the ice, rinse the cucumber and onion slices thoroughly under cold water, then drain well. Repeat rinsing and draining once more to ensure excess salt is removed.
- Heat the jars (optional for canning): If you plan to store pickles outside the fridge, prepare to can by placing clean jars on a metal rack inside a large 16-quart canning pot. Fill the pot with warm water at least 1 inch above the jars and bring to a boil. Reduce heat to keep jars hot while preparing the syrup. Wash jar lids in hot, soapy water. This step can be skipped if you prefer to refrigerate the pickles and consume them within 3 months.
- Make the pickling syrup: In a large 4 or 6-quart pot, combine the white distilled vinegar, apple cider vinegar, sugar, and all pickling spices except the salt. Bring the mixture to a boil, stirring to dissolve the sugar completely. Once the sugar has dissolved, add the drained cucumber and onion slices to the boiling syrup. Bring to a boil again.
- Pack the jars and add the pickling syrup: Use a slotted spoon to pack the hot cucumbers and onions tightly into the heated jars, leaving 1 inch of headspace at the top. Pour the hot vinegar-sugar syrup over the packed vegetables in each jar, filling to 1/2 inch from the rim. Wipe the rims clean with a paper towel, place dry clean lids on top, and secure with metal screw bands. Repeat until all jars are filled.
- Process in a hot water bath (optional): For long-term shelf storage, place filled jars back in the hot water bath ensuring water covers jars by at least 1 inch. Bring the water to a boil and process (boil) the jars vigorously for 15 minutes. After processing, carefully remove jars using tongs or jar lifters and set on a towel to cool completely. You will hear popping sounds as jars seal. Jars that do not seal must be refrigerated and consumed within 3 months.
- Let cool and store: Allow the jars to cool to room temperature. Store sealed jars in a cool, dark place (like a pantry) for up to 1 year. Opened jars and jars not processed in a water bath must be stored in the refrigerator and consumed within 3 months.
Notes
- Pickling salt is specially formulated to dissolve easily and not cloud the brine. Do not substitute with table salt containing iodine or anti-caking agents.
- The water bath processing step is essential if you wish to store pickles at room temperature long-term.
- If skipping the canning process, keep pickles refrigerated and consume within 3 months.
- For crispier pickles, using fresh pickling cucumbers is recommended.
- Adjust the sugar level according to your taste preference for sweeter or tangier pickles.
Nutrition
- Serving Size: 1/2 cup (approximate)
- Calories: 95
- Sugar: 20g
- Sodium: 633mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
