There is nothing quite like the crisp, tangy crunch of homemade pickles, and this Bread and Butter Pickles Recipe brings that nostalgic delight right to your kitchen. Sweet, slightly spicy, and bursting with vibrant flavors, these pickles are the perfect balance of savory and sugary notes that transform ordinary cucumber slices into irresistible bites. Whether you are a pickling newbie or a seasoned pro, this recipe is seriously satisfying and makes for a fantastic addition to sandwiches, charcuterie boards, or just a crunchy snack by the handful.
Ingredients You’ll Need
This Bread and Butter Pickles Recipe relies on simple, fresh ingredients that beautifully combine to create incredible taste and texture. Each ingredient plays a role in layering sweetness, tang, and warmth into those crunchy slices you’ll love.
- Pickling cucumbers, 2 1/2 pounds: Fresh and firm cucumbers are essential for that perfect crunch and mild cucumber flavor.
- White or yellow onions, 1 pound: Thinly sliced for a mild pungency and a bit of sweetness that softens during pickling.
- Pickling salt, 1/4 cup: Helps draw out moisture from the cucumbers and onions and ensures the pickles stay crisp.
- White distilled vinegar, 1 1/4 cups (5% acidity): Provides sharp acidity to balance sweetness and preserve freshness.
- Apple cider vinegar, 1 cup (5% acidity): Adds a subtle fruity tartness that lifts the overall flavor.
- Sugar, 2 1/4 cups: Sweetens the brine and creates that signature “bread and butter” taste.
- Mustard seeds, 1 tablespoon: Adds a gentle crunch and earthy, tangy notes.
- Crushed red pepper flakes, 1 teaspoon: Just enough heat to add complexity without overwhelming.
- Celery seeds, 3/4 teaspoon: Brings a delicate, herbal flavor that complements the cucumbers beautifully.
- Cinnamon stick, 1 inch: Adds warmth and a subtle sweet-spicy aroma.
- Allspice berries, 6 whole + pinch ground allspice: Provides deep, fragrant flavors that enhance the brine.
- Whole cloves, 6 + pinch ground cloves: Add a hint of pungent sweetness and complexity.
- Ground turmeric, 1/2 teaspoon: Offers a lovely golden color and subtle earthiness.
How to Make Bread and Butter Pickles Recipe
Step 1: Rinse and Slice the Cucumbers
Begin by thoroughly rinsing your fresh pickling cucumbers under cold water, scrubbing gently to remove any dirt trapped in their ridges. Trim off about one eighth of an inch from each end and then slice them evenly into 1/4-inch thick rounds. This consistent slicing ensures the pickles will soak up the flavors and retain their perfect crunch.
Step 2: Salt, Chill, and Drain
Next, combine the sliced cucumbers and thinly sliced onions in a large bowl. Sprinkle all your pickling salt over them and stir everything well to distribute the salt evenly. Cover the mixture with a clean, thin tea towel and place a couple of inches of ice cubes on top for chilling. Pop this into the refrigerator for about four hours, during which the salt draws out excess water, helping your pickles stay crisp and not soggy.
Step 3: Rinse and Drain Again
Once the chilling period is over, discard any melted ice and thoroughly rinse the salted cucumber and onion slices under cold water to remove the excess salt. Repeat rinsing and draining a second time to ensure your pickles won’t be overly salty but perfectly seasoned.
Step 4: Heat the Jars
If you plan on storing your pickles outside the fridge for a long time, start by heating your canning jars. Place clean jars on a metal rack inside a large canning pot filled with warm water that covers the jars by at least an inch. Bring it to a boil and then reduce the heat to keep them hot. Wash your lids in hot, soapy water as well. This step is optional if you’ll be refrigerating your pickles to enjoy them fresh.
Step 5: Make the Pickling Syrup
In a large pot, combine both types of vinegar, sugar, and all the pickling spices except the salt. Bring this mixture to a boil, stirring occasionally until all the sugar dissolves. Then add the drained cucumbers and onions back into the pot and bring to a boil again. This warm syrup will infuse those slices with that classic bread and butter flavor you’re craving.
Step 6: Pack the Jars and Add Syrup
Using a slotted spoon, tightly pack the hot cucumber and onion slices into your heated jars, leaving an inch of headspace. Pour the hot syrup over the vegetables, filling the jars to about half an inch from the rim. Carefully wipe the rims clean, seal with dry lids, and secure with screw bands.
Step 7: Process in a Hot Water Bath (Optional for Shelf Stability)
For shelf-stable pickles, place the filled jars back into the hot water bath, making sure water covers them by at least one inch. Boil vigorously for 15 minutes (adjust if you live over 1,000 feet elevation). Remove carefully and allow jars to cool undisturbed. If you’re skipping this step, just store the jars immediately in your refrigerator.
Step 8: Cool and Store
Allow the jars to cool at room temperature. You should hear the satisfying “pop” of lids sealing securely. Properly canned pickles can last up to one year in a cool, dark place, while unsealed or refrigerated versions should be enjoyed within three months for maximum freshness.
How to Serve Bread and Butter Pickles Recipe
Garnishes
Fresh herbs like dill or parsley can be sprinkled lightly over your bread and butter pickles to add a fresh, green pop in presentation and aroma. Even cracked black pepper or finely minced garlic can give a little extra kick when serving straight from the jar.
Side Dishes
These pickles are a dream paired with rich, savory dishes. Think creamy potato salad, smoky barbecue ribs, or a juicy cheeseburger. Their sweet vinegar bite cuts through heavy flavors and keeps your palate excited bite after bite.
Creative Ways to Present
Try layering bread and butter pickles into grilled cheese sandwiches for a little tangy surprise inside. They also make fantastic relish when chopped finely and mixed with fresh herbs and a bit of mayo for topping hot dogs and sandwiches. For an elegant twist, serve them alongside charcuterie boards with cheeses and cured meats.
Make Ahead and Storage
Storing Leftovers
Keep any leftover pickles in airtight jars or containers in the refrigerator to maintain their crunch and flavor. They will stay fresh and delicious for at least three months, making them a great make-ahead condiment for busy weeks.
Freezing
Freezing is not recommended for bread and butter pickles since it can ruin their crisp texture. The high water content in cucumbers often leads to mushy pickles upon thawing, so it’s best to enjoy them fresh or properly canned.
Reheating
Because pickles are typically served cold or at room temperature, reheating isn’t necessary. However, if you’re incorporating them into cooked dishes, add them towards the end to keep their signature crunch and bright flavor intact.
FAQs
Can I use regular cucumbers instead of pickling cucumbers?
While you can technically use any cucumber, pickling cucumbers are preferred because they have fewer seeds and a firmer flesh that holds up better in the brine, giving you those crisp, perfect pickles we love.
Do I have to use both white vinegar and apple cider vinegar?
Using both vinegars balances the acidity and flavor complexity. White vinegar provides sharpness, while apple cider vinegar adds a subtle fruity sweetness. You can experiment but using both is best for the classic Bread and Butter Pickles Recipe taste.
How long do these pickles need to sit before they taste good?
Though they can be eaten soon after preparation, these pickles develop their full flavor after resting at least 24 to 48 hours. Patience pays off with that perfect sweet, tangy, and spicy snap.
Are these pickles shelf-stable without canning?
They can be stored in the refrigerator safely for up to three months. For shelf stability, processing in a hot water bath is necessary to seal the jars and prevent spoilage.
Can I adjust the spice levels to make the pickles less spicy?
Absolutely! You can reduce or omit the crushed red pepper flakes if you prefer milder pickles. The rest of the spices balance flavor beautifully, so don’t be afraid to customize to your liking.
Final Thoughts
There’s something truly special about making your own pickles, and this Bread and Butter Pickles Recipe is a delightful way to bring a beloved classic into your kitchen. With its perfect harmony of sweet and tangy flavors, plus just a hint of spice, you’ll find yourself reaching for these pickles again and again. Dive in, share with friends, and fall in love with the magic of homemade pickles.
Print
Bread and Butter Pickles Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 24 servings (approximately 4 quarts of pickles)
- Category: Pickling
- Method: Stovetop
- Cuisine: American
Description
This classic Bread and Butter Pickles recipe features crisp pickling cucumbers and onions soaked in a tangy, sweet, and spiced vinegar syrup. These pickles strike a perfect balance between sweet and savory with mustard seeds, red pepper flakes, celery seeds, and warming spices, making them a delightful condiment for sandwiches, burgers, or snacks. The recipe includes instructions for both quick refrigerator pickles and traditional canning for shelf stability.
Ingredients
Vegetables
- 2 1/2 pounds pickling cucumbers, fresh from the market
- 1 pound white or yellow onions, thinly sliced
Pickling Mixture
- 1/4 cup pickling salt
- 1 1/4 cups white distilled vinegar (5% acidity)
- 1 cup apple cider vinegar (5% acidity)
- 2 1/4 cups sugar
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, scrubbing away any dirt on the ribs. Trim 1/8 inch from the ends and discard. Slice cucumbers into 1/4-inch thick slices and place into a large bowl.
- Salt, chill, and drain the cucumber slices: Add the thinly sliced onions and all of the pickling salt to the bowl with cucumber slices. Stir well to evenly distribute the salt among the cucumber and onion slices. Cover the mixture with a clean, thin tea towel and a couple of inches of ice. Refrigerate for 4 hours to allow the vegetables to draw out moisture and become crisp.
- Rinse and drain: Discard the ice, thoroughly rinse and drain the salted cucumber and onion slices. Rinse and drain a second time to remove excess salt, ensuring the pickles won’t be overly salty.
- Heat the jars (optional): If storing pickles outside the refrigerator, place clean jars on a metal rack in a large canning pot and fill with warm water at least 1 inch above jars. Bring to a boil, then reduce heat to keep jars hot. Wash lids in hot, soapy water. This step ensures sterilization. If pickles will be refrigerated and eaten soon, this step can be skipped.
- Make the pickling syrup: In a 4 to 6-quart pot, combine both vinegars, sugar, and all pickling spices except salt. Bring to a boil, stirring occasionally until sugar dissolves completely. Add drained sliced cucumbers and onions to the syrup and bring back to a boil, melding the flavors.
- Pack the jars and add syrup: Using a slotted spoon, pack hot cucumber and onion slices into heated jars, leaving 1 inch of headspace at the top. Pour the hot vinegar syrup over the packed vegetables, leaving about 1/2 inch from the rim. Wipe jar rims clean, place dry lids on top, and secure with screw bands to prepare for sealing.
- Process in a hot water bath (optional for shelf stability): Return filled jars to the hot water bath with water covering jars by at least 1 inch. Boil vigorously for 15 minutes (adjust time if over 1,000 feet elevation). This sterilizes and seals jars for long-term storage. Remove jars carefully and let cool on a rack undisturbed.
- Cool and store: Let jars cool to room temperature. Lids should seal with a popping sound indicating vacuum seal. Properly canned pickles can be stored in a cool, dark place for up to 1 year. If you skipped the water bath, store pickles immediately in the refrigerator and consume within 3 months.
Notes
- Use fresh, firm pickling cucumbers for best texture and flavor.
- Adjust the sugar and vinegar ratios slightly for preferred sweetness or tanginess.
- Processing jars in a water bath is recommended for shelf stability outside the refrigerator.
- Pickles develop flavor over several days; waiting at least a week after pickling is ideal.
- Store unsealed or refrigerated pickles in the fridge and consume within 3 months for best quality.
- Handling hot jars carefully with jar lifters or tongs is essential for safety.
