If you’ve never had the pleasure of biting into crunchy, sweet-and-tangy Bread and Butter Pickles, you’re in for a treat. This classic pickle recipe balances just the right pop of sweetness with the zesty punch of vinegar and spices, all wrapped around crisp cucumber slices. Whether you’re a pickle enthusiast or just hoping to elevate your sandwiches and salads with a homemade touch, making Bread and Butter Pickles is a satisfying kitchen project that delivers bright, bold flavors with every single bite.
Ingredients You’ll Need
Each ingredient in this easy recipe plays a crucial role—some lend unmistakable crunch, others add color, and a few bring a gentle warmth that sets these pickles apart. Gather your supplies and let’s get started on something delicious together!
- Fresh cucumbers: Small, firm Kirby or pickling cucumbers hold up beautifully for that irresistible crunch.
- Sweet onion: Sliced thin, onion adds a gentle, slightly sweet bite and softens beautifully in the pickling liquid.
- White vinegar: Provides a sharp, clean tang that’s the heart of any great pickle.
- Sugar: Offers a mellow sweetness that truly makes these Bread and Butter Pickles stand out.
- Kosher salt: Draws out excess water from the cucumbers and intensifies their flavor.
- Mustard seeds: Add delightful little bursts of flavor and traditional pickle warmth.
- Celery seeds: These tiny seeds bring a gentle herbal note that rounds out the brine.
- Ground turmeric: Brings that gorgeous golden color and subtle earthy depth.
- Ice cubes: Used when salting the cucumbers to keep them crisp from start to finish.
How to Make Bread and Butter Pickles
Step 1: Prepare the Cucumbers and Onions
Begin by rinsing your cucumbers under cool water, then slice them into thin rounds—aim for about 1/8 inch thick. Thinly slice the onion as well. Layer the cucumbers and onions in a large bowl, sprinkling with kosher salt as you go. Toss in a couple handfuls of ice cubes, then cover with a clean towel and let everything chill for about 2 hours. This step keeps the cucumbers super crisp and ensures the pickles have that signature crunch.
Step 2: Make the Pickling Brine
While the cucumbers and onions are chilling, it’s time to create your brine. In a large pot, combine the white vinegar, sugar, mustard seeds, celery seeds, and turmeric. Bring this mixture to a gentle boil over medium heat, stirring to dissolve the sugar. The aroma will become instantly familiar and comforting—a hint that your Bread and Butter Pickles will truly taste like home.
Step 3: Drain and Rinse
After the cucumbers and onions have finished resting, toss out the ice and pour everything into a colander. Rinse thoroughly under cold running water to wash away excess salt, then let them drain well. A few shakes will ensure your pickles don’t turn watery when you add them to the brine.
Step 4: Combine and Simmer
Add the drained cucumber and onion slices into the simmering brine. Gently stir to make sure they’re evenly coated and submerged, then let everything cook for just 2 to 3 minutes. You want the cucumbers to stay vibrant and crisp, not mushy. Their color will turn a beautiful brighter green, and the brine will become even more inviting.
Step 5: Pack into Jars
With clean tongs, transfer the cucumbers and onions to sterilized jars, packing them in tightly without crushing them. Pour the hot brine over the top to completely cover the vegetables. Seal with lids, let cool for an hour at room temperature, then refrigerate. The wait is the hardest part—give your Bread and Butter Pickles at least 24 hours to let the flavors meld before sampling your first crunchy slice!
How to Serve Bread and Butter Pickles
Garnishes
Add a sprig of fresh dill, a sprinkle of cracked black pepper, or even a few thin slices of fresh chili pepper on top of your jars for a beautiful, fragrant presentation. These little touches look impressive and add extra dimension to your Bread and Butter Pickles.
Side Dishes
These pickles are especially good alongside barbecue classics like pulled pork, smoked brisket, or grilled burgers. They also shine on a cheese board, bringing a bright pop of flavor that pairs wonderfully with sharp cheddar and creamy brie.
Creative Ways to Present
Tuck Bread and Butter Pickles into sandwiches for a sweet, tangy crunch, or chop them roughly and stir into egg or tuna salad. Try stacking them atop crostini or mixing them into a potato salad—they instantly elevate everyday dishes and start conversations at any table.
Make Ahead and Storage
Storing Leftovers
Bread and Butter Pickles will last up to 2 months in the refrigerator if kept in a tightly sealed jar. The flavors only get better as they sit, so don’t rush to finish them too quickly—let time do its tasty work.
Freezing
While freezing is not recommended for retaining the best texture of Bread and Butter Pickles, you can freeze the brined slices in a pinch. Just know they will lose some of their crunch upon thawing and become softer, more suited for relishes or sandwich spreads than snacking straight from the jar.
Reheating
Pickles are at their best chilled or at room temperature, so there’s no need to reheat them. Simply scoop some out and enjoy! If you’re stirring them into a hot dish, add them at the last moment to preserve their crispness and vivid flavor.
FAQs
Can I make Bread and Butter Pickles with other vegetables?
Definitely! Try adding thinly sliced carrots, bell pepper strips, or even green beans for a colorful twist. Just keep the slices similar in size to the cucumbers for the most even results.
Why are they called “Bread and Butter Pickles”?
Legend has it the name comes from the Great Depression, when people often ate sweet pickles on slices of bread with butter as a simple, inexpensive meal. The combination stuck, and the pickles have been a sandwich staple ever since!
Can I adjust the sweetness?
Absolutely! If you prefer a tangier, less sweet pickle, reduce the sugar by a quarter or half. Taste as you go and remember that flavor will mellow as the pickles sit.
How long before I can eat my pickles?
It’s tempting to dive right in, but allow at least 24 hours for the flavors to develop. Their taste will intensify over a few days, so patience truly pays off!
Are Bread and Butter Pickles gluten-free?
Yes, the basic ingredients are naturally gluten-free. Just be sure any spices or vinegar you use haven’t been cross-contaminated with wheat, and you’re all set.
Final Thoughts
If you’re ready to fall in love with homemade pickles, these Bread and Butter Pickles are a fantastic place to start. Their crunchy, sweet-tangy magic has a way of brightening any meal—and once you taste a jar made in your own kitchen, you may never go back to store-bought again. Give it a try, and let the pickle cravings begin!
Print
Bread and Butter Pickles Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4–5 pints 1x
- Category: Appetizer/Snack
- Method: Pickling
- Cuisine: American
- Diet: Vegetarian
Description
These Bread and Butter Pickles are a classic favorite, with a perfect balance of sweetness and tanginess. Crisp and flavorful, they make a great addition to sandwiches, burgers, or enjoyed straight from the jar.
Ingredients
Cucumbers:
- 6–8 pickling cucumbers, thinly sliced
Onion:
- 1 large onion, thinly sliced
Pickling Mixture:
- 1 cup white vinegar
- 1 cup apple cider vinegar
- 2 cups sugar
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon turmeric
- 1/2 teaspoon ground cloves
- 1/2 teaspoon red pepper flakes (optional)
Additional:
- Ice
- Canning salt
Instructions
- Prepare Cucumbers and Onions: Place sliced cucumbers and onions in a large bowl. Cover with ice and sprinkle with canning salt. Let sit for 1-2 hours, then drain well.
- Make Pickling Mixture: In a saucepan, combine white vinegar, apple cider vinegar, sugar, and spices. Bring to a boil, stirring to dissolve sugar.
- Jar the Pickles: Pack cucumber and onion slices into sterilized jars. Pour the hot pickling mixture over the cucumbers, leaving a 1/2 inch of headspace.
- Seal and Chill: Wipe jar rims, seal with lids, and process in a boiling water bath for 10 minutes. Allow pickles to cool to room temperature before refrigerating.
Notes
- For best flavor, let the pickles sit in the refrigerator for at least a week before consuming.
- These pickles can be stored in the refrigerator for up to 2 months.
Nutrition
- Serving Size: 1 medium pickle (about 35g)
- Calories: 25
- Sugar: 5g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
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