If you’re a fan of pickles with a perfect sweet and tangy bite, this Bread and Butter Pickles Recipe is about to become your homemade classic. With crisp cucumbers, just the right zing from onions, warm spices, and an addictive crunch, you’ll never want to reach for store-bought again. Whether you pile them onto burgers, toss them in salads, or sneak a bite right from the jar, these refrigerator pickles have it all: bright color, garden-fresh flavor, and a nostalgia that tastes like summer in a jar. Let’s get pickling!
Ingredients You’ll Need
The charm of this Bread and Butter Pickles Recipe is its reliance on simple, honest ingredients. Every item on this list brings something important to the table, from crunch and tang to that signature golden color. Here’s what you’ll need, with a quick tip for each:
- Pickling cucumbers (6 cups, thinly sliced): Opt for small, firm, unwaxed cucumbers for the best crispness and bright flavor.
- Yellow onion (1 cup, thinly sliced): Adds a subtle sharpness and sweetness that balances the brine.
- Pickling salt (1/4 cup): Draws out excess moisture, giving your pickles their trademark snap.
- White sugar (2 cups): Provides the mild sweetness that sets bread and butter pickles apart.
- White vinegar (2 cups): Lends classic tang and preserves the pickles’ vibrant green color.
- Mustard seeds (1 tablespoon): Infuse the brine with a gentle, aromatic spice.
- Celery seeds (1 teaspoon): Bring a subtle, herbal undertone you don’t want to skip.
- Ground turmeric (1 teaspoon): Donates sunny color and a hint of earthy warmth.
- Crushed red pepper flakes (1/2 teaspoon, optional): For a little kick if you like your pickles with a touch of heat.
How to Make Bread and Butter Pickles Recipe
Step 1: Prep the Cucumbers and Onions
Start by thinly slicing your pickling cucumbers and yellow onion. Toss them into a large mixing bowl, then generously sprinkle the pickling salt over the top. Use your hands to gently mix everything so the salt is evenly distributed. Cover the mixture with plenty of ice cubes, which helps keep the vegetables extra crisp. Let this sit for 1 to 2 hours; this time allows the salt to draw out excess water and gives your pickles their irresistible crunch.
Step 2: Rinse and Drain
After the soaking time, drain the cucumbers and onions thoroughly using a colander, discarding any remaining ice. Rinse them well under cold running water—this step is important so your pickles don’t end up overly salty. Give them a gentle shake or pat dry with a clean towel to remove as much water as possible before adding to the brine.
Step 3: Make the Brine
In a large pot, combine the white sugar, white vinegar, mustard seeds, celery seeds, ground turmeric, and crushed red pepper flakes (if you’re using them). Set the pot over medium heat and bring the mixture to a boil, stirring occasionally. You’ll see the sugar dissolve into a golden, aromatic brine that smells amazing. This is where the magic really starts to happen—don’t walk away!
Step 4: Add Cucumbers and Onions to the Brine
With the brine bubbling gently, carefully add the drained cucumber and onion slices to the pot. Give everything a good stir to make sure every piece is submerged. Return the mixture to a boil, then as soon as it reaches a lively simmer, remove the pot from the heat. The goal here is to heat but not cook the vegetables, preserving their crunch while infusing them with flavor.
Step 5: Jar and Cool
While the pickles are still piping hot, pack them snugly into sterilized jars. Pour the brine over top, making sure all the veggies are fully covered with liquid. Seal the jars with tight-fitting lids. Let them cool on the counter to room temperature before moving them to the refrigerator. Patience is key: allow your pickles to chill for at least 24 hours before digging in, so they reach their full flavor potential.
How to Serve Bread and Butter Pickles Recipe
Garnishes
A few sprigs of fresh dill or a scatter of mustard seeds on top can bring extra fragrance and color. Alternatively, highlight the golden hue of your pickles with a sprinkle of finely chopped chives or scallions for a lively garnish, especially if you’re layering them on a cheese board.
Side Dishes
Bread and butter pickles shine alongside classic American fare like burgers, barbecue sandwiches, or fried chicken. They also make a zingy addition to potato salads, coleslaw, and even tuna fish sandwiches, lending their sweet-sour crunch to every bite.
Creative Ways to Present
These pickles are surprisingly versatile. Try chopping them and mixing into homemade tartar sauce, potato salad, or topping deviled eggs for a spirited twist. For entertaining, layer them in a jar with a ribbon and a homemade label for a charming edible gift that always draws raves.
Make Ahead and Storage
Storing Leftovers
One of the perks of the Bread and Butter Pickles Recipe is its excellent shelf life in the fridge. Pop any leftovers (or full jars that haven’t been devoured yet!) into your refrigerator, where they’ll stay crisp and delicious for up to two months. Just make sure all the vegetables are well submerged in the brine to prevent any drying out or spoilage.
Freezing
While freezing isn’t recommended for this particular recipe, since the texture of cucumbers can suffer, you won’t need it—these pickles are built to last in the fridge! If you have a bumper crop of cucumbers, consider making a double batch instead and share with friends or family.
Reheating
There’s no need to reheat these pickles. In fact, they’re best enjoyed cold, straight from the jar, so every bite maintains its fresh snap and full-bodied flavor. If you’re baking them into a hot dish, just add them at the last minute for the best crunch and taste.
FAQs
Can I use regular cucumbers if I can’t find pickling cucumbers?
While pickling cucumbers are ideal for their extra-crisp texture and smaller seeds, you can use regular cucumbers in a pinch. Just choose the smallest, firmest ones you can find, and consider peeling them if the skin is thick or waxy.
Can I swap out white vinegar for apple cider vinegar in this Bread and Butter Pickles Recipe?
Absolutely! Apple cider vinegar gives the pickles a softer, fruitier tang and a slightly deeper color. It’s a fun twist if you love experimenting with flavor, but the pickles will still be delicious with classic white vinegar.
How can I make my pickles extra crunchy?
Freshness is key! Use cucumbers harvested within a day or two if possible, and don’t skip the ice soak step. Also, be careful not to boil the vegetables too long in the brine, as this can soften them.
Are bread and butter pickles very sweet?
These pickles are known for their perfect balance between sweet and tart. Thanks to the sugar in the recipe, they are sweeter than some other pickles, but the vinegar and spices keep things lively and bright—not cloying.
Can I can this Bread and Butter Pickles Recipe for long-term storage?
This specific recipe is designed for refrigerator pickles, which means it’s not tested for water-bath canning. For safe shelf-stable canning, follow a tested recipe from a trusted source (like the USDA or a university extension service).
Final Thoughts
If you’ve never tried making your own pickles at home, this Bread and Butter Pickles Recipe is the perfect place to start. It’s reliable, deeply satisfying, and always earns rave reviews from friends and family. Don’t be surprised if this jar disappears quickly—one crunchy, tangy bite and you’ll understand why homemade really is the best. Time to get pickling!
Print
Bread and Butter Pickles Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes (including soaking time)
- Yield: 4 pint-sized jars
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
Learn how to make delicious bread and butter pickles at home with this easy recipe. These sweet and tangy pickles are perfect for sandwiches, burgers, or as a tasty snack.
Ingredients
Pickles:
- 6 cups thinly sliced pickling cucumbers
- 1 cup thinly sliced yellow onion
- 1/4 cup pickling salt
Brine:
- 2 cups white sugar
- 2 cups white vinegar
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon ground turmeric
- 1/2 teaspoon crushed red pepper flakes (optional)
Instructions
- Prepare Vegetables: Place sliced cucumbers and onions in a large bowl. Sprinkle with pickling salt, toss, cover with ice cubes, and let sit for 1-2 hours. Drain and rinse well.
- Make Brine: In a pot, combine sugar, vinegar, mustard seeds, celery seeds, turmeric, and red pepper flakes. Boil until sugar dissolves.
- Add Vegetables: Add drained cucumbers and onions to the pot, bring to a boil, then remove from heat.
- Jar Pickles: Pack pickles into sterilized jars, ensuring they are fully submerged in liquid. Seal and cool before refrigerating.
- Let Sit: For best flavor, allow pickles to sit for at least 24 hours before eating.
Notes
- For extra crunch, use fresh cucumbers and avoid overcooking in the brine.
- You can use apple cider vinegar for a different flavor.
- Store pickles in the refrigerator for up to 2 months.
Nutrition
- Serving Size: 1/4 cup
- Calories: 70
- Sugar: 14g
- Sodium: 420mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
