Bread and Butter Pickles Recipe

I’m so excited to share this classic Bread and Butter Pickles Recipe with you! I absolutely love how this recipe strikes the perfect balance of sweet and tangy, transforming simple cucumbers into a crunchy, flavorful treat. Whether you’re looking to jazz up a sandwich, add a zesty side to your summer BBQ, or simply enjoy a satisfying snack, these pickles never disappoint.

When I first tried making bread and butter pickles at home, I was amazed at how easy it was to get that nostalgic diner-style taste without any fancy equipment. You’ll find that this recipe works beautifully because it uses a blend of white and apple cider vinegar for depth and a medley of spices that give these pickles their unforgettable flavor. Trust me, once you try this, you won’t want store-bought pickles again!

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Ingredients You’ll Need

The ingredients for this Bread and Butter Pickles Recipe come together to create a beautifully balanced flavor and texture. Each one plays its role, so choosing fresh cucumbers and the right vinegars will set you up for pickling success.

• Pickling cucumbers: Look for firm, fresh cucumbers that are specifically for pickling—they have fewer seeds and are perfect for crunch.
• Pickling salt: Use this instead of table salt as it doesn’t contain additives that can cloud your brine.
• White or yellow onions: Thinly sliced onions add subtle sweetness and a nice bite.
• White distilled vinegar: Provides acidity and that classic pickle tang—make sure it’s 5% acidity for safety.
• Apple cider vinegar: Adds a gentle fruitiness that deepens the flavor profile.
• Sugar: The key to that signature sweetness in bread and butter pickles.
• Pickling spices: Mustard seeds, crushed red pepper flakes, celery seeds, cinnamon stick, allspice (berries and ground), cloves (whole and ground), and turmeric all create that signature aromatic blend.

Variations

I love tweaking the Bread and Butter Pickles Recipe based on what I have in the kitchen or my mood—feel free to experiment and make it your own. Some variations can highlight spice, sweetness, or even add a smoky vibe.

• Sweeter Pickles: If you like your pickles on the sweeter side, add an extra 1/4 cup of sugar—I’ve done this and it’s like candy for your sandwich.
• Spicy Kick: Increase the crushed red pepper flakes for more heat; my family loves a little fiery crunch that wakes up the taste buds.
• Vinegar Swap: Try using all apple cider vinegar if you want a fuller, fruitier pickle flavor—just be sure to maintain acidity for safety.
• Herb Twist: Toss in a few fresh dill sprigs or garlic cloves when packing jars for an added aromatic lift.

How to Make Bread and Butter Pickles Recipe

Step 1: Prep and Slice Your Cucumbers

First things first—give your pickling cucumbers a good rinse to remove dirt and grit. I like to scrub them gently with my hands, paying close attention to the ribs where dirt likes to hide. Slice off just a tiny sliver (about 1/8 inch) from each end and then slice the cucumbers into 1/4-inch thick rounds. This thickness keeps them crunchy but lets the pickling flavors soak in perfectly.

Step 2: Salt, Chill, and Drain

This step is a game-changer I learned over time—salting the cucumber and onion slices draws out excess moisture, which keeps your pickles crisp instead of soggy. Toss the sliced onions with the cucumbers in a large bowl, sprinkle all the pickling salt evenly, and give it a gentle stir. Then cover the bowl with a clean tea towel and top with a few inches of ice for added chill. Refrigerate for 4 hours, then rinse thoroughly under cold water twice to avoid salty pickles.

Step 3: Heat Your Jars and Make the Pickling Syrup

If you’re canning for shelf storage, warming the jars in a hot water bath helps prevent cracking and ensures a good seal. While jars are warming, combine the vinegars, sugar, and whole spices (leave out the salt) in a large pot and bring to a rolling boil. Once the sugar dissolves, add your drained cucumbers and onions back in and heat until it returns to a boil—this infuses them with that sweet-spicy vinegar mix.

Step 4: Pack Jars and Pour Pickling Syrup

Using a slotted spoon, scoop the hot cucumber and onion mixture into the heated jars, leaving about 1 inch from the rim. Then ladle the hot vinegar syrup over the top, leaving 1/2 inch space for expansion. Wipe rims clean, place lids, and screw on bands firmly—but not too tight to prevent air from escaping during processing.

Step 5: Process in Hot Water Bath (Optional)

To store your bread and butter pickles for months, you’ll want to process the jars in a boiling water bath for 15 minutes. This step kills bacteria and creates a vacuum seal so the pickles stay safe outside the fridge. Remember to keep the water at least 1 inch above the tops of the jars and adjust time for altitude if you’re above 1,000 feet. Once done, carefully remove the jars and let cool undisturbed—they’ll make that satisfying pop as they seal.

Step 6: Cool, Store, and Wait (Patience is Key!)

Now the hardest part: waiting! While you can enjoy the pickles after just 24 hours, they’re best after resting at least a week or even three. This resting period allows the flavors to mellow and marry, making every bite pop with that authentic deli-style goodness.

How to Serve Bread and Butter Pickles Recipe

Garnishes

I like to add a few fresh dill sprigs or thin slices of fresh onion on top when serving to brighten up the flavor visually and aromatically. Sometimes, just a sprinkle of cracked black pepper adds a nice contrast to the sugary tang.

Side Dishes

My family goes crazy for these pickles alongside grilled burgers, pulled pork sandwiches, or even crispy fried chicken. They add an unbeatable zip to creamy potato salad or a cheese and charcuterie board as well.

Creative Ways to Present

For special occasions, I like to serve the pickles in small glass bowls with cocktail forks, paired with sliders or picnic-style platters. Making mini mason jar gifts for friends during garden season has become a fun tradition—I always include a handwritten label with a note on how to enjoy them.

Make Ahead and Storage

Storing Leftovers

Once opened, I keep the bread and butter pickles refrigerated and tightly sealed—they stay fresh and crisp for up to three months. If you didn’t process in a water bath, definitely keep them in the fridge, or they won’t last.

Freezing

I don’t recommend freezing pickles because they can lose their texture and become soggy. Instead, I suggest making smaller batches or sharing with friends to enjoy fresh.

Reheating

Since these are best served cold or at room temp, I usually don’t reheat bread and butter pickles. Just pull them from the fridge and let them sit for a few minutes before serving to take the chill off.

FAQs

Final Thoughts

There’s something comforting about homemade bread and butter pickles that brings back memories and brightens any meal. This recipe has become a staple in my kitchen, easy to whip up and rewarding with every crunchy, sweet-tangy bite. I encourage you to give this bread and butter pickles recipe a try—you’ll be surprised at how simple and satisfying homemade pickling can be. Once you do, these pickles will find a permanent spot on your table and in your favorites list, just like they did in mine!

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