It’s time to dust off your mason jars and fall in love with pickling all over again, thanks to this Bread and Butter Pickles Recipe. This classic, sweet-and-tangy condiment transforms humble cucumbers and onions into a crunchy, flavor-packed treat you’ll want to pile high on sandwiches, share at picnics, or simply snack on straight from the jar. Whether you’re a first-time pickler or a seasoned pro, these pickles shine with bold spices and vibrant colors, making every bite a joyful taste of homemade goodness.
Ingredients You’ll Need
Gathering up the ingredients for this Bread and Butter Pickles Recipe couldn’t be easier, and each one brings something special to the party. Every spice, sweetener, and crisp veggie highlights the beautiful balance of flavors and that trademark cheery yellow color. Here’s what you’ll need, and why they matter:
- Cucumbers: Choose small, firm cucumbers for the perfect crunch—no limp pickles allowed!
- Onion: A touch of sharpness and sweetness that deepens the flavor of every pickle slice.
- Pickling salt or kosher salt: Essential for drawing out excess moisture, ensuring the pickles stay delightfully crisp.
- Apple cider vinegar: For that classic tang and hint of fruitiness that sets these pickles apart.
- Granulated sugar: Sweetens the deal, lending classic Bread and Butter Pickles Recipe their trademark flavor.
- Brown sugar: A caramelly depth that rounds out the sweetness and adds richness.
- Mustard seeds: Playful pops of flavor that give the brine its aromatic bite.
- Celery seeds: Earthy, herbal notes that are tiny but mighty in the finished pickle.
- Turmeric: For sunshine-yellow coloring and a whisper of pleasant bitterness.
- Ground ginger: Adds a layer of warmth to the overall flavor.
- Crushed red pepper flakes (optional): For those who like a gentle spark of heat in every bite!
How to Make Bread and Butter Pickles Recipe
Step 1: Salt and Soak the Vegetables
Start by tossing together your thinly sliced cucumbers and onions with a generous amount of coarse salt in a large bowl. Scatter ice cubes over the top to keep everything chilled and extra crisp. Let this mixture rest for one to two hours—the salt and ice work together to draw out moisture, ensuring every slice stays firm, not soggy.
Step 2: Rinse and Drain
After soaking, drain the cucumber and onion mixture thoroughly in a colander, giving it a few good rinses to wash away excess salt. Take a moment to press out as much water as you can; this keeps the pickles from being diluted and helps them soak up all that vibrant, spiced brine.
Step 3: Prepare the Brine
Now, in a large saucepan, combine the apple cider vinegar, granulated and brown sugars, mustard seeds, celery seeds, turmeric, ginger, and red pepper flakes if you crave a little kick. Heat everything gently over medium, stirring until the sugars dissolve and the brine smells dreamy—fragrant, spicy, and sweet, all at once.
Step 4: Simmer the Vegetables
Tip the drained cucumbers and onions right into the simmering pot of brine. Let them bubble gently for about five minutes—just long enough for the pickles to shine with translucence without losing any snap. This is when the veggies soak up all that sunshiney flavor.
Step 5: Pack and Seal
Using tongs or a slotted spoon, carefully fill sterilized jars with the hot pickles and onions. Pour the vibrant brine over top, leaving some space at the rim. Seal the jars while everything’s still warm. As the pickles cool, the flavors will meld and deepen, setting the stage for truly irresistible snacking.
Step 6: Chill Before Serving
Let your pretty jars cool to room temperature, then move them to the refrigerator. Resist the urge to sample right away—the Bread and Butter Pickles Recipe tastes best after chilling for at least 24 hours, when every bite is bursting with punchy, balanced flavor.
How to Serve Bread and Butter Pickles Recipe
Garnishes
A simple sprinkle of chopped fresh dill or a few extra mustard seeds on top of your Bread and Butter Pickles Recipe jars makes them visually pop. For extra flair, toss in a few slices of red bell pepper or a sprig of thyme before sealing to add a dash of color and fragrance.
Side Dishes
Pair your pickles with barbecue favorites, creamy potato salad, or a crunchy slaw. They’re equally at home alongside deli sandwiches, grilled cheese, or burgers hot off the grill—anywhere that begs for a pop of zesty-sweet crunch.
Creative Ways to Present
For parties, serve the Bread and Butter Pickles Recipe on a rustic wooden board with assorted cheeses, charcuterie, crackers, and olives. Or, stack them high on sliders, stir into egg salad, or even dice them up and mix with mayo for a homemade tartar sauce destined for fish and chips.
Make Ahead and Storage
Storing Leftovers
Keep your jars of Bread and Butter Pickles Recipe refrigerated and tightly sealed. They’ll keep their flavor and crunch for up to two months—just be sure to always use a clean utensil when fishing them out, to maximize their shelf life.
Freezing
While these pickles aren’t typically frozen due to changes in texture, if you’re set on it, freeze only the drained cucumbers and onions before you add the hot brine. Thaw and make the brine as directed when ready to eat for a fresher crunch.
Reheating
Bread and butter pickles are best enjoyed cold or at room temperature—no reheating required! If you do want to warm them up (say, for a hot dog topping), just pop them in a saucepan on low heat until slightly warmed, being careful not to cook them too much or they’ll lose their snappy bite.
FAQs
Can I use regular cucumbers instead of pickling cucumbers?
Absolutely! While pickling cucumbers give the crispiest result, you can use regular cucumbers—just slice carefully and remove excess seeds if they’re large or watery.
How spicy will these bread and butter pickles turn out?
The optional red pepper flakes add just a mellow kick; if you prefer it mild, feel free to skip them. For extra heat, add more to taste or toss in a sliced jalapeño.
What’s the best way to sterilize jars?
Wash jars and lids in hot, soapy water, rinse well, and then submerge them in boiling water for at least 10 minutes. Let them air-dry on a clean towel before filling.
Can I make this Bread and Butter Pickles Recipe with less sugar?
You can slightly reduce the sugar if desired, but remember that sweetness is part of what makes this style so crave-worthy. Changing the sugar may also affect texture and preservation, so tweak gently.
Do I need to process these in a canner for longer storage?
For short-term use, refrigeration is fine. For longer storage at room temperature, use proper water-bath canning methods to ensure safety and shelf stability.
Final Thoughts
There’s just something magical about opening a jar of homemade pickles you made yourself, and this Bread and Butter Pickles Recipe is the ultimate gateway to that joyful, kitchen-crafted moment. Dive in, experiment with your own twists, and soon you’ll have a refrigerator stocked with crunchy, golden coins of pure summer flavor. Happy pickling!
Print
Bread and Butter Pickles Recipe
- Total Time: 2 hours 30 minutes (includes soaking)
- Yield: 4 cups 1x
- Diet: Vegan, Gluten-Free
Description
Learn how to make delicious bread and butter pickles at home with this easy recipe. These sweet and tangy pickles are perfect for topping burgers, sandwiches, or enjoying as a snack.
Ingredients
Cucumbers:
- 4 cups thinly sliced cucumbers (about 4–5 small cucumbers)
Onion:
- 1 cup thinly sliced onion
Brine:
- ¼ cup pickling salt or kosher salt
- 2 cups apple cider vinegar
- 1 cup granulated sugar
- ½ cup brown sugar
- 1½ teaspoons mustard seeds
- 1 teaspoon celery seeds
- ½ teaspoon turmeric
- ½ teaspoon ground ginger
- ½ teaspoon crushed red pepper flakes (optional)
Instructions
- Prepare Cucumbers and Onions: Toss cucumbers and onions with salt in a bowl, cover with ice, and let sit for 1–2 hours. Rinse thoroughly.
- Make Brine: In a saucepan, combine vinegar, sugars, mustard seeds, celery seeds, turmeric, ginger, and red pepper flakes. Simmer until sugar dissolves.
- Add Cucumbers and Onions: Simmer drained cucumbers and onions for 5 minutes until slightly translucent.
- Jar the Pickles: Pack hot pickles into sterilized jars, pour hot brine, leaving space. Seal jars.
- Chill and Serve: Let pickles cool to room temperature, then refrigerate. Best after 24 hours.
Notes
- Refrigerator pickles last up to 2 months, use canning for longer storage.
- Great on burgers, sandwiches, or as a tangy snack.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: ¼ cup
- Calories: 60
- Sugar: 13g
- Sodium: 340mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
