Bread and Butter Pickles Recipe

If you’re anything like me, there’s something utterly satisfying about homemade pickles, and this Bread and Butter Pickles Recipe really hits the spot. Sweet, tangy, and just the right balance of crunch, these pickles brighten up sandwiches, burgers, or even a simple cheese platter. When I first tried this recipe, I was amazed at how accessible and rewarding it was — no fancy ingredients, just classic flavors that work beautifully together.

This recipe is perfect whether you’re looking to preserve the fresh crunch of market cucumbers or add a burst of flavor to your meals year-round. I love making a batch in the summer and having them ready in the fridge, but if you’re into canning, you can store these long-term too. You’ll find that once you get the hang of it, these pickles become your go-to for quick snacks and homemade gifts alike.

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Ingredients You’ll Need

Every ingredient in this Bread and Butter Pickles Recipe plays a role in creating that iconic sweet and savory flavor. The cucumbers provide the crunch, the pickling salt draws out moisture without bitterness, and the blend of vinegars and spices give the pickles their signature taste. When picking cucumbers, fresh and firm is the way to go for the best crunch.

• Pickling cucumbers: Look for small, firm cucumbers with no soft spots for the best crunch and texture.
• Pickling salt: Coarse salt without additives; it draws out moisture without clouding the brine.
• Onions: White or yellow onions thinly sliced add sweetness and crunch.
• White distilled vinegar: The acidic backbone that helps preserve and flavor these pickles.
• Apple cider vinegar: Adds a subtle fruitiness that deepens the flavor.
• Sugar: Balances the vinegar’s sharpness with just the right sweetness.
• Mustard seeds: Impart a mild heat and a classic pickle tang.
• Crushed red pepper flakes: Just a pinch for a gentle kick, but optional if you prefer milder pickles.
• Celery seeds: Adds a fresh, herbaceous note that complements the cucumbers.
• Cinnamon stick: A little warmth that rounds out the spices.
• Allspice berries and ground allspice: Provide complex depth and a hint of sweetness.
• Whole cloves and ground cloves: Add aromatic warmth but use sparingly.
• Ground turmeric: Adds color and subtle earthiness without overpowering.

Variations

I enjoy experimenting with this Bread and Butter Pickles Recipe by swapping spices or tweaking the sweetness. Feel free to make it your own–that’s part of the fun with pickling! You might find a subtle change that becomes your family’s favorite twist.

• Spicier version: I once added a few sliced fresh jalapeños to kick the heat up; it was a hit at my last barbecue.
• Lower sugar: I’ve cut the sugar by a third when I want a less sweet pickle, and it still balances well with the vinegars.
• Herbal twist: Adding fresh dill or a few sprigs of thyme during simmering gives an herbal fresh note that’s lovely on sandwiches.
• Vinegar swap: Using all apple cider vinegar instead of a mix gives the pickles a fruitier profile, which some guests really enjoyed.

How to Make Bread and Butter Pickles Recipe

Step 1: Rinse and slice your cucumbers

Start by carefully rinsing the cucumbers, scrubbing the ribbed skin under cold water to remove any dirt. I slice off just a thin sliver (about 1/8 inch) from each end to get rid of any bitterness at the tips. Then, slice the cucumbers into 1/4-inch thick rounds — the key is uniform slices so they pickle evenly.

Step 2: Salt, chill, and drain to get that perfect crunch

Mix your sliced onions and the pickling salt into the cucumbers. This step is a game-changer; the salt draws out excess moisture which prevents soggy pickles later. Cover the bowl with a clean tea towel and then some ice on top—this chilling process keeps everything crisp. Pop it in the fridge for at least 4 hours—I usually do this in the morning and finish the pickling in the evening.

Step 3: Rinse well and drain twice

After chilling, rinse the cucumbers and onions thoroughly to wash away the saltiness, then drain well. I find rinsing twice helps prevent overly salty pickles—your taste buds will thank you! You want them ready to soak up that sweet and tangy syrup without being too salty from the get-go.

Step 4: Heat jars if canning, or prep for fridge storage

If you plan to store your pickles outside the fridge, heating your jars in a hot water bath is essential to prevent spoilage. For quick fridge pickles, you can skip this step—just make sure your jars are clean and dry. I learned early on that properly heated jars avoid leaks and keep those pickles fresh for months.

Step 5: Make the pickling syrup and combine

In a large pot, mix both vinegars, sugar, and all the pickling spices except salt, and bring it to a boil. The aroma when the spices hit the hot vinegar-sugar mixture is always the best kitchen smell! When the sugar dissolves and the syrup boils again, add the drained cucumbers and onions. Let it come back to a boil—that reminds me to stir occasionally to keep the veggies well-coated.

Step 6: Pack jars and pour syrup

Using a slotted spoon, pack the hot cucumbers and onions tightly into your sterilized jars, leaving about an inch from the rim. Then pour the hot syrup over them to an even 1/2-inch from the rim. To avoid any chance for spoilage, I always wipe the rims clean with a paper towel before sealing with a dry lid and screw band.

Step 7: Process jars in a hot water bath or chill

If you’re storing pickles long-term, place the jars back into boiling water with at least an inch of water above the jars and process them for 15 minutes. This step seals and preserves your pickles safely. When I skip canning, I just transfer the jars to the fridge and eat them within 3 months—still delicious but with a shorter shelf life.

Step 8: Let jars cool and check seals

Set the jars on your countertop to cool completely. You’ll hear satisfying “pops” as the lids seal properly—that’s a good sign! If any lids don’t seal, just store those jars in the fridge and eat them soon. Properly canned bread and butter pickles can keep in a cool, dark place for up to a year.

How to Serve Bread and Butter Pickles Recipe

Garnishes

I love topping my sandwiches or burgers with a few slices of these bread and butter pickles, sometimes adding a fresh sprig of dill for color and an extra burst of aroma. For casual snacking, you can also sprinkle a pinch of black pepper or a dash of smoked paprika on the pickles to elevate their flavor.

Side Dishes

These pickles pair perfectly with hearty sides like baked beans, coleslaw, and potato salad — especially at summer cookouts or family dinners. They also add a delightful crunch to charcuterie boards and pair wonderfully with sharp cheeses and cured meats.

Creative Ways to Present

For parties, I love presenting these pickles layered in clear glass jars with fresh herbs or thin lemon slices in between for a pretty visual pop. You could also arrange them in small bowls alongside artisan bread and cheese for a charming appetizer spread. The golden color and hint of cinnamon make them a conversation starter!

Make Ahead and Storage

Storing Leftovers

I store opened jars of Bread and Butter Pickles in the fridge and have found they stay crisp and delicious for up to three months. Keeping the cucumbers submerged in their syrup helps maintain flavor and texture. Plus, they’re a safe bet for quick snacking anytime.

Freezing

Freezing bread and butter pickles isn’t something I recommend because the texture changes quite a bit once thawed—it becomes mushy. Instead, I prefer to can or refrigerate fresh batches to keep that satisfying crunch intact.

Reheating

Typically, these pickles are enjoyed cold or at room temperature, so reheating isn’t really needed. However, if you want to warm them slightly for a recipe, I gently heat the syrup in a saucepan and then pour it over fresh cucumber slices to replicate the flavor without sacrificing crunch.

FAQs

Final Thoughts

This Bread and Butter Pickles Recipe has become one of my kitchen staples because it’s both utterly delicious and straightforward. Whether it’s your first time pickling or you’re a seasoned pro, this recipe rewards your effort with that classic sweet and tangy crunch that’s so addictive. Trust me, once you make a batch, you’ll find all kinds of uses for these pickles—from jazzing up sandwiches to delighting guests. I hope you enjoy making and sharing them as much as I do!

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