If you love the perfect balance of sweet and tangy crunch, you are going to adore this Bread and Butter Pickles Recipe. These pickles bring together crisp garden-fresh cucumbers and thinly sliced onions, soaked in a beautifully spiced vinegar syrup that highlights mustard seeds, cinnamon, and just a hint of cloves. Every bite bursts with vibrant flavor and that classic bread-and-butter sweetness you’ll want to add to sandwiches, burgers, or enjoy straight from the jar. This recipe has been a kitchen favorite for good reason—it transforms simple vegetables into an irresistible treat that preserves summer’s best for any time of year.
Ingredients You’ll Need
Don’t let the list intimidate you—each ingredient here plays a crucial role in creating the signature sweet and tangy flavor and delightful crunch of these pickles. From the fresh cucumbers that form the base to the warming spices, every element is essential to making this Bread and Butter Pickles Recipe truly shine.
- Pickling cucumbers (2 1/2 pounds): Choose firm and fresh cucumbers for the best crunch and flavor.
- White or yellow onions (1 pound): Thinly sliced for sweetness and texture contrast.
- Pickling salt (1/4 cup): Specially made to draw moisture without adding unwanted additives.
- White distilled vinegar (1 1/4 cups): Provides acidity and brightness to preserve the pickles.
- Apple cider vinegar (1 cup): Adds a subtle fruity tang that balances the flavor beautifully.
- Sugar (2 1/4 cups): The key to that classic sweet touch in bread and butter pickles.
- Mustard seeds (1 tablespoon): Gives a mild spicy pop and warmth.
- Crushed red pepper flakes (1 teaspoon): Just a hint of heat to wake up your palate.
- Celery seeds (3/4 teaspoon): Infuse a light, earthy undertone.
- Cinnamon stick (1 inch): Adds cozy spice notes to the brine.
- Allspice berries and ground allspice (6 whole plus pinch): Aromatic with a subtle clove-like complexity.
- Whole cloves and ground cloves (6 whole plus pinch): A warm spiced aroma that’s unmistakable.
- Ground turmeric (1/2 teaspoon): For color and a gentle, earthy flavor that rounds out the spices.
How to Make Bread and Butter Pickles Recipe
Step 1: Rinse and Slice the Cucumbers
Begin by carefully washing your cucumbers, scrubbing gently to remove any dirt trapped in those ribs. Trim off a small slice—about 1/8 inch—from the ends and then slice the cucumbers into thin 1/4-inch rounds. Place these crisp slices into a large bowl; this is the foundation of your pickles, so handling them with care ensures the best texture.
Step 2: Salt, Chill, and Drain
Next, add your thinly sliced onions and pickling salt to the cucumbers. Toss everything together until the salt is evenly distributed—this is crucial for drawing out excess moisture and locking in that satisfying crunch. Cover your bowl with a light tea towel and pack a few inches of ice on top. Pop it into the fridge and let the magic happen for about 4 hours as the vegetables release water and become perfectly crisp.
Step 3: Rinse and Drain Thoroughly
Once chilled, discard the melting ice, then rinse your salted veggies very well to get rid of extra saltiness. Drain thoroughly and repeat the rinse-and-drain step once more to ensure the perfect balance—your pickles shouldn’t be too salty but just right for the brine to shine.
Step 4: Prepare Your Jars
If you plan to store your pickles at room temperature, sterilize your jars by heating them in boiling water for a few minutes; don’t forget to wash the lids in hot, soapy water too. If your pickles will go straight to the fridge and be enjoyed quickly, you can skip this step for convenience.
Step 5: Make the Pickling Syrup
In a large pot, combine the white distilled and apple cider vinegars, sugar, and all the aromatic pickling spices except salt. Heat this mixture while stirring until the sugar dissolves completely, then add your crisp cucumber and onion slices back into the pot. Bring it all back to a boil so those flavors meld together beautifully.
Step 6: Pack the Jars and Add Syrup
Use a slotted spoon to gently pack the hot cucumber and onion slices into your prepared jars. Leave about an inch of space at the top to allow for expansion. Pour the hot vinegar syrup over the packed veggies, making sure to leave half an inch of headspace. Wipe the rims clean, seal the jars with lids, and screw the bands tightly.
Step 7: Process in a Hot Water Bath (Optional)
If you want your pickles to be shelf-stable, carefully place the jars back into a boiling water bath, ensuring the water covers the jars by at least an inch. Boil vigorously for 15 minutes, adjusting for altitude if needed. Then carefully remove and let cool; you’ll hear that satisfying pop as lids seal. If you prefer refrigerated pickles, just skip this and store jars in the fridge.
Step 8: Cool and Store
Finally, allow your jars to cool to room temperature. Properly canned pickles can last in a cool, dark place for up to a year, while refrigerated ones will stay delicious for about three months. This patience will reward you with pickles that pack that unmistakable bread and butter flavor with every bite.
How to Serve Bread and Butter Pickles Recipe
Garnishes
Garnishing your bread and butter pickles is all about enhancing their texture and color. Sprinkle a few fresh dill sprigs or a tiny pinch of freshly ground black pepper on top before serving. These simple additions elevate the pickles, adding a fresh, vibrant touch right before they reach your palate.
Side Dishes
These pickles pair wonderfully with classic side dishes—think creamy potato salad, rich deviled eggs, or even alongside a smoky pulled pork sandwich. Their sweet and tangy crunch cuts through rich and creamy flavors perfectly, making them an irresistible component to any picnic or barbecue plate.
Creative Ways to Present
Presenting bread and butter pickles is a joy! Layer them on a charcuterie board with cheeses, nuts, and cured meats, or stack them on gourmet burgers for a sweet crunch. You can even chop them finely and fold into egg salad or tuna salad for an exciting twist. The possibilities are endless and fun to experiment with.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep them refrigerated in airtight jars or containers to maintain freshness. Properly sealed, the pickles’ lively flavors will stay bright and crunchy for up to three months, giving you plenty of time to enjoy their deliciousness.
Freezing
Freezing pickles isn’t typically recommended because the texture can become mushy after thawing. Instead, focus on making just enough to enjoy fresh or store in the fridge. However, if you must, freeze in airtight containers, realizing the texture might soften.
Reheating
These pickles are best enjoyed cold or at room temperature to savor their crispness. There’s generally no need to reheat, as warming can alter the texture and bring down the brightness of the flavors you worked so hard to develop.
FAQs
Can I use regular salt instead of pickling salt?
While you can substitute regular salt, pickling salt is preferred because it doesn’t contain anti-caking agents that can cloud your brine or affect texture. For the best results and clarity, stick with pickling salt if possible.
How long do homemade bread and butter pickles last?
Properly canned and sealed pickles can last up to a year stored in a cool, dark place. If refrigerated without canning, they stay fresh and delicious for about three months.
Can I adjust the sweetness or spice levels?
Absolutely! Feel free to tweak the sugar to reduce or increase sweetness, and add or omit crushed red pepper flakes to adjust heat to your personal taste. This recipe is quite forgiving and tailored to your preferences.
Do I need special equipment to make this recipe?
A large pot, clean jars, and a basic kitchen knife are all you need. If you want shelf-stable pickles, a canning pot for hot water baths is helpful but not essential if you plan to keep them refrigerated.
What other vegetables can I pickle using this method?
You can use this same pickling syrup for vegetables like thinly sliced carrots, radishes, or pearl onions. Just adjust slicing thickness and pickling time accordingly for the best crunch and flavor absorption.
Final Thoughts
I truly hope you give this delightful Bread and Butter Pickles Recipe a try. It’s an enchanting way to capture the essence of fresh cucumbers and transform them into something extraordinary with simple pantry staples and a little patience. Whether you add them to your favorite sandwich or enjoy a crisp bite straight from the jar, these pickles bring a warm burst of flavor you’ll want to make again and again.
Print
Bread and Butter Pickles Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 35 minutes
- Yield: 24 servings
- Category: Pickling
- Method: Stovetop
- Cuisine: American
Description
This classic Bread and Butter Pickles recipe delivers crisp, sweet, and tangy pickles perfect for sandwiches, burgers, or snacking. Made with fresh pickling cucumbers and onions, combined with a flavorful pickling syrup of vinegars, sugar, and warming spices, these pickles are easy to prepare and can be canned for long-term storage or refrigerated for quick enjoyment.
Ingredients
Vegetables
- 2 1/2 pounds pickling cucumbers, fresh from the market
- 1 pound white or yellow onions, thinly sliced
Pickling Salt
- 1/4 cup pickling salt
Pickling Syrup
- 1 1/4 cups white distilled vinegar (5% acidity)
- 1 cup apple cider vinegar (5% acidity)
- 2 1/4 cups sugar
- 1 tablespoon mustard seeds
- 1 teaspoon crushed red pepper flakes
- 3/4 teaspoon celery seeds
- 1 inch cinnamon stick
- 6 allspice berries plus a pinch of ground allspice
- 6 whole cloves plus a pinch of ground cloves
- 1/2 teaspoon ground turmeric
Instructions
- Rinse and slice the cucumbers: Carefully rinse the cucumbers, scrubbing away any dirt on the ribs. Trim 1/8 inch from the ends and discard. Slice cucumbers into 1/4-inch thick slices and place them into a large bowl.
- Salt, chill, and drain the cucumber slices: Add the thinly sliced onions and all of the pickling salt to the bowl. Stir well to evenly distribute the salt among the cucumber and onion slices. Cover the mixture with a clean, thin tea towel and a couple of inches of ice. Refrigerate for 4 hours to allow the vegetables to draw out moisture.
- Rinse and drain: Discard the ice, then thoroughly rinse and drain the salted cucumber and onion slices. Rinse and drain a second time to remove excess salt.
- Heat the jars (if canning): If storing pickles outside the fridge, place clean jars on a metal rack in a large canning pot and fill with warm water at least 1 inch above jars. Bring to a boil, then reduce heat to keep jars hot. Wash lids in hot, soapy water. This step can be skipped if pickles will be refrigerated and eaten soon.
- Make the pickling syrup: In a 4 to 6-quart pot, combine both vinegars, sugar, and all pickling spices except salt. Bring to a boil, stirring until sugar dissolves. Add drained sliced cucumbers and onions to the syrup and bring back to a boil.
- Pack the jars and add syrup: Using a slotted spoon, pack hot cucumber and onion slices into heated jars, leaving 1 inch of headspace. Pour hot vinegar syrup over the packed vegetables to 1/2 inch from the rim. Wipe jar rims clean, place dry lids on top, and secure with screw bands.
- Process in a hot water bath (optional for shelf stability): Return filled jars to hot water bath with water covering jars by at least 1 inch. Boil hard for 15 minutes (adjust time if over 1,000 feet elevation). Remove jars carefully and allow to cool. If skipping this step, store jars immediately in the refrigerator.
- Cool and store: Let jars cool to room temperature; lids should seal with a popping sound. Store properly canned pickles in a cool, dark place for up to 1 year. Unsealed or refrigerated pickles should be consumed within 3 months.
Notes
- Use fresh, firm pickling cucumbers for the best texture.
- Adjust sugar and spice quantities to suit your taste preferences.
- If canning, ensure jars and lids are sterilized to avoid contamination.
- Keep salted cucumbers refrigerated during the salting process to maintain crispness and food safety.
- The hot water bath processing is optional but recommended for shelf-stable storage.
- Pickles improve in flavor if allowed to sit for at least a few days before eating.
