If you dream of jars full of sunshine, tang, and old-fashioned charm, Bread and Butter Pickles will absolutely win your heart. These iconic pickles balance sweet, sour, and just a hint of spice, transforming humble cucumbers and onions into something you want on everything. With the perfect crunch and a flavor that sings of backyard gardens and summer picnics, this recipe is an all-time favorite. Whether you’re layering them on sandwiches, piling them on a plate next to barbecue, or just sneaking them straight from the jar (no judgment here!), you’ll soon see why Bread and Butter Pickles have been beloved for generations.
Ingredients You’ll Need
All you need for Bread and Butter Pickles are a handful of pantry staples and a few garden-fresh veggies, but don’t be fooled by their simplicity. Each ingredient plays a starring role, bringing its own signature zip, crunch, or color to the party. Here’s what you’ll need and exactly why it matters:
- Pickling Cucumbers (6 cups, sliced 1/4-inch thick): These are the crisp, tender base—you’ll want them as fresh as possible for maximum crunch.
- Yellow Onion (1 cup, thinly sliced): The secret layer of sweet-savory flavor alongside your cucumbers, making every bite more interesting.
- Kosher Salt (1/4 cup): Essential for drawing out excess moisture and setting the stage for that great pickle texture.
- White Vinegar (2 cups): Brings the bracing, clean tang you expect from the best pickles (apple cider vinegar works in a pinch for more complexity).
- Granulated Sugar (1 1/2 cups): This is where the “bread and butter” name comes in, giving the signature gentle sweetness that keeps you reaching for more.
- Mustard Seeds (1 tablespoon): Add gentle pops of flavor and that beautiful speckled look you recognize from deli counters.
- Celery Seeds (1 teaspoon): Just a pinch provides a faintly floral, almost lemony nuance that takes these pickles over the top.
- Ground Turmeric (1/2 teaspoon): This is your natural food dye—turmeric gives bread and butter pickles their sunny golden glow.
- Ground Cloves (1/4 teaspoon): Adds a tiny hint of warmth that rounds out the sweetness.
- Crushed Red Pepper Flakes (1/2 teaspoon, optional): For just a touch of heat if you like your pickles with a kick.
How to Make Bread and Butter Pickles
Step 1: Slice and Salt
Start by grabbing the freshest cucumbers you can find, and slice them into even 1/4-inch rounds—consistency here means every jar will have that signature crunch. Thinly slice your onion and add it to a large mixing bowl with the cucumbers. Generously sprinkle everything with kosher salt, then toss well to coat. The salt helps release water from the cucumbers and onions, making them perfectly crisp and ready to take on the pickling brine. Cover the mixture with a layer of ice and set aside for 1 to 2 hours—this quick brine and chill step is the secret to classic Bread and Butter Pickles texture.
Step 2: Drain and Rinse
Once your cucumbers and onions have chilled and softened slightly, it’s time to drain off the salty, watery brine. Pour everything into a colander, scoop out any lingering ice, and rinse the vegetables thoroughly with cold water. This washes away excess salt and ensures your pickles won’t end up too briny. Set them aside to drain while you prepare the bright, aromatic pickling liquid.
Step 3: Make the Brine
Add white vinegar, granulated sugar, mustard seeds, celery seeds, turmeric, ground cloves, and red pepper flakes (if you like a little heat) to a large, non-reactive pot. Bring everything to a boil, stirring now and then until the sugar is dissolved and the brine turns golden and fragrant. This bubbling potion is what transforms pickles from plain to irresistible—sweet, tangy, spiced, and beautiful.
Step 4: Combine and Simmer
Now, carefully add your drained cucumber and onion slices to the hot brine. Bring the mixture back to a gentle simmer and let it cook for about 5 minutes. You want the cukes and onions to heat up and absorb the brine flavors, but keep their texture snappy. If you crave extra-crunchy Bread and Butter Pickles, shave a minute or two off the simmer time—just long enough for the vegetables to heat through.
Step 5: Jar and Cool
Using a slotted spoon, fill clean, sterilized jars with the pickle mixture, then ladle the golden brine over the top until everything is submerged. Cap each jar tightly while the mixture is still hot. As the pickles cool, you’ll notice the brine settle and the flavors meld. Pop them in the fridge and try to wait at least 24 hours before diving in—the flavor gets better and better over time. Your homemade Bread and Butter Pickles will stay crisp, colorful, and delicious in the fridge for up to two months.
How to Serve Bread and Butter Pickles
Garnishes
These pickles look gorgeous with just a sprinkle of extra mustard seeds or a few fresh dill sprigs on top when serving straight from the jar. For parties, add a pile of sliced red onions or scatter thin slices of red chili for a splash of color. Their golden hue and jewel-like clarity make them a showstopper all on their own, whether accompanying a charcuterie board or topping a burger.
Side Dishes
Bread and Butter Pickles are the ultimate sidekick to classic comfort food: think smoky barbecue, hot dogs, fried chicken, or deli sandwiches layered high with roast meats and cheeses. Put out a bowl alongside potato salad, coleslaw, or deviled eggs at your next picnic and watch them disappear. Their sweet-tart crunch provides the perfect foil for anything rich or savory.
Creative Ways to Present
Beyond the deli tray, try tucking slices into grilled cheese sandwiches, adding a few to a cold noodle salad for snap and color, or layering them on sliders as a surprising sweet punch. Finely chop them for a quick tartar sauce or fold into tuna and egg salads. For a showy touch at parties, serve Bread and Butter Pickles in mini mason jars garnished with toothpicks—cute, portable, and irresistible!
Make Ahead and Storage
Storing Leftovers
After making a big batch, store your Bread and Butter Pickles in sealed, sterilized glass jars in the refrigerator. The pickles keep their crunch and flavor for up to two months (if you can resist finishing them sooner). Always use a clean fork to avoid introducing bacteria and keep them tasting fresh.
Freezing
While these pickles aren’t really designed for freezing (ice crystals can ruin their texture), you technically could freeze them in small containers if you’re using them for relishes or chopped salads later. For the traditional crisp, snappy experience, stick to refrigeration—it’s the best way to honor their classic appeal.
Reheating
Bread and Butter Pickles are best enjoyed cold, straight from the fridge. There’s no need to reheat them, but if you’re adding them to a hot dish (like a grilled cheese or a burger hot off the pan), just drain them and pat dry before layering so they stay crisp rather than soggy.
FAQs
Can I use regular cucumbers instead of pickling cucumbers?
Yes, you can use English cucumbers if pickling cucumbers aren’t available. Just slice them a bit thicker to help them hold their shape, and note that they might be slightly less crunchy, but they still make excellent Bread and Butter Pickles.
How long do Bread and Butter Pickles need to sit before tasting?
Try to let them chill in the fridge for at least 24 hours before sampling. This lets the brine flavors absorb fully into the cucumbers and onions, creating the signature tangy-sweet balance you want.
Why are they called Bread and Butter Pickles?
The name comes from the classic way people enjoyed these pickles during the Depression era—sandwiched between humble slices of bread and butter for a simple, flavorful meal. The sweet and tangy taste has kept the name (and the habit!) alive to this day.
Can I make this recipe less sweet?
Absolutely. If you prefer a tarter pickle, feel free to reduce the sugar—try using just 1 cup instead of 1 1/2 cups. The beauty of homemade Bread and Butter Pickles is that you can adjust the flavors to your taste.
Do these pickles need to be processed in a canner?
This is a refrigerator pickle recipe, so there’s no need for canning or water-bath processing. As long as you keep your jars clean and the pickles chilled, they’ll be safe and delicious for up to two months.
Final Thoughts
If you’ve never tasted homemade Bread and Butter Pickles, you’re in for a treat that’s equal parts nostalgia and pure, vibrant flavor. With just a bit of chopping and simmering, you’ll have jars of sweet, tangy, crunchy pickles ready to jazz up any meal. I hope you’ll give this easy recipe a try and let it become part of your kitchen traditions too—because a great pickle is always worth sharing!
Print
Bread and Butter Pickles Recipe
- Total Time: 30 minutes (plus soaking and chilling time)
- Yield: About 4 cups
- 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 enjoying straight from the jar.
Ingredients
Sliced Pickling Cucumbers:
6 cups (about 1/4-inch thick)
Yellow Onion, thinly sliced:
1 cup
Kosher Salt:
1/4 cup
White Vinegar:
2 cups
Granulated Sugar:
1 1/2 cups
Mustard Seeds:
1 tablespoon
Celery Seeds:
1 teaspoon
Ground Turmeric:
1/2 teaspoon
Ground Cloves:
1/4 teaspoon
Crushed Red Pepper Flakes (optional):
1/2 teaspoon
Instructions
- Prepare Vegetables: Combine cucumbers, onions, and salt in a bowl. Let sit with ice for 1-2 hours. Rinse and drain.
- Make Brine: In a pot, combine vinegar, sugar, spices. Boil until sugar dissolves.
- Pickle: Add vegetables to the pot and simmer for 5 minutes.
- Jar: Pack pickles into jars, pour hot brine over, seal, and cool.
- Refrigerate: Chill for 24 hours before serving. Enjoy!
Notes
- For crispier pickles, reduce simmering time or chill cucumbers overnight.
- English cucumbers can be used if pickling cucumbers are unavailable.
- These are refrigerator pickles, not suitable for long-term canning.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 70
- Sugar: 14 g
- Sodium: 470 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg
