Bread and Butter Pickles Recipe

I absolutely love this Bread and Butter Pickles Recipe—there’s something so nostalgic about those sweet, tangy slices that instantly remind me of summer barbecues and family gatherings. The balance between the crunchy cucumbers, the pungent onions, and the sweet-spiced vinegar syrup makes these pickles irresistible. If you’ve ever thought pickling was complicated, I promise you’ll find this recipe refreshingly straightforward and truly worth the effort.

When I first tried making bread and butter pickles, I was hooked on how versatile they are—they brighten up sandwiches, burgers, or even just a snack platter. You’ll appreciate that this recipe yields pickles that keep well, whether you refrigerate them for a quick fix or preserve them through canning for long-term storage. Let me walk you through everything you need to know to nail this classic favorite in your kitchen.

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Ingredients You’ll Need

Each ingredient in this Bread and Butter Pickles Recipe plays an essential role, from the crisp cucumbers to the warming spices. I suggest picking cucumbers fresh from the market and making sure the spices are fresh for the best flavor vibrancy.

• Pickling Cucumbers: Choose firm, fresh cucumbers without blemishes for that perfect crunch.
• Pickling Salt: Pure salt without additives helps draw moisture out and keeps the pickles crisp without clouding your brine.
• White or Yellow Onions: Thinly sliced onions add a nice snap and slight sharpness to balance the sweetness.
• White Distilled Vinegar: Use 5% acidity for proper preservation and balanced flavor.
• Apple Cider Vinegar: Adds a subtle fruity tang that pairs perfectly with the cucumbers.
• Sugar: Sweetens the brine and balances the tang of the vinegars.
• Pickling Spices: Mustard seeds, crushed red pepper, celery seeds, cinnamon stick, allspice berries and ground allspice, cloves and ground cloves, and ground turmeric—they each bring warmth and complexity to the brine.

Variations

I love to switch up this Bread and Butter Pickles Recipe depending on the season or mood — it’s super easy to make it your own with a few tweaks. Feel free to experiment and find what suits your taste best.

• Spicy Kick: I sometimes add extra crushed red pepper flakes or even a sliced jalapeño for a spicy twist that my family can’t get enough of.
• Low Sugar Version: For a lighter option, I reduce the sugar slightly and balance with a splash more apple cider vinegar—it still tastes deliciously fresh.
• Herbs Variation: A sprig of fresh dill tossed in with the cucumbers freshens things up and adds a classic pickle aroma I adore.
• Quick Refrigerator Pickles: If you’re short on time, skip the water bath and refrigerate—perfect if you want to enjoy them within a few weeks.

How to Make Bread and Butter Pickles Recipe

Step 1: Prep and Slice Those Cucumbers

Start by giving your cucumbers a good rinse—sometimes dirt hides in those little ribs! I slice off just a thin sliver from each end to avoid any bitterness, then cut them into 1/4-inch slices. This thickness holds up beautifully during pickling, keeping a satisfying crunch without feeling too thick.

Step 2: Salt, Chill, and Drain for Crispness

This is the magic step that keeps your pickles from turning mushy. Toss the cucumber slices and onions with pickling salt, stir well, then cover them with a thin tea towel and a layer of ice—trust me, the ice is key! Pop this in your fridge for about 4 hours. When time’s up, rinse the salt off thoroughly and drain well. This simple trick draws out excess water and locks in that fantastic crunch you want in bread and butter pickles.

Step 3: Prepare Your Jars and Brine

If you’re planning to store your pickles shelf-stable, get your jars hot by putting them in boiling water for a bit—it’s a safe way to avoid spoilage. I usually skip sterilizing beforehand because the water bath will handle that. Meanwhile, in a big pot, combine your white distilled vinegar, apple cider vinegar, sugar, and all those lovely pickling spices, heating until the sugar dissolves and the mixture boils. This savory syrup is where all the magic flavors get infused.

Step 4: Pack Jars and Pour Over Hot Brine

Once your syrup boils again with the cucumbers and onions inside, start scooping the mixture into the warm jars. Pack the veggies to about an inch from the top, then pour the hot syrup right over until about half an inch from the rim. Wipe rims clean to ensure a good seal, then pop on your lids and tighten the screw bands.

Step 5: Water Bath Processing and Cooling

If you’re canning for storage, place your filled jars back in the boiling water bath, making sure water covers the jars by at least an inch. Boil hard for 15 minutes, then carefully remove them and let them cool completely. You’ll hear that satisfying popping sound that tells you the lids sealed right—if any didn’t seal properly, just pop those jars in the fridge and use them soon. If you’re skipping canning and refrigerating instead, just cool and store the jars in the fridge—easy and perfect for enjoying the pickles within a few months.

How to Serve Bread and Butter Pickles Recipe

Garnishes

I like to add a sprinkle of fresh dill or a few mustard seeds on top of the pickles when serving. It amps up the aroma and adds a bit of color that makes your plate look extra inviting. Plus, the subtle herbal note pairs beautifully with the sweet and tangy pickles.

Side Dishes

These pickles shine alongside classic summer dishes like cheeseburgers, pulled pork sandwiches, or grilled hot dogs. I often serve them as a refreshing contrast on a deli platter with sliced meats and cheeses. They also pair beautifully with potato salad or homemade coleslaw for a nostalgic picnic vibe.

Creative Ways to Present

For special occasions, I like serving these pickles in small glass bowls or jars tied with a rustic twine for a charming touch. You can even layer them with fresh herbs and thin slices of radish for some extra flair. At parties, I’ve found that mini pickled cucumber skewers with cheese cubes make a stylish and tasty appetizer.

Make Ahead and Storage

Storing Leftovers

After opening, I always store my bread and butter pickles in the fridge and try to eat them within three months for the best flavor and texture. Keeping them chilled helps maintain their crunch and sharpness, and the pickling spices keep infusing over time, improving the depth of flavor.

Freezing

Freezing isn’t really ideal for bread and butter pickles because it can make the cucumbers soggy once thawed. I usually avoid freezing and rely on proper canning or refrigeration to keep them fresh and tasty.

Reheating

Since bread and butter pickles are best enjoyed cold or at room temperature, I don’t reheat them. If you want warmed pickles in a recipe, I recommend adding some fresh slices and heating gently just before serving to keep texture damage minimal.

FAQs

Final Thoughts

This Bread and Butter Pickles Recipe is truly a keeper in my kitchen. It’s comforting, straightforward, and delivers that perfect sweet-and-tangy crunch you’ll crave again and again. I love how it brings a little homemade magic to even the simplest meals, and I can’t wait for you to try it and share it with your favorite people. Trust me, once you make your own bread and butter pickles, you’ll never want to go back to store-bought again!

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