Bread and Butter Pickles Recipe

Oh, if you love pickles that balance sweet and tangy just right, this Bread and Butter Pickles Recipe is going to become your new obsession. I’ve been making these for years, and every time I do, I’m reminded how perfectly those crisp cucumbers soak up the spiced, sugary vinegar brine. It’s just the kind of pickle that works beautifully on sandwiches, burgers, or straight from the jar as a snack.

What makes this Bread and Butter Pickles Recipe so special is that classic sweet-and-savory flavor combined with a satisfying crunch — it’s the sort of recipe that turns ordinary cucumbers into something truly memorable. Whether you’re canning it to enjoy all year or whipping up a quick fridge pickle, you’re in for some next-level goodness!

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Ingredients You’ll Need

Every ingredient here plays a key role in building that classic Bread and Butter Pickles flavor. Fresh cucumbers bring the crunch, while the pickling spices give a subtle warmth and complexity you’ll find absolutely charming.

• Pickling cucumbers: Choose fresh, firm cucumbers from the market; their crisp texture is essential for the perfect pickle.
• Pickling salt: Use this instead of regular salt to avoid cloudiness in your brine.
• White or yellow onions: Thinly sliced onions add a mild sweetness and crunch that complement the cucumbers beautifully.
• White distilled vinegar: Provides a sharp, clean acidity that’s the backbone of the brine.
• Apple cider vinegar: Adds fruitiness and depth to the overall flavor profile.
• Sugar: The key to that famous sweet edge of Bread and Butter Pickles.
• Mustard seeds: A little pop of spice and texture here that wakes up your palate.
• Crushed red pepper flakes: Just enough heat for balance; feel free to adjust to taste!
• Celery seeds: These tiny seeds pack a subtle, herbal note.
• Cinnamon stick: Adds a whisper of warmth and sweetness.
• Allspice berries and ground allspice: Bring aromatic depth to the pickling spice mix.
• Whole cloves and ground cloves: Contribute a recognizable warm spice note.
• Ground turmeric: Gives the pickles that inviting golden color and earthiness.

Variations

I love to tweak this Bread and Butter Pickles Recipe every now and then, depending on what I have on hand or the kind of twist I want to bring. It’s super versatile, so don’t hesitate to make it your own!

• Spicy kick: Add extra crushed red pepper flakes or a few sliced jalapeños to bring some serious heat—my husband swears by this variation!
• Herbal twist: Throw in some fresh dill or tarragon for an herbal note that brightens things up.
• Low sugar: Cut the sugar in half if you prefer a less sweet pickle; just be aware the overall flavor will shift a bit.
• Quick fridge pickles: Skip the water bath process, and store these in your fridge—they’re ready to enjoy in just a couple of days.

How to Make Bread and Butter Pickles Recipe

Step 1: Prep Your Cucumbers and Onions

Start by rinsing your cucumbers well—this is key to keeping your pickles clean and crisp. Trim off just the tiniest bit from the ends (about an eighth of an inch) because the ends can sometimes cause bitterness. Then slice those cucumbers into about a 1/4-inch thickness; not too thin or they’ll lose their crunch. Toss in your thinly sliced onions too—this mix of crisp cucumber and slightly sharp onion is where the magic begins.

Step 2: Salt and Chill for Crispness

Next, stir in the pickling salt, making sure it’s evenly distributed over cucumber and onion slices. Cover everything with a clean tea towel and then cover with a couple of inches of ice—the cold helps keep your veggies perfectly crisp. Pop the whole bowl into the fridge for about 4 hours. This step is crucial; it draws out excess moisture so your pickles don’t turn soggy. After chilling, give everything a thorough rinse and drain well, rinsing twice if you can.

Step 3: Make the Pickling Syrup

Now onto the syrup! In a large pot, combine your white distilled vinegar, apple cider vinegar, sugar, and the whole smorgasbord of pickling spices. Bring this to a boil, making sure the sugar completely dissolves. Toss in your drained cucumbers and onions, and bring to a boil once again. This brief simmer instantly infuses all those delicious flavors into the veggies.

Step 4: Pack Jars and Add Syrup

Using a slotted spoon, start filling your hot jars with cucumbers and onions—leave about an inch from the jar rim. Then ladle the hot brine over the top, leaving about half an inch of headspace. Wipe the rims with a clean paper towel so they’re perfectly clean, then seal with lids and screw bands. You’ll feel like a preservation pro already!

Step 5: Process in a Hot Water Bath (Optional)

If you want to keep your pickles for long-term storage outside the fridge, this step is important. Place your sealed jars back into a large canning pot with hot water covering them by at least an inch. Boil hard for 15 minutes (adjust if you live at high altitude). Then carefully remove and let them cool completely. You’ll hear that satisfying “pop” as lids seal—love that sound.

Step 6: Cool and Store

Once cool, if your jars sealed well, store them in a dark, cool pantry for up to a year. Otherwise, store in the fridge and enjoy within 3 months. If you skipped the water bath, just refrigerate and you’re good to go!

How to Serve Bread and Butter Pickles Recipe

Garnishes

I usually garnish my pickle plate with a sprinkle of freshly cracked black pepper or some tiny fresh dill sprigs when I’m feeling fancy. The pepper adds a bit of warmth and contrast, which brings out the subtle spicing in the pickles.

Side Dishes

This Bread and Butter Pickles Recipe pairs beautifully with classic BBQ: pulled pork sandwiches, slow-cooked ribs, or even grilled cheese. I also love serving them alongside a charcuterie board for a bit of sweet crunch.

Creative Ways to Present

For parties, I sometimes arrange the pickles in a pretty glass jar inside a rustic wooden crate with small tongs. It feels festive and encourages guests to grab a pickle or two as a perfect bite between heavier foods.

Make Ahead and Storage

Storing Leftovers

Once opened, keep your Bread and Butter Pickles refrigerated and try to use them within three months. I store mine in the original jar with a tight lid, and they usually disappear before I get the chance to worry about spoilage!

Freezing

Freezing these pickles isn’t generally recommended because it breaks down their crispness, something you really want to keep intact. I’ve tried once, but honestly, it’s not worth the texture loss.

Reheating

You don’t need to reheat Bread and Butter Pickles—enjoy them cold or at room temperature. If you want a warm brine for canning, make sure to heat before jar-packing, but once canned, these are best served chilled or straight from the fridge.

FAQs

Final Thoughts

I genuinely get so much joy every time I make this Bread and Butter Pickles Recipe because it reminds me of family gatherings and those simple moments where food brings everyone closer. It’s easy enough for everyday, but special enough to impress guests. I hope you’ll give it a try—you might just find yourself keeping a batch ready in the fridge at all times, like I do!

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