Bread and Butter Pickles Recipe

I’m so excited to share this Bread and Butter Pickles Recipe with you because it’s one of those classic homemade treats that just never disappoints. I love how these pickles hit that perfect balance of sweet and tangy with a little warm spice, making them an irresistible addition to sandwiches, burgers, or even just on their own as a snack. Whenever I make a batch, my whole family goes crazy for them—there’s just something about that crunchy texture paired with the syrupy, flavorful brine that keeps everyone coming back for more.

You’ll find that this Bread and Butter Pickles Recipe is incredibly versatile and well worth your time. It works beautifully as a fridge snack for a quick bite or as a canned pantry staple you can enjoy all year round. Plus, once you get the hang of the steps, it’s really satisfying to see those jars lined up on your shelf, ready to brighten up any meal with that homemade goodness.

Ingredients You’ll Need

All the ingredients here are straightforward but play crucial roles in that classic bread and butter pickle flavor and texture. Pickling cucumbers are best fresh and firm, while the combination of white and apple cider vinegar gives the brine a nice complexity. And don’t skip the pickling spices—they add that subtle warmth that makes these pickles unforgettable.

• Pickling cucumbers: Choose small, firm cukes with minimal seeds for the crunchiest pickles.
• Pickling salt: Use this over regular table salt to avoid cloudiness and keep the flavor clean.
• White or yellow onions: Thinly sliced to balance the cucumbers’ crispness with a little bite.
• White distilled vinegar: Provides that sharp tang classic to bread and butter pickles.
• Apple cider vinegar: Adds a gentle fruitiness, making the flavor well-rounded.
• Sugar: Sweetens the brine perfectly—don’t skimp, it’s essential for the signature taste.
• Mustard seeds: Give a mild pungent note that complements the sweetness.
• Crushed red pepper flakes: Just a touch for a subtle kick—feel free to adjust based on spice preference.
• Celery seeds: Adds a nice herby depth.
• Cinnamon stick: Provides warming spice that mellows the sharp vinegar.
• Allspice berries and ground allspice: Bring complexity with their subtle clove-like aroma.
• Whole cloves and ground cloves: Intensify the aromatic spices in the brine.
• Ground turmeric: Gives those pickles their classic golden-yellow hue without overpowering flavor.

Variations

I like to keep this Bread and Butter Pickles Recipe pretty classic, but you can definitely make it your own depending on what you love or have on hand. Sometimes I add a few sliced jalapeños for heat or swap the cinnamon stick for star anise to shake things up. Feel free to experiment – pickling is such a forgiving and flexible technique once you get the basics down.

• Spicy twist: Adding sliced jalapeños or extra crushed red pepper flakes gives the pickles a fun kick that my spice-loving friends adore.
• Herb infusion: Toss in some dill sprigs or fresh thyme for a slightly different flavor profile.
• Vinegar swap: Use all apple cider vinegar if you want a fruitier note, or all white vinegar for a more straightforward tang.
• Sweetness level: Adjust the sugar quantity slightly to make your pickles sweeter or more tart based on your taste buds.

How to Make Bread and Butter Pickles Recipe

Step 1: Prep and Salt the Cucumbers

Start by rinsing your cucumbers really well, making sure to scrub the bumpy ribs where dirt hides. Slice off the ends—just a thin 1/8 inch or so—and then cut the cucumbers into quarter-inch thick slices. Toss them into a big bowl, add your thinly sliced onions and pickling salt, then stir everything together so the salt is evenly distributed. Cover the bowl with a clean towel and layer ice on top, then pop it in the fridge for 4 hours. This salt soak is the secret to drawing out excess moisture and keeping the pickles crisp and crunchy—it’s a game changer, trust me!

Step 2: Rinse and Drain Thoroughly

After your cucumbers have chilled for 4 hours with the salt, drain off the ice and give them a thorough rinse to wash away the salt and any drawn-out moisture. I usually rinse and drain two times just to be sure. This step prevents the pickles from getting too salty and balances the flavors perfectly.

Step 3: Prepare Jars and Make the Pickling Syrup

If you plan to shelf-stabilize your pickles, warm up your canning jars by placing them in a hot water bath—this ensures safe sealing and longer storage. For quick fridge pickles, you can skip this step. While the jars heat, combine your white and apple cider vinegars, sugar, and all the pickling spices (mustard seeds, cinnamon, cloves, etc.) in a large pot. Bring it all to a boil, stirring until the sugar dissolves, then add the cucumber and onion slices back into the pot. Let the syrup come to a boil again—the aroma here always makes me smile.

Step 4: Pack Jars and Process

Using a slotted spoon, pack the hot cucumbers and onions into your heated jars, leaving about an inch of space from the rim. Pour the hot syrup over the top until it reaches about half an inch from the rim. Wipe the rims clean with a paper towel, seal with lids, and screw on the metal bands just until fingertip tight. If you’re water-bath canning, submerge the jars in boiling water for 15 minutes (make adjustments if you live at high altitude). Otherwise, just let the jars cool before popping them into the fridge.

Pro Tips for Making Bread and Butter Pickles Recipe

How to Serve Bread and Butter Pickles Recipe

Garnishes

I like to sprinkle a little fresh dill or chopped fresh parsley over a pile of these pickles when serving—they add a nice pop of color and a fresh herbal note. Sometimes a few thin rings of fresh red onion on top brighten the look and bring a little extra zing.

Side Dishes

These pickles pair beautifully with classic deli sandwiches, BBQ plates, and even a charcuterie board. My go-to is serving them alongside pulled pork or smoked brisket, but you can’t go wrong adding them to a homemade burger or just having them as a tangy snack with crackers and cheese.

Creative Ways to Present

For special occasions, I love putting these pickles in little mason jars tied with rustic twine and a handwritten label—it makes a charming and tasty gift. You can also use the pickles as a vibrant topping on sliders or in a pickled vegetable platter to impress guests with bright colors and layers of flavor.

Make Ahead and Storage

Storing Leftovers

I always keep my opened jars in the fridge, tightly sealed, and they stay delicious for up to three months. The pickles tend to get even better after a few days in the fridge as the flavors meld, so patience definitely pays off here.

Freezing

Freezing pickles isn’t something I personally do because the texture gets mushy, but if you’re short on fridge space, it’s better to share or gift them than freeze. Fresh pickles shine brightest when stored cool and crisp!

Reheating

Since these pickles are best served cold or at room temperature, I usually don’t reheat them. If you want a warm condiment option, try adding some pickled slices to hot dishes at the end of cooking just for a quick flavor boost.

FAQs

Final Thoughts

This Bread and Butter Pickles Recipe is close to my heart because it’s one of those nostalgic flavors that just makes any meal better. I love that it’s approachable for beginners but delivers such professional results. Whether you’re canning for the long haul or whipping up a quick batch for your family, these pickles bring that perfect sweet-tart crunch that you’ll want to keep making again and again. Give it a try—you’ll be amazed at how easy and rewarding homemade pickling can be!

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