Name: Bread and Butter Pickles Recipe
Prep time: 2 h
Cook time: 15 min
Total time: 48 h
Cuisine: American
Ingredients: 3 pounds crisp cucumbers, sliced 1/4-inch thick; 1/2 medium onion, thinly sliced; 1/4 cup kosher salt or sea salt; 2 cups white vinegar; 1/2 cup water; 1 cup sugar; 2 Tablespoons mustard seeds; 1 teaspoon celery seeds; 1 teaspoon turmeric

Jump to Recipe

Brace yourself for a serious flavor upgrade! This Bread and Butter Pickles Recipe will infuse your kitchen with nostalgia and your sandwiches with an irresistible sweet-tangy crunch. Whether you’re piling them on burgers, layering them in grilled cheese, or nibbling them straight from the jar, these classic, homemade pickles will quickly become a staple in your fridge—trust me, I speak from experience. The best part? They’re incredibly satisfying to make from scratch, and every bite is packed with satisfying spice, crispness, and sunshine-yellow color.

Bread and Butter Pickles Recipe - Recipe Image

Ingredients You’ll Need

The heart of any great pickling adventure lies in the simplicity and brilliance of the ingredients. Every item in this Bread and Butter Pickles Recipe plays its part—from the garden-fresh cucumbers to that warm pop of turmeric. Here’s what you’ll need, along with a little kitchen wisdom for each:

Cucumbers: Choose crisp, firm cucumbers—smaller Kirby or Persian types are perfect—for the best crunch and classic pickle texture.
Onion: Half a medium onion, thinly sliced, weaves in a gentle bite and rounds out the sweetness beautifully.
Kosher or Sea Salt: Used to draw out moisture from the cucumbers, which ensures you get that signature snap with every slice.
White Vinegar: Delivers the essential tang, making each bite bright and lively.
Water: Helps balance the brine so the pickles don’t become too sharp.
Sugar: The sugar is what gives these pickles their signature sweet profile—don’t skimp!
Mustard Seeds: Tiny seeds that pack a punch, adding texture, aroma, and mild heat.
Celery Seeds: A sprinkle of celery seeds brings an herby, classic deli flavor.
Turmeric: This is what paints the pickles that gorgeous golden hue and adds a subtle warmth.

How to Make Bread and Butter Pickles Recipe

Step 1: Salt the Cucumbers and Onions

To kick off this Bread and Butter Pickles Recipe, toss your sliced cucumbers and onions in kosher salt and set them in a colander over a big bowl—or straight into the sink. This crucial stage draws out excess water, ensuring your pickles end up crisp, not soggy. Let them sit for one to two hours, and you’ll see a surprising puddle of water collect beneath. Don’t skip it—this step is the secret to that addictive crunch!

Step 2: Rinse and Dry Thoroughly

Next, give those salty veggies a good rinse in the colander, washing away any excess salt. This is where patience pays off. Lay the rinsed cucumbers and onions in a single layer on sheet pans lined with paper towels, then cover them with another towel and let them dry overnight. Yes, overnight! This lets any lingering moisture evaporate, making sure every slice stays perky in the brine.

Step 3: Make the Brine

Now comes the aromatic heart of the process. In a large saucepan, combine white vinegar, water, sugar, mustard seeds, celery seeds, and turmeric. Bring it all to a lively boil, stirring just until the sugar fully dissolves. Take in that warm, vinegary bouquet—this is what’s going to transform simple cucumbers into pickles you’ll crave!

Step 4: Fill the Jars

Pack your sterilized glass jars with the dried cucumbers and onions, leaving about a half-inch of space at the top. Pour the piping hot brine right over the veggies, covering them completely. For this Bread and Butter Pickles Recipe, there’s no need for a full canning water bath if you’re storing them in the fridge—but be sure to always use sterilized jars and lids for food safety. After filling and sealing, flip the jars upside down for about 15 to 20 minutes, then right-side up. As they cool, the satisfying pop of the lid tells you they’re sealed tight.

Step 5: Let Them Rest and Develop

Perhaps the hardest—but most important—step is waiting. Tuck the jars into your fridge and let them sit for several days before opening. This quiet period lets the flavors blossom, mellow, and transform, resulting in a pickle that’s truly greater than the sum of its parts. When you finally pop a jar open, you’ll know the wait was worth every second.

How to Serve Bread and Butter Pickles Recipe

Garnishes

The vivid golden slices of bread and butter pickles already look stunning, but a sprig of fresh dill or a few mustard seeds sprinkled over the top really makes them pop in a serving bowl. For a classic touch, tuck in a few slices of red onion or a dusting of cracked black pepper before you bring them to the table.

Side Dishes

These pickles are absolutely destined for pairing with summer classics. Think juicy burgers, hot-off-the-grill bratwursts, or piled on a tangy pulled pork sandwich. Don’t be afraid to get creative—try them with creamy macaroni salad, roasted potatoes, or snuggled into a platter of Southern fried chicken for a magical contrast of flavors and textures.

Creative Ways to Present

Channel your inner chef and layer these pickles on a charcuterie board, or skewer them with cubes of sharp cheddar and toothpick-sized smoked sausage for a party snack everyone will rave about. Chop them up to swirl into potato or tuna salads, or even nestle them into a bento box for a sweet-savory treat that travels well. There are endless ways to show off this Bread and Butter Pickles Recipe—have fun experimenting!

Make Ahead and Storage

Storing Leftovers

Once the jars are sealed and chilled, these pickles will keep beautifully in the fridge for up to three months. Always use a clean fork to remove pickles so you don’t introduce bacteria. If you wind up making a big batch, consider labeling your jars with the date you made them; that way, you’ll know you’re always enjoying them at their freshest and most flavorful.

Freezing

While most pickled veggies can be frozen, this Bread and Butter Pickles Recipe is at its best when simply stored in the fridge. Freezing may alter their crunchy texture, leaving you with soggy slices. If you’re looking for long-term storage, making a smaller batch or sharing your homemade jars with friends is the way to go!

Reheating

Here’s a little secret: You don’t need to reheat pickles! They should be enjoyed cold, right from the fridge. If you do want to bring them to room temperature for a fancier charcuterie presentation, simply set the jar out for about 15 minutes before serving. Any heating will soften the pickles, so keep them cool for maximum crunch.

FAQs

Can I use apple cider vinegar in this Bread and Butter Pickles Recipe?

Absolutely! Apple cider vinegar will add a slightly fruitier, more complex tang to your pickles. You can substitute it for all or part of the white vinegar if you love that flavor profile. Just know that the color of your pickles may shift a little, but the taste will be delicious.

Why do I need to dry the cucumbers and onions overnight?

This step draws out excess water and helps the pickles stay crisp. If you skip it, your pickles might turn out softer and less snappy. A few extra hours really make a world of difference for texture, especially in a recipe as simple as this one.

My pickles are cloudy. Is that normal?

Slight cloudiness is usually nothing to worry about and is often due to the spices or minerals in the water. However, if you notice any off smells, sliminess, or significant changes in texture, it’s best to err on the side of caution and discard the jar.

Can I use this Bread and Butter Pickles Recipe for other vegetables?

Definitely! While cucumbers make the classic version, this brine works beautifully with thinly sliced zucchini, carrots, or even green beans. Play around with what you have on hand for a playful twist—it’s pretty hard to go wrong!

How long should I wait before tasting my pickles?

Resist the urge to dig in right away! Letting them sit for at least three days in the fridge gives all those flavors a chance to meld and intensify. If you can wait a week, you’ll be rewarded with the ultimate, well-balanced flavor profile this Bread and Butter Pickles Recipe has to offer.

Final Thoughts

I can’t wait for you to taste the sweet, tangy crunch in every bite of this Bread and Butter Pickles Recipe. There’s something magical about making your own pickles—every jar is a little labor of love and a big flavor payoff. Whenever you want to add a zing to your meals or make your cheese board pop, you’ll know exactly what to reach for. Happy pickling, and don’t forget to share a jar with a friend!

Bread and Butter Pickles Recipe

★★★★★

4.7 from 29 reviews

Author: Ella
Total Time: 2 days
Yield: Approximately 4 pints 1x
Diet: Vegetarian

Print Recipe

Description

These homemade bread and butter pickles are a delightful combination of sweet and tangy flavors that will elevate any dish. Crisp cucumbers, aromatic spices, and a simple brine come together to create a classic pickle that is perfect for snacking or adding to sandwiches and salads.

Ingredients

Scale

Cucumbers:

3 pounds crisp cucumbers, sliced 1/4-inch thick

Brine:

1/2 medium onion, thinly sliced
1/4 cup kosher salt or sea salt
2 cups white vinegar
1/2 cup water
1 cup sugar
2 Tablespoons mustard seeds
1 teaspoon celery seeds
1 teaspoon turmeric

Instructions

Salt cucumbers and onions: Place cucumbers and onions in a colander, toss with salt, and let stand for 1-2 hours to release water.
Dry: Rinse off the salt and dry cucumbers and onions overnight on paper towels.
Make brine: Heat vinegar, water, sugar, mustard seeds, celery seeds, and turmeric until sugar dissolves.
Can pickles: Pack sterilized jars with cucumbers and onions, pour brine over, seal jars, and store in the fridge.
Store: Refrigerate and let sit for a few days before enjoying.

Prep Time: 2 hours
Cook Time: 15 minutes
Category: Appetizer/Snack
Method: Pickling
Cuisine: American