bread and butter pickle recipe
The Best bread and butter pickle recipe
What I really appreciate about this recipe is how versatile it is. It’s not just for special occasions or summer picnics—though it’s perfect for those too. I keep a jar in the fridge year-round because it works just as well on a weeknight burger as it does piled onto a charcuterie board when we have friends over. Plus, it’s a great way to use up an abundance of cucumbers from the garden without feeling like you’re stuck with a ton of work. The ingredients are basic, but the flavor is anything but. And since it’s vinegar-based, it’s a low-calorie way to add some brightness to meals without a lot of extra sugar or preservatives. It’s one of those recipes that just makes sense—easy, practical, and always a hit.
Classic Bread and Butter Pickles
Sweet and tangy bread and butter pickles are a perfect balance of flavors, ideal for sandwiches, burgers, or as a snack. This easy recipe delivers crisp, flavorful pickles with a hint of spice.
🥘Ingredients
- 2 lbs (about 6-8 medium) pickling cucumbers, thinly sliced
- 1 large onion, thinly sliced
- 2 tbsp kosher salt
- 1 ½ cups apple cider vinegar
- 1 cup granulated sugar
- ½ cup light brown sugar
- 1 tbsp mustard seeds
- 1 tsp celery seeds
- ½ tsp ground turmeric
- ½ tsp black peppercorns
- ¼ tsp ground cloves (optional)
👨🍳Directions
-
1
In a large bowl, combine sliced cucumbers and onions. Sprinkle with kosher salt, toss to coat, and let sit for 1 hour. Drain well in a colander and rinse under cold water to remove excess salt. -
2
In a medium saucepan, combine vinegar, granulated sugar, brown sugar, mustard seeds, celery seeds, turmeric, peppercorns, and cloves. Bring to a boil over medium heat, stirring until sugars dissolve. -
3
Add drained cucumber and onion slices to the saucepan. Return to a gentle boil, then reduce heat and simmer for 5 minutes, stirring occasionally. -
4
Using a slotted spoon, pack the hot pickle mixture into clean pint-sized jars, leaving ½ inch headspace. Ladle the hot brine over the pickles, ensuring they are fully submerged. -
5
Let the jars cool to room temperature, then seal with lids. Refrigerate for at least 24 hours before serving to allow flavors to develop. Store in the refrigerator for up to 3 months.
🔧Equipment
- Large mixing bowl
- Colander
- Medium saucepan
- Measuring cups and spoons
- Knife and cutting board
- Clean pint-sized jars with lids
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Bread and Butter Pickles Works
❓ Frequently Asked Questions About Bread and Butter Pickles
1. What are bread and butter pickles, and how are they different from other pickles?
Bread and butter pickles are a type of sweet and tangy pickle made with cucumbers, onions, and a vinegar-based brine flavored with sugar, mustard seeds, turmeric, and celery seeds. Unlike dill pickles, which are sour and savory, bread and butter pickles have a sweeter, more balanced flavor profile. They’re often sliced thin and used on sandwiches, burgers, or as a side dish.
2. Can I use different types of cucumbers for this recipe?
Yes! While small pickling cucumbers (like Kirby cucumbers) are ideal, you can use English cucumbers or even regular garden cucumbers in a pinch. If using larger cucumbers, slice them thinner to ensure they absorb the brine properly. Avoid waxed cucumbers, as the wax can prevent the brine from penetrating.
3. How long do bread and butter pickles last, and do they need to be refrigerated?
If properly canned using a water bath method, bread and butter pickles can last up to a year in a cool, dark pantry. Once opened, store them in the fridge, where they’ll stay fresh for about 2–3 months. If you skip canning and just refrigerate them, they’ll last about 1–2 months.
4. Can I reduce the sugar in the recipe without affecting the flavor?
You can reduce the sugar slightly, but it will alter the classic sweet-tangy balance. For a less sweet version, try cutting the sugar by ¼ to ½ cup and compensating with a bit more vinegar or a pinch of sweetener like honey or maple syrup. Keep in mind that sugar also helps preserve the pickles, so reducing it may shorten their shelf life.
5. Why did my pickles turn out soft instead of crisp?
Soft pickles can result from a few common mistakes: using overripe cucumbers, not soaking them in ice water before pickling, or not processing them long enough in the water bath. For extra crispness, add a grape leaf, tannin-rich tea bag, or a pinch of alum to the brine. Also, ensure your jars are fully submerged during canning to prevent uneven texture.
