Bread and Butter Pickles: Easy Homemade Old-Fashioned Recipe

There’s nothing quite like the sweet and tangy crunch of homemade bread and butter pickles. This easy old-fashioned recipe brings a taste of nostalgia to your kitchen, perfect for topping sandwiches, adding to burgers, or just enjoying straight from the jar. Made with simple ingredients, these pickles are a delightful addition to any meal and bring a comforting, familiar flavor that everyone will love. Let’s create a batch of this classic condiment together!

Why This Recipe Works

This bread and butter pickle recipe is a crowd-pleaser because it strikes a beautiful balance between sweet and sour. The combination of vinegar, sugar, and spices creates a vibrant flavor profile that complements a wide variety of foods. Thinly sliced cucumbers absorb the brine wonderfully, ensuring every bite is infused with deliciousness. It’s a simple, approachable recipe even for beginners, relying on common pantry staples.

The magic of these pickles lies in their texture and flavor. They offer a satisfying crunch that elevates sandwiches and burgers, while their gentle sweetness makes them incredibly versatile. This is the kind of recipe I love to make because it’s so forgiving and the results are consistently delightful, bringing a homemade touch to everyday meals.

Recipe Overview

Ingredients

The ingredients for this classic bread and butter pickle recipe are simple and easily found in most kitchens.

The star of this recipe is, of course, the cucumber. Using pickling varieties like Kirby ensures a firm, crisp texture even after brining. The onion provides a mild savory note that balances the sweetness. White vinegar is crucial for the tangy brine, while sugar, mustard seed, celery seed, and turmeric create that signature sweet, spiced flavor profile characteristic of bread and butter pickles.

Step-by-Step Instructions

Follow these simple steps to create delicious homemade bread and butter pickles.

Prepare the Cucumbers and Onions

1. Wash the cucumbers thoroughly. Trim off the ends and slice them into uniform 1/4-inch thick rounds.
2. Place the sliced cucumbers in a large non-reactive bowl.
3. Thinly slice the large yellow onion or cut it into half-moons. Add the onion slices to the bowl with the cucumbers.
4. Sprinkle the 1/4 cup of non-iodized salt over the cucumber and onion mixture. Toss gently to combine.
5. Cover the bowl and let it sit at room temperature for at least 2 hours, or refrigerate for up to 4 hours. This process draws out excess water, ensuring crisp pickles.
6. Drain the cucumber and onion mixture thoroughly in a colander. Rinse the mixture under cold running water to remove excess salt. Drain very well, pressing gently with your hands or a clean kitchen towel to remove as much liquid as possible.

Make the Brine

1. In a large non-reactive pot or Dutch oven, combine the white vinegar, granulated sugar, water, yellow mustard seed, celery seed, turmeric, and red pepper flakes (if using).
2. Stir the ingredients together.
3. Place the pot over medium-high heat and bring the mixture to a boil, stirring until the sugar is completely dissolved.
4. Once boiling, reduce the heat to low and simmer for 5 minutes.

Combine and Jar

1. Carefully add the well-drained cucumber and onion mixture to the simmering brine.
2. Stir gently to ensure everything is coated.
3. Cook for just 2-3 minutes, just enough to heat through. Do not overcook, as you want to maintain the crispness of the cucumbers.
4. Prepare your jars: Sterilize 4 pint-sized canning jars and lids according to manufacturer instructions.
5. If using, place a sprig of fresh dill and 2-3 smashed garlic cloves into the bottom of each sterilized jar.
6. Using a slotted spoon, carefully pack the warm pickle and onion mixture into the prepared jars, leaving about 1/2 inch of headspace.
7. Pour the hot brine over the pickles in the jars, ensuring they are fully submerged.
8. Remove any air bubbles by gently running a non-metallic spatula or chopstick around the inside of the jar.
9. Wipe the rims of the jars clean with a damp cloth. Place the lids on the jars and screw on the bands fingertip tight.

Cool and Refrigerate

1. Let the jars cool on the counter until they reach room temperature.
2. Once cooled, transfer the jars to the refrigerator.
3. Allow the pickles to rest and pickle in the refrigerator for at least 24-48 hours before enjoying, to allow the flavors to meld.

Granny Tips for Perfect Results

• Use Fresh, Firm Cucumbers: For the best crunch, opt for fresh kirby or pickling cucumbers. Avoid waxed ones, as the brine may not penetrate properly.
• Slice Uniformly: Consistent slicing of cucumbers and onions ensures they pickle evenly and absorb the brine at the same rate.
• Don’t Skip the Salting Step: This step is crucial for drawing out moisture, which results in crispier pickles. Rinse well afterward to avoid overly salty pickles.
• Non-Reactive Cookware: Always use stainless steel, enamel, or glass pots for making brine to prevent discoloration and off-flavors.
• Fingertip Tight Bands: When sealing jars, tighten the bands only until you feel resistance. This allows for air to escape during the cooling process.
• Patience is Key: While tempting, allow the pickles at least 24 hours to rest in the refrigerator before digging in. The flavors need time to develop fully.
• Adjust Sweetness: If you prefer a less sweet pickle, you can gradually reduce the sugar, but keep in mind it helps balance the vinegar’s tartness.

Common Mistakes to Avoid

• Mistake: Using table salt. Table salt often contains anti-caking agents that can make the brine cloudy and affect the flavor. Use non-iodized pickling salt or kosher salt instead.
• Mistake: Overcooking the cucumbers. Cooking the cucumbers too long will make them soft and mushy instead of crisp. Cook them only for a few minutes in the hot brine.
• Mistake: Not draining the cucumbers well. Excess water from the salting step will dilute the brine, resulting in bland or mushy pickles. Drain and rinse thoroughly.
• Mistake: Leaving air pockets. Packing jars too loosely or not removing air bubbles can lead to spoilage. Ensure pickles are submerged in brine and gently tap jars to release air.

Variations and Substitutions

Serving Suggestions and Pairings

These delightful bread and butter pickles are incredibly versatile and can be served in many ways.

Serve them chilled straight from the refrigerator for the best crispness. They are a classic accompaniment to summer picnics and backyard barbecues. Enjoy them on classic sandwiches like ham and cheese, turkey club, or even grilled cheese for an extra layer of flavor and texture. They are also fantastic on burgers, hot dogs, or alongside a charcuterie board. For a simple snack, serve them with crackers and cheese.

If you enjoy refreshing, light flavors, you might also like a Low Carb Cucumber Agua Fresca: Refreshing drink made with similar crisp, cooling ingredients.

Storage and Reheating

These pickles are meant to be enjoyed cold after their initial pickling period in the fridge. No reheating is necessary or recommended.

Nutritional Information

Approximate values will vary depending on ingredients, brands, and serving size.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes, you can make these bread and butter pickles ahead of time. They need to rest in the refrigerator for at least 24-48 hours to develop their flavor, and they will keep for several weeks, making them a perfect make-ahead condiment.

Can I substitute one main ingredient?

You can make some substitutions, such as using apple cider vinegar for a portion of the white vinegar for a fruitier tang, or adjusting the sugar for a less sweet pickle. However, be cautious when substituting core ingredients like vinegar or salt, as they are essential for preservation and flavor.

How do I know when my pickles are ready?

Your bread and butter pickles are ready to eat after they’ve been refrigerated for at least 24-48 hours. You’ll notice the cucumbers have absorbed the brine and taken on a paler, slightly translucent color, and the flavors will have melded beautifully.

How should I store these pickles?

Homemade bread and butter pickles should always be stored in airtight jars in the refrigerator. They will maintain their best quality and crispness for about 3-4 weeks.

Is this recipe good for everyday use?

Absolutely! These homemade bread and butter pickles are perfect for adding a touch of homemade goodness to your everyday meals, from sandwiches to snacks. This recipe is meant for everyday comfort and is not a replacement for medical advice.

Conclusion

Making your own bread and butter pickles is a rewarding experience that brings a touch of classic comfort to your table. This easy, old-fashioned recipe is simple to follow and yields wonderfully sweet and tangy pickles that are perfect for any occasion. Enjoy the satisfaction of creating this beloved condiment from scratch!

===RECIPE_CARD_START===
{
“title”: “Bread and Butter Pickles: Easy Homemade Old-Fashioned Recipe”,
“description”: “Discover the simple joy of homemade bread and butter pickles! This easy old-fashioned recipe delivers a delightful balance of sweet and tangy, perfect for sandwiches and snacks. Granny’s tips ensure perfect results every time.”,
“prep_time”: “30 minutes”,
“cook_time”: “5 minutes (plus pickling time)”,
“total_time”: “20 minutes active time + 24-48 hours resting”,
“yield”: “Approx. 4 pints”,
“category”: “Side Dish”,
“cuisine”: “American”,
“calories”: “Approximately 30-40 per serving”,
“protein”: “Approximately 0.5g per serving”,
“fat”: “Approximately 0g per serving”,
“carbohydrates”: “Approximately 8-10g per serving”,
“fiber”: “Approximately 0.5g per serving”,
“sugar”: “Approximately 7-9g per serving”,
“sodium”: “Approximately 200-300mg per serving”
}
===RECIPE_CARD_END===

Bread and Butter Pickles: Easy Homemade Old-Fashioned Recipe

---

• Author: Helen
• Total Time: 20
• Yield: 4 pints 1x
• Diet: Vegetarian

Print Recipe

Description

Sweet, tangy, and crisp, these nostalgic pickles are perfect for sandwiches, burgers, or snacks. Using vinegar, sugar, and spices, they offer a satisfying crunch in every bite with a comforting balance of flavors.

---

Ingredients

Scale 1x2x3x

3 lbs cucumbers (about 8–10 medium), Kirby or pickling cucumbers recommended
1 large yellow onion
1/4 cup non-iodized salt
2.5 cups white vinegar (5% acidity)
2 cups granulated sugar
2 tablespoons yellow mustard seed
1 tablespoon celery seed
1 teaspoon turmeric
2 teaspoons garlic powder
1 teaspoon ground black pepper

---

Instructions

Preheat oven to 350°F (180°C)
Thinly slice cucumbers and onions (half-moons for onions)
Layer cucumbers and onions in 4 sterilized pint jars
Sprinkle 1 tablespoon non-iodized salt evenly across layers
Toss 2.5 cups vinegar, 2 cups sugar, 2 tablespoons mustard seed, 1 tablespoon celery seed, 1 teaspoon turmeric, 2 teaspoons garlic powder, and 1 teaspoon black pepper in a saucepan over low heat until dissolved
Pour brine solution evenly into each jar
Seal jars with lids and bands
Process jars in boiling water bath for 5 minutes
Allow to cool completely before refrigerating for 24-48 hours

Notes

Use a mandoline for consistent slicing
For a smoother sugar/vinegar blend, stir until sugar dissolves
Adjust turmeric or vinegar for personal taste
Store in refrigerator for up to 3 months
For added flavor, include 1 teaspoon dill seed or 2 cloves garlic in brine

• Prep Time: 30
• Cook Time: 5
• Category: Bread & Baking
• Method: Canning
• Cuisine: American

Nutrition

• Serving Size: 2 tablespoons
• Calories: 25
• Sugar: 4g
• Sodium: 1600mg
• Fat: 0g
• Saturated Fat: 0g
• Carbohydrates: 5g
• Fiber: 0.5g
• Protein: 1g
• Cholesterol: 0mg