Bread and Butter Pickles Recipe

I absolutely love this Bread and Butter Pickles Recipe because it strikes the perfect balance between sweet and tangy, with just a hint of spice that makes every crunchy bite so addictive. When I first tried making these pickles at home, I was amazed at how fresh cucumbers transformed into something that felt like a real treat, especially when summer cucumbers are at their peak. Whether you’re looking to jazz up your sandwiches or want a refrigerator staple for BBQ season, these pickles deliver every time.

You’ll find that this Bread and Butter Pickles Recipe is not only delicious but also a fun project that doesn’t take all day—though the waiting time for chilling the cucumbers is essential. I love sharing this with friends because it’s a simple way to preserve garden cucumbers or just bring a little homemade charm to your table. Plus, with a few easy pantry ingredients and a bit of patience, you get a jar full of pickled magic that keeps on giving!

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Ingredients You’ll Need

The ingredients for this Bread and Butter Pickles Recipe work together to create that classic sweet, tangy flavor you love, with spices that add a subtle warmth. Make sure to choose fresh, firm cucumbers and good-quality vinegar for the best results.

• Pickling cucumbers: These smaller, firmer cucumbers hold up well and absorb flavors beautifully.
• Pickling salt: Unlike regular table salt, this won’t cloud your brine or add unwanted additives.
• White or yellow onions: Thinly sliced for a mild pungency that complements the cucumbers.
• White distilled vinegar: Offers sharp acidity that balances the sweetness.
• Apple cider vinegar: Adds a subtle fruity note that enhances complexity.
• Sugar: The key for that signature sweet tone in Bread and Butter pickles.
• Mustard seeds: Provide a gentle pop of texture and flavor.
• Crushed red pepper flakes: Just a touch for mild heat, which you can adjust to taste.
• Celery seeds: Adds earthy, slightly bitter notes to deepen taste.
• Cinnamon stick: Infuses warm, sweet spice—just a little goes a long way.
• Allspice berries and ground allspice: Play into the aromatic layer of flavors.
• Whole cloves and ground cloves: Give a fragrant spice that’s subtle but noticeable.
• Ground turmeric: Not just for color, but a gentle earthiness that supports the flavor profile.

Variations

I love how versatile this Bread and Butter Pickles Recipe can be — it’s a great base for tweaking depending on your taste or what you have on hand. Don’t be afraid to experiment with adding your own favorite spices or swapping sugars to make it uniquely yours.

• Less Sweet Pickles: I sometimes cut the sugar by a quarter for a milder sweetness that’s still delicious.
• Spicy Kick: Adding extra crushed red pepper flakes or a few sliced jalapeños gave these a nice punch that my family loves.
• Vinegar Swap: Using all apple cider vinegar creates a slightly fruitier pickle that’s great for fall gatherings.
• Herbs: Adding fresh dill or a bay leaf can bring a fresh herbal aroma that’s a lovely twist on the classic.

How to Make Bread and Butter Pickles Recipe

Step 1: Prep and Slice Your Cucumbers and Onions

Start by carefully rinsing your cucumbers to remove any dirt, especially in the ribs. I like to slice off just a tiny bit from the cucumber ends to avoid any bitterness. Then, slice them into 1/4-inch thick rounds—you want them thin enough to absorb the brine but thick enough to hold their crunch. Add the thinly sliced onions to the bowl to mix flavors right from the start.

Step 2: Salt and Chill for Crispiness

Here’s the trick: toss your cucumber and onion slices with the pickling salt evenly. Cover the bowl with a thin tea towel and add ice on top to keep everything crisp while chilling for 4 hours in the fridge. This step pulls out extra water, leaving you with crisper pickles once the brining begins. After chilling, give the slices a thorough rinse and drain twice—don’t skip this or your pickles might end up too salty!

Step 3: Make the Pickling Brine with Spices

Combine the white and apple cider vinegars with the sugar in a saucepan. Add all your pickling spices: mustard seeds, red pepper flakes, celery seeds, cinnamon stick, whole and ground allspice and cloves, and turmeric. Heat the mixture just until the sugar dissolves — no need to boil it hard. This fragrant brine is what will soak into your crisp cucumbers and bring everything together.

Step 4: Pack Jars and Pour Brine

Drape your cucumber and onion slices into sterilized jars, ensuring they’re packed but not smashed. Pour the hot brine over evenly, filling each jar to cover the contents completely. You’ll want to leave a bit of headspace if you’re planning to seal these jars for storage. Let the jars cool at room temperature before refrigerating or processing them further if you want shelf stability.

Step 5: Let the Pickles Rest

Patience is worth it here. I usually wait at least 24 hours before tasting, but these pickles get better with time and can be stored refrigerated for up to several weeks. The flavors meld beautifully and the cucumbers soak up every bit of that gingery, spicy sweetness you’re trying to achieve.

How to Serve Bread and Butter Pickles Recipe

Garnishes

I usually garnish my sandwiches or burgers with a few slices of these bread and butter pickles because they add a pop of color and crunch. Sometimes, I sprinkle fresh herbs like dill or parsley on top just before serving to brighten the look and flavor—it’s a little detail that makes a difference.

Side Dishes

These pickles are magic alongside grilled burgers, BBQ chicken, or even picnic potato salads. My family goes crazy for them paired with rich, cheesy dishes because the acidity cuts through the richness perfectly.

Creative Ways to Present

For special occasions, I like to serve bread and butter pickles in a rustic glass jar with a pretty cloth cover tied with twine—a simple, charming way to add to a homemade food gift or picnic basket. Another fun idea is layering sliced pickles on a charcuterie board with cheeses and cured meats for an unexpected sweet-tart bite.

Make Ahead and Storage

Storing Leftovers

I store my leftover bread and butter pickles in the fridge, tightly sealed in their original jars or another glass container. They stay delicious and crunchy for up to 4 weeks when kept cold. Occasionally, I give them a quick stir to redistribute the brine and keep the flavors uniform.

Freezing

Freezing isn’t something I usually do with pickles because it can affect the texture, making them mushy once thawed. If you’re set on freezing, freeze the brine separately and add fresh cucumber slices after thawing for the best texture.

Reheating

These pickles are best served cold or at room temperature, so I don’t recommend heating them. If you want to refresh cooled pickles, just let them sit out for 10-15 minutes to soften the chill, which helps the flavors bloom beautifully.

FAQs

Final Thoughts

This Bread and Butter Pickles Recipe truly became a staple in my kitchen because it’s easy, dependable, and tastes like love in a jar. I love sharing these pickles with friends who usually say they’d never make pickles at home—until they taste these, and then they’re hooked! I encourage you to give it a try; it’s a rewarding process with a tasty reward that keeps on giving at every meal.

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