If you’re looking for a delightfully tangy, sweet, and crunchy treat to elevate your snacking game, this Bread and Butter Pickles Recipe is an absolute must-try. With its perfect balance of bright vinegar, just-right sugar sweetness, and that classic mustard and celery seed zing, these pickles bring a burst of flavor in every bite. Whether you’re new to pickling or a seasoned pro, making this recipe is a wonderful way to preserve summer cucumbers and onions, turning simple ingredients into a cherished pantry staple that livens up sandwiches, burgers, or even a cheese board.

Ingredients You’ll Need

The image shows fresh pickling cucumbers with a bumpy dark green skin placed on a white marbled surface on the left side. On the top right, there are four whole onions with light brown papery skins. Below the onions, a clear glass bowl filled with white salt sits on the marbled surface. Lower on the surface, small clear glass bowls hold mustard seeds, celery seed, and bright orange turmeric powder. To the bottom left, a larger clear bowl contains white sugar, and to the bottom right is a clear measuring cup filled with white vinegar. Each ingredient is labeled with black text on white rectangles above or near them. The whole setup is neatly arranged and brightly lit. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward but essential, each playing a special role in creating the unique taste and irresistible texture of your Bread and Butter Pickles Recipe. From the crisp cucumbers to the aromatic spices, every element harmonizes for that signature flavor.

10 cups sliced cucumbers: The star of the show, thinly sliced to provide perfect crispness and soak up the brine beautifully.
4 medium onions (thinly sliced): Adds a gentle sharpness and essential balance to the sweetness.
½ cup pickling salt: Draws out moisture and preserves the crunch while seasonally flavoring the vegetables.
3 ½ cups white vinegar (minimum 5% acidity): The tangy heart of the brine that brightens and preserves your pickles.
2 cups granulated sugar: Balances vinegar’s acidity with a luscious sweetness.
2 tablespoons whole mustard seeds: Brings a warm, spicy note and visual appeal.
1 teaspoon celery seeds: Adds an earthy, savory depth that is signature to bread and butter pickles.
1 teaspoon ground turmeric: Gives that classic golden color and subtle, warm flavor.

How to Make Bread and Butter Pickles Recipe

Step 1: Prepare the cucumbers and onions

Start by placing your sliced cucumbers and onions in a large non-reactive bowl — glass, ceramic, or stainless steel work best to avoid any metal taste. Sprinkle with the pickling salt and toss gently but thoroughly until everything is combined and coated in salt. This step is crucial because the salt draws out excess water, helping your pickles stay crisp and ready for that perfect brine soak. Cover the bowl with a damp towel or plastic wrap and let it rest at room temperature for 2 hours. This patience will pay off in texture and flavor!

Step 2: Prepare your canning equipment and jars

While your veggies rest, start prepping your jars, lids, and canner. Wash everything thoroughly and bring your canner water to a boil. Place the jars inside carefully to sterilize them and keep them warm. Keeping the lids in simmering water ensures a good seal later on. This step may seem a bit tedious, but it guarantees safe, long-lasting pickles you’ll be proud of.

Step 3: Rinse and drain cucumbers and onions

Once the resting time is up, transfer your veggies to a colander to drain all that salty liquid. Then rinse them under cool running water to wash off most of the salt—this balance keeps the pickles flavorful without overwhelming saltiness. Let them drain thoroughly before moving on.

Step 4: Make the brine

In a large, non-reactive saucepan, pour in the white vinegar and add the sugar, mustard seeds, celery seeds, and turmeric. Whisk everything together and bring to a boil over medium-high heat, stirring frequently until the sugar is fully dissolved. This fragrant, golden brine is the magic potion that will infuse your veggies with their signature taste.

Step 5: Combine cucumbers with brine and bring to boil

Add the drained cucumbers and onions into the boiling brine. Return everything to a boil and let the flavors mingle, making sure all the vegetables start absorbing that lovely tangy-sweet-spiced liquid.

Step 6: Pack jars and process

Remove your sterilized jars from the hot water and empty any remaining water inside. Carefully pack the warm cucumber and onion mixture into the jars, leaving about half an inch of space at the top (headspace). Ladle the hot brine over the vegetables, ensuring they’re fully covered. Use a butter knife to release any trapped air bubbles—it’s a small step that really helps with jar sealing.

Wipe the rims clean, place lids on and screw on the rings fingertip-tight. Return the jars to the canner, ensuring they’re covered by two inches of water. Bring the water back to a full rolling boil and process your jars for 10 minutes.

Step 7: Cool and seal the jars

After processing, turn off the heat and let the jars rest in the hot water for five minutes. Then carefully remove them to a safe spot where they can sit undisturbed for at least 24 hours. As they cool, you’ll hear that satisfying “pop” sound signaling a successful seal. After 24 hours, check each jar’s seal, remove the canning rings, wipe the jars down, label, and store. Unsealed jars should be refrigerated and enjoyed promptly.

How to Serve Bread and Butter Pickles Recipe

A close-up photo shows a glass jar full of thin sliced pickles in yellowish brine with small yellow mustard seeds floating around. The jar has a silver metal lid on top, held by a woman's hand with fingers gripping the sides gently. The pickles inside have a mix of bright green and yellow shades with visible textures of seeds and cucumber skin. The background is softly blurred with a white marbled surface and another similar jar slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a few fresh garnishes like dill sprigs or thinly sliced fresh chilies can take your bread and butter pickles to the next level. These little herbal or spicy touches contrast beautifully with the sweetness and provide a fresh note that makes each bite feel vibrant.

Side Dishes

These pickles are brilliant alongside classic barbecue dishes, grilled cheese sandwiches, or burgers, where their brightness cuts through richness perfectly. They also pair wonderfully with cold cuts and charcuterie boards, adding crunch and a sweet tang to every bite.

Creative Ways to Present

Try layering your pickles in a clear jar with colorful fresh herbs or thin slices of red bell pepper for a pretty presentation. You can also chop these pickles finely and mix them into potato salad or deviled eggs for an unexpected burst of flavor that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Once sealed, your jars of bread and butter pickles can be stored in a cool, dark place for up to a year. Once opened, keep the pickles refrigerated and enjoy within a month for the best texture and flavor.

Freezing

Freezing is not recommended for bread and butter pickles because it can alter their crispness and texture. Instead, focus on properly canning and refrigerating to maintain their delightful crunch and flavor.

Reheating

These pickles are best enjoyed cold or at room temperature and do not require reheating. Their charm lies in their crisp texture and bright brine, which reheating would diminish.

FAQs

Can I use regular table salt instead of pickling salt?

It’s best to use pickling salt because it dissolves easily without additives. Table salt often contains iodine or anti-caking agents that can cause cloudiness or affect the flavor of your pickles.

How long should I wait before tasting my bread and butter pickles?

For the best flavor, allow your pickles to rest for 1 to 3 weeks after sealing. This gives the flavors time to fully meld and develop that classic sweet-and-tangy balance.

Can I adjust the sweetness in this Bread and Butter Pickles Recipe?

Absolutely! Feel free to tweak the sugar amount to suit your taste. Reducing sugar will give a tarter pickle, while adding a bit more emphasizes the sweet side.

Do I have to use mustard and celery seeds?

While these seeds are traditional and add signature flavor and texture, you can experiment by reducing or omitting them if you prefer. Just know that the overall flavor profile will be subtly different.

What type of cucumbers should I use?

Pickling cucumbers or Kirby cucumbers are ideal because they are firm and less watery than slicing cucumbers, which helps maintain the crisp texture your pickles need.

Final Thoughts

I can’t recommend making this Bread and Butter Pickles Recipe enough—it’s such a joyful process that fills your kitchen with amazing smells and ends with a delicious, versatile treat that you’ll want to share with everyone. Whether you’re preserving the bounty of summer or just craving a tangy-sweet crunch anytime, these pickles never disappoint. Give it a try, and watch how it instantly becomes a treasured favorite in your culinary lineup!

Bread and Butter Pickles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 13 reviews

Author: Sara
Total Time: 3 hours
Yield: 5 pints

Print Recipe

Description

This classic Bread and Butter Pickles recipe offers crisp and tangy pickled cucumbers and onions with a sweet and spiced brine. Perfect for sandwiches, burgers, or as a flavorful side, these pickles are preserved through boiling water canning, making them ideal for long-term storage and enjoying their flavors after a few weeks of resting.

Ingredients

Vegetables

10 cups sliced cucumbers (approx. 3 ¼ lbs or 1.48 kg, sliced ¼” thick)
4 medium onions (thinly sliced)

Salting

½ cup pickling salt

Brine and Spices

3 ½ cups white vinegar (minimum 5% acidity)
2 cups granulated sugar
2 tablespoons whole mustard seeds
1 teaspoon celery seeds
1 teaspoon ground turmeric

Cook Mode Prevent your screen from going dark

Instructions

Prepare cucumbers and onions: In a very large non-reactive bowl (glass, ceramic, or stainless steel), combine the sliced cucumbers and thinly sliced onions. Sprinkle with the pickling salt and stir well to coat all the vegetables evenly.
Salt curing: Cover the bowl with a damp towel or plastic wrap and let it rest at room temperature for 2 hours to draw out excess moisture and infuse salt flavor.
Prepare canning equipment: About 45 minutes before salting is complete, begin washing jars, lids, rings, jar lifters, and funnels. Prepare the canner and canner accessories to ensure cleanliness and readiness.
Heat jars: Fill the canner with water, place the jars inside, and bring to a boil. Boil jars for 5-10 minutes to sterilize, then remove from heat and keep them hot until needed.
Warm lids: Place canning lids in a small saucepan with water and keep at a low simmer to soften the sealing compound, keeping lids warm until use.
Drain and rinse vegetables: Once the 2-hour salting is complete, drain the cucumbers and onions in a colander over the sink. Rinse thoroughly with cool running water to remove excess salt, then drain well.
Make brine: In a large (at least 4 quarts) non-reactive saucepan, whisk together the vinegar, sugar, mustard seeds, celery seeds, and ground turmeric. Bring the mixture to a boil over medium-high heat, stirring frequently to dissolve the sugar.
Add vegetables to brine: Stir the drained cucumbers and onions into the boiling brine and return the mixture to a boil, ensuring the vegetables are fully heated through.
Pack jars: Remove hot jars from canner, empty any water, and pack the hot vegetables tightly into jars, leaving a generous ½ inch headspace at the top.
Add brine to jars: Ladle the hot brine over the packed vegetables to cover them completely, maintaining a ½ inch headspace. Use a butter knife or non-metallic utensil to release any air bubbles and add more liquid if needed.
Seal jars: Wipe jar rims clean with a damp cloth, place lids on jars, and screw on the canning rings until fingertip tight.
Process jars: Place the filled jars back into the canner, ensuring they are covered by at least 2 inches of water. Add boiling water if necessary. Cover the canner and bring to a rapid boil.
Boiling water bath: Once boiling, process jars for 10 minutes with the lid in place.
Cool down: Turn off heat, remove the canner from the heat source, and let jars rest in the water for 5 minutes.
Remove and cool jars: Take jars out carefully and place them on a towel or rack to cool undisturbed for 24 hours.
Check seals and store: After 24 hours, listen for the “pop” indicating proper sealing. Remove the canning rings, clean jars, and label them. Refrigerate any jars that have not sealed properly.
Rest before eating: For best flavor, wait 1-3 weeks after sealing before opening to allow the pickles to develop their full taste.

Notes

Use cucumbers fresh and firm for best texture.
Pickling salt is essential; do not use table salt to avoid cloudiness and off-flavors.
Maintain jar headspace carefully to ensure proper sealing.
This recipe uses boiling water bath canning, suitable for high-acid foods like pickles.
Store sealed jars in a cool, dark place for up to one year.
Once opened, refrigerate pickles and consume within a few weeks.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Pickles & Preserves
Method: Boiling Water Bath Canning
Cuisine: American