If you have ever longed for a tangy, sweet, and irresistibly crunchy pickle that brightens up sandwiches, snacks, and so much more, then this Bread and Butter Pickles Recipe is about to become your new kitchen obsession. Bursting with a perfectly balanced blend of vinegars, spices, and sugar, these pickles deliver that classic Southern charm with each bite. Whether you’re a pickle enthusiast or just dipping your toes into homemade preserving, this recipe offers a straightforward, rewarding way to create a batch of vibrant, flavorful pickles that simply can’t be beaten by anything store-bought.
Ingredients You’ll Need
The heart of this Bread and Butter Pickles Recipe lies in its simple, fresh ingredients that make every jar pop with flavor. Each component plays a crucial role, from the crisp cucumbers to the aromatic spices, ensuring your pickles have the perfect texture, color, and tangy-sweet harmony.
- 2 1/2 pounds pickling cucumbers: Choose fresh, firm cucumbers for that essential crunch and bright color.
- 1 pound white or yellow onions, thinly sliced: Adds sharpness and a lovely bite that balances sweetness.
- 1/4 cup pickling salt: Essential for drawing out moisture and kickstarting the pickling process.
- 1 1/4 cups white distilled vinegar (5% acidity): Provides tangy acidity to preserve and flavor.
- 1 cup apple cider vinegar (5% acidity): Adds a subtle fruity depth that complements the cucumbers beautifully.
- 2 1/4 cups sugar: Sweetens and balances the vinegar’s sharpness perfectly.
- 1 tablespoon mustard seeds: Imparts a gentle pungency and texture.
- 1 teaspoon crushed red pepper flakes: Just the right hint of spice to wake up your palate.
- 3/4 teaspoon celery seeds: Brings an earthy undertone that blends harmoniously with the other spices.
- 1 inch cinnamon stick: Adds warmth and depth, enhancing the overall flavor complexity.
- 6 allspice berries plus a pinch ground allspice: Provides sweet, peppery notes with a hint of clove.
- 6 whole cloves plus a pinch of ground cloves: Brings a fragrant spice punch, balancing sweet and savory.
- 1/2 teaspoon ground turmeric: Offers a lovely golden color and subtle earthiness.
How to Make Bread and Butter Pickles Recipe
Step 1: Rinse and Slice Your Cucumbers
Start by carefully rinsing your fresh cucumbers to remove any dirt, especially from the ribs where debris likes to hide. Trim off the ends, then slice the cucumbers into quarter-inch thick slices for the perfect balance of crunch and tenderness.
Step 2: Salt, Chill, and Drain
Place the cucumber slices and thinly sliced onions in a large bowl and toss them with the pickling salt. This step is vital—it draws out excess water, ensuring a crisp texture and concentrating the flavors. Cover your bowl with a thin towel and chill it with ice on top for 4 hours; this slow process works wonders for texture.
Step 3: Rinse and Drain Thoroughly
After chilling, discard the ice and rinse the cucumber and onion slices twice under cold water to wash away the excess salt. Proper draining here will keep your pickles from becoming too salty while maintaining that essential crispness.
Step 4: Prepare Jars and Lids
If you’re aiming for shelf-stable pickles, warm your clean jars in hot water and keep them heated to prevent breakage when packing. Wash your lids thoroughly in hot soapy water and keep them handy. If your pickles will be refrigerated and eaten soon, you can skip this step.
Step 5: Make the Pickling Syrup
In a large pot, combine white distilled and apple cider vinegars with sugar and all the pickling spices except salt. Bring to a boil, stirring until the sugar dissolves fully. Add the drained cucumber and onion slices back to the pot and bring everything to a boil once again. This syrup is the magical blend that infuses every bite with that signature bread and butter pickle taste.
Step 6: Pack the Jars and Add Syrup
Load your hot jars with the pickles using a slotted spoon, leaving about an inch of space at the top. Then, pour the hot pickling syrup over the contents so it reaches just below the jar rims. Wipe rims clean, seal with lids, and screw on the bands to secure your pickles like a pro.
Step 7: Optional Hot Water Bath Processing
To ensure your pickles are shelf-stable, submerge the filled jars in boiling water for 15 minutes. This extra step gives you the confidence to store them safely for months. If you plan to keep them refrigerated and eat them within a short time, you can skip this.
Step 8: Cool and Store
Allow the jars to cool undisturbed until room temperature; you’ll hear a satisfying pop as the lids seal, a sure sign of successful canning. Store canned jars in a dark, cool pantry for up to a year, or refrigerate unsealed jars for up to three months.
How to Serve Bread and Butter Pickles Recipe
Garnishes
This Bread and Butter Pickles Recipe shines wonderfully as a garnish. Add slices to burgers, sandwiches, or hot dogs to introduce a beautiful pop of color and a delicious balance of sweet and tart flavors that complement meats and cheeses beautifully.
Side Dishes
These pickles are an incredible sidekick to rich, savory meals—think fried chicken, pulled pork, or even a simple barbecue plate. Their bright acidity cuts through hearty dishes, cleansing the palate and enhancing every bite.
Creative Ways to Present
For something fun at your next party, chop these pickles and toss them into potato or egg salad for an exciting tangy twist. They also work beautifully chopped and stirred into dips or served alongside a cheese board for a surprise element that guests will rave about.
Make Ahead and Storage
Storing Leftovers
If you have leftovers or want to prepare these pickles ahead of time, simply keep them in airtight jars in your refrigerator. Properly stored, they will stay crisp and flavorful for up to three months, making them a fantastic prep-ahead condiment.
Freezing
Freezing isn’t generally recommended for Bread and Butter Pickles Recipe because the texture can become mushy upon thawing. For the best experience, stick to refrigeration and enjoy the pickles fresh.
Reheating
These pickles are meant to be enjoyed cold or at room temperature, so reheating is not necessary. Their crisp texture and vibrant flavor come through best when served straight from the jar or fridge.
FAQs
Can I use regular cucumbers instead of pickling cucumbers?
While regular cucumbers can work, pickling cucumbers are preferred because they have fewer seeds and a firmer texture that holds up better during the pickling process.
How long do bread and butter pickles need to sit before eating?
For best flavor, allow your pickles to rest at least 24 hours after canning. However, letting them mature for a week or more enhances their sweet and tangy complexity beautifully.
Is it necessary to do the hot water bath process?
If you want shelf-stable pickles that can be stored at room temperature, yes. Otherwise, if you plan to eat them within a few months, refrigeration without hot water processing is perfectly fine.
Can I adjust the sweetness or spice level?
Absolutely! This recipe is very flexible. Reduce or increase sugar to suit your sweet tooth, and adjust red pepper flakes for more or less heat to make these pickles truly your own.
How do I know if my jars have sealed properly?
Once cooled, you should hear a popping sound, and the lids should feel firmly concave. If the lid flexes up and down when pressed, it might not have sealed, and those jars should be refrigerated and consumed quickly.
Final Thoughts
This Bread and Butter Pickles Recipe is a delightful way to bring a taste of Southern charm into your kitchen. The blend of crisp cucumbers, sweet vinegar syrup, and warming spices creates a pickle that’s utterly addictive and versatile. Don’t hesitate to give this recipe a try—you’ll find yourself reaching for these pickles to brighten up meals and impress family and friends alike.
Print
Bread and Butter Pickles Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 40 minutes
- Yield: 24 servings
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Description
This classic Bread and Butter Pickles recipe features crisp cucumbers and onions soaked in a tangy, sweet, and slightly spicy pickling syrup. Perfect for adding a flavorful crunch to sandwiches, burgers, or enjoying straight from the jar, these pickles blend traditional spices like mustard seeds, allspice, cinnamon, and cloves for a well-rounded taste. The recipe includes an optional water bath canning process for long-term shelf stability or quick refrigeration for faster enjoyment.
Ingredients
Vegetables
- 2 1/2 pounds pickling cucumbers, fresh from the market
- 1 pound white or yellow onions, thinly sliced
- 1/4 cup pickling salt
Pickling Syrup and Spices
- 1 1/4 cups white distilled vinegar (5% acidity)
- 1 cup apple cider vinegar (5% acidity)
- 2 1/4 cups sugar
- 1 tablespoon mustard seeds
- 1 teaspoon crushed red pepper flakes
- 3/4 teaspoon celery seeds
- 1 inch cinnamon stick
- 6 allspice berries plus a pinch of ground allspice
- 6 whole cloves plus a pinch of ground cloves
- 1/2 teaspoon ground turmeric
Instructions
- Rinse and slice the cucumbers: Carefully rinse the cucumbers, scrubbing any dirt from the ribs. Trim 1/8 inch from the ends and discard. Slice cucumbers into 1/4-inch thick slices and place into a large bowl.
- Salt, chill, and drain the cucumber slices: Add the thinly sliced onions and all of the pickling salt to the bowl with cucumbers. Stir well to evenly distribute the salt among the cucumber and onion slices. Cover the mixture with a clean, thin tea towel and a couple of inches of ice. Refrigerate for 4 hours to draw out moisture from the vegetables.
- Rinse and drain: Discard the ice, then thoroughly rinse and drain the salted cucumber and onion slices. Repeat rinsing and draining a second time to remove excess salt.
- Heat the jars (optional): If you plan to store pickles outside the refrigerator for shelf stability, place clean jars on a metal rack in a large canning pot filled with warm water, ensuring water covers jars by at least 1 inch. Bring to a boil, then reduce heat to keep jars hot. Wash lids in hot, soapy water. This step can be skipped if pickles will be refrigerated and consumed soon.
- Make the pickling syrup: In a 4 to 6-quart pot, combine both vinegars, sugar, and all pickling spices except the salt. Bring to a boil, stirring until sugar dissolves. Add drained cucumber and onion slices to the syrup and bring back to a boil.
- Pack the jars and add syrup: Using a slotted spoon, pack the hot cucumber and onion slices into the heated jars, leaving 1 inch of headspace. Pour the hot vinegar syrup over the vegetables, filling to 1/2 inch from the rim. Wipe jar rims clean, place dry lids on top, and secure with screw bands.
- Process in a hot water bath (optional for shelf stability): Return filled jars to the hot water bath, ensuring water covers jars by at least 1 inch. Boil hard for 15 minutes, adjusting time if over 1,000 feet elevation. Carefully remove jars and allow to cool. If skipping this step, store jars immediately in the refrigerator.
- Cool and store: Let jars cool to room temperature; lids should seal with a popping sound. Store properly canned pickles in a cool, dark place for up to one year. Unsealed or refrigerated pickles should be consumed within 3 months.
Notes
- Trimming and salting cucumbers draws out excess moisture, helping the pickles maintain a crisp texture.
- The optional water bath canning step ensures shelf stability for up to a year; otherwise, store pickles in the refrigerator for up to three months.
- Use pickling cucumbers specifically for best texture and flavor.
- Adjust crushed red pepper flakes to taste for desired level of spiciness.
- If you skip the canning process, keep pickles refrigerated and consume within 3 months for best quality.
