Bread and Butter Pickle Recipe

Looking for a crunchy, zesty classic with just enough sweetness? This bread and butter pickle recipe is a tried-and-true family favorite, combining simple ingredients with bold flavor. In this guide, we’ll share exactly how to make it at home no guesswork. From prep to canning to serving, you’ll get a perfectly crisp and tangy bite every time.

Table of Contents

Table of Contents

What is Bread and Butter Pickle Recipe

Growing up, summers at our grandma’s house meant two things: icebox pies and jars of homemade bread and butter pickles lining her sunny kitchen window. While other kids played outside, we were elbow-deep in cucumbers, layering them with salt and onions, learning that waiting four hours made all the difference. This isn’t just a bread and butter pickle recipe it’s a memory in a jar.

Bread and butter pickles are thinly sliced cucumbers preserved in a tangy-sweet syrup of vinegar, sugar, and spices. Unlike dill pickles, they balance sweetness and spice with a touch of warmth from turmeric and cinnamon. The name itself feels comforting, doesn’t it? Some say it came from tough times, when pickles and bread with butter were an everyday meal.

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Today, we’re bringing that tradition back but fresher and crisper. Our recipe uses the freshest cucumbers you can find, and we’ll even touch on options like the Mrs Wages bread and butter pickle mix or how to make sugar free bread and butter pickles if you’re keeping things light.

This bread and butter pickle recipe isn’t just good it’s good enough to share.A reliable recipe worth keeping in the rotation.thecookingtwins.com/cucumber-salad-recipe/”>cucumber salad recipe or spread them beside a slice of banana zucchini bread, you’ll want to keep a batch stocked year-round.

Why You’ll Love This

We’re all about recipes that fit real life, and this bread and butter pickle recipe does exactly that. It’s easy to follow, doesn’t need fancy equipment, and gives you that perfect sweet-tangy crunch every single time. You don’t have to rely on store-bought jars full of preservatives when homemade tastes this fresh.

A reliable recipe worth keeping in the rotation. Plus, it’s flexible try it with Mrs Wages bread and butter pickle mix for a shortcut or skip the sugar for a healthier twist. And if you’re already a fan of canning, you’ll love pairing this with our canned salsa recipe with fresh tomatoes to stock your pantry with homemade flavors.

How to Make

Quick Overview

This bread and butter pickle recipe involves slicing cucumbers and onions, salting and chilling, preparing a seasoned vinegar syrup, then packing and canning. It takes about 20 minutes prep, 30 minutes cook time, plus 4 hours for chilling.

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Ingredients

Here’s everything you need to make your pickles pop with flavor:

• 2 1/2 pounds fresh pickling cucumbers
• 1/4 cup pickling salt
• 1 pound thinly sliced white or yellow onions
• 1 1/4 cups white distilled vinegar (5% acidity)
• 1 cup apple cider vinegar (5% acidity)
• 2 1/4 cups sugar

Pickling Spices:

• 1 tablespoon mustard seeds
• 1 teaspoon crushed red pepper flakes
• 3/4 teaspoon celery seeds
• 1 inch cinnamon stick
• 6 allspice berries + pinch of ground allspice
• 6 whole cloves + pinch of ground cloves
• 1/2 teaspoon ground turmeric

Need a snack while you wait for these to chill? Our no-bake peanut butter oat cups are quick and satisfying.

Step-by-Step

1. Rinse & slice cucumbers: Scrub cucumbers clean. Slice off ends, then cut into 1/4-inch rounds.
2. Salt and chill: Mix with onions and salt in a bowl. Cover with a clean towel and ice. Chill 4 hours in the fridge.
3. Rinse and drain: After 4 hours, discard ice and rinse cucumbers and onions thoroughly. Drain well.
4. Heat jars (if canning): Place jars on a rack in a large pot. Fill with warm water above the jar tops. Boil, then reduce heat to keep jars hot.
5. Make the syrup: In a pot, combine vinegars, sugar, and all spices. Boil until sugar dissolves.
6. Add cucumbers and onions: Stir them into the hot syrup. Bring to a boil again.
7. Pack jars: Use a slotted spoon to pack cucumbers and onions into hot jars, leaving 1 inch at the top. Pour syrup over to 1/2 inch from the rim.
8. Seal: Wipe rims clean. Add lids and secure with screw bands.
9. Water bath (optional): Boil filled jars for 15 minutes. Adjust time if over 1,000 ft altitude.
10. Cool & store: Let jars cool. Listen for popping seals. If a jar doesn’t seal, refrigerate it instead.

Love drinks with a sweet twist? Don’t miss our Orange Julius recipe for a creamy treat while your pickles cool.

What to Serve Bread and Butter Pickles With

One of the best things about a good bread and butter pickle recipe is how versatile it is. You can pile them on burgers, layer them in sandwiches, or snack on them straight from the jar. They pair incredibly well with grilled cheese, cold deli cuts, and smoked meats. See also: apple-brie-grilled-cheese-sandwich.

Try serving them alongside a chilled plate of our honeycomb pie for a tangy-sweet contrast. Or go bold and use them to top off a beef and pepper rice bowl like this one for a pop of flavor and crunch.

For a summery lunch, try pairing with our baby lemon impossible pies light, citrusy, and a great counter to the pickles’ warm spices.

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Top Tips for Perfecting

Choose Fresh Cucumbers

The key to crisp pickles is fresh cucumbers. Soft, older ones turn mushy no matter how carefully you prep.

Stick with Pickling Salt

Using regular table salt can cause cloudy brine and darkened pickles. Go with pickling or kosher salt for the clearest, cleanest result.

Be Patient

Letting the pickles sit for at least a week (even better three weeks!) allows the spices to fully absorb. It’s worth the wait.

Use Glass, Not Metal

Always store pickles in glass jars. Vinegar and metal don’t mix well, and plastic can absorb odors.

Want something chocolatey while you wait? Our zucchini bread with chocolate chips is a cozy bake-free option to enjoy on the side.

Don’t forget to follow us on Facebook and Pinterest for more recipe inspo!

Storing and Reheating Tips

How to Store

Once cooled, sealed jars of your bread and butter pickles can last up to 1 year in a cool, dark pantry. That’s the beauty of this bread and butter pickle recipe it’s built for shelf life without sacrificing flavor. Just make sure the seal “pops” to confirm it’s airtight.

If you skip the water bath and go straight to the fridge, your pickles will keep well for up to 3 months. Opened jars should also be refrigerated and enjoyed within that same window.

Reheating or Refreshing

Technically, there’s no need to reheat pickles. But if your brine feels too thick after refrigeration, you can set the jar out at room temp for 10–15 minutes before serving. Never microwave a sealed jar. For best texture, eat them cold, crisp, and straight from the fridge.

Serve them with a side of our banana zucchini bread for a sweet-savory balance that hits every craving.

FAQs

No matter how many times we make this bread and butter pickle recipe, it brings us back to that first bite of sweet, crunchy goodness from a sun-warmed jar on our grandma’s shelf.A reliable recipe worth keeping in the rotation.

So go grab those cucumbers, trust the process, and enjoy every tangy, crunchy result. If you’re new here, check out our no-bake peanut butter oat cups or pair your pickles with a chilled orange Julius recipe for the perfect sweet sip.