Bread and Butter Pickles Recipe

If you’ve ever wondered how to make irresistibly crunchy and sweet pickles that can brighten up any sandwich or burger, then this Bread and Butter Pickles Recipe is definitely going to be your new favorite. I absolutely love this recipe because it strikes the perfect balance between tangy and sweet, with a little hint of spice that keeps every bite exciting. Plus, once you try making these at home, you’ll realize how much fresher and more flavorful they are compared to store-bought versions.

What makes this Bread and Butter Pickles Recipe so special is how it works beautifully whether you’re prepping for a summer BBQ or just want a tasty snack ready in your fridge. I used to struggle with pickles turning out soggy or bland, but this recipe’s secret lies in salting and chilling the cucumbers before cooking the pickling syrup—ensuring a crisp texture and a full burst of flavor in each jar. You’ll love how versatile and rewarding this recipe is!

this Recipe

Ingredients You’ll Need

The magic of this Bread and Butter Pickles Recipe comes from fresh market cucumbers paired with a well-balanced combination of spices and vinegars. Each ingredient plays a key role, so I recommend sourcing the freshest cucumbers you can find and good-quality vinegars to get the best flavor.

• Pickling cucumbers: Fresh and firm cucumbers are essential for that classic pickle crunch.
• Pickling salt: It dissolves cleanly and enhances the cucumber’s crunch by drawing out excess water.
• White or yellow onions: Thinly sliced for a sharp, sweet contrast that complements the cucumbers.
• White distilled vinegar: Provides brightness and the acid needed for preservation.
• Apple cider vinegar: Adds a fruity tang that deepens the flavor profile beautifully.
• Sugar: The sweet backbone that balances the vinegars and spices perfectly.
• Mustard seeds: Impart a mild heat and a delightful texture.
• Crushed red pepper flakes: A touch of spice that wakes up your taste buds.
• Celery seeds: Adds earthiness for complexity.
• Cinnamon stick: Offers a subtle, warm spice note.
• Allspice berries and ground allspice: Aroma and depth with a slightly sweet warmth.
• Whole cloves and ground cloves: For a fragrant, lingering spice.
• Ground turmeric: Gives lovely color and a mild earthy flavor.

Variations

I like to play around with the Bread and Butter Pickles Recipe depending on the season and what I have on hand—you can easily tweak the spice mix or vinegar ratio to suit your taste or dietary needs. The beauty of this recipe is its flexibility, which means you can truly personalize it to your liking.

• Less Sweet Version: When I first tried cutting back on sugar, I realized it gave the pickles a sharper bite that some family members actually preferred.
• Extra Spicy Kick: Adding more red pepper flakes makes for a fun twist if you love a little heat, especially in sandwiches and burgers.
• Vinegar Swap: Using all apple cider vinegar gives a fruitier flavor that’s fantastic for fall or winter.
• Quick Refrigerator Pickles: Skip the canning step and store these in the fridge for an easy, quicker pickle you’ll love within a few days.

How to Make Bread and Butter Pickles Recipe

Step 1: Rinse, Slice, and Salt Your Cucumbers

Start by giving your cucumbers a good scrub to remove any dirt trapped in their ribs—this helps keep your pickles crisp and clean. Carefully slice off just 1/8 inch from each end to avoid any bitterness, then cut the cucumbers into 1/4-inch thick slices. Toss the slices into a big bowl and sprinkle with pickling salt along with your thinly sliced onions. Make sure to stir everything well so the salt coats each slice evenly. Cover the bowl with a thin tea towel, then layer a couple of inches of ice on top to keep everything chill and fresh.

Step 2: Chill, Drain, and Rinse

The chilling process in your fridge for about 4 hours is crucial—it draws out excess water from the cucumbers, locking in that wonderful snap. Afterward, discard the ice and rinse the cucumbers and onions thoroughly to wash away the extra salt. Drain well, then give them another quick rinse and drain again. Trust me, this step makes all the difference in avoiding soggy pickles.

Step 3: Make the Pickling Syrup

Bring your vinegars, sugar, and all those fragrant pickling spices to a boil in a large pot—the aroma will fill your kitchen and get you excited! Once the sugar dissolves, add the sliced cucumbers and onions. Bring everything back to a boil gently to marry the flavors fully, then you’re ready to jar up the pickles while everything’s hot.

Step 4: Pack Jars and Add Syrup

Use a slotted spoon to pack the hot cucumber and onion slices into your clean jars, leaving about 1 inch from the rim. Then pour the hot syrup over them until it reaches about 1/2 inch from the top. Wipe the rims clean to ensure a good seal, place on the lids, and screw on the bands. This step is key to preventing any leaks or spoilage.

Step 5: Process and Store

If you want to store your pickles on the shelf, you’ll need to process the jars in a hot water bath for 15 minutes. I learned early on that skipping this step means the pickles must stay refrigerated and eaten within a few months. After boiling, carefully remove the jars and let them cool at room temperature—you’ll hear that satisfying pop as the lids seal airtight. Any jars that don’t seal should be refrigerated immediately and eaten first.

How to Serve Bread and Butter Pickles Recipe

Garnishes

When I serve these pickles, I sometimes add a few fresh dill sprigs or thin slices of fresh jalapeño on top to amp up the freshness and spiciness just a bit. If you’re feeling fancy, a sprinkle of chopped fresh parsley or chives brightens the look and flavor beautifully—especially on a cheese platter or sandwich.

Side Dishes

My family goes crazy for these pickles alongside classic BBQ dishes like pulled pork, smoked sausages, or even simple grilled burgers and hot dogs. They’re also fabulous with fried chicken and make a crisp, zesty contrast to creamy potato salad or macaroni salad.

Creative Ways to Present

For parties, I like to stack these Bread and Butter Pickles Recipe slices on skewers alternating with cherry tomatoes, cheese cubes, and olives for a colorful, crunchy appetizer combo that’s easy for guests to grab. They also look stunning layered in clear glass jars with herbs visible for that rustic homemade vibe.

Make Ahead and Storage

Storing Leftovers

Once opened, I keep the pickles refrigerated in their original jar or a clean airtight container. This keeps them tasting fresh for up to 3 months, which is plenty of time for snacking and cooking. The crunchy texture holds up surprisingly well even after several weeks in the fridge.

Freezing

Honestly, I haven’t had great luck freezing these pickles because the texture gets mushy after thawing. For best results, I recommend enjoying your bread and butter pickles fresh or properly canned and stored at room temperature if sealed.

Reheating

There’s really no need to reheat bread and butter pickles since they’re served cold or at room temperature. If you want to take them out of the fridge a bit before serving, that softens them up slightly and lets all the flavors shine through beautifully.

FAQs

Final Thoughts

This Bread and Butter Pickles Recipe holds a special place in my kitchen because it brings back that nostalgic comfort food feeling, with so much freshness and personality. Once you make your own batch, you’ll see how easy it is to impress your friends and family with a jar of homemade goodness that tastes way better than store-bought. Give it a try—you’ll enjoy the process and love having these sweet, tangy pickles ready to brighten up any meal!

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