If you have ever craved that delightful crunch paired with a perfect balance of tangy and sweet, then this Bread and Butter Pickles Recipe is your new best friend. These pickles are a classic staple in Southern kitchens, delivering a luscious combo of crisp cucumbers and thin onions soaked in a vibrant, spiced syrup that dances on your taste buds. The charm lies in their simplicity yet deeply satisfying complexity. Once you try making these at home, you’ll wonder how you ever got along without their charming twist on your sandwiches, burgers, or even just a tasty snack straight from the jar.
Ingredients You’ll Need
Crafting the perfect Bread and Butter Pickles is all about the harmony of simple, fresh ingredients. Each one plays a crucial role by adding texture, flavor, and that classic pickly zing. From crisp cucumbers to aromatic spices, this list is your gateway to pickle magic!
- Pickling cucumbers (2 1/2 pounds): Fresh and firm cucumbers provide the essential crunch that every good pickle must have.
- White or yellow onions (1 pound): Thinly sliced for a mild, sweet contrast that complements the cucumbers perfectly.
- Pickling salt (1/4 cup): Helps draw out moisture and enhances flavor without any bitter taste.
- White distilled vinegar (1 1/4 cups): The backbone acidity that balances sweetness and preserves freshness.
- Apple cider vinegar (1 cup): Adds a fruity depth and amber hue to the pickling syrup.
- Sugar (2 1/4 cups): Sweetness is the soul of Bread and Butter Pickles, blunting sharpness and creating that signature flavor.
- Mustard seeds (1 tablespoon): Tiny bursts of pungency that infuse the pickles with a warm, spicy note.
- Crushed red pepper flakes (1 teaspoon): Adds a subtle kick without overpowering the sweetness.
- Celery seeds (3/4 teaspoon): A subtle herbaceous undertone that enhances the overall complexity.
- Cinnamon stick (1 inch): A touch of sweet warmth that rounds out the spice mix.
- Allspice berries and ground allspice: Six berries plus a pinch of ground allspice provide aromatic, clove-like intensity.
- Whole cloves and ground cloves: Six whole cloves and a pinch of ground cloves add a deep, fragrant spiciness.
- Ground turmeric (1/2 teaspoon): For that beautiful golden color and a hint of earthy flavor.
How to Make Bread and Butter Pickles Recipe
Step 1: Rinse and Slice the Cucumbers
Start by giving your cucumbers a thorough wash to remove any dirt lingering in their ribs. Trim off the ends to avoid bitterness, then slice them evenly into 1/4-inch thick rounds. This thickness strikes a nice balance, maintaining crunch while soaking up pickling syrup beautifully.
Step 2: Salt, Chill, and Drain the Cucumber Slices
Mix your cucumber slices with the thinly sliced onions and the pickling salt in a large bowl. Stir well to ensure every piece is coated with salt. Cover everything with a lightweight tea towel, then place some ice on top and refrigerate for four hours. This step is crucial because it draws out excess water, intensifying the crunch and flavor of your pickles.
Step 3: Rinse and Drain Thoroughly
Once the chilling is done, discard the ice and rinse the vegetables thoroughly, doing it twice if necessary. This removes extra salt while keeping just enough for flavor and preservation, ensuring your pickles won’t be too salty.
Step 4: Heat the Jars (Optional)
If you intend to store your pickles outside the refrigerator, sterilizing your jars is important. Warm them in a canning pot filled with water to prevent breakage and contamination. If you plan to eat these pickles soon or keep them refrigerated, you can skip this step.
Step 5: Prepare the Pickling Syrup
Combine both types of vinegar, sugar, and all the pickling spices in a large pot except the salt, then bring the mix to a boil. Stir frequently until the sugar dissolves completely. For a flavorful soak, add the drained cucumbers and onions back into the pot, boiling everything together to meld the tastes before packing.
Step 6: Pack the Jars and Add Syrup
Use a slotted spoon to fill the hot jars evenly with cucumber and onion slices, leaving a bit of headspace. Pour the hot pickling syrup over the vegetables, wiping rims clean to ensure a perfect seal, then cap tightly.
Step 7: Process in a Hot Water Bath (Optional)
For shelf stability, return the jars to boiling water, ensuring they’re covered by at least an inch, and boil for 15 minutes. Remove carefully and allow to cool completely. If you’d rather keep it simple, just place your jars in the fridge and enjoy within a few months.
Step 8: Cool and Store
Once cooled, you’ll hear the satisfying pop of sealed lids; store these pickles in a cool, dark place for up to a year. Unsealed or refrigerated jars should be consumed within three months for optimal freshness and flavor.
How to Serve Bread and Butter Pickles Recipe
Garnishes
Adding fresh herbs like dill or a sprinkle of fresh cracked black pepper can brighten up your pickles. These simple touches can enhance the visual appeal and layer some fresh flavors to accompany the bread and butter sweet-spicy profile.
Side Dishes
Bread and Butter Pickles are a perfect companion to rich foods that crave contrast—for example, creamy potato salad, hearty barbecue dishes, or even a classic grilled cheese sandwich. Their sweet acidity cuts through richness and refreshes the palate delightfully.
Creative Ways to Present
Beyond the usual sandwich topping, try serving these pickles with charcuterie boards to add a sweet-tart crunch, or chop and mix them into deviled eggs or pasta salads for an unexpected flavor boost. You can even dice them finely to jazz up a creamy tuna salad or burger spread.
Make Ahead and Storage
Storing Leftovers
Once opened, store your Bread and Butter Pickles in the refrigerator to keep them crisp and delicious. They’ll stay at their best for up to three months when properly chilled, allowing you to enjoy their bright goodness well beyond the first taste.
Freezing
Freezing is not recommended because the texture of bread and butter pickles relies heavily on their crispness, which freezing can compromise. Instead, focus on proper refrigeration or shelf-canning for longer storage.
Reheating
These pickles are intended to be enjoyed cold or at room temperature, so reheating is not necessary. Their charm is in the refreshing crunch and tang, which heat would soften and mute.
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, resulting in crisper pickles. Using regular cucumbers might yield softer, less crunchy results.
How long do Bread and Butter Pickles need to sit before eating?
For the best flavor, allow your pickles to rest for at least 24 hours after preparation, though letting them sit for a week helps the flavors meld beautifully and intensifies the signature sweet and tangy taste.
What is the difference between bread and butter pickles and regular dill pickles?
Bread and Butter Pickles are known for their sweeter, spiced profile with onion and sugar included, while dill pickles focus on savory, vinegary dill flavors without sweetness. Each offers a distinct experience perfect for different dishes.
Can I adjust the sweetness or spice levels?
Absolutely! This recipe is wonderfully flexible. You can reduce sugar for less sweetness or fiddle with the spice quantities like mustard seeds and red pepper flakes to match your personal preference.
Is it necessary to use both white and apple cider vinegars?
Using both vinegars balances acidity and flavor complexity. White vinegar provides sharpness, while apple cider vinegar adds a subtle fruity note and amber color. However, you can use just one type if needed, but the flavor will be slightly different.
Final Thoughts
Making your own Bread and Butter Pickles Recipe is a rewarding kitchen adventure that fills your home with inviting aromas and your pantry with jars of crunchy, sweet-and-tangy goodness. Whether you’re a first-time pickle maker or a seasoned pro, these pickles promise to elevate everyday meals and snacking moments with their delightful charm. Give this recipe a whirl and prepare to fall in love with every bite!
Print
Bread and Butter Pickles Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 30 minutes
- Yield: 24 servings
- Category: Pickling
- Method: Baking
- Cuisine: American
Description
This classic Bread and Butter Pickles recipe features crisp cucumbers and onions soaked in a tangy, sweetened vinegar brine with a blend of aromatic pickling spices. Ideal for preserving cucumber slices with a perfect balance of sweetness and tang, these pickles can be enjoyed as a tasty condiment or snack. The recipe includes an optional water bath canning step for shelf stability or a convenient refrigerated version.
Ingredients
Vegetables
- 2 1/2 pounds pickling cucumbers, fresh from the market
- 1 pound white or yellow onions, thinly sliced
Salting
- 1/4 cup pickling salt
Pickling Syrup
- 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 away any dirt on 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. 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 allow the vegetables to draw out moisture.
- Rinse and drain: Discard the ice, thoroughly rinse and drain the salted cucumber and onion slices. Rinse and drain a second time to remove excess salt.
- Heat the jars (optional): If storing pickles outside the fridge, place clean jars on a metal rack in a large canning pot and fill with warm water at least 1 inch above jars. 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 eaten soon.
- Make the pickling syrup: In a 4 to 6-quart pot, combine both vinegars, sugar, and all pickling spices except salt. Bring to a boil, stirring until sugar dissolves. Add drained sliced cucumbers and onions to the syrup and bring back to a boil.
- Pack the jars and add syrup: Using a slotted spoon, pack hot cucumber and onion slices into heated jars, leaving 1 inch of headspace. Pour hot vinegar syrup over the packed vegetables 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 hot water bath with water covering jars by at least 1 inch. Boil hard for 15 minutes (adjust time if over 1,000 feet elevation). Remove jars carefully 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 1 year. Unsealed or refrigerated pickles should be consumed within 3 months.
Notes
- Use fresh pickling cucumbers for the best texture and flavor.
- Make sure to thoroughly rinse salted cucumbers to prevent overly salty pickles.
- Water bath canning step is optional; skipping it means pickles must be refrigerated and eaten within 3 months.
- Adjust boiling time during water bath canning if you live above 1,000 feet elevation.
- Store sealed jars in a cool, dark place to maintain quality and shelf life.
