Bread and Butter Pickles Recipe

If you love pickles with that perfect balance of sweet, tangy, and just a little spice, you’re going to adore this Bread and Butter Pickles Recipe. I absolutely love how these pickles turn out—crisp and flavorful, with that nostalgic, classic taste that reminds me of summer barbecues and family gatherings. Whether you’re packing sandwiches, jazzing up a burger, or simply snacking straight from the jar, these pickles add that special homemade touch that store-bought ones simply can’t match.

When I first tried making bread and butter pickles at home, I was a bit skeptical about the prep time involving salting and chilling the cucumbers, but trust me, it’s worth every minute. You’ll find that this process keeps the pickles wonderfully crunchy and lets the flavors really soak in, making it a lovely recipe to prepare ahead of time and enjoy for weeks. This Bread and Butter Pickles Recipe is a fantastic pick for anyone wanting to master canning or simply wanting a delicious pantry staple.

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Ingredients You’ll Need

This Bread and Butter Pickles Recipe calls for fresh cucumbers and a blend of flavorful spices that make all the difference. I always look for firm pickling cucumbers and fresh spices for the most vibrant flavor.

• Pickling cucumbers: Fresh, firm cucumbers are a must to keep those pickles crisp and satisfying.
• Pickling salt: Use this specialized salt because it doesn’t contain anti-caking agents that can cloud your pickles.
• Onions (white or yellow): Thinly sliced onions add a subtle sweetness and extra crunch.
• White distilled vinegar: Look for 5% acidity for proper pickling and balance.
• Apple cider vinegar: The touch of apple cider vinegar adds a lovely fruity tang.
• Sugar: Sweetens and balances the tang of the vinegars; the key to bread and butter flavor.
• Mustard seeds: Adds gentle heat and classic pickle flavor.
• Crushed red pepper flakes: Just a pinch brings subtle spicy notes that brighten the flavor.
• Celery seeds: These tiny seeds impart earthy, aromatic complexity.
• Cinnamon stick: Warming spice that deepens the flavor profile beautifully.
• Allspice berries and ground allspice: Adds sweet, aromatic tones for a hint of holiday spice.
• Whole cloves and ground cloves: A little goes a long way to enhance warmth and fragrance.
• Ground turmeric: Provides that lovely golden hue and subtle earthy flavor.

Variations

I love tweaking my Bread and Butter Pickles Recipe to suit the season or my mood. Feel free to adjust the spice mix or experiment with different types of vinegar for your own perfect jar.

• Spicy Variation: I sometimes add extra crushed red pepper flakes or a few slices of fresh jalapeño for a spicy kick that my family really enjoys.
• Herbal Twist: Adding fresh dill or rosemary can brighten the flavor and add complexity.
• Sugar Swap: Try brown sugar instead of white for a deeper, molasses-like sweetness.
• Vinegar Alternatives: Experimenting with rice vinegar lightens the flavor, giving the pickles a milder tang.

How to Make Bread and Butter Pickles Recipe

Step 1: Rinse and Slice the Cucumbers

Start by giving your cucumbers a good scrub to remove any dirt, especially from the ribs. I like to slice off just a thin edge from both ends to get rid of the bitter tips. Then, slice them into quarter-inch thick rounds—this thickness keeps the texture just right after pickling. Place your slices into a large bowl and get ready for the salting step.

Step 2: Salt, Chill, and Drain the Slices

Add the thinly sliced onions and all of the pickling salt to the cucumbers. Stir everything together so the salt is evenly distributed. Cover with a clean, thin tea towel or cloth, then nestle a couple of inches of ice on top before putting it all in the fridge. This chilling step (about four hours) is the magic that pulls extra water out, keeping your pickles crisp. Once done, make sure to rinse the cucumbers and onions really well and drain thoroughly—this prevents your pickles from being too salty.

Step 3: Prepare Jars and Make the Pickling Syrup

If you’re planning to water bath can your pickles, now’s the time to heat your jars—just place them on a rack in a large pot with warm water and bring to a boil. I skip this step when I’m planning to eat the pickles within a few weeks and keep them refrigerated. Meanwhile, in a large pot, combine the white distilled and apple cider vinegars with sugar and all your pickling spices—except the salt—and bring everything to a boil until the sugar is fully dissolved. Once it comes back to a boil with the sliced vegetables added, you’re ready to start filling the jars.

Step 4: Pack Jars and Fill with Hot Syrup

Using a slotted spoon, pack your hot cucumbers and onions snugly into the warmed jars, leaving about an inch from the rim. Pour the hot vinegar and sugar syrup over the veggies until you have about a half-inch headspace. Wipe the rims clean with a paper towel (this step is key to sealing jars properly). Place dry, clean lids on top and screw on the bands until fingertip tight.

Step 5: Process in a Hot Water Bath (Optional)

If you want pantry-stable pickles, return the filled jars to your boiling water bath and process for 15 minutes. The water should cover the jars by at least an inch. Once done, carefully remove the jars and let them cool to room temperature. You’ll hear that satisfying pop as their lids seal. If a lid doesn’t seal properly, just keep that jar in the fridge and eat it within a few months.

Step 6: Cool and Store

Let your jars cool undisturbed on the countertop before moving them to a cool, dark place for up to a year if canned. If you skipped the water bath, just refrigerate and enjoy within three months. My family goes crazy for these pickles in sandwiches and salad bars, so I always make sure to have a few jars on hand.

How to Serve Bread and Butter Pickles Recipe

Garnishes

I love serving these bread and butter pickles with a sprinkle of fresh dill or a few mustard seeds on top—it adds a fresh pop that complements the sweet tang. Sometimes I toss a few extra red pepper flakes onto the plate if I want to hint at a little heat for guests who enjoy spice.

Side Dishes

These pickles are perfect alongside classic BBQ fare like pulled pork sandwiches or grilled burgers. They also brighten up charcuterie boards and pair wonderfully with creamy potato salad or coleslaw, adding a crunchy contrast to richer sides.

Creative Ways to Present

For a fun twist at parties, I like to serve bread and butter pickles in mini mason jars or small tasting cups paired with cheese and crackers. Layering them in sandwiches with colored bread or as toppings for sliders always gets compliments and spark conversation about homemade goodness.

Make Ahead and Storage

Storing Leftovers

After opening, I store my bread and butter pickles in the fridge in their original jars with tight lids. They keep their crunch and flavor for about three months, though in truth, my family rarely lets them last that long!

Freezing

I don’t recommend freezing bread and butter pickles since the texture changes drastically. They’re best enjoyed fresh or properly canned and refrigerated.

Reheating

Since bread and butter pickles are eaten cold or at room temperature, there’s no need to reheat them. Just grab a fork or tongs and enjoy the crunchy, sweet tanginess straight from the jar!

FAQs

Final Thoughts

This Bread and Butter Pickles Recipe truly holds a special place in my kitchen—it’s one of those homemade staples that never fails to impress friends and family alike. I encourage you to give it a try, even if you’ve never canned before; the process is straightforward, and the end result is so rewarding. You’ll love having that jar of bright, sweet, and tangy pickles ready for your next meal—it’s a little homemade joy that makes everyday eating feel special.

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