Bread and Butter Pickles Recipe
If you grew up loving sweet-tart pickles at summer barbecues, this Bread and Butter Pickles Recipe will absolutely transport you! These pickles are impossibly crisp, bright with turmeric and mustard seed, and just the right amount of zesty sweetness. They’re a dreamy topping for burgers or sandwiches, and honestly, downright irresistible straight from the fridge. Get ready for a recipe you’ll make—and share—year after year.
Ingredients You’ll Need
Simplicity is the secret to unforgettable pickles, and every item here brings something wonderful to the jar. This unique blend creates the signature color, flavor, and snap that makes the Bread and Butter Pickles Recipe a true classic.
- Cucumbers: Choose small, crisp cucumbers, sliced into 1/4-inch rounds for maximum crunch.
- Onion: Thinly sliced onion adds a gentle bite and classic flavor that balances the sweet and tangy notes.
- Kosher Salt (or Sea Salt): Essential for drawing out extra moisture and intensifying flavor; don’t skip the salting step!
- White Vinegar: The bright, acidic backbone that keeps the pickles zesty and fresh.
- Water: Helps mellow the brine so the pickles aren’t overly sharp.
- Sugar: Adds that telltale sweetness, giving Bread and Butter Pickles their unique flavor profile.
- Mustard Seeds: Bring a gentle pop and classic tang to the pickle experience.
- Celery Seeds: A subtle herbal note that sets bread and butter pickles apart from all others.
- Turmeric: The secret to that cheery, golden hue and earthy undertone—your jars will look gorgeous!
How to Make Bread and Butter Pickles Recipe
Step 1: Salt the Cucumbers and Onions
Set your cucumber slices and onion in a large colander, nestled over a deep bowl or in the sink. Sprinkle evenly with kosher salt, and toss well. Let them sit for 1 to 2 hours. The salt will coax out loads of water, ensuring your final pickles are satisfyingly crisp and never soggy.
Step 2: Dry Overnight for Extra Crunch
After their salty soak, give your cucumbers and onions a thorough rinse to remove any excess salt. Scatter them across a couple of sheet pans lined with paper towels, layering more towels on top. Let them rest and dry out overnight—this patience pays off in astonishing crunchiness.
Step 3: Make the Golden Brine
The next morning, it’s time to make magic! In a large saucepan, combine the white vinegar, water, sugar, mustard seeds, celery seeds, and vibrant turmeric. Bring this mixture to a lively boil, stirring until the sugar is fully dissolved. Turn off the heat and breathe in the fragrant, zesty steam—your kitchen will smell amazing!
Step 4: Pack and Pour
Layer those dried cucumbers and onions into sterilized canning jars, leaving about half an inch of space at the top. Pour the hot vinegar brine over the veggies, filling the jars completely. This is the step that infuses all those wonderful flavors into every slice.
Step 5: Seal Them Up
Seal the jars as your manufacturer recommends. For refrigerator pickles, after pouring in the brine, flip the jars upside down for 15–20 minutes to ensure the hot liquid touches the lid. Flip upright and let cool—they should give that satisfying pop to signal they’re sealed. Always keep these beauties refrigerated.
Step 6: Let the Flavors Mingle
It’s tempting to dive in immediately, but letting your Bread and Butter Pickles Recipe sit in the fridge for a few days gives the flavors time to develop and mingle. When you finally crack open a jar, you’ll be rewarded with peak flavor—trust me, it’s worth the wait.
How to Serve Bread and Butter Pickles Recipe
Garnishes
Bread and Butter Pickles are already stunning thanks to turmeric’s brilliant yellow, but a quick sprinkling of fresh dill or a few peppercorns on top of your pickle platter will make them positively irresistible. Try fanning out the slices for a showy touch!
Side Dishes
Serve these pickles alongside smoked brisket, stacked burgers, pulled pork, or anything off the barbecue. They cut through rich, fatty dishes and offer the ideal palate-cleansing crunch with every bite.
Creative Ways to Present
Dress up your next cheese board with a small jar of this Bread and Butter Pickles Recipe and watch guests come back for more. You can also tuck them into grilled cheese sandwiches, top deviled eggs for a zippy garnish, or even chop them into potato salad for a secret punch of flavor.
Make Ahead and Storage
Storing Leftovers
After your jars have cooled and sealed, keep them stored in the fridge. They’ll stay fresh, crisp, and full of flavor for up to three months—just be sure to use clean utensils each time to maintain that perfect crunch and avoid introducing any bacteria.
Freezing
Freezing isn’t ideal for this Bread and Butter Pickles Recipe. The texture changes and they lose their snappy character in the freezer. If you’re looking for pickles with shelf life, focus on proper canning methods or keep them tucked safely in the refrigerator.
Reheating
There’s no need to reheat these pickles! Bread and Butter Pickles are all about their cold, crisp freshness. If you find they’ve lost a little crunch after a couple of months, use them finely chopped in relishes or mixed into salads where texture becomes less important.
FAQs
Can I use regular table salt instead of kosher salt?
Kosher or sea salt is preferred for this Bread and Butter Pickles Recipe because it lacks anti-caking agents found in table salt, which can make your pickles cloudy. If you must use table salt, use slightly less, as it’s finer and saltier by volume.
How long do the pickles need to sit before eating?
Give your jars at least three to five days in the refrigerator so the flavors can blend and deepen. The extra patience gives you classic Bread and Butter Pickles that taste wonderfully balanced and perfectly tangy-sweet.
Can I add extra spices or herbs?
Absolutely! While this is a classic Bread and Butter Pickles Recipe, feel free to add red pepper flakes for heat, or toss in a clove of garlic. Just don’t overdo it—too many extras may overpower that nostalgic, familiar flavor you love.
Is it okay to skip the overnight drying step?
For maximum crunch, letting the cucumbers and onions dry out overnight is worth it. If you’re in a hurry, dry them as much as possible and accept that the pickles may not be quite as snappy—but they’ll still taste amazing!
How do I know if my pickles are sealed and safe?
When you cool and flip your jars, listen for the telltale “pop” of the lid sealing. Always store these refrigerator pickles in the cold, and discard any jar that develops off odors or unexpected cloudiness, just to be safe.
Final Thoughts
I hope you’ll fall in love with this Bread and Butter Pickles Recipe as much as my family has! There’s something magical about opening a jar of homemade pickles—especially when you know every step that’s gone into creating that tangy, crunchy treat. Give these a try and get ready for rave reviews at your next gathering!
Print
Bread and Butter Pickles Recipe
- Total Time: 1 day 4 hours
- Yield: About 3 pints 1x
- Diet: Vegetarian
Description
Learn how to make delicious homemade Bread and Butter Pickles with this easy recipe. These sweet and tangy pickles are perfect for sandwiches, burgers, or as a tasty snack.
Ingredients
Cucumbers:
- 3 pounds crisp cucumbers, sliced 1/4-inch thick
Onion:
- 1/2 medium onion, thinly sliced
Brine:
- 1/4 cup kosher salt or sea salt
- 2 cups white vinegar
- 1/2 cup water
- 1 cup sugar
- 2 Tablespoons mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon turmeric
Instructions
- Salt cucumbers and onions: Place cucumbers and onions in a colander, toss with salt, and let stand for 1-2 hours.
- Dry: Rinse salt off cucumbers and onions, place on paper towels, and let dry overnight.
- Make brine: Combine vinegar, water, sugar, mustard seeds, celery seeds, and turmeric in a saucepan, bring to a boil, and cook until sugar dissolves.
- Can pickles: Pack sterilized jars with cucumbers and onions, pour vinegar mixture over, seal jars, and store in the refrigerator.
- Allow to sit: Refrigerate and let pickles sit for several days to develop flavors before serving.
Notes
- For best results, use crisp, fresh cucumbers.
- Adjust sugar and vinegar to taste preference.
- Store pickles in the refrigerator for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer/Snack
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 pickle spear (about 30g)
- Calories: 20
- Sugar: 3g
- Sodium: 210mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: Bread and Butter Pickles, Pickling Recipe, Homemade Pickles
