If you’ve ever bitten into a crisp burger or a pulled pork sandwich and thought, “Wow, the pickles make this next-level,” then congratulations—your taste buds already appreciate the magic of bread and butter pickle.
These sweet-and-tangy, crunchy little slices are the ultimate kitchen MVP. They’re old-fashioned but somehow trendy again (kind of like mom jeans).
And the best part? You can totally make them at home without needing a PhD in canning.
I’ll admit it: I grew up thinking bread and butter pickles were just another jar on the fridge door, hanging out next to the mayo.
But when I learned how easy they are to whip up—and how much better homemade bread and butter pickles taste compared to store-bought—I became a full-on pickle evangelist.
So buckle up, friend, because I’m about to walk you through how to make bread and butter pickle that’ll blow your mind and impress your taste buds.
The Best Bread And Butter Pickle Recipe Ever
This bread and butter pickle recipe delivers sweet, tangy, and crunchy homemade pickles that outshine any store-bought jar. With simple ingredients, a straightforward brine, and options for canning or refrigerator storage, these pickles are versatile, flavorful, and perfect for sandwiches, BBQ, or snacking straight from the jar.
Ingredients
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10–12 small pickling cucumbers (about 2 pounds)
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1 large onion, thinly sliced
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1/4 cup pickling salt
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2 1/2 cups white vinegar
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2 1/2 cups sugar
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1 tablespoon mustard seeds
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1 teaspoon celery seeds
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1/2 teaspoon turmeric
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Optional: chili flakes
How To Make Best Bread And Butter Pickle
- Slice cucumbers and onion. Sprinkle with salt and let rest 2–3 hours.
- Rinse and drain well.
- Make brine with vinegar, sugar, and spices.
- Add cucumber mix, simmer 5 minutes.
- Pack into sterilized jars.
- Store in the fridge or process jars in a boiling-water bath for long-term storage.
What Are Bread And Butter Pickles Anyway?
Before we roll up our sleeves, let’s answer the obvious: Why are they called “bread and butter pickles”?
Legend says a Depression-era couple traded their pickles for bread and butter at the local store, and the name stuck. Kinda catchy, right? They’re not actually made with bread or butter (shocking, I know), but they do pair ridiculously well with both. These pickles lean sweet, with a tangy backbone that balances everything out. Think less pucker-up sour (like dill pickles) and more “Oh wow, that’s refreshing and crunchy.”
And FYI, if you’re a dill pickle purist, don’t dismiss these yet. Even if you’re into garlic dill pickles canning recipes or prefer the sharp bite of a sweet pickles recipe, bread and butter pickles will win you over with their versatility.
Why Make Them At Home? (Besides Bragging Rights)
Sure, you could buy a jar for a couple of bucks. But let’s be honest—homemade pickles taste better, they’re customizable, and you’ll feel like an actual kitchen wizard. Plus, you get to say: “Oh yeah, I made those” when guests rave about them. Instant ego boost.
Here’s what you gain when you go DIY:
- Control over flavor – Want them a little spicier? Toss in extra chili flakes for spicy bread and butter pickles.
- Better texture – Store-bought pickles sometimes go limp. Nobody likes a floppy pickle.
- Brag-worthy gifts – A jar of canned bread and butter pickles makes you look like the thoughtful friend who totally has their life together.
Ingredients You’ll Need
Here’s the beauty of this bread and butter pickle recipe: you don’t need anything fancy. Just good cucumbers and a handful of pantry staples.
- 10–12 small pickling cucumbers (about 2 pounds)
- 1 large onion, thinly sliced
- 1/4 cup pickling salt
- 2 1/2 cups white vinegar
- 2 1/2 cups sugar
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon turmeric
- Optional: chili flakes for heat
Step-By-Step: How To Make Bread And Butter Pickles
Okay, friend, let’s break it down. This isn’t rocket science, but it is a process worth doing right.
1. Slice And Salt
Wash your cucumbers and slice them into thin, even rounds. Pro tip: use a mandoline if you want that professional look. Add the sliced onions, sprinkle everything with salt, and let the mix sit in a bowl for 2–3 hours. Why? Because salt pulls out excess water, leaving your pickles crisp instead of soggy. Nobody wants soggy pickles.
2. Rinse And Drain
After a couple of hours, rinse the cucumber-onion mix under cold water. Drain well. If you skip this step, your pickles will taste like a salt lick—not exactly what we’re going for.
3. Make The Brine
In a large pot, combine vinegar, sugar, mustard seeds, celery seeds, and turmeric. Bring it to a boil while stirring to dissolve the sugar. Ever wondered why turmeric is in the mix? It gives that gorgeous golden color (and a subtle earthy flavor).
4. Add Cucumbers
Toss the cucumbers and onions into the brine. Stir gently and let them simmer for about 5 minutes. They’ll turn a beautiful shade of greenish-yellow.
5. Jar It Up
Ladle the pickles and brine into sterilized jars, leaving a bit of headspace. Seal the jars tightly. At this point, you’ve got quick bread and butter pickles ready to stash in the fridge. But if you want long-term storage, let’s talk canning.
Bread And Butter Pickles Canning: Worth It?
Now, if you’re thinking, “Canning sounds scary. What if I blow up my kitchen?” relax. It’s way easier than you think, and no explosions are involved.
For bread butter pickles canning, just follow these steps:
- Sterilize jars by boiling them in hot water.
- Pack the hot pickle mixture into jars.
- Wipe rims clean and screw on lids.
- Process the jars in a boiling-water bath for 10 minutes.
Boom. You’ve got canned bread and butter pickles that’ll last up to a year. Honestly, they won’t last that long because you’ll eat them way before.
Easy Refrigerator Bread & Butter Pickles
If canning feels like too much commitment, no worries. You can make easy refrigerator bread & butter pickles in under 24 hours. Just jar the pickles, let them chill overnight, and start munching the next day. They’re good for up to 2 months in the fridge, which is perfect if you’re a pickle snacker (guilty).
Fun Ways To Use Bread And Butter Pickles
Here’s the deal: these aren’t just burger sidekicks. They can sneak into so many dishes.
- Sandwiches: Turkey, ham, roast beef—you name it, they make it better.
- BBQ platters: Pulled pork, brisket, and even sausage recipes taste epic with pickles on the side.
- Cheese boards: Pair them with sharp cheddar or creamy brie. Fancy much?
- Mexican food recipes: Add them as a sweet-tangy topping for tacos or nachos. Trust me, game-changer.
- Potato salad add-ins: A handful of chopped pickles gives classic potato salad some zing.
Variations To Try
Because variety is the spice of life (literally), here are a few twists:
- Spicy Bread And Butter Pickles: Add red chili flakes or jalapeños to the brine.
- Sweeter Pickles: Increase the sugar by 1/2 cup if you like them extra sweet.
- Garlicky Version: Toss in a few cloves when simmering the brine for a nod to those garlic dill pickles canning recipes you love.
Common Mistakes To Avoid
Let’s keep it real—you can mess up pickles if you’re not paying attention. Don’t be that person.
- Don’t oversalt during the soaking step.
- Don’t skip sterilizing jars if you plan to can.
- Don’t expect them to taste like dill pickles—they’re supposed to be sweet-tangy.
Final Thoughts
So there you have it—homemade pickles bread and butter style, from start to finish. Whether you’re in the mood for easy bread and butter pickles that chill in the fridge, or you’re brave enough to tackle bread and butter pickles canning, you now know the drill.
IMO, once you make your own, you’ll never go back to the store-bought jars. These pickles aren’t just food—they’re bragging rights, nostalgia, and flavor bombs all in one crunchy bite.
Now the real question is: what’s the first sandwich you’re slapping them on?