Prep Time: 20 minutes
Salting Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes
Yield: 4 pint jars
Difficulty Level: Easy
Cuisine: American
Ingredients
For the Pickles
- 2 pounds pickling cucumbers, thinly sliced
- 1 large onion, thinly sliced
- 2 tablespoons kosher salt
- 2 cups ice cubes
For the Sweet Pickling Brine
- 2 cups white vinegar
- 1 cup apple cider vinegar
- 1½ cups granulated sugar
- ½ cup light brown sugar
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon turmeric
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
Equipment Needed
- Large mixing bowl
- Colander
- Medium saucepan
- Measuring cups and spoons
- Sterilized pint jars with lids
- Wooden spoon
- Sharp knife or mandoline slicer
Instructions
Step 1: Prepare the Cucumbers
Wash the cucumbers thoroughly under cold running water. Trim off both ends and slice them into uniform rounds approximately ⅛-inch thick. Thin slices absorb the pickling brine more effectively and create the classic Bread and Butter Pickle texture.
Place the sliced cucumbers in a large bowl. Add the thinly sliced onion and toss to combine.
Step 2: Salt the Vegetables
Sprinkle the kosher salt evenly over the cucumber and onion mixture. Add the ice cubes and gently stir everything together.
Allow the mixture to sit for 1 hour. This process helps remove excess moisture from the cucumbers, ensuring a crisp and crunchy final product.
Step 3: Drain and Rinse
After the resting period, transfer the cucumber mixture to a colander. Drain thoroughly and rinse well under cold water to remove excess salt.
Allow the vegetables to drain completely while preparing the brine.
Step 4: Make the Pickling Brine
In a medium saucepan, combine the white vinegar, apple cider vinegar, granulated sugar, brown sugar, mustard seeds, celery seeds, turmeric, ground ginger, and cloves.
Place the saucepan over medium-high heat and stir continuously until the sugars dissolve completely.
Bring the mixture to a gentle boil and cook for 2 to 3 minutes. The spices will begin to infuse the liquid, creating a rich and aromatic brine.
Step 5: Add the Cucumbers
Add the drained cucumber and onion mixture to the hot brine.
Stir gently and cook for approximately 5 minutes, or until the cucumbers begin to look slightly translucent. Avoid overcooking, as this can reduce their crispness.
Step 6: Fill the Jars
Carefully ladle the hot cucumber mixture and brine into sterilized jars. Leave about ½ inch of headspace at the top of each jar.
Remove any trapped air bubbles using a clean utensil. Wipe the jar rims clean and secure the lids tightly.
Step 7: Cool and Store
Allow the jars to cool to room temperature before transferring them to the refrigerator.
For the best flavor, let the pickles rest for at least 24 hours before serving. The flavor continues to improve over the next several days as the cucumbers absorb the sweet and tangy brine.
Serving Suggestions
Bread and Butter Pickles are incredibly versatile and pair well with many dishes. Try serving them:
- On hamburgers and cheeseburgers
- In deli-style sandwiches
- Alongside barbecue dishes
- With fried chicken
- On charcuterie boards
- Chopped into potato salad
- As a topping for hot dogs
- With grilled meats and vegetables
Their sweet and tangy flavor adds brightness to rich and savory foods.
Tips for Perfect Bread and Butter Pickles
Choose Fresh Cucumbers
Fresh, firm pickling cucumbers produce the best texture. Avoid soft or overripe cucumbers, as they may become mushy during pickling.
Slice Evenly
Uniform slices ensure consistent flavor absorption and texture throughout the batch.
Don’t Skip the Salting Step
Salting removes excess moisture and helps maintain the signature crunch that makes Bread and Butter Pickles so appealing.
Adjust Sweetness
If you prefer a less sweet pickle, reduce the granulated sugar slightly. For extra sweetness, increase the brown sugar by a few tablespoons.
Let Them Mature
Although the pickles can be eaten after 24 hours, they reach their best flavor after 3 to 5 days in the refrigerator.
Storage Instructions
Store refrigerated Bread and Butter Pickles in tightly sealed jars.
- Refrigerator Storage: Up to 2 months
- Canned and Processed Jars: Up to 1 year in a cool, dark pantry
Always use clean utensils when removing pickles from the jar to maintain freshness and prevent contamination.
Frequently Asked Questions
Why Are They Called Bread and Butter Pickles?
The name originated during the Great Depression when families commonly served sweet pickles with simple bread-and-butter meals. The combination became so popular that the pickles earned the name “Bread and Butter Pickles.”
Can I Use Regular Cucumbers?
Yes, but pickling cucumbers generally provide a firmer texture and better results.
Are These Pickles Spicy?
No. This recipe is sweet and tangy with mild spice flavors from mustard seeds and turmeric. For heat, add crushed red pepper flakes.
How Long Before They Are Ready to Eat?
They can be enjoyed after 24 hours, but the flavor develops more fully after several days.
Nutrition Information
Per Serving (approximately ¼ cup)
- Calories: 65
- Carbohydrates: 16g
- Protein: 0.5g
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 220mg
- Potassium: 70mg
- Fiber: 0.5g
- Sugar: 14g