Bread and Butter Pickle Recipe

You’ll create classic bread and butter pickles by combining sliced cucumbers and onions with a sweet-tangy brine of equal parts vinegar and water, sugar, mustard seeds, celery seeds, and turmeric. First, salt your cucumber slices for 90 minutes to draw out moisture, then rinse and pack them into sterilized jars. Pour hot brine over the vegetables, leaving a half-inch headspace, and process in boiling water for 10 minutes. Master these steps for perfectly crisp, flavorful pickles every time.

Key Takeaways

• Combine equal parts water and vinegar with sugar, mustard seeds, celery seeds, and turmeric to create the signature sweet-tangy brine.
• Slice fresh pickling cucumbers into uniform 1/4-inch rounds and layer with sliced onions and kosher salt for 90 minutes.
• Pack drained vegetables into sterilized jars, leaving 1/2 inch headspace, then pour hot brine over them.
• Process filled jars in a boiling water bath for 10 minutes to seal properly for long-term storage.
• For quick refrigerator pickles, skip canning and store in the fridge for consumption within three weeks.

Essential Ingredients for Perfect Bread and Butter Pickles

While many pickle recipes call for complicated ingredients, bread and butter pickles require just a handful of pantry staples you probably already have.

You’ll need fresh cucumbers, onions, and bell peppers as your vegetable base. The pickling brine combines equal parts water and vinegar – white vinegar works perfectly, though vinegar varieties like apple cider or rice vinegar add unique flavor profiles.

For sweetness, you’ll use granulated sugar, but sugar alternatives such as honey or maple syrup create interesting variations. Don’t forget the spices: mustard seeds, celery seeds, turmeric, and ground cloves give these pickles their signature taste. Kosher salt’s essential for drawing moisture from the cucumbers and enhancing flavors.

You’ll also need canning jars with tight-fitting lids if you’re preserving them long-term. Fresh dill, while optional, adds an aromatic touch. With these simple ingredients on hand, you’re ready to create tangy-sweet pickles that’ll elevate any sandwich or burger.

Equipment and Tools You’ll Need

Before you start pickling, you’ll need to gather the right equipment to ensure your bread and butter pickles turn out perfectly.

You’ll want proper canning jars with new lids, sharp knives, a mandoline for uniform cucumber slices, and a large pot that can hold your jars with at least an inch of water above them.

Having these tools ready will make your pickling process smooth and help you achieve consistent, professional results.

Essential Canning Jars

Three types of canning jars work best for bread and butter pickles: standard pint jars, wide-mouth pint jars, and half-pint jars for smaller batches. You’ll find wide-mouth versions easier to pack with pickle slices and simpler to clean afterward. Always inspect your jars for chips or cracks before use, as proper mason jarcare ensures safe preservation.

Check that your jar rims sit perfectly flat against a surface. You can’t use jars with warped rims or damaged threads since they won’t seal properly. While vintage jarcollecting has become popular, don’t use antique jars for actual canning—they’re beautiful for storage but often fail modern safety standards. Save those decorative finds for displaying your finished pickles after transferring them from proper canning jars.

Cutting and Prep Tools

With your jars ready, you’ll need the right cutting tools to create uniform pickle slices that pack neatly and absorb brine evenly. A sharp chef’s knife works well if you’ve developed solid knife skills through practice. For consistent thickness, you can’t beat a mandoline slicer—just prioritize mandoline safety by using the hand guard every time.

Tool	Best For	Thickness Range
Chef’s Knife	Small batches	1/8″ – 1/4″
Mandoline	Large batches	1/16″ – 1/4″
Food Processor	Speed cutting	1/8″ – 3/16″

You’ll also need a cutting board, mixing bowls for salting, and a colander for draining. Keep your tools sharp and clean—dull blades crush rather than slice, releasing excess moisture that’ll dilute your brine.

Large Pot Requirements

Once you’ve prepped your cucumbers, you’ll need a large pot that can handle both the volume of vegetables and the hot brine preparation.

Your pot should hold at least 8 quarts to accommodate the cucumbers, onions, and pickling liquid without overflowing during stirring.

A stainless steel or enamel-coated large stockpot works best since these materials won’t react with the vinegar’s acidity.

You’ll want high sides to prevent splashing when you’re mixing the hot brine with your vegetables.

If you’re making multiple batches, an oversized kettle becomes essential for efficiency.

Don’t use aluminum or copper pots—they’ll create off-flavors and discoloration.

The pot’s heavy bottom prevents scorching when you’re heating the vinegar mixture.

Choose one with sturdy handles since you’ll be lifting it when it’s full and hot.

Selecting and Preparing Your Cucumbers

Transform ordinary cucumbers into pickle perfection by starting with the right selection and preparation. You’ll want fresh, firm pickling cukes that snap when bent. While standard varieties work well, don’t overlook heirloom varieties like Boston Pickling or National Pickling—they offer superior crunch and flavor absorption.

Here’s your cucumber prep checklist:

1. Choose cucumbers 3-5 inches long – they’ll fit better in jars and pickle evenly
2. Check for blemishes – discard any with soft spots or yellowing
3. Slice uniformly – use 1/4-inch rounds for consistent pickling
4. Remove blossom ends – they contain enzymes that cause mushiness

Wash your cucumbers thoroughly under cold water and scrub away any dirt. If you’ve picked them fresh, process within 24 hours for best results.

Cut larger specimens lengthwise into spears if preferred. You don’t need to peel them—the skin adds texture and holds everything together during the pickling process.

Making the Sweet and Tangy Brine

After you’ve prepared your cucumbers, creating the signature brine becomes your next crucial step. You’ll combine equal parts white vinegar and apple cider vinegar in a large pot with granulated sugar. Add mustard seeds, celery seeds, and turmeric for that classic flavor profile. The turmeric provides color while maintaining brine clarity throughout the pickling process.

Heat the mixture over medium-high heat, stirring until the sugar completely dissolves. Don’t let it boil vigorously—you’re aiming for a gentle simmer. Add a tablespoon of kosher salt to enhance flavors without overpowering the sweetness balance that makes these pickles distinctive.

Test the brine by tasting it with a clean spoon. You should detect a harmonious blend of tangy and sweet notes. If it’s too sharp, add another tablespoon of sugar; if it’s overly sweet, splash in more vinegar. Once you’ve achieved the perfect balance, remove the pot from the heat and let it cool for five minutes before pouring.

The Slicing and Salting Process

Before you start making that brine, you’ll need properly prepared cucumbers for the best results.

The slicing and salting process is crucial for achieving that signature crunch and ensuring optimal brine infusion throughout each pickle slice.

Here’s your step-by-step approach:

1. Wash and trim – Scrub cucumbers clean and remove both ends
2. Slice uniformly – Cut into 1/4-inch rounds using a mandoline or sharp knife
3. Layer with salt – Combine slices with thinly sliced onions and 1/4 cup kosher salt
4. Ice and wait – Cover with ice cubes and let sit for 90 minutes

This salting technique draws out excess moisture for superior texture preservation.

You’ll notice water pooling at the bottom—that’s exactly what you want.

After the waiting period, drain and rinse the vegetables thoroughly under cold water.

Pat them dry with clean kitchen towels.

They’re now ready to absorb every bit of flavor from your sweet and tangy brine.

Packing Your Jars Like a Pro

Getting those pickles into jars takes more finesse than you might think—proper packing ensures even brine distribution and prevents floating vegetables.

Start by layering your drained cucumber and onion slices vertically along the jar’s sides, creating a stable base that won’t shift during processing. You’ll want to pack them snugly but not so tight that brine can’t circulate freely between pieces.

Your jar arrangement matters for both aesthetics and function. Alternate cucumber rounds with onion slices for visual appeal, and tuck smaller pieces into gaps to maximize space. Leave exactly one-half inch of headspace—too little causes overflow during processing, while too much creates excessive air pockets.

After filling with hot brine and removing air bubbles with a plastic spatula, wipe jar rims clean before sealing. Don’t forget proper label placement on cooled jars—include the date and batch number on the lid’s top for easy pantry rotation.

Processing and Canning for Long-Term Storage

Now that you’ve packed your jars, you’ll need to process them correctly to ensure your pickles stay safe and delicious for months to come.

Start by sterilizing your jars in boiling water for 10 minutes, then use the water bath method to process your filled jars at a rolling boil for the time specified in your recipe.

Once they’ve cooled completely, test each seal by pressing the center of the lid—if it doesn’t pop back, you’ve got a perfect seal that’ll keep your pickles fresh.

Sterilizing Jars Properly

While you’ve created the perfect pickle brine and prepared your cucumbers, proper jar sterilization ensures your bread and butter pickles remain safe to eat for months to come. You’ll need clean equipment to prevent bacterial contamination that could spoil your batch.

Follow these sterilization steps:

1. Wash jars and lids in hot, soapy water
2. Boil jars for 10 minutes in a large pot
3. Keep jars hot in simmering water until filling time
4. Air-dry on clean towels with openings facing up

Don’t forget about sterilizing lids separately in hot water—never boil them as it damages the seal. While traditional boiling works best, UV sanitation offers an alternative method for sterilizing equipment if you own a UV sanitizer. Always handle sterilized jars with clean tongs to maintain sterility.

Water Bath Method

After you’ve filled your sterilized jars with pickles and brine, the water bath method creates an airtight seal that’ll keep your bread and butter pickles shelf-stable for up to a year.

Place your filled jars in a canning pot with a rack, ensuring they’re covered by at least one inch of water. Bring the water to a rolling boil and process pint jars for 10 minutes, adjusting for altitude if necessary.

You’ll hear the satisfying “pop” of lids sealing as jars cool.

Unlike dry salt preservation or oven roasting methods, water bath canning maintains the pickles’ crisp texture while ensuring safety.

Remove jars with canning tongs and let them rest undisturbed for 24 hours. Check that lids don’t flex when pressed—that’s your confirmation of a proper seal.

Seal Testing Tips

Once your jars have cooled completely, you’ll need to verify each seal before storing your pickles. Proper seal integrity ensures your pickles remain safe and delicious for months. Don’t skip this crucial step—it’s what separates successful canning from potential spoilage.

Here’s how to perform vacuum testing on each jar:

1. Press the center of each lid—it shouldn’t flex or pop
2. Remove the ring and lift the jar by its lid edge
3. Look for indentation in the lid’s center indicating proper vacuum
4. Tap the lid with a spoon—sealed jars produce a high-pitched ring

If you discover an unsealed jar, don’t panic. You’ve got two options: refrigerate and consume within three weeks, or reprocess immediately with a new lid. Mark your sealed jars with the date and store them in a cool, dark pantry.

Quick Refrigerator Method Alternative

For those short on time, you can skip the canning process entirely and make refrigerator bread and butter pickles that’ll be ready to eat in just 24 hours. This quick pickle method eliminates the water bath processing step while still delivering that signature sweet-tangy flavor you’re craving.

You’ll follow the same recipe for preparing your cucumbers and onions, but here’s where it gets easier. Simply heat your fast brine mixture until the sugar dissolves, then pour it directly over the sliced vegetables in clean jars. There’s no need for sterilization or special canning lids—regular mason jar lids work perfectly.

Once you’ve sealed the jars, let them cool to room temperature before refrigerating. The pickles will develop their full flavor overnight and stay crisp for up to two months in your fridge. You won’t achieve the shelf-stable convenience of canned pickles, but you’ll save significant time and effort while still enjoying homemade results.

Storage Tips and Shelf Life Guidelines

Once you’ve made your pickles, you’ll need to store them properly to maintain their crisp texture and tangy-sweet flavor.

You can keep sealed jars in your pantry for up to a year or store opened jars in the refrigerator for several months, but you’ll want to watch for warning signs like cloudiness, off-odors, or mushy textures that indicate spoilage.

Let’s explore the best sealing techniques and storage conditions to maximize your pickles’ shelf life.

Proper Jar Sealing Methods

While you might be tempted to skip proper sealing techniques, this crucial step determines whether your pickles stay crisp and flavorful for months or spoil within weeks.

You’ll need to master these essential sealing steps:

1. Wipe jar rims with a damp cloth to remove any brine or food particles
2. Center the lid on the jar’s mouth, ensuring the rubber seal contacts the rim
3. Apply the band fingertip-tight—don’t overtighten or you’ll prevent air escape
4. Process in boiling water for 10 minutes to create the vacuum seal

Regular jar maintenance extends vacuum longevity significantly.

You’ll hear a satisfying “pop” when jars seal correctly.

Test each seal by pressing the lid’s center—it shouldn’t flex. Replace any unsealed jars in the refrigerator and use them first.

Refrigerator Vs Pantry Storage

After sealing your bread and butter pickles, you’ll face a critical storage decision that directly impacts their shelf life and quality. Properly processed and sealed jars can safely sit in your pantry for up to one year, despite common pantry myths about pickle spoilage. However, once you’ve opened a jar, you must refrigerate it immediately.

Storage Method	Shelf Life	Temperature
Pantry (sealed)	12 months	50-70°F
Refrigerator (opened)	2-3 months	35-40°F
Counter (opened)	24 hours	Room temp

Never leave opened pickles at room temperature, as ambient fermentation can occur, creating off-flavors and potentially harmful bacteria. You’ll maintain the best texture and tang by storing unopened jars in a cool, dark pantry away from heat sources.

Signs of Spoilage

Even though bread and butter pickles have a long shelf life, you’ll need to watch for specific warning signs that indicate spoilage. Don’t consume pickles if you notice any concerning changes in appearance, smell, or texture.

Check your pickles for these spoilage indicators:

1. Foul odor – Fresh pickles smell tangy and sweet, while spoiled ones emit an unpleasant, rotten scent
2. Slimy texture – The brine becomes thick and viscous, coating the pickles with a slippery film
3. Mold growth – White, green, or black fuzzy spots appear on the surface or jar rim
4. Cloudy brine – The liquid turns murky or develops sediment beyond normal spice settling

If you spot any of these signs, discard the entire jar immediately. You can’t salvage partially spoiled pickles by removing affected pieces.

Creative Ways to Use Your Homemade Pickles

Now that you’ve mastered making bread and butter pickles, it’s time to branch out beyond the typical burger topping. Your homemade pickles make excellent charcuterie pairing options—their sweet-tangy profile cuts through rich cheeses and fatty meats beautifully. Arrange them alongside aged cheddar, prosciutto, and crackers for an elevated appetizer spread.

Transform ordinary sandwich upgrades into gourmet experiences by adding chopped pickles to tuna or chicken salad. They’ll provide crunch and brightness that mayo-heavy fillings desperately need. Try layering them in grilled cheese for a surprising twist, or dice them into deviled egg filling for extra zing.

You can also incorporate these pickles into unexpected dishes. Chop them finely for tartar sauce, fold them into potato salad, or use the brine in salad dressings and marinades. They’re fantastic on pulled pork, fish tacos, and even pizza. Don’t overlook breakfast—add them to avocado toast or alongside scrambled eggs for a wake-up call your taste buds won’t forget.

Frequently Asked Questions

Can I Reduce the Sugar Amount Without Affecting the Texture?

You can reduce the sugar amount, but it’ll change your pickles’ crispness and preservation quality. Start by cutting sugar by 25% for texture testing.

You’ll notice less sugar makes pickles softer and less shelf-stable since sugar helps maintain firmness and acts as a preservative. Don’t go below half the original amount or you’ll risk mushy pickles and shorter storage life.

Adjust vinegar ratios to maintain proper acidity levels.

Why Do My Pickles Turn Out Mushy Instead of Crispy?

Your pickles turn mushy when you’ve exposed them to high heat blanching for too long or processed them at excessive temperatures. You’re also risking mushiness if fermentation timing isn’t controlled properly – letting cucumbers sit too long in brine before canning breaks down their cell walls.

Use fresh, firm cucumbers, keep processing times minimal, and don’t over-blanch. You’ll maintain crispness by adding grape leaves or pickle crisp granules to your jars.

Is It Safe to Reuse Leftover Brine From Eaten Pickles?

You can safely reuse leftover brine from eaten pickles, but you’ll need to follow proper food safety guidelines.

Store the brine in the refrigerator and use it within two weeks.

Keep in mind that brine reuse will cause flavor transfer from the previous batch, which might alter your bread and butter pickles’ taste.

For best results, strain out any debris and bring the brine to a boil before using it again.

Can I Substitute White Vinegar With Apple Cider Vinegar?

Yes, you can substitute apple cider vinegar for white vinegar in your pickles. Since apple acidity levels match white vinegar’s (both around 5%), you’ll maintain proper preservation safety.

The swap will alter your flavor profile, though – you’ll get subtle fruity, slightly sweet notes that complement bread and butter pickles beautifully. Just use the same amount called for in your recipe.

Many pickle makers actually prefer apple cider vinegar’s complexity.

What Causes Cloudy Brine and Is It Still Safe to Eat?

Cloudy brine in your pickles can result from lactic fermentation, which occurs when natural bacteria convert sugars into lactic acid.

You’ll also see mineral cloudiness from hard water or table salt instead of pickling salt. Both types are completely safe to eat.

The cloudiness doesn’t affect flavor or safety – it’s just cosmetic. If you’re concerned, strain the brine through cheesecloth before jarring, but it’s not necessary for food safety.

Conclusion

You’ve now mastered the art of making bread and butter pickles from scratch. Whether you’re canning batches for year-round enjoyment or whipping up a quick refrigerator version, you’ll love having these sweet and tangy pickles on hand. They’ll transform your sandwiches, burgers, and charcuterie boards while impressing family and friends. Start experimenting with different spice combinations to create your signature version. Once you taste your homemade pickles, you’ll never go back to store-bought again.