These Homemade Bread and Butter Pickles are better than anything you can buy in the store. They are tangy, sweet and have the perfect amount of crunch. The process for this recipe is super simple, and you get to decide all of the flavors too! Did I also mention that there’s no canning involved? This is as simple as slicing some cucumbers, boiling some vinegar and sugar, pouring everything into a mason jar and then letting it rest in the fridge for a couple of days.
Fun fact – these are supposedly called “bread and butter pickles” because they used to be served on exactly that: slices of buttered white bread. From what I gather, this is all based on hearsay. One version has it that a lady used to trade these pickles during the depression for staples like bread and butter. Either way, they’re popular now and are super delicious!
Bread and Butter Pickle Ingredients
These bread and butter pickles use thinly sliced pickling cucumbers, thinly sliced sweet onion, distilled white vinegar, white wine vinegar, granulated sugar, light brown sugar, mustard seeds, celery seeds, and a touch of turmeric. Begin by salting the cucumbers and onions and letting them rest for 1-hour. This recipe is enough to fill two quart-sized mason jars.
One of the best parts of these is that you get to decide exactly how they turn out. You can add more sugar if you want them sweeter, or add other aromatics, like garlic, hot peppers, etc. The possibilities are pretty endless, so feel free to get creative with this recipe and make it your own version!
Letting the pickles rest in the fridge overnight is the bare minimum that I would let these pickles rest. They really start to shine at the 48-hour mark, though. The flavors totally meld together and the pickles get this really great, snappy, crunchy texture. They’re pretty irresistible!
Bread and Butter Pickle Uses
You can use these pickles anywhere that pickles are called for. These work wonderfully for sandwiches, burgers, deviled eggs, or just to snack on by themselves!
Pro tip: I like to slice the pickles a little on the thick side when I make these for burgers or my recipe for Buttermilk Fried Chicken Sandwich, etc.
They also work perfectly in my recipe for Barbecue Chicken Sliders! Don’t throw the pickling liquid out just yet, either! Use it in my recipe for German Potato Salad!
Did you make this recipe for Homemade Bread and Butter Pickles?
Let me know in the comments below how yours turned out, and don’t forget to leave a rating!
Recipe
Homemade Bread and Butter Pickles
Equipment
- Mandolin Slicer (Optional)
- Large Mixing Bowl
- Medium Sauce Pan
- Large Funnel
- 2 Quart (32 oz.) Mason Jars
Ingredients
- 3 lbs. Fresh Pickling Cucumbers Sliced to your desired thickness
- 1 Sweet Onion Thinly Sliced
- 2 tablespoon Kosher Salt
- 1 Cup Distilled White Vinegar
- 1 Cup White Wine Vinegar
- 1 ¼ Cup Granulated Sugar
- ¼ Cup Light Brown Sugar
- 1 teaspoon Mustard Seeds
- ½ teaspoon Celery Seeds
- ⅛ teaspoon Ground Turmeric
Instructions
- Using a mandolin slicer (or slice by hand if you don't have one) and thinly slice the cucumbers and sweet onion. Add the cucumbers, onion, and kosher salt to a large bowl, tossing to combine. Rest uncovered on the counter for 1-hour, then drain thoroughly. Pack cucumbers and onions equally into both mason jars.
- While the vegetables are resting, prepare the brine. Add both vinegars and sugars to a medium sauce pan, and bring to a boil, stirring frequently. Remove from heat and stir in mustard seeds, celery seeds, and ground turmeric.
- Using a large funnel, pour the warm brine mixture over the cucumbers and onions equally into both mason jars and allow to cool. Cover and refrigerate overnight. Let these rest in the fridge for 48-hours for optimal flavor and texture.
Delaney
I messed up when reading the lines for white sugar and brown sugar and added an entire cup of brown sugar. Y’know what? They’re still fantastic. I had made a batch of sour pickles awhile back. Delicious, but only if you like sour pickles. Husband and I do; son does not. He likes bread and butter pickles. So after I had such great success with your sub rolls, I decided to try these. I know I could have cracked open the jars a few days after I made them, but I thought I’d leave them in the back of the fridge longer.
Oooooh boy, are these good. I had tossed some garlic cloves in there, too. It’s all so good. Great fridge pickles! Sweet, because of how I messed up, so I can only imagine how good they are if I added the proper amount of brown sugar.
Spencer Klickman
So glad to hear that they turned out well, despite the extra sugar! These really hit their stride on about day 3 in the fridge, so I applaud you on resisting the temptation to crack the jars open early!
Gina lewis
The pickles were wonderful! I am so glad I tried them. They were easy to do also. I will be making these again.
Spencer Klickman
Thanks so much, Gina. I’m so happy to hear that the recipe worked out for you!
Paula
These are the best! Can’t go back to store bought now!
Spencer Klickman
It’s a great way to use fresh summer produce, and they just get better they longer they sit too! Thanks!
Lorie
I love bread and butter pickles! Can’t wait to try them!
Spencer Klickman
Let me know how yours turn out!