Homemade Bread and Butter Pickles: A Classic Tangy-Sweet Treat
If you’ve ever craved the perfect balance of sweet and tangy with a satisfying crunch, this Bread and Butter Pickles recipe will become your new obsession. Packed with flavor and ridiculously easy to make, these pickles take ordinary cucumbers and turn them into bite-sized jars of joy. Best part? No canning required—just a quick fridge recipe with big results.
Why I Love This Recipe
There’s something nostalgic about bread and butter pickles. They’re the kind of old-school snack that brings back memories of summer BBQs, deli sandwiches stacked high, and grandma’s fridge full of goodies. I love how the crisp cucumbers pair with the sweet onions and the warm, aromatic spices in the brine. It’s a recipe that feels comforting, classic, and surprisingly effortless.
Ingredients
Here’s everything you’ll need to make 4 cups (16 servings at ¼ cup each):
- 1½ pounds pickling cucumbers, sliced ¼-inch thick (about 5½ cups)
- 1½ tablespoons coarse salt
- 1 cup thinly sliced sweet onion
- 1 cup granulated sugar
- 1 cup white vinegar
- ½ cup apple cider vinegar
- ¼ cup light brown sugar
- 1½ teaspoons mustard seeds
- ½ teaspoon celery seeds
- ⅛ teaspoon ground turmeric
Ingredient Swaps & Notes
- Cucumbers: Stick to pickling cucumbers (Kirby) for that firm crunch. English or slicing cucumbers can get soft.
- Vinegar: Apple cider vinegar adds warmth and depth. You can use all white vinegar, but the mix gives better flavor.
- Sugar: You can reduce sugar slightly for a less sweet version, or try using honey for a unique twist.
- Add-ins: Want heat? Add a few red pepper flakes. For extra zing, a few garlic cloves are a nice addition.
Instructions
1. Salt & Chill
Place cucumber slices in a large shallow bowl and sprinkle with salt. Toss gently and refrigerate uncovered for 1½ hours.
2. Rinse & Drain
Transfer cucumbers to a colander and rinse under cold water thoroughly. Drain well and return them to the bowl.
3. Add Onion
Toss in the sliced sweet onions and mix to combine with the cucumbers.
4. Make the Brine
In a saucepan, combine granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and turmeric. Heat over medium and stir until sugar dissolves. Bring to a simmer.
5. Pickle It
Pour the hot brine over the cucumber-onion mixture. Let it rest at room temperature for 1 hour.
6. Chill & Store
Transfer to an airtight container and refrigerate for at least 24 hours. They’ll taste good within a few hours but develop their full flavor overnight. Keeps well for up to 1 month.
Tips for Success
- Thin Slices: Use a mandoline for uniform slices that pickle evenly.
- Dry After Rinsing: Excess water can dilute the brine. Pat cucumbers dry after rinsing.
- Glass Jars: Use glass containers to avoid odor or staining. Mason jars work beautifully.
Serving Suggestions & Pairings
These pickles elevate everything they touch:
- Add to a sandwich for a flavor pop—especially next to these Sheet Pan Quesadillas or a stacked burger.
- Serve alongside Dorito Casserole for a crunchy contrast.
- Top a pulled pork taco or grilled cheese for tangy brightness.
- Refresh your palate with a glass of Blueberry Lemonade in between bites.
Storage & Leftovers
Keep your pickles in a sealed jar or container in the fridge. They’re good for up to a month but rarely last that long. Avoid freezing—texture changes aren’t kind to cucumbers.
More Recipes You’ll Love
If you enjoyed this, you might also crave:
- Chicken Enchiladas – cozy and satisfying with a side of crunch.
- Peanut Butter Brownies – a sweet finish to a tangy snack session.
Final Thoughts
Bread and Butter Pickles are a classic for a reason. With just a few ingredients and some simple steps, you’ll have a jar full of sweet-tangy-crunchy perfection ready to go. Whether you’re a pickle fanatic or just looking to add a flavorful punch to your meals, this recipe is a keeper.
Tried it? Let me know how it went in the comments, and don’t forget to follow along for more recipes like this!
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