Bread and butter pickles are one of the most iconic sweet pickles you’ll find in American kitchens. With their vibrant flavor that balances tangy vinegar, aromatic spices, and just the right touch of sugar, these pickles have stood the test of time. Whether you’re topping burgers, tossing them in a salad, or just enjoying them straight from the jar, they offer a flavor punch that’s both nostalgic and addictively satisfying.
In this guide, we’ll show you how to make bread and butter pickles from scratch, break down the key ingredients, teach you how to can them for long-term storage, and offer smart tips to get the perfect crunch every time. You’ll also discover creative ways to use these sweet pickles in your cooking—and we’ll answer the most common questions people ask about them.
Bread and Butter Pickles are a classic sweet-and-tangy pickle with a crisp crunch and signature spice. Perfect on burgers, sandwiches, or straight from the jar, these homemade pickles are a pantry favorite you’ll want to make again and again.
Ingredients
Scale
2 1/2 pounds pickling cucumbers, fresh from the market
1/4 cup pickling salt (see recipe note)
1 pound white or yellow onions, thinly sliced
1 1/4 cups white distilled vinegar (5% acidity)
1 cup apple cider vinegar (5% acidity)
2 1/4 cups sugar
Pickling spices:
1 tablespoon mustard seeds
1 teaspoon crushed red pepper flakes
3/4 teaspoon celery seeds
1 inch cinnamon stick
6 allspice berries plus a pinch of ground allspice
6 whole cloves plus a pinch of ground cloves
1/2 teaspoon ground turmeric
Instructions
Rinse and slice the cucumbers:Carefully rinse the cucumbers, scrubbing away any dirt that may have stuck to the ribs. Slice off 1/8 inch from the ends and discard. Slice the cucumbers in 1/4-inch thick slices and place in a large bowl. Crisp cucumber slices form the base of perfect pickles.
Salt, chill, and drain the cucumber slices: Add the sliced onions and all of the pickling salt. Stir so that the salt is well distributed among the cucumber slices. Cover with a clean, thin tea towel. Cover with a couple of inches of ice.Put in the refrigerator and let chill for 4 hours. Discard the ice. Rinse the cucumber and onion slices thoroughly, then drain. Rinse and drain again. Soak in all the goodness before pickling magic begins!Don’t skip the ice—it’s your crunch insurance!
Heat the jars: If you are planning to store your pickles outside of the refrigerator for any length of time, you will need to heat your canning jars in a hot water bath after canning.To heat the jars for canning, place the empty jars on a metal rack in a large, 16-quart canning pot. (Jars must rest on a rack in the pot, not on the bottom of the pot). Fill with warm water at least 1 inch above the jars and bring to a boil. Reduce heat to warm to keep the jars hot and ready for canning. Wash the lids in hot, soapy water. A quick boil locks in color and texture.
Make the pickling syrup: In a 4 or 6-quart pot, place the vinegars, sugar, and all of the pickling spices (do not add salt). Bring to a boil. Once the sugar has dissolved, add the sliced cucumbers and onions. Bring to a boil again. As soon as the syrup begins boiling again, use a slotted spoon to start packing the hot jars with the cucumbers and onions. The flavorful base that gives pickles their punch.This is where the flavor magic happens.
Pack the jars, add the pickling syrup: Pack jars to 1 inch from the rim with the cucumbers and onions. Then pour hot vinegar sugar syrup over them to 1/2 inch from the rim. Wipe the rim clean with a paper towel. Place a dry, clean lid on the jar. Secure with a metal screw band. Repeat with remaining jars. Pour in the brine while it’s hot for max flavor infusion.
Process in a hot water bath: If you are planning to store pickles outside of the refrigerator, you will want to process the filled jars in a hot water bath. Return filled jars to the same canning pot with its already hot water. The water level needs to be at least 1 inch above the top of the jars. Bring to a boil and boil hard for 15 minutes. Remove jars from the pot using tongs or jar lifters. Don’t skip this key step—clean lids are crucial for safe canning!
Let cool and store: Let cool down to room temperature. Jars should make a popping sound as their lids seal. If a lid doesn’t properly seal, do not store the jar outside of the refrigerator. Properly canned bread and butter pickles can be stored in a cool, dark place (like a pantry) for up to 1 year. Store opened jars in the fridge and use within 3 months. If you skipped the water bath canning, transfer the cooled jars directly to the fridge and eat within 3 months.
Notes
Slice cucumbers evenly for consistent texture—use a mandoline for ease.
Let cucumbers soak in salt first to maintain crispness.
Customize the spice with red pepper flakes, mustard seeds, or garlic.
Store in the fridge for 24 hours before serving to let flavors develop.
Prep Time:20 mins
Cook Time:30 mins
Category:Condiment / Pickles
Method:Stovetop + Pickling
Cuisine:American
Nutrition
Serving Size:5–6 pickle slices
Calories:95
Sugar:7g
Sodium:220mg
Fat:0 g
Saturated Fat:0 g
Unsaturated Fat:0g
Trans Fat:0 g
Carbohydrates:23g
Fiber:1g
Protein:1g
Cholesterol:0 mg
Keywords: Pickle juice, apple cider vinegar, pickling cucumbers, red pepper
Table of Contents
How to Make Bread and Butter Pickles (The Complete Method)
What You Need to Know Before You Start
If you’ve never made pickles before, don’t worry—bread and butter pickles are a fantastic starting point. They’re forgiving, flavorful, and don’t require complicated tools. You can make a quick refrigerator version or go the traditional canning route.
Tools and Supplies You’ll Need
Before getting started, gather the following kitchen tools:
A large saucepan
Sharp knife or mandoline for slicing cucumbers evenly
Measuring cups and spoons
Large bowl for soaking cucumbers
Glass jars with lids (mason jars work best)
Canning funnel (optional but helpful)
For the canning version, you’ll also need:
A large stockpot or water bath canner
Tongs or jar lifter
Clean towels for drying and sealing jars
Quick Refrigerator Pickle Method (Ready in 24 Hours)
This version is ideal if you want that sweet-tangy taste without the long wait.
Ingredients:
4 cups sliced pickling cucumbers
1 cup thinly sliced onions
1 cup white vinegar
1 cup sugar
1 tablespoon mustard seeds
1 teaspoon celery seed
1/2 teaspoon ground turmeric
1 tablespoon salt
Instructions:
Place sliced cucumbers and onions in a large bowl. Sprinkle with salt and let sit for 1 hour to draw out moisture. Rinse and drain well.
In a saucepan, bring vinegar, sugar, turmeric, mustard seeds, and celery seed to a boil. Stir until sugar is fully dissolved.
Add cucumbers and onions to the brine. Simmer for 5 minutes.
Pack hot mixture into sterilized jars and seal tightly.
Let cool to room temperature, then refrigerate. They’ll be ready to eat in 24 hours and stay good for up to 2 months.
Classic Canned Bread and Butter Pickles
Want to preserve your pickles for longer shelf life? Canning is the way to go. Don’t miss our guide to preserving pickles safely for detailed techniques.
Canning Steps:
Sterilize jars in boiling water for 10 minutes.
Prepare pickles as above, but simmer in brine for 10 minutes.
Fill jars with pickles and hot liquid, leaving 1/2 inch headspace.
Wipe rims, place lids, and tighten rings.
Process jars in a boiling water bath for 10 minutes.
Remove and let cool. Jars should “pop” to indicate a proper seal.
Properly canned bread and butter pickles will keep unopened in your pantry for up to 1 year.
Bread and Butter Pickles Ingredients Explained
Understanding what goes into bread and butter pickles is key to mastering their irresistible flavor. While the ingredient list seems simple, every item plays a crucial role in creating that balance of sweet, tangy, and spiced that makes these pickles stand out.
Main Vegetables Used
Cucumbers: The Star of the Show
The best pickles start with the right cucumbers. Pickling cucumbers—also called Kirby cucumbers—are ideal because they’re short, bumpy, and have fewer seeds. They also hold their crunch better than slicing cucumbers. Avoid overripe cucumbers, which tend to get mushy during pickling.
Onions: The Flavor Booster
Thinly sliced yellow or white onions bring a mild sweetness and aromatic depth to the pickle brine. When pickled, they soften beautifully and soak up the sweet-and-sour flavor, making them a delicious bonus to the pickles themselves.
Spices and Brine
Vinegar: The Tangy Backbone
White distilled vinegar is the go-to for most traditional recipes. It provides that sharp acidity that preserves the pickles and gives them their signature bite. You can substitute part of it with apple cider vinegar if you prefer a slightly fruitier finish.
Sugar: Sweetness and Balance
Sugar is what sets bread and butter pickles apart from sour or dill pickles. A one-to-one ratio of sugar to vinegar creates the classic sweet-and-tangy profile. You can adjust this ratio to make the pickles more or less sweet depending on taste.
Mustard Seeds: Signature Pop
Mustard seeds are small but mighty. They add a subtle heat and help bring out the other flavors in the brine. You’ll usually find yellow mustard seeds in classic recipes.
Celery Seed: Herbal Depth
Celery seed adds a slightly bitter, earthy note that balances the sweet brine. It’s a background player that enhances complexity without overpowering the mix.
Turmeric: That Golden Glow
Turmeric doesn’t just contribute to the flavor—it’s also responsible for the iconic golden yellow hue of bread and butter pickles. A small amount goes a long way in both color and taste.
Optional Add-ins
Garlic: For a Pungent Kick
Sliced or crushed garlic can deepen the flavor of your brine and add a savory contrast to the sweetness.
Chili Flakes: Make It Spicy
Want a little fire? A pinch of crushed red pepper flakes or sliced jalapeños can turn your sweet pickles into a sweet-and-spicy variety.
Apple Cider Vinegar: Fruity Twist
Swapping part of the white vinegar for apple cider vinegar gives your pickles a smooth, mellow acidity and slight apple sweetness.
Pro Tip: If you’re experimenting with spice levels or sweetness, always test small batches before scaling up. That way, you can dial in your perfect flavor combination.
How to Can Bread and Butter Pickles for Long-Term Storage
If you want your homemade bread and butter pickles to last beyond a few weeks in the fridge, canning is the best option. Not only does it give you that satisfying pop of a sealed lid, but it also ensures your pickles stay crisp, safe, and flavorful for months.
The canning process might seem intimidating at first, but once you’ve done it once, you’ll be hooked. Here’s how to do it right—step by step.
How to Can Bread and Butter Pickles for Long-Term Storage
If you want your homemade bread and butter pickles to last beyond a few weeks in the fridge, canning is the best option. Not only does it give you that satisfying pop of a sealed lid, but it also ensures your pickles stay crisp, safe, and flavorful for months.
The canning process might seem intimidating at first, but once you’ve done it once, you’ll be hooked. Here’s how to do it right—step by step.
Step-by-Step Guide to Canning Bread and Butter Pickles
1. Prepare Your Jars and Lids
Before you start cooking anything, sterilize your jars. Place clean mason jars in a large pot of boiling water for 10 minutes. Do the same with the lids and rings. This is a crucial food safety step that ensures your bread and butter pickles don’t spoil prematurely.
2. Cook the Brine
In a large saucepan, combine:
1 cup white vinegar
1 cup sugar
1 tablespoon mustard seeds
1 teaspoon celery seed
1/2 teaspoon turmeric
A pinch of red pepper flakes (optional)
Bring the mixture to a boil, stirring until the sugar is completely dissolved. Add your sliced cucumbers and onions, then simmer for about 10 minutes. This helps infuse the flavor deep into the veggies.
3. Fill the Jars
Using tongs and a canning funnel (if you have one), pack the hot cucumber and onion mixture into the sterilized jars. Ladle in the hot brine, leaving about 1/2 inch of headspace at the top of each jar.
Wipe the rims clean with a damp cloth to ensure a proper seal.
4. Seal and Process
Place lids on the jars and screw the rings on until they’re fingertip-tight. Lower the filled jars into a boiling water bath and process them for 10 minutes.
Once processed, remove the jars carefully and let them cool on a towel-lined surface. You’ll hear a popping sound as the jars seal—a sweet sound for any home canner!
How to Store Canned Bread and Butter Pickles
After cooling, check the seals. The center of the lid should be slightly concave. If it’s not, refrigerate and eat those pickles first.
Store sealed jars of bread and butter pickles in a cool, dark place for up to 12 months. Once opened, keep them refrigerated and consume within 1 to 2 months for best quality.
Pro Tip: Label each jar with the date of canning, so you’ll know which batch to use first. It’s a simple habit that keeps your homemade pickle stash organized.
Top Tips for Bread and Butter Pickles That Stay Crunchy and Flavorful
So, you’ve learned how to make and can your own bread and butter pickles, but how do you ensure they turn out crisp, flavorful, and just the right balance of sweet and tangy every time? Even small tweaks in your ingredients or technique can make a big difference.
Whether you’re new to pickling or looking to refine your method, these expert tips will help you level up your pickle game.
Choose the Right Cucumbers
The most important rule of great bread and butter pickles? Start with the right cucumbers. You want small, firm, pickling cucumbers, not oversized or waxed slicing varieties. Freshness is critical—older cucumbers can go soft during pickling.
Tip: Look for cucumbers with firm skin and minimal seeds. The bumpier and smaller they are, the better they’ll hold up in your jar.
Slice Consistently for Better Brining
Uniform slices ensure even absorption of the brine and consistent crunch. Use a mandoline for precision if you have one.
Keep slices about 1/4 inch thick—thin enough to soak in the brine but thick enough to stay snappy. Thin slices tend to soften too much, especially in long-term storage.
Soak in Salt Before Pickling
Before adding cucumbers to the brine, soak them in salt for at least 1 hour. This draws out excess water and improves their ability to absorb the sweet vinegar solution.
For best results, layer sliced cucumbers and onions in a bowl, sprinkle with kosher salt, and cover with ice. Drain and rinse well before pickling.
Don’t Skip the Turmeric and Mustard Seed
These spices don’t just flavor the brine—they’re part of what makes bread and butter pickles unique. Turmeric gives the pickles their iconic golden glow, while mustard seed delivers a warm, peppery base note.
Even experienced home canners run into a few hiccups. Here are some to watch out for:
Don’t overcook the cucumbers—a short simmer is enough.
Don’t skip sterilizing jars—it’s critical for food safety.
Don’t use iodized salt—stick to pickling or kosher salt for better clarity and taste.
Adjusting for Your Taste
Want sweeter pickles? Add an extra 1/4 cup of sugar to the brine. Prefer more tang? Reduce the sugar slightly and add a splash more vinegar. One of the best things about homemade bread and butter pickles is that they’re fully customizable.
Creative Ways to Use Bread and Butter Pickles in Your Cooking
Bread and butter pickles aren’t just made to sit in a jar on your pantry shelf—they’re made to elevate your meals. With their sweet, tangy flavor and signature crunch, these pickles can be the star of the plate or the secret ingredient that takes a dish from ordinary to unforgettable.
From classic pairings to unique recipe ideas, here are some of the most mouthwatering ways to use bread and butter pickles in your everyday cooking.
Level Up Your Sandwich Game
Few things match the magic of bread and butter pickles stacked inside a sandwich. Their sweet tang cuts through rich meats like pulled pork, roast beef, or turkey, making every bite more flavorful.
Try this: Add a layer of pickles to grilled cheese, patty melts, or sliders. For vegetarians, they add brightness to a veggie burger or roasted portobello sandwich.
Add a Pickle Punch to Salads
Chopped bread and butter pickles bring a zesty twist to cold salads. Toss them into:
Potato salad
Tuna or chicken salad
Egg salad
Coleslaw
They don’t just offer flavor—they add texture, crunch, and a hint of sweetness that balances creamy dressings.
Serve as a Sweet-Savory Side
You don’t need a complex dish to enjoy bread and butter pickles. Serve them as a side with BBQ ribs, fried chicken, or grilled sausages. The acidity helps cut through heavy, fatty foods and adds a nice contrast.
You can also serve them on charcuterie boards or antipasto platters. Pair them with cheeses like sharp cheddar, gouda, or brie for an elevated snack spread.
Use in Dips, Dressings, and Sauces
Finely chopped bread and butter pickles can turn ordinary sauces into flavor bombs. Stir them into:
Remoulade
Tartar sauce
Homemade Thousand Island dressing
Pickle aioli for dipping fries or spread on burgers
Pro Tip: Try adding pickle juice to vinaigrettes or marinades. The sweet acidity balances bold flavors like mustard, garlic, and chili.
Unexpected but Delicious: Bake and Fry with Pickles
Want to get creative? Coat pickle slices in seasoned cornmeal and deep fry them for crispy pickle chips. Or chop and fold them into savory cornbread for a Southern-inspired twist.
When you realize how versatile bread and butter pickles are, you’ll find yourself using them in ways you never imagined. Their sweet-tangy crunch adds character and depth to a wide range of recipes.
FAQ: Everything You’ve Ever Wondered About Bread and Butter Pickles
Whether you’re a longtime pickle lover or a curious first-timer, you probably have a few questions about bread and butter pickles. Below, we’ve answered the most frequently asked questions, using simple explanations that are easy to digest—just like these sweet, crunchy classics.
Why do we call them bread and butter pickles?
The name “bread and butter pickles” dates back to the Great Depression. During hard times, these sweet pickles were often served between slices of bread with a little butter as a cheap, filling meal—hence the name. While there’s no actual bread or butter in the recipe, the pickles became known for that iconic sandwich pairing and the name stuck.
What is the difference between bread and butter pickles and regular pickles?
The main difference lies in flavor and sweetness. Bread and butter pickles are made with sugar, vinegar, and spices, creating a sweet and tangy brine. Regular pickles—often called dill pickles—are brined with garlic, dill, and salt, giving them a more sour, savory profile. Texture-wise, bread and butter pickles are usually sliced thin and have a softer bite, while dill pickles are often left whole or in spears and are crunchier.
What’s in a bread and butter pickle?
Classic bread and butter pickles contain: Cucumbers (usually sliced into rounds) Onions Vinegar (typically white distilled) Sugar Spices like mustard seed, celery seed, turmeric, and sometimes garlic or chili flakes These ingredients combine to deliver the pickles’ sweet, tart, and aromatic flavor. Some variations include apple cider vinegar or added jalapeños for extra complexity.
Why do bread and butter pickles taste like that?
The distinctive sweet-and-sour flavor comes from the perfect blend of sugar and vinegar in the brine. Turmeric adds a slightly earthy undertone and the signature yellow tint, while mustard and celery seeds provide warmth and aromatic spice. This combination creates the unique balance that makes bread and butter pickles taste different from dill or sour pickles. They’re not just sweet—they’re nuanced, zesty, and deeply flavorful.
By now, you know that bread and butter pickles are so much more than just a jar of sliced cucumbers in sweet brine. They’re a blend of history, flavor, and versatility that make them a true American classic. From their Depression-era roots to their modern-day culinary uses, these pickles continue to add crunch, tang, and character to every dish they touch.
Whether you’re stacking them on burgers, stirring them into potato salad, or gifting them as a homemade delight, bread and butter pickles bring a punch of personality to the table. And with the right technique, they’re incredibly easy to make, store, and enjoy all year long.
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If you haven’t tried making bread and butter pickles at home yet, now’s the time. They’re the perfect blend of sweet, tangy, and unforgettable.
A Colorado-based home cook, recipe developer, and unapologetic food enthusiast. I’m all about turning everyday ingredients into something extraordinary—because let’s be honest, life’s too short for boring meals. In my kitchen, simplicity meets flavor, and I’m here to share those "why didn’t I try this sooner?" moments with you.
Hey There, I’m
Britt
A Colorado-based home cook, recipe developer, and unapologetic food enthusiast. I’m all about turning everyday ingredients into something extraordinary—because let’s be honest, life’s too short for boring meals.
