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.

Bread and Butter Pickles – The Best Homemade Recipe You’ll Love (2025)

Description

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