Homemade Bread and Butter Pickles Recipe

There’s something oddly poetic about cracking open a jar of homemade bread and butter pickles. Maybe it’s the crunch. Maybe it’s the sharp-sweet vinegar brine, kissed with mustard seeds and a whisper of clove. Or maybe it’s just knowing you took the time to preserve something real. These aren’t your average grocery store pickles, all limp and sugary with no soul. No, these have backbone. They’re born from sweat, vinegar, and a little culinary rebellion.

My first encounter with bread and butter pickles was in a rundown diner off a back road in Georgia. They were piled on a pulled pork sandwich, and I swear that tangy hit of acid lit up something deep inside me. Since then, I’ve been chasing that flavor. Most recipes I tried were either too sweet or too sour. So I took matters into my own hands. After a dozen batches, tweaks, and fridge-staining disasters, this one finally nailed it.

You don’t need fancy gear or a chemistry degree to pull this off. Just some basic ingredients, a few mason jars, and the patience to wait a day or two. But the payoff? Worth every salty, crunchy second. Let’s get into it—the real-deal, homemade bread and butter pickles that’ll make your burgers sing and your sandwiches weep with joy.

Why You’ll Love This Recipe

• Perfect balance of sweet, sour, and spice
• Crunchy texture that holds up in sandwiches or solo snacking
• Easy to make with common pantry ingredients
• No canning experience required
• Keeps for weeks in the fridge
• Impresses guests without trying too hard

Ingredients

• 6 cups sliced pickling cucumbers (about 2 pounds)
• 1 cup thinly sliced onion
• 1/4 cup kosher salt
• 1 1/2 cups white vinegar
• 1 cup granulated sugar
• 1/2 cup apple cider vinegar
• 1 tablespoon mustard seeds
• 1/2 teaspoon celery seeds
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/8 teaspoon ground cloves
• Ice (for soaking cucumbers)

Instructions/Method

1. Prep the Cucumbers: Slice the cucumbers and onions thin. Toss them in a large bowl with kosher salt. Cover with ice and let them sit for 1.5 to 2 hours. This helps keep them crisp.
2. Rinse and Drain: After soaking, drain the cucumbers and onions. Rinse well under cold water to get rid of excess salt. Drain again.
3. Make the Brine: In a large pot, combine white vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, red pepper flakes (if using), and cloves. Bring to a boil, stirring until sugar dissolves.
4. Add Veggies: Add the cucumbers and onions to the boiling brine. Stir and bring the mixture back to a boil.
5. Pack and Store: Use tongs to pack the hot pickles and onions into clean mason jars. Pour brine over them, leaving about 1/2 inch of headspace. Seal the jars and cool to room temp before refrigerating.
6. Wait it Out: Let them sit in the fridge for at least 24 hours before eating. For best flavor, wait 48-72 hours.

Tips & Variations

• Add garlic: A few smashed garlic cloves add a deeper kick.
• Spice it up: Double the red pepper flakes for a hotter batch.
• Swap the vinegar: Try rice vinegar for a lighter, slightly sweeter profile.
• Use different cukes: Persian or English cucumbers work too—just slice thin and skip seeding.

Note

Avoid aluminum or reactive metal bowls when soaking cucumbers—they can affect the taste and color.

Serving Suggestions

• Pile onto burgers, especially anything grilled or smoked
• Add to charcuterie boards for a pop of acid
• Chop and mix into potato or tuna salad
• Toss with coleslaw for extra crunch
• Eat straight from the jar (no judgment here)

Nutrition Information

Per 1/4 cup serving (approx.):

• Calories: 35
• Carbohydrates: 8g
• Sugar: 7g
• Sodium: 470mg
• Fat: 0g
• Protein: 0g
• Fiber: 0.5g

User Reviews/Comments

Jesse M. — “Hands down the best pickles I’ve made. Not too sweet, just the right amount of snap.”

Angela K. — “Followed the recipe exactly, added garlic as suggested—delicious! My husband finished a jar in two days.”

Toby D. — “Made a double batch for a BBQ. Got more compliments on these than the ribs!”

FAQs

Can I can these for shelf storage? Yes, but you’ll need to follow a proper water bath canning method. Sterilize your jars, use new lids, and process in boiling water for 10 minutes. Always check for seal integrity before storing.

How long will these pickles last in the fridge? Stored in airtight jars, they’ll stay good for about 4 to 6 weeks. They tend to soften over time but still taste great.

Can I reduce the sugar? Yes, you can trim the sugar by about 25% without sacrificing texture. Just note, it’ll change the flavor balance a bit.

Why are they called bread and butter pickles? The origin’s a bit murky, but the name likely comes from Depression-era farmers who traded pickles for staples like bread and butter. They also pair perfectly with a simple bread-and-butter sandwich.

Do I need pickling cucumbers, or can I use regular ones? Pickling cucumbers are ideal—they’re smaller and crunchier. But regular cucumbers work if you slice them thin and avoid the seedy center.

Conclusion

Homemade bread and butter pickles are a little slice of American grit in a jar—sweet, sour, a touch spicy, and endlessly satisfying. Whether you’re slapping them on a burger, sneaking bites between meals, or sharing them at a backyard cookout, they hit the spot every time. Making your own pickles isn’t just about flavor—it’s a middle finger to bland, over-processed store brands. It’s about pride, patience, and putting something real on the table. And if you’re wondering about the science behind it all, check out the Pickling page on Wikipedia for the gritty details.

Now go grab some jars and make a batch. You’ll never look at store-bought pickles the same way again.

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