Old-fashioned bread and butter pickles are a classic preserve that balance sweetness, tang, and gentle spice. They date back to early American home canning traditions, when families preserved surplus cucumbers for year-round use. The name is often said to come from their role as a humble staple—something simple enough to be paired with bread and butter for a satisfying meal. Today, they remain a favorite for their crisp texture, bright flavor, and versatility in everything from sandwiches to charcuterie boards.
Below is a complete, detailed recipe along with explanations of each step, tips for success, and variations to suit your taste.
Ingredients
- 8 cups cucumbers, thinly sliced (about 4–5 medium pickling cucumbers)
- 2 medium onions, thinly sliced
- 1/3 cup kosher salt
- Ice cubes (enough to cover cucumber mixture)
- 2 cups white vinegar (5% acidity)
- 1 1/2 cups granulated sugar
- 1/4 cup brown sugar (optional, for deeper flavor)
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cloves (optional)
- 1/2 teaspoon crushed red pepper flakes (optional, for mild heat)
Equipment
- Large mixing bowl
- Colander
- Clean kitchen towel or paper towels
- Large pot
- Wooden spoon
- Sterilized jars with lids (pint or quart size)
- Tongs or jar lifter
Step-by-Step Instructions
1. Prepare the Cucumbers and Onions
Start by washing your cucumbers thoroughly under cold running water. If you are using pickling cucumbers, you can leave the skins on for added texture and color. Slice them into thin, even rounds—about 1/8 inch thick is ideal. Consistent thickness ensures uniform pickling and a pleasant bite.
Peel and slice the onions into thin rings or half-moons. Sweet onions or yellow onions work best, as they complement the sugar in the brine.
Place the sliced cucumbers and onions into a large bowl.
2. Salt and Ice Treatment
Sprinkle the kosher salt evenly over the cucumber and onion mixture. Toss gently to ensure all slices are coated. Then cover the mixture with a generous layer of ice cubes.
Let this sit for about 3 hours.
This step is crucial. The salt draws out excess moisture from the cucumbers through osmosis, helping them stay crisp during pickling. The ice keeps everything cold and prevents the vegetables from softening prematurely.
3. Rinse and Drain
After 3 hours, transfer the cucumber and onion mixture into a colander. Rinse thoroughly under cold water to remove excess salt. This prevents the final pickles from being overly salty.
Drain well, then spread the slices on a clean kitchen towel or paper towels. Pat them dry gently. Removing excess water helps the brine adhere better and prevents dilution of flavor.
4. Prepare the Pickling Brine
In a large pot, combine the white vinegar, granulated sugar, and brown sugar (if using). Stir over medium heat until the sugar dissolves completely.
Add the mustard seeds, celery seeds, turmeric, black pepper, cloves, and red pepper flakes. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat slightly and let it simmer for about 5 minutes. This allows the spices to infuse into the brine, creating a rich, aromatic base.
5. Combine Vegetables and Brine
Add the drained cucumber and onion slices into the pot with the hot brine. Stir gently to ensure all pieces are coated.
Let the mixture simmer for another 5–10 minutes. The cucumbers will begin to soften slightly and turn a more translucent color, but they should not become mushy.
6. Pack the Jars
Using tongs or a slotted spoon, pack the cucumber and onion slices into sterilized jars, leaving about 1/2 inch of headspace at the top.
Carefully ladle the hot brine over the vegetables, ensuring they are fully submerged. Remove any air bubbles by gently tapping the jars or running a clean utensil along the inside edges.
Wipe the rims of the jars clean, then secure the lids.
7. Cooling and Storage
Allow the jars to cool at room temperature. As they cool, you may hear the lids “pop,” indicating a seal has formed.
For refrigerator pickles:
- Store in the fridge for at least 24 hours before eating.
- Flavor improves over several days.
- Keeps for up to 2–3 months refrigerated.
For shelf-stable canning:
- Process the sealed jars in a boiling water bath for 10 minutes.
- Remove and let cool completely.
- Store in a cool, dark place for up to one year.
Flavor Profile and Texture
Bread and butter pickles are known for their balance. The sweetness from the sugar contrasts with the acidity of the vinegar, while spices like mustard seed and turmeric add complexity. The onions contribute a mild sharpness that rounds out the flavor.
When done correctly, the pickles should be crisp but tender, not soggy. The brine should be bright, slightly syrupy, and aromatic.
Tips for Best Results
- Choose the right cucumbers: Pickling cucumbers (like Kirby varieties) are best because they have fewer seeds and firmer flesh.
- Slice evenly: Uniform slices ensure consistent texture and flavor absorption.
- Do not skip the salting step: This is key to achieving crisp pickles.
- Use proper vinegar: Always use vinegar with at least 5% acidity for safe preservation.
- Adjust sweetness: You can reduce sugar slightly if you prefer a less sweet pickle, but keep enough to balance the vinegar.
Variations
Sweeter Pickles
Increase the sugar by 1/2 cup for a more dessert-like profile.
Spicy Bread and Butter Pickles
Add extra red pepper flakes or sliced fresh jalapeños for heat.
Garlic Version
Add a few smashed garlic cloves to each jar before sealing.
Herb-Infused
Include fresh dill sprigs or bay leaves for added aroma.
Serving Suggestions
Bread and butter pickles are incredibly versatile:
- Layer them in sandwiches or burgers for a sweet tang
- Serve alongside grilled meats or barbecue
- Chop and mix into potato salad or tuna salad
- Pair with cheeses and cured meats on a charcuterie board
- Enjoy straight from the jar as a snack
Final Thoughts
Making old-fashioned bread and butter pickles at home is both rewarding and practical. The process is straightforward, yet the result is far superior to most store-bought versions. You control the ingredients, the sweetness, and the spice level, tailoring each batch to your preferences.
