Bread and Butter Pickles: that sweet and tangy crunch – is there anything quite like it? I remember as a child, my grandmother always had a jar of these golden delights tucked away in her pantry. The moment I spotted that tell-tale jar, I knew a special treat was in store. These aren't your average dill pickles; they offer a unique flavor profile that's both comforting and addictive.

While the exact origins are debated, the most popular story attributes these pickles to Omar and Cora Fanning, Illinois cucumber farmers in the 1920s. They bartered their surplus cucumbers for bread and butter, hence the name! This resourceful act gave rise to a pickle that's now a beloved staple in many households.

What makes bread and butter pickles so irresistible? It's the perfect balance of sweet, sour, and savory. The crisp cucumber slices, infused with a vibrant blend of vinegar, sugar, and spices like turmeric and mustard seed, create a symphony of flavors that dance on your tongue. They're incredibly versatile too! Enjoy them straight from the jar, add them to sandwiches and burgers for a delightful zing, or serve them alongside grilled meats for a refreshing contrast. Get ready to experience a taste of history and a burst of flavor with every bite!

Ingredients:

6 cups thinly sliced cucumbers (about 4-5 medium cucumbers, unpeeled)
2 cups thinly sliced onions (about 1-2 large onions)
1/4 cup pickling salt
3 cups white vinegar (5% acidity)
1 1/2 cups granulated sugar
1 tablespoon mustard seeds
1 teaspoon celery seeds
1/2 teaspoon ground turmeric
1/4 teaspoon ground cloves
Optional: 1/4 teaspoon red pepper flakes (for a little heat)
Optional: 2 cloves garlic, minced
Ice cubes

Preparing the Vegetables:

Okay, let's get started! First things first, we need to prep our veggies. This is a crucial step for getting that perfect bread and butter pickle crunch.

Slice the Cucumbers: Wash your cucumbers thoroughly. I prefer to leave the peel on for added texture and nutrients, but you can peel them if you prefer. Using a mandoline slicer or a very sharp knife, slice the cucumbers into thin rounds, about 1/8 inch thick. Consistency is key here, so try to keep the slices uniform. If you don't have a mandoline, just take your time and do your best with a knife.
Slice the Onions: Peel your onions and slice them thinly as well. I like to use a mandoline for this too, but a sharp knife works just fine. Try to match the thickness of the onion slices to the cucumber slices.
Combine and Salt: In a large, non-reactive bowl (glass or stainless steel is best), combine the sliced cucumbers and onions. Sprinkle the pickling salt evenly over the vegetables. Pickling salt is important because it doesn't contain iodine, which can darken the pickles. If you can't find pickling salt, you can use kosher salt, but be aware that it might slightly affect the color.
Add Ice and Water: Add enough ice cubes to the bowl to cover the vegetables. Then, pour in cold water until the vegetables are submerged. The ice water helps to draw out excess moisture from the cucumbers and onions, resulting in crispier pickles.
Let it Rest: Cover the bowl with plastic wrap or a lid and let it sit in the refrigerator for at least 2 hours, or even better, overnight. This step is essential for removing excess water and firming up the vegetables. Don't skip it!

Preparing the Brine:

While the vegetables are chilling, we can get the brine ready. This is where all the delicious flavor comes from!

Combine the Ingredients: In a large, non-reactive saucepan (again, glass or stainless steel is best), combine the white vinegar, granulated sugar, mustard seeds, celery seeds, ground turmeric, ground cloves, and optional red pepper flakes and minced garlic (if using).
Bring to a Boil: Place the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring occasionally to ensure the sugar dissolves completely.
Simmer: Once the mixture is boiling, reduce the heat to low and let it simmer for about 5 minutes, stirring occasionally. This allows the flavors to meld together beautifully.

Combining and Canning (Optional):

Now for the exciting part – putting it all together! You have two options here: you can either refrigerate the pickles for a few weeks, or you can can them for longer-term storage. I'll walk you through both methods.

Refrigerated Pickles:

Drain and Rinse: After the cucumbers and onions have chilled for at least 2 hours (or overnight), drain them thoroughly in a colander. Rinse them under cold water to remove the excess salt. This is important to prevent the pickles from being too salty.
Combine with Brine: Add the drained and rinsed cucumbers and onions to the saucepan with the hot brine.
Bring to a Simmer: Bring the mixture back to a simmer over medium heat, stirring gently to ensure the vegetables are evenly coated with the brine.
Pack into Jars: Using a slotted spoon, pack the pickles into clean jars (glass jars with lids). Leave about 1/2 inch of headspace at the top of each jar.
Pour Brine Over: Pour the hot brine over the pickles in the jars, leaving about 1/2 inch of headspace.
Cool and Refrigerate: Let the jars cool completely at room temperature, then seal them with lids and refrigerate. The pickles will be ready to eat in about 24-48 hours, but they taste even better after a few days! They will keep in the refrigerator for up to 2-3 weeks.

Canned Pickles (Water Bath Canning):

Important Note: Canning requires careful attention to detail to ensure food safety. If you're new to canning, I highly recommend reading up on proper canning techniques and safety guidelines before you begin. The National Center for Home Food Preservation (NCHFP) is a great resource.

Prepare Jars and Lids: Wash your canning jars (pint or quart size) and lids in hot, soapy water. Rinse them thoroughly. Keep the jars hot until you're ready to fill them. You can do this by placing them in a simmering pot of water or in a warm oven (200°F). Heat the lids in a separate saucepan of simmering water. Do not boil the lids.
Drain and Rinse: After the cucumbers and onions have chilled for at least 2 hours (or overnight), drain them thoroughly in a colander. Rinse them under cold water to remove the excess salt.
Combine with Brine: Add the drained and rinsed cucumbers and onions to the saucepan with the hot brine.
Bring to a Simmer: Bring the mixture back to a simmer over medium heat, stirring gently to ensure the vegetables are evenly coated with the brine.
Pack into Jars: Using a slotted spoon, pack the pickles into the hot, sterilized jars. Leave about 1/2 inch of headspace at the top of each jar.
Pour Brine Over: Pour the hot brine over the pickles in the jars, leaving about 1/2 inch of headspace.
Remove Air Bubbles: Use a non-metallic utensil (like a plastic knife or bubble remover) to gently run along the inside of the jar to release any trapped air bubbles.
Wipe Jar Rims: Wipe the rims of the jars with a clean, damp cloth to remove any spills or drips. This is crucial for getting a good seal.
Place Lids and Rings: Place the lids on the jars and screw on the rings fingertip tight. Do not overtighten.
Process in Water Bath Canner: Place the jars in a water bath canner filled with enough boiling water to cover the jars by at least 1 inch. Bring the water back to a rolling boil.
Processing Time: Process pint jars for 10 minutes and quart jars for 15 minutes. Adjust processing time for altitude. (See below for altitude adjustments.)
Turn Off Heat and Let Sit: After processing, turn off the heat and let the jars sit in the hot water for 5 minutes before removing them. This helps prevent siphoning.
Remove Jars and Cool: Carefully remove the jars from the canner using a jar lifter and place them on a towel-lined surface to cool. Leave at least 1 inch of space between the jars.
Check for Seals: Let the jars cool completely for 12-24 hours. After they have cooled, check the seals by pressing down on the center of the lid. If the lid doesn't flex or pop, it's sealed properly. If the lid flexes or pops, the jar didn't seal and should be refrigerated and eaten within a few weeks, or reprocessed with a new lid.
Store: Store sealed jars in a cool, dark place. Properly canned pickles will last for at least a year.

Altitude Adjustments for Canning:

If you live at an altitude above 1,000 feet, you'll need to increase the processing time to ensure proper sealing and food safety.

1,001 - 3,000 feet: Add 5 minutes to the processing time.
3,001 - 6,000 feet: Add 10 minutes to the processing time.
6,001 - 8,000 feet: Add 15

Conclusion:
So, there you have it! These Bread and Butter Pickles are truly a must-try recipe, and I'm not just saying that. The perfect balance of sweet, tangy, and subtly spiced flavors makes them incredibly addictive. They're crisp, refreshing, and add a delightful zing to just about anything. Seriously, once you taste these homemade pickles, you'll never want to go back to the store-bought kind. The satisfaction of knowing you created something so delicious from scratch is just the cherry on top! But why are these pickles so special? It's the combination of the simple ingredients, the careful attention to the brine, and the perfect pickling time that all come together to create something truly extraordinary. They're not overly sweet, like some bread and butter pickles can be, and they have a wonderful depth of flavor that keeps you coming back for more. Plus, the vibrant yellow color is just so darn appealing! Now, let's talk about serving suggestions. The possibilities are endless! Of course, they're fantastic straight out of the jar as a snack. But don't stop there! Imagine these Bread and Butter Pickles piled high on a juicy burger, adding a sweet and tangy crunch that elevates the whole experience. They're also incredible in sandwiches, especially grilled cheese or pulled pork. I even love chopping them up and adding them to potato salad or tuna salad for a burst of flavor. And if you're feeling adventurous, why not try some variations? Add a pinch of red pepper flakes to the brine for a little heat. Or, include some thinly sliced onions or bell peppers for added texture and flavor. You could even experiment with different spices, like mustard seeds or celery seeds, to create your own unique blend. Don't be afraid to get creative and make these pickles your own! Here are a few more ideas to get you started: * Pickle Relish: Finely chop the pickles and mix them with mayonnaise, mustard, and a touch of sugar for a delicious relish. * Pickle Juice Brine: Don't throw away the leftover pickle juice! Use it to brine chicken or pork for extra flavorful results. * Pickle-infused Vodka: Add a few pickles to a jar of vodka and let it infuse for a few days for a unique cocktail ingredient. I truly believe that everyone should have a good bread and butter pickle recipe in their repertoire, and this one is a winner. It's easy to follow, uses simple ingredients, and delivers consistently delicious results. Plus, it's a great way to use up any extra cucumbers you might have from your garden. So, what are you waiting for? Gather your ingredients, grab your jars, and get pickling! I promise you won't regret it. And when you do try this recipe, please, please, please share your experience with me! I'd love to hear how they turned out, what variations you tried, and what you served them with. Leave a comment below, tag me on social media, or send me an email. I can't wait to hear all about your bread and butter pickle adventures! Happy pickling!
Bread and Butter Pickles: The Ultimate Guide to Making and Enjoying Them
Crisp and tangy bread and butter pickles, perfect for sandwiches, burgers, or snacking. Easy to make and customizable with optional spices. Can be refrigerated or canned for longer storage.
Prep Time30 minutes
Cook Time20 minutes
Total Time170 minutes
Category: Appetizer
Yield: 4-6 pint jars or 2-3 quart jars
Save This Recipe
Ingredients
- 6 cups thinly sliced cucumbers (about 4-5 medium cucumbers, unpeeled)
- 2 cups thinly sliced onions (about 1-2 large onions)
- 1/4 cup pickling salt
- 3 cups white vinegar (5% acidity)
- 1 1/2 cups granulated sugar
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cloves
- Optional: 1/4 teaspoon red pepper flakes (for a little heat)
- Optional: 2 cloves garlic, minced
- Ice cubes
- Water
Instructions
1. Wash cucumbers thoroughly. Slice into thin rounds (about 1/8 inch thick).
2. Peel and thinly slice onions.
3. In a large, non-reactive bowl, combine sliced cucumbers and onions. Sprinkle pickling salt evenly over the vegetables.
4. Add enough ice cubes to cover the vegetables. Pour in cold water until the vegetables are submerged.
5. Cover the bowl and refrigerate for at least 2 hours, or overnight.
6. In a large, non-reactive saucepan, combine white vinegar, granulated sugar, mustard seeds, celery seeds, ground turmeric, ground cloves, and optional red pepper flakes and minced garlic (if using).
7. Place the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring occasionally to ensure the sugar dissolves completely.
8. Once boiling, reduce heat to low and simmer for about 5 minutes, stirring occasionally.
9. After chilling, drain cucumbers and onions thoroughly in a colander. Rinse under cold water to remove excess salt.
10. Add the drained and rinsed cucumbers and onions to the saucepan with the hot brine.
11. Bring the mixture back to a simmer over medium heat, stirring gently to ensure the vegetables are evenly coated with the brine.
12. Using a slotted spoon, pack the pickles into clean jars (glass jars with lids). Leave about 1/2 inch of headspace at the top of each jar.
13. Pour the hot brine over the pickles in the jars, leaving about 1/2 inch of headspace.
14. Let the jars cool completely at room temperature, then seal them with lids and refrigerate. The pickles will be ready to eat in about 24-48 hours, but they taste even better after a few days! They will keep in the refrigerator for up to 2-3 weeks.
15. Wash canning jars (pint or quart size) and lids in hot, soapy water. Rinse thoroughly. Keep jars hot. Heat lids in simmering water (do not boil).
16. After chilling, drain cucumbers and onions thoroughly in a colander. Rinse under cold water to remove excess salt.
17. Add the drained and rinsed cucumbers and onions to the saucepan with the hot brine.
18. Bring the mixture back to a simmer over medium heat, stirring gently to ensure the vegetables are evenly coated with the brine.
19. Using a slotted spoon, pack the pickles into the hot, sterilized jars. Leave about 1/2 inch of headspace at the top of each jar.
20. Pour the hot brine over the pickles in the jars, leaving about 1/2 inch of headspace.
21. Use a non-metallic utensil to gently run along the inside of the jar to release any trapped air bubbles.
22. Wipe the rims of the jars with a clean, damp cloth to remove any spills or drips.
23. Place the lids on the jars and screw on the rings fingertip tight. Do not overtighten.
24. Place the jars in a water bath canner filled with enough boiling water to cover the jars by at least 1 inch. Bring the water back to a rolling boil.
25. Process pint jars for 10 minutes and quart jars for 15 minutes. Adjust processing time for altitude.
26. After processing, turn off the heat and let the jars sit in the hot water for 5 minutes before removing them.
27. Carefully remove the jars from the canner using a jar lifter and place them on a towel-lined surface to cool. Leave at least 1 inch of space between the jars.
28. Let the jars cool completely for 12-24 hours. After they have cooled, check the seals by pressing down on the center of the lid. If the lid doesn't flex or pop, it's sealed properly. If the lid flexes or pops, the jar didn't seal and should be refrigerated and eaten within a few weeks, or reprocessed with a new lid.
29. Store sealed jars in a cool, dark place. Properly canned pickles will last for at least a year.
Notes
- Pickling salt is preferred over iodized salt to prevent darkening of the pickles. Kosher salt can be used as a substitute.
- The ice water bath is crucial for crisp pickles.
- Canning requires careful attention to detail for food safety. Consult the National Center for Home Food Preservation (NCHFP) for proper canning techniques.
- Adjust processing time for altitude when canning.
  - 1,001 - 3,000 feet: Add 5 minutes to the processing time.
  - 3,001 - 6,000 feet: Add 10 minutes to the processing time.
  - 6,001 - 8,000 feet: Add 15 minutes to the processing time.
  - Above 8,000 feet: Add 20 minutes to the processing time.

Bread and Butter Pickles: The Ultimate Guide to Making and Enjoying Them