Bread and butter pickles are sweet-tart cucumber slices packed in a spiced vinegar syrup, and this recipe walks you through making them at home from fresh pickling cucumbers. You can process the jars in a water bath for pantry storage or skip that step and keep refrigerator bread and butter pickles ready to eat within a day.
Bread and Butter Pickles Recipe Overview
| Category | Details |
|---|---|
| Prep Time | 20 minutes |
| Salting and Chilling Cucumbers | 4 hours |
| Cook Time | 30 minutes |
| Total Time | 4 hours 50 minutes |
| Servings | 24 servings |
| Yield | 3 to 5 pints |
| Difficulty | Beginner-friendly |
| Cuisine | American |
Table of Contents
Why This Bread and Butter Pickles Recipe Works
This bread and butter pickle recipe balances sugar and vinegar so the cucumbers stay crisp instead of turning limp. The salting-and-chilling step draws out excess water from the cucumber slices before they meet the hot syrup, which is the detail most recipes skip and the reason many homemade pickles end up soft.
The spice blend of mustard seeds, celery seeds, cinnamon, and cloves gives these pickles their signature warmth without any single spice taking over. Because the recipe scales to 3 to 5 pints, it works whether you want a small refrigerator batch or a full canning session to stock the pantry.
You also get two storage paths in one recipe. Skip the water bath and keep everything in the fridge, or process the jars for shelf-stable jars that last through the year. Either way, the pickling syrup and prep steps stay the same.
Ingredients
- 2 1/2 pounds pickling cucumbers
- 1/4 cup pickling salt
- 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
- 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
| Ingredient | Role and Prep Notes | Substitution |
|---|---|---|
| Pickling cucumbers | Their thin skin and small seed cavity keep bread and butter pickles crunchy. Slice into even 1/4-inch rounds so they pickle at the same rate. | English or Persian cucumbers in a pinch, though the texture will be softer. |
| Pickling salt | Draws water out of the cucumber slices during the chilling stage, which concentrates flavor and firms the texture. | Kosher salt works well; avoid iodized table salt, which can cloud the brine. |
| Onions | Add sharpness that mellows in the hot syrup and rounds out the sweetness of the pickle. | Sweet onions if you prefer a milder bite. |
| White distilled and apple cider vinegar | Provide the acidity that preserves the cucumbers and gives bread and butter pickles their tang. | Use all white vinegar for a sharper, cleaner flavor. |
| Sugar | Balances the vinegar and defines the “butter” side of bread and butter pickles. | Reduce by up to 1/4 cup for a less sweet batch. |
| Mustard seeds, celery seeds, turmeric | Form the backbone of the classic pickling spice blend and give the syrup its golden color. | A store-bought pickling spice blend can replace the individual spices. |
| Cinnamon, allspice, cloves | Add warm background notes that set bread and butter pickles apart from dill pickles. | Reduce clove and allspice slightly if you prefer a milder spice profile. |
How to Choose the Best Ingredients
Look for pickling cucumbers that feel firm with no soft spots, since a soft cucumber before pickling stays soft after. Smaller cucumbers, roughly 3 to 5 inches long, hold their crunch better than larger slicing cucumbers grown for salads.
Check that vinegar bottles list 5% acidity, since this level is what makes the pickling syrup safe for shelf storage. Buy whole spices rather than pre-ground versions when possible, as whole mustard seeds and cloves release flavor more slowly and keep the brine from turning cloudy.
Everything You Need to Make Homemade Bread and Butter Pickles
- Large mixing bowl
- Sharp knife or mandoline
- 4 or 6-quart pot for the pickling syrup
- 16-quart canning pot with a rack (only needed for water bath processing)
- Canning jars, lids, and screw bands
- Slotted spoon and jar lifter
Mise en Place and Prep Steps
- Wash and dry all canning jars and lids before you begin.
- Rinse the cucumbers and trim 1/8 inch from each end.
- Slice the cucumbers and onions before you start salting so the timing lines up.
- Measure the vinegars, sugar, and spices into separate containers so the syrup comes together quickly once the cucumbers are ready.
How To Make Bread and Butter Pickles Step-by-Step
Salt and chill sliced cucumbers to firm their texture, simmer a spiced vinegar syrup, then pack and process the jars for either refrigerator or pantry storage.
4 hours 50 minutes
Prepare the Cucumbers
Rinse and slice the cucumbers. Scrub the cucumbers under cool water to remove any dirt in the ribs, trim 1/8 inch from each end, and cut into 1/4-inch rounds until you have an even, uniform pile ready for salting.
Combine with onions and salt. Add the sliced onions and pickling salt to the cucumbers in a large bowl, then stir until the salt is evenly distributed and no dry pockets remain.
Chill under ice for 4 hours. Cover the bowl with a thin towel, top with a couple of inches of ice, and refrigerate for 4 hours until the slices look slightly translucent at the edges, which shows the salt has drawn out excess water.
Rinse and drain twice. Discard the melted ice, then rinse the cucumber and onion slices under cold water and drain thoroughly, repeating once more so the finished pickles are not overly salty.
Heat the Jars
Set jars on a rack in the canning pot. Arrange the empty jars on a metal rack inside a 16-quart pot so they never touch the bottom directly, then cover with warm water reaching at least 1 inch above the jars.
Bring the water to a boil, then hold it warm. Boil the water to heat the jars fully, then reduce the heat to keep the jars hot and ready while you finish the syrup, which prevents cracking when hot syrup is added later.
Wash the lids. Clean the lids in hot, soapy water and set them aside on a clean towel.
Make the Pickling Syrup
Combine vinegars, sugar, and spices. Add the white distilled vinegar, apple cider vinegar, sugar, mustard seeds, red pepper flakes, celery seeds, cinnamon stick, allspice, cloves, and turmeric to a 4 or 6-quart pot, leaving out the salt.
Boil until the sugar dissolves. Bring the mixture to a boil, stirring occasionally, until the sugar fully dissolves and the syrup turns a clear golden color, which takes about 3 to 4 minutes.
Add the cucumbers and onions. Stir the drained cucumber and onion slices into the syrup and bring the pot back to a boil, watching for the cucumbers to turn a slightly deeper green as they heat through.
Pack and Process the Jars
Fill the jars. Use a slotted spoon to pack the hot cucumbers and onions into the hot jars, filling to 1 inch from the rim as soon as the syrup returns to a boil.
Add the syrup. Pour the hot vinegar sugar syrup over the cucumbers until it reaches 1/2 inch from the rim of each jar.
Seal the jars. Wipe each rim clean with a paper towel, center a dry lid on top, and secure it with a metal screw band turned to fingertip tight.
Process in a water bath, if canning. Lower the filled jars back into the hot canning pot so the water covers them by at least 1 inch, bring to a rolling boil, and boil hard for 15 minutes.
Cool and check the seals. Remove the jars with a jar lifter and let them cool undisturbed at room temperature until each lid makes an audible pop, which confirms a proper seal.
Estimated Cost: 12 USD
Supply:
- Pickling cucumbers, pickling salt, onions, white distilled vinegar, apple cider vinegar, sugar, mustard seeds, red pepper flakes, celery seeds, cinnamon stick, allspice berries, ground allspice, whole cloves, ground cloves, ground turmeric
Tools:
- Large mixing bowl, sharp knife, 4 or 6-quart pot, 16-quart canning pot with rack, canning jars, lids, screw bands, slotted spoon, jar lifter
Chef Tips for Perfect Results
- Slice cucumbers to a consistent 1/4-inch thickness with a mandoline so every piece pickles at the same rate.
- Keep the ice fully covering the cucumbers during the 4-hour chill, since melted, warm patches lead to uneven salting.
- Skip iodized table salt, which can turn the brine cloudy and dull the color of the finished pickles.
- Let the sealed jars rest for at least a week before opening, since the spices need time to fully infuse the cucumbers.
- Label each jar with the canning date so you can track the 1-year pantry window and the 3-month window once opened.
Bread and Butter Pickles
- Total Time: 4 hours 50 mins
- Yield: 3 to 5 Pints 1x
- Diet: Vegetarian
Description
Sweet-tart bread and butter pickles made with pickling cucumbers, onions, and a spiced vinegar syrup. Can them for the pantry or keep them as refrigerator bread and butter pickles.
Ingredients
- 2 1/2 pounds pickling cucumbers
- 1/4 cup pickling salt
- 1 pound white or yellow onions, thinly sliced
- 1 1/4 cups white distilled vinegar
- 1 cup apple cider vinegar
- 2 1/4 cups sugar
- 1 tablespoon mustard seeds
Instructions
- Rinse and slice the cucumbers.
- Salt and chill under ice for 4 hours, then rinse and drain.
- Heat the canning jars.
- Prepare the pickling syrup and combine with cucumbers and onions.
- Pack jars and process in a boiling water bath.
Notes
Wait at least one week before opening for best flavor.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Condiment
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 95
- Sugar: 20g
- Sodium: 633mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: bread and butter pickles, refrigerator bread and butter pickles
Common Mistakes to Avoid
| Mistake | Why It Happens | How to Fix It |
|---|---|---|
| Soft, limp pickles | Skipping or shortening the salting and chilling step leaves too much water in the cucumber slices. | Give the cucumbers the full 4 hours under ice before rinsing and packing. |
| Cloudy brine | Using iodized table salt or ground spices instead of whole spices clouds the pickling syrup. | Stick to pickling or kosher salt and whole spices where the recipe calls for them. |
| Jars that do not seal | Rims with syrup residue or improperly tightened bands prevent a vacuum seal from forming. | Wipe each rim clean before placing the lid and tighten bands to fingertip tight only. |
| Overly sweet or sharp flavor | Measuring vinegar or sugar imprecisely throws off the balance of the pickling syrup. | Measure both vinegars and the sugar exactly, and taste the finished syrup before adding cucumbers. |
| Pickles that taste flat right away | Eating the pickles immediately after canning does not give the spices time to develop. | Wait at least one week, ideally three or more, before opening the first jar. |
Variations and Substitutions
| Ingredient | Substitution | Impact on Flavor |
|---|---|---|
| White distilled vinegar | All apple cider vinegar | Softer, slightly fruitier tang throughout the pickle |
| Sugar | Reduce by 1/4 cup | Less sweetness, sharper vinegar presence |
| Crushed red pepper flakes | Increase to 2 teaspoons | Noticeably spicier bread and butter pickle recipe |
| Pickling cucumbers | Zucchini rounds | Softer bite, still absorbs the pickling syrup well |
| Cane sugar | Honey or a sugar substitute | Different sweetness profile; texture of the syrup may thin slightly |
Serving Suggestions and Pairings
Bread and butter pickles work well anywhere you want a sweet-tart contrast against something rich. Layer them onto a classic cheeseburger or a smash-style burger, where the pickle’s acidity cuts through the melted cheese and beef.
They also make a bright addition to a picnic spread alongside a classic potato salad or a creamy macaroni salad, since the vinegar in the pickles balances the richness of both dishes. Chopped bread and butter pickles also fold nicely into a dill pickle pasta salad for a sweeter twist on the same idea.
If you are building out a full menu for a cookout, round things out with a chicken salad recipe and finish the meal on a sweet note with something like a brown butter banana bread recipe for dessert.
Storage and Reheating
Properly sealed, water-bath processed jars of bread and butter pickles keep in a cool, dark pantry for up to 1 year. Once you open a jar, move it to the refrigerator and use the pickles within 3 months for the best texture and flavor.
Refrigerator bread and butter pickles that skip the water bath step should go straight into the fridge after cooling and are best eaten within 3 months. There is no reheating step for this recipe; pickles are served cold or at room temperature straight from the jar.
Check for spoilage before eating from any jar: discard it if the lid is bulging, the brine looks cloudy in a way that was not present when canned, or you notice an off smell when you open it.
Nutritional Information
Approximate values per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 95 |
| Total Carbohydrates | 23g |
| Dietary Fiber | 1g |
| Total Sugars | 20g |
| Protein | 1g |
| Total Fat | 0g |
| Sodium | 633mg |
| Potassium | 116mg |
| Calcium | 17mg |
Easy Bread and Butter Pickles Recipe
This bread and butter pickles recipe delivers crisp, spiced, sweet-tart cucumber slices whether you can them for the pantry or keep them chilled in the fridge.
The salting step and balanced vinegar syrup are what set a great batch apart from a mediocre one. Once the jars seal and the flavors settle, you will have a versatile condiment ready for burgers, salads, and snacking straight from the jar.
Follow me on PINTEREST. for all of my latest blog posts, videos, and recipes.
Bread and Butter Pickles Recipe FAQs
What vinegar is best for bread and butter pickles?
A combination of white distilled vinegar and apple cider vinegar, both at 5% acidity, gives the best balance of sharpness and fruitiness. The white vinegar keeps the flavor clean while the apple cider vinegar adds a softer, rounder note.
How do you make the best bread and butter pickles?
The best bread and butter pickles start with fresh, firm pickling cucumbers and a full 4-hour salting and chilling step before they meet the hot syrup. Even slicing and precise vinegar-to-sugar ratios also keep the texture crisp and the flavor balanced.
What makes a bread and butter pickle different from other pickles?
Bread and butter pickles are sweeter than dill or sour pickles because the pickling syrup uses a high ratio of sugar to vinegar. The addition of onions and warm spices like cinnamon and cloves also sets this bread and butter pickle recipe apart.
What is the difference between bread and butter pickles and regular pickles?
Regular dill pickles rely on vinegar, salt, and dill for a sour, savory flavor, while bread and butter pickles use significantly more sugar for a sweet-tart profile. Regular pickles are also usually left whole or in spears, while bread and butter pickles are almost always sliced thin with onions mixed in.
Can I make refrigerator bread and butter pickles without canning?
Yes, you can skip the water bath step entirely and store the filled, cooled jars directly in the refrigerator. Refrigerator bread and butter pickles made this way should be eaten within 3 months for the best quality.
How long do bread and butter pickles need to sit before eating?
Bread and butter pickles are safe to eat 24 hours after canning, but the flavor improves significantly with more time. Waiting at least one week, and ideally three or more weeks, allows the spices to fully infuse the cucumbers.