Bread Butter Pickles

My grandma kept a jar of bread and butter pickles in the fridge like it was treasure—sweet, tangy slices that made every sandwich taste special. I can still see her standing at the counter with sunlight pooling on the cutting board, the air smelling faintly of vinegar and turmeric while she hummed a hymn. Those pickles became my shortcut to joy: crunchy, slightly sweet, and with that little mustard-seed pop. I make them the same way now, only faster, with a few modern shortcuts and the same stubborn insistence that you must taste as you go. These pickles scream summer in each crisp bite.

Quick Facts

• Yield: Serves 6 (makes about 4 pints)
• Prep Time: 25 minutes (plus optional 30-minute salting)
• Cook Time: 10 minutes
• Total Time: ~35 minutes active + 24 hours resting

Why This Recipe is Awesome

These bread and butter pickles balance sweet, tangy, and slightly spicy in a way that makes you want to rearrange everything you own just so you can add a pickle to it. They stay delightfully crunchy, glow pale amber from the turmeric, and have those tiny pops of mustard seed that keep things interesting. Best part? They require minimal hands-on time—your kitchen will smell like vinegar and warm spices, and your patience gets rewarded with addictive sweet-sour slices.

Ingredients

For the Main Dish:

• 6 cups thinly sliced cucumbers (about 6 small Kirby or Persian cucumbers, ~2 lbs)
• 1 medium yellow onion, thinly sliced
• 4 cloves garlic, smashed (optional)
• 2 cups granulated sugar
• 2 cups distilled white vinegar (5% acidity) or apple cider vinegar
• 3 tbsp kosher salt, divided (1 tbsp for salting cucumbers, 2 tbsp for brine)
• 2 tsp yellow mustard seeds
• 1 tsp celery seeds
• 1/2 tsp ground turmeric (for color and flavor)
• 1/2 tsp crushed red pepper flakes (optional, for a gentle heat)
• 4 pint jars (clean, with lids) or equivalent containers

How I Make It

Step 1:

I slice the cucumbers paper-thin—about 1/8-inch—so every bite stays crisp. I toss them with 1 tablespoon kosher salt in a colander and let them sit for 30 minutes if I have the time; that extra step draws out water and guarantees crunch. If you’re impatient like me, skip the wait and proceed—still delicious, just a touch less snappy. Rinse and pat dry if you salted them.

Step 2:

While the cukes rest (or immediately if you skipped salting), I combine the brine: in a saucepan, stir together 2 cups vinegar, 2 cups sugar, and the remaining 2 tablespoons kosher salt. Add 2 tsp mustard seeds, 1 tsp celery seeds, 1/2 tsp turmeric, and 1/2 tsp crushed red pepper. Bring the mixture to a gentle simmer over medium heat—listen for that soft hiss—then let it simmer for 2 minutes to dissolve the sugar and bloom the spices.

Step 3:

Pack your jars with alternating layers of cucumber and onion, tucking in a smashed clove or two of garlic if you like. I press them in until the jars look full but not crushed—texture matters here; you want each slice to stay intact. Pour the hot brine evenly over the packed jars, leaving about 1/4-inch headspace. Watch the color change as the turmeric spreads—pretty, right?

Step 4:

Wipe rims clean, seal the jars, and let them cool to room temperature. I always let mine rest on the counter until they stop steaming—usually 30 minutes. Then I refrigerate. These pickles taste good after 24 hours, but they improve for up to 3 days. For crispest texture, chill them for at least 24 hours before eating.

Step 5:

When I open a jar, I hear that satisfying clink of glass and smell the sweet-vinegary perfume. Serve chilled on burgers, egg salad, or straight from the jar. Keep refrigerated and enjoy within 2–3 weeks for best crunch and flavor.

Pro Tips

• Use small, firm cucumbers (Kirby or Persian) for crunch—big slicers get floppy fast.
• Slice thin and even: a mandoline helps but watch your fingers. Thin slices soak brine faster.
• If you want shelf-stable jars, follow a trusted water-bath canning recipe—these instructions make refrigerator pickles only.
• Prefer less sweet? Cut sugar by 25% and add a splash more vinegar; taste the brine before pouring.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. For pickles, don’t skip heating the brine—hot brine dissolves sugar and wakes up the spices, giving balanced flavor.
• Overmixing: Leads to soggy results. Handle cucumbers gently; press jars to pack, don’t mash.
• Guessing cook time: Always use visual cues—simmer the brine until sugar dissolves and it slightly thickens, usually 2–3 minutes.
• Overcrowding pans: Give your jars room when cooling; stacking warm jars traps steam and can soften pickles.

Alternatives & Substitutions

• Vinegar swap: Use apple cider vinegar for a rounder flavor; white distilled keeps it classic and bright.
• Sugar alternatives: Honey or maple syrup works—use about 3/4 the amount and warm to dissolve. For low-sugar, use erythritol or a monk-fruit blend, noting texture and color differences.
• Spice swaps: Add dill sprigs for a dill-bread-and-butter hybrid; swap yellow mustard seeds for brown for a spicier bite.
• Dairy-free / gluten-free: This recipe is naturally both dairy-free and gluten-free.

Variations & Tips

• Spicy: Add thin jalapeño slices or increase red pepper flakes.
• Sweet & Smoky: Stir in 1 tsp smoked paprika to the brine for a smoky note.
• Quick-Pickled Red Onions: Use only onions and halve the sugar for tangy, pink onions perfect on tacos.
• Fruity Twist: Add thin apple slices to make apple-cuke sweet-tangy rounds—great on pork sandwiches.
• Crunch Booster: Mix 1 tsp pickling lime into the salting step (rinse thoroughly afterwards) for walls of crunch—use carefully and follow package directions.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make them up to 3 days ahead for peak flavor. Store refrigerated and they’ll keep crunchy and tasty for about 2–3 weeks.

Can I double the recipe?

Sure thing. Double all ingredients and use more jars. Heat brine in a larger pot and make sure you have room in the fridge for cooling jars.

Can I substitute butter with oil?

Not applicable to the pickles themselves—no butter here! If you mean to serve the pickles with buttered bread, technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if substituting in spreads.

How do I know it’s done?

Taste after 24 hours: the cucumbers should be crunchy, color slightly amber, and the brine syrupy and fragrant. If it tastes flat, let it sit another day.

What if I don’t have ingredient X?

No panic. Swap yellow onion for red or shallot, use apple cider vinegar if you’re out of white, and replace mustard seeds with 1 tsp mustard powder if necessary—flavor shifts a bit but still delicious.

How I Like to Serve It

I pile these pickles onto a classic turkey sandwich, toss chopped slices into potato salad, and slide whole rounds onto cheeseburgers. They also live on my snack board next to sharp cheddar and salty crackers. In summer, I serve them with cold fried chicken and iced tea—comfort and crunch in every bite.

Notes

• Store pickles refrigerated for up to 2–3 weeks. Keep lids on tight and use clean utensils to avoid contamination.
• If you want pantry-stable jars, follow USDA water-bath canning procedures (this recipe makes refrigerator pickles only).

Final Thoughts

Closing: These bread and butter pickles are a simple, joyful project—sweet, tangy, and endlessly versatile. Now go impress someone—or just yourself—with a crunchy jar of homemade goodness!