Bread and Butter Pickles

Featured in: Homemade spreads and toppings

Bread and butter pickles combine crisp cucumbers and onions with a vibrant sweet-tangy brine. Infused with apple cider vinegar, sugar, mustard and celery seeds, turmeric, and salt, these pickles are easy to prepare and require only a short chilling before they’re ready to enjoy. Perfect as a snack or sandwich topping, the classic flavor is created by quickly boiling the brine and pouring it over the veggies, sealing in freshness and spice for a delicious homemade treat.

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Updated on Sat, 28 Jun 2025 17:33:15 GMT
A slice of bread with pickles on top. Pin it
A slice of bread with pickles on top. | myhomemaderecipe.com

Bread and butter pickles have a rightful place in every home cook’s fridge shelf. Their sweet tang and subtle spice bring a nostalgic flavor to any burger platter or simple lunch, and their vibrant color lifts even gloomy days. I started making them to use up a summer cucumber glut, and now they are a tradition I cannot skip as soon as local cucumbers show up.

My first batch was gone within days because everyone found something to love from the sweet brine to the crunchy cucumber. Whenever I bring out a jar at a barbecue, it gets set down empty.

Ingredients

  • Cucumbers sliced for crisp bite and vibrant green color: Choose unwaxed Persian or Kirby cucumbers for best crunch
  • Onions sliced for sweetness and contrast: Red or yellow onions both work and add extra color
  • Sugar: Gives these pickles their classic sweet bite. Use white sugar and adjust up or down to taste
  • Apple cider vinegar: Provides tang with a hint of fruitiness. Pick a vinegar with a rich aroma and no harshness
  • Mustard seeds: Bring gentle heat and depth. Larger seeds add tiny pops of flavor
  • Celery seeds: Add earthy notes and aroma. Make sure they are fresh not bitter
  • Turmeric: Gives that sunny golden hue. Use ground turmeric from a fresh jar for brightness
  • Salt: Balances sweetness and helps the pickles stay crunchy. Choose kosher or pickling salt for purity

Instructions

Prepare the Vegetables:
Slice cucumbers evenly to just under a quarter inch for maximum crunch and surface area. Slice onions as thin as you like. In a large mixing bowl toss together so everything is distributed.
Make the Brine:
Stir together sugar, apple cider vinegar, mustard seeds, celery seeds, turmeric, and salt in a medium saucepan. Bring to a steady boil over medium heat making sure the sugar fully dissolves and the spices release their aroma. The brine should turn golden and fragrant.
Combine and Soak:
Carefully pour the bubbling hot brine over the cucumber and onion mix. Use a large spoon or spatula to fold everything together so the vegetables are all coated and start to soften.
Cool and Chill:
Allow the mixture to cool on the countertop until it drops to room temperature. Stir gently every so often so all slices get a dunk in the brine.
Refrigerate:
Spoon everything into clean glass jars pressing down gently to submerge the vegetables as much as possible. Pour the brine all the way in to cover the mix then seal the jars and refrigerate for at least 24 hours. The flavor really develops after a day or two but it is hard not to taste early.
A sandwich made with pickles and bread, with two jars of pickles on the side. Pin it
A sandwich made with pickles and bread, with two jars of pickles on the side. | myhomemaderecipe.com

Turmeric is my favorite part. Its color always surprises people especially the kids who call these sunshine pickles. I remember my grandmother letting us shake turmeric into the pot and laughing at our shocked yellow hands as we “helped.”

Storage tips

These bread and butter pickles keep well for up to four weeks in the fridge. Store them tightly sealed in glass jars and always use a clean utensil to scoop out servings which keeps the brine free from extra bacteria. They do not need to be pressure-canned since the acidity is high but make sure they stay fully submerged to preserve crispness.

Ingredient substitutions

If you do not have apple cider vinegar use white vinegar but the tang will be a bit sharper. For a lower sugar version try using half the sugar and a few extra mustard seeds to increase the bite. You can use shallots or sweet onions for a milder flavor and sliced green peppers for another color pop.

Serving suggestions

Pile them on grilled cheese or deli sandwiches to cut through richness with their tang. They make hot dogs and burgers sing and are perfect for topping potato salad or mixing into egg salad. I love just eating them from the jar with a fork when nobody is looking.

Cultural and historical context

These pickles became popular during the Great Depression when people looked for ways to preserve excess vegetables and make limited ingredients go further. The name comes from the practice of serving them with buttered bread as an economical meal or snack. Each batch carries some of that warm history and resourceful spirit.

A wooden cutting board with sliced pickles and bread. Pin it
A wooden cutting board with sliced pickles and bread. | myhomemaderecipe.com

Homemade bread and butter pickles truly are sunshine in a jar. Enjoy their sweet crunch all summer long and beyond.

Frequently Asked Questions

→ What makes bread and butter pickles sweet?

The combination of sugar and apple cider vinegar in the brine creates their signature sweet flavor.

→ Do I need special jars for storing?

Standard glass jars with tight lids work well. Ensure they're clean for best results.

→ How long should pickles chill before using?

Let them refrigerate at least 24 hours to allow the flavors to develop fully.

→ Can I add other spices to these pickles?

Yes, you can experiment by adding peppercorns, garlic, or chili flakes for extra flavor.

→ Are these pickles good for sandwiches?

Absolutely! Their sweet and tangy taste pairs perfectly with sandwiches and burgers.

Bread and Butter Pickles

Crunchy cucumbers and onions soaked in sweet-tangy brine with mustard and celery seeds.

Prep Time
20 Minutes
Cook Time
10 Minutes
Total Time
30 Minutes
By: Leila

Category: Condiments

Difficulty: Easy

Cuisine: American

Yield: 8 Servings (Yields approximately 1.5 liters of pickles)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Main Ingredients

01 4 cups sliced cucumbers
02 1 cup sliced onions

→ Brine

03 1 cup granulated sugar
04 1 cup apple cider vinegar
05 1 teaspoon mustard seeds
06 1 teaspoon celery seeds
07 1/2 teaspoon ground turmeric
08 1/2 teaspoon fine salt

Instructions

Step 01

In a large mixing bowl, combine the sliced cucumbers and onions. Toss to distribute evenly.

Step 02

In a medium saucepan, combine sugar, apple cider vinegar, mustard seeds, celery seeds, turmeric, and salt. Stir well and bring the mixture to a rolling boil over medium heat.

Step 03

Pour the hot brine directly over the cucumber and onion mixture in the bowl, ensuring full coverage.

Step 04

Allow the pickles to cool to room temperature, letting flavors meld for optimal taste.

Step 05

Transfer the cooled mixture into sterilized jars. Seal with airtight lids and refrigerate for at least 24 hours before serving.

Notes

  1. For extra crunch, use firm, freshly harvested cucumbers and chill them before slicing.

Tools You'll Need

  • Large mixing bowl
  • Medium saucepan
  • Sterilized glass jars with lids

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 78
  • Total Fat: 0.1 g
  • Total Carbohydrate: 20 g
  • Protein: 0.7 g