Pin it
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.
Pin it
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.
Pin it
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.