Bread and Butter Pickles

These sweet and tangy homemade pickles got their name during the Great Depression when they were a staple sandwich filler—as common as "bread and butter." Perfect for summer BBQs and a great way to use up extra garden cucumbers while creating a versatile condiment that elevates everything from burgers to charcuterie boards.

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Course: Condiment

Cuisine: American

Keyword: Pickles, Cucumber Pickles, Sweet Pickles, Homemade Pickles, Canning, Preserves

Prep Time: 30

Cook Time: 15

Brining Time: 2

Total Time: 3

Servings: pints

Calories: 87kcal

Equipment

Large Non-reactive Pot
Mason Jars
Canning Equipment (optional)

Ingredients

Vegetables

2 pounds cucumbers medium size, sliced ¼-inch thick (about 6-8 cucumbers)
1 sweet onion thinly sliced
¼ cup kosher salt not table salt

Pickling Brine

2 cups granulated sugar
2 cups apple cider vinegar
1 cup white vinegar

Spices

2 tbsp mustard seeds
1 tsp celery seeds
1 tsp ground turmeric
¼ tsp ground cloves
1 tbsp fresh ginger minced (optional for extra zing)

Instructions

Wash the cucumbers thoroughly and slice them into ¼-inch rounds. For the classic bread and butter pickle appearance, use a crinkle cutter if available. Place cucumber slices in a large bowl with the thinly sliced onions.
Sprinkle the kosher salt over the cucumber and onion mixture, toss well to coat evenly, and let stand for 1-2 hours. This critical step draws out excess moisture, ensuring your homemade pickles maintain their signature crunch.
Thoroughly rinse the cucumber and onion mixture under cold water to remove excess salt. Drain well, pressing out additional liquid with paper towels or a clean kitchen cloth.
In a large nonreactive pot, combine the sugar, apple cider vinegar, white vinegar, mustard seeds, celery seeds, turmeric, cloves, and ginger (if using). Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar completely.
Add the drained cucumber and onion mixture to the boiling brine. Return to a simmer, then remove from heat immediately.
Using a slotted spoon, transfer the pickles and onions into clean, sterilized jars, leaving ½-inch headspace. Pour the hot brine over the vegetables, ensuring they're completely covered while maintaining the headspace.
For refrigerator pickles: Seal jars and refrigerate for at least 24 hours before eating. These will keep for up to 3 months.
For shelf-stable pickles: Process in a water bath for 10 minutes, following standard canning protocols. These will keep for up to a year on the shelf.

Notes

Choose cucumbers that feel firm and heavy for their size—those with fewer seeds will produce the crispiest pickles.

For optimal texture, look for pickling or Kirby cucumbers.

Place a weighted plate on top of the vegetables during the salting step to help extract more moisture.

For depth of flavor, toast the mustard and celery seeds in a dry pan for 30-60 seconds before adding them to the brine.

Insert a chopstick or butter knife down along the jar sides to release trapped air bubbles when filling jars.

Allow at least 24-48 hours for optimal flavor development before eating.

Nutrition

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