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Bread and Butter Pickles Recipe
Ash Tyrrell

Bread and Butter Pickles Recipe

I still remember the first time I made a jar of bread and butter pickles at home, and I was shocked at how easy it turned out to be. I grew up eating these on burgers and sandwiches, but I never realized I could make them myself with just a pot and a jar. Once I tasted my own batch, sweet, tangy, and perfectly crisp, I knew store-bought jars were officially off my shopping list
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Total Time 4 hours 45 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 ½ pounds pickling cucumbers sliced into ¼-inch rounds (choose small, firm cucumbers labeled for pickling; regular slicing cucumbers turn soft and watery)
  • 1 pound yellow or white onions thinly sliced (a mandoline keeps the slices even so they pickle at the same rate)
  • ¼ cup pickling salt or kosher salt skip iodized table salt, since it can cloud the brine and dull the flavor
  • 1 ¼ cups white distilled vinegar 5% acidity (checking the acidity level matters for both flavor and safe preservation)
  • 1 cup apple cider vinegar this softens the sharpness of the white vinegar and adds a gentle fruity note
  • 2 ¼ cups granulated sugar this is what gives the pickles their signature sweetness, so don't reduce it too much or the balance will feel off
  • 1 tablespoon mustard seeds they pop slightly in the brine and add a mild peppery bite
  • 1 teaspoon crushed red pepper flakes adjust up or down depending on how much heat you like
  • ¾ teaspoon celery seeds a small ingredient that adds a surprising amount of savory depth
  • ½ teaspoon ground turmeric this gives the pickles their classic golden-yellow color
  • 1- inch piece of cinnamon stick use a whole stick rather than ground cinnamon so the brine stays clear
  • 6 whole allspice berries these add warmth without overpowering the other spices
  • 6 whole cloves go easy here, since cloves are strong and can dominate the jar if you add too many

Method
 

  1. Start by washing your cucumbers well and slicing off both ends before cutting them into even ¼-inch rounds. Slice your onions just as thin so they cook and pickle at the same rate as the cucumbers. Keeping the slices consistent in size really does make a difference in the final texture.
  2. Place the sliced cucumbers and onions in a large bowl and sprinkle the salt evenly over the top. Toss everything together so the salt coats every piece, then cover the bowl and let it sit in the refrigerator for a few hours. This step draws out excess moisture, which is the secret to a crisp, not soggy, pickle.
  3. Once the vegetables have chilled, pour them into a colander and rinse under cold water to remove the extra salt. Give them a good shake to drain off as much water as possible. Skipping this step can leave your pickles tasting overly salty, so don't rush through it.
  4. In a saucepan, combine the vinegars, sugar, and all of the spices over medium heat. Stir occasionally and let the mixture come to a gentle simmer until the sugar fully dissolves. The kitchen will smell incredible at this point, so take a moment to enjoy it.
  5. Pack the drained cucumbers and onions tightly into your jars, leaving a little room at the top. Ladle the hot brine over the vegetables, making sure everything is fully submerged. Leave about a half-inch of space between the brine and the rim of the jar.
  6. Let the jars cool down to room temperature on the counter before sealing them with their lids. Once cooled, place them in the refrigerator and let them sit undisturbed overnight. This resting time is what allows the flavors to really soak into the cucumbers.

Notes

  • I always use the smallest, firmest cucumbers I can find, since larger ones tend to turn mushy after pickling.
  • I never skip the salting step, even when I am in a hurry, because it truly is what keeps the pickles crisp.
  • I like to let my jars sit for at least two full days before eating them, since the flavor gets so much better with time.
  • I make sure my brine fully covers the vegetables, or the exposed slices can turn a little dull and lose their crunch.
  • I always label my jars with the date, so I know exactly how long they have been sitting in the fridge.