Quick Description
These old-fashioned bread and butter pickles are sweet, tangy, crisp, and full of that classic homemade flavor. They are made with sliced cucumbers and onions in a sweet vinegar brine with mustard seed, celery seed, and turmeric for that signature color and taste. Perfect for burgers, sandwiches, snack plates, or straight from the jar.
Servings & Timing
- Servings: About 6 pint jars
- Prep Time: 25 minutes
- Resting Time: 2 hours
- Cook Time: 15 minutes
- Total Time: About 2 hours 40 minutes
Ingredients List
- 4 pounds pickling cucumbers, thinly sliced
- 2 medium onions, thinly sliced
- 1/4 cup pickling salt or kosher salt
- 2 cups ice
For the brine
- 2 1/2 cups white vinegar
- 1 1/2 cups apple cider vinegar
- 2 1/2 cups granulated sugar
- 1 tablespoon mustard seeds
- 1 1/2 teaspoons celery seeds
- 1 teaspoon ground turmeric
- 1/2 teaspoon whole black peppercorns
- 1/4 teaspoon ground cloves, optional
Step-by-Step Instructions
1. Salt the cucumbers
In a large bowl, combine the sliced cucumbers, sliced onions, salt, and ice. Toss everything together and let it sit for 2 hours. This helps pull out extra moisture and keeps the pickles crisp.
2. Rinse and drain
After resting, drain the cucumber mixture well and rinse it thoroughly under cold water. Drain again.
3. Make the brine
In a large pot, combine:
- white vinegar
- apple cider vinegar
- sugar
- mustard seeds
- celery seeds
- turmeric
- black peppercorns
- cloves if using
Bring the mixture to a gentle boil, stirring until the sugar dissolves.
4. Add the cucumbers
Add the drained cucumbers and onions to the hot brine. Stir and cook for about 5 to 7 minutes, just until the cucumbers begin to look slightly translucent. Do not overcook.
5. Fill the jars
Carefully pack the cucumbers and onions into clean jars, then ladle the hot brine over the top, leaving about 1/2 inch of space at the top.
6. Cool or can
- For refrigerator pickles, let the jars cool, seal, and refrigerate.
- For shelf-stable canning, process the jars in a boiling water bath for 10 minutes, adjusting for altitude if needed.
7. Wait before eating
For best flavor, let the pickles sit at least 24 to 48 hours before eating.
Serving Suggestions
- Add to burgers or sandwiches
- Serve with barbecue or fried chicken
- Chop into tuna salad or potato salad
- Put on snack boards with cheese and crackers
Storage
- Refrigerator: Up to 1 month
- Canned and sealed: Store in a cool dark place for up to 1 year
- Once opened, keep refrigerated
Tips & Variations
- Use pickling cucumbers for the best crunch
- Slice evenly so they pickle the same way
- Add a pinch of red pepper flakes for a sweet-spicy version
- For extra crunch, do not skip the salting step
- Thin onion slices give the best old-fashioned texture
Brief Introduction
Bread and butter pickles have that perfect sweet-and-tangy balance that makes them hard to stop eating. They are one of those old-school recipes that always feel a little nostalgic, especially when they are stacked up in jars on the counter like this. The bright yellow color, the glossy brine, and the mix of cucumbers and onions make them look just as good as they taste.
They are also one of the easiest homemade pickle recipes to start with. No complicated process, just simple ingredients and classic flavor that works with almost everything.
