If there’s one thing I love about summer, it’s the bounty of cucumbers from my garden—and the irresistible excuse to make a batch of homemade bread and butter pickles. There’s something nostalgic about their sweet-and-tangy crunch that instantly reminds me of my grandmother’s kitchen. I remember watching her layer crisp cucumber slices with onions while the scent of vinegar and spice filled the house. She made them in big jars to last the season, but they never lasted long. I’ve been making this classic refrigerator pickle recipe for years now, and it’s still a go-to for barbecues, snack boards, and late-night bites straight from the fridge.
This article walks you through every step of making your own bread and butter pickles, from selecting cucumbers to storing them right. We’ll also answer the most common questions, share serving ideas, and show how to pair them with other easy homemade recipes like classic peach jam and canning tomato soup base. Whether you’re an old pro or this is your first batch, you’ll love how simple and satisfying these pickles are to make.
Bread and Butter Pickles Recipe
Table of Contents
The Story Behind These Sweet and Tangy Pickles
A Family Tradition in a Jar
I didn’t grow up calling them bread and butter pickles—they were just “Gram’s sweet pickles.” It wasn’t until later that I learned the name came from their popularity during the Depression, when pickles were a cheap but flavorful accompaniment to bread and butter. These days, they’re a delicious throwback that feels both comforting and creative. I especially love making them in the early summer when cucumbers are crisp and plentiful.
They’re quick to make, too. No water bath or pressure canner needed—just chill and enjoy. The brine is simple: white vinegar, apple cider vinegar, two types of sugar, and a mix of mustard and celery seeds with a hint of turmeric. The balance is what makes it special: not too sweet, not too sour, and packed with flavor. I’ve adapted the recipe just enough to suit my taste, but it’s true to those cozy kitchen memories.
What Makes Bread and Butter Pickles So Special?
Unlike dill pickles, which lean toward savory and salty, bread and butter pickles hit that perfect sweet-and-sour spot. They pair beautifully with creamy foods (hello, southern potato salad) and cut through rich meats like pulled pork or grilled burgers. Their flavor is nostalgic, sure, but also incredibly versatile. I always have a jar ready to serve with summer sandwiches or tuck into a cheese board.
Want to try them in a salad? They bring a lively bite to this cucumber tomato salad or add zip to a creamy pasta side. Don’t let the name fool you—they’re more than a bread topper. These pickles are a flavorful upgrade to nearly any dish.
How to Make the Best Bread and Butter Pickles at Home
Gather Your Ingredients: Simple and Pantry-Friendly
You don’t need a long grocery list to make amazing bread and butter pickles. Everything comes together from a few staple items, and the result is a jar of tangy, crunchy, sweet magic. You’ll need:
- 1 ½ pounds pickling cucumbers (about 5 ½ cups), sliced into ¼-inch rounds
- 1 ½ tablespoons coarse salt
- 1 cup thinly sliced sweet onion
- 1 cup granulated sugar
- 1 cup white vinegar
- ½ cup apple cider vinegar
- ¼ cup light brown sugar
- 1 ½ teaspoons mustard seeds
- ½ teaspoon celery seeds
- ⅛ teaspoon ground turmeric
The turmeric gives the pickles that familiar warm yellow hue, while the blend of sugars and vinegars creates the signature sweet-sour brine. A great trick? Pair them with homemade pineapple cucumber salad for a bright, fresh side dish that balances any meal.
Step-by-Step: Quick Refrigerator Pickles, No Canning Needed
These bread and butter pickles are technically refrigerator pickles, which means no canning jars or boiling water baths—just mix, chill, and enjoy.
- In a large shallow bowl, toss your sliced cucumbers with the salt. Cover and refrigerate for 1 ½ hours.
- Rinse the cucumbers well in a colander and drain thoroughly. Return them to the bowl and toss with sliced onions.
- In a medium saucepan, combine granulated sugar, brown sugar, both vinegars, and spices. Bring to a gentle simmer, stirring until the sugar dissolves completely.
- Carefully pour the hot brine over the cucumber-onion mix. Let it stand at room temperature for 1 hour.
- Once cooled, cover and refrigerate for at least 4 hours—but 24 hours is best for full flavor. Store in an airtight jar in the fridge for up to a month.
They’re super satisfying after just a few hours, so don’t worry if you’re impatient! Serve them with a slice of this zucchini bread for a sweet and savory snack pairing or add them to your ultimate potato salad for an instant flavor boost.
Ways to Serve Bread and Butter Pickles That Might Surprise You
From Sandwiches to Salads: Everyday Uses You’ll Love
You already know bread and butter pickles are amazing tucked into a sandwich or served beside a hot dog. But these little flavor bombs can do so much more. I love layering them onto turkey burgers for a sweet-and-sharp bite or tossing a handful into creamy pasta salad for a punch of acidity. They brighten up grilled cheese, chicken wraps, and even make an unexpected addition to tuna salad.
If you’re making a cheese board or charcuterie spread, add a small dish of these pickles alongside cured meats and soft cheeses. The vinegar cuts through the richness and adds variety in both texture and taste. For an easy entertaining upgrade, try them with this aldi charcuterie board—your guests will love the contrast.
Picnic and Party Pairings for Pickle Lovers
Bread and butter pickles are made for warm-weather gatherings. Whether you’re hosting a backyard BBQ or packing up for a picnic at the park, they bring just the right zing to balance heavier dishes. Serve them alongside pulled pork sliders, deviled eggs, or grilled chicken. They’re fantastic with fried foods too—think crispy tenders or even fish and chips.
You can also chop them up and mix into egg salad or deviled egg filling for a tangy twist. Some people even spoon the leftover pickle brine into potato or macaroni salad dressings for added depth. It’s a kitchen hack worth trying.
Hosting a potluck? Try pairing these pickles with this black bean and corn pasta salad or a tangy frito corn salad. Both benefit from the sweet-tart balance pickles provide.
Storing, Shelf Life & Pickle Troubleshooting Tips
How to Keep Your Pickles Crunchy and Fresh
The number one question I get about homemade bread and butter pickles is: how do you keep them crunchy? The key is in the first step—salting and chilling the cucumbers before pickling. This draws out excess moisture and firms them up. Also, make sure you’re using pickling cucumbers, not slicing ones. Pickling cucumbers have a tighter skin and fewer seeds, making them ideal for preserving crunch.
Avoid overcooking the cucumbers when pouring the hot brine. Don’t boil them in the brine—just pour it over and let the magic happen. You’ll end up with crisp, sweet, tangy slices every time. Serve them cold, and they’ll stay crisp throughout their storage life.
Pair these crispy pickles with hot dishes like garlic butter baked salmon or grilled chicken caprese for a satisfying textural contrast.
Shelf Life and Safe Storage
Once your pickles have chilled for 24 hours, they’re ready to eat. Keep them stored in an airtight container in the refrigerator, and they’ll last up to a month. You can use a clean mason jar or a resealable glass container. Just be sure to use a clean spoon every time to avoid introducing bacteria.
Since this is a refrigerator pickle recipe—not a canned version—don’t store it at room temperature. That’s the tradeoff for skipping the canning process. Still, they’re so delicious, I doubt they’ll even make it to week two in your fridge.
Print
Bread and Butter Pickles Recipe: Easy, Sweet, and Crunchy Favorite
- Total Time: 25 hours
- Yield: 6 cups 1x
- Diet: Vegetarian
Description
Sweet, tangy, and crunchy, these bread and butter pickles are easy to make and perfect for burgers, sandwiches, and snacks.
Ingredients
1 & 1/2 pounds pickling cucumbers, sliced 1/4-inch thick (about 5 & 1/2 cups)
1 & 1/2 tablespoons coarse salt
1 cup thinly sliced sweet onion
1 cup granulated sugar
1 cup white vinegar
1/2 cup apple cider vinegar
1/4 cup light brown sugar
1 & 1/2 teaspoons mustard seeds
1/2 teaspoon celery seeds
1/8 teaspoon ground turmeric
Instructions
1. Combine cucumbers and salt in a large, shallow bowl; cover and chill for 1 & 1/2 hours.
2. Rinse cucumbers thoroughly under cold water. Drain well and return to the bowl. Add onions.
3. In a saucepan, combine granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and turmeric. Bring to a simmer, stirring until sugar dissolves.
4. Pour the hot brine over cucumber-onion mixture. Let stand at room temperature 1 hour.
5. Cover and refrigerate at least 4 hours. Best after 24 hours. Store in an airtight container in refrigerator for up to 1 month.
Notes
Use pickling cucumbers for best texture. Add jalapeños or red pepper flakes for heat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Refrigerator Pickle
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 76
- Sugar: 17g
- Sodium: 658mg
- Fat: 1g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
FAQ About Bread and Butter Pickles
1. What are bread and butter pickles made of?
They’re made with sliced cucumbers, onions, vinegar, sugar, and spices like mustard seeds, celery seeds, and turmeric. The result is a sweet and tangy pickle with a golden color.
2. How are bread and butter pickles different from dill pickles?
Dill pickles rely on garlic and dill for a savory punch, while bread and butter pickles have a sweet, slightly tangy brine made with sugar and vinegar.
3. How long do bread and butter pickles last?
They’ll keep in the refrigerator for up to 1 month when stored in a clean, airtight container.
4. Can I make these pickles spicy?
Absolutely! Add sliced jalapeños, red pepper flakes, or a dash of hot sauce to the brine for a sweet-and-spicy kick.
Conclusion: Sweet, Tangy, and Totally Homemade
There’s something deeply satisfying about making your own bread and butter pickles. From the crunch of fresh cucumbers to the scent of the warm brine filling your kitchen, it’s a process that feels nostalgic and rewarding. Plus, with just a few steps and ingredients, you’ll have jars of pickles ready for everything from burgers to pasta salads. Whether you’re preserving summer produce or adding zing to your next meal, this is one recipe you’ll return to again and again.
