When I think of bread and butter pickles, my mind immediately flits to the mouthwatering dishes they complement. Imagine a classic burger, fresh off the grill, topped with crispy, sweet-sour slices. Or how about a hearty pulled pork sandwich where those pickles add a delightful crunch and a hint of sweetness?
Not to mention the magic they create when nestled beside a crisp salad or plopped on a charcuterie board for that extra zing. These pickles not only enhance the flavor of main dishes but also shine in salads and wraps. And let’s not forget that they can be a delicious snack straight from the jar!

What is Bread and Butter Pickles?
Bread and butter pickles have a unique charm. Originally from the Midwest, they are a sweet and tangy cucumber pickle, named for the classic combination of “bread and butter.” The term comes from the idea that these pickles were often served with a basic meal of bread and butter—an economical and nourishing option during tough times.
Made with cucumbers, onions, sugar, and vinegar, they offer a delightful contrast of flavors that is both comforting and refreshing.
What Makes This Recipe Different From Other Bread and Butter Pickles?
What sets this particular recipe apart? It’s all about balance. Many recipes skimp on that sweet-sour harmony, leaving the pickles overly sugary or too tangy. Here, we use the perfect quantities of sugar, vinegar, and spices to create a pickle that has a nuanced flavor profile.
The addition of whole mustard seeds brings in a subtle warmth while the celery seeds offer a unique herbal note. Plus, using fresh ingredients makes a noticeable difference. You’ll see.
How Does It Taste?
Curious about the flavor? Imagine biting into a crisp cucumber slice. You’re met with an initial sweetness that quickly transitions into a tangy zip, with a little heat from crushed red pepper flakes. The onions add a mild crunch, and the spices create a warm, lingering finish on your palate. It’s the sort of taste that will have you returning for more, and you’ll find it complements so many dishes beautifully.
Ingredients You’ll Need To Make This Dish
Here’s what you need to create these delightful pickles:
- 3 pounds (1.36 kg) fresh cucumbers, sliced into 1/4-inch rounds
- 1/2 medium onion, thinly shaved
- 1 teaspoon (5 ml) ground turmeric
- 1/4 cup (75 g) coarse kosher salt or flaky sea salt
- 1/2 cup (120 ml) filtered water
- 1 cup (200 g) granulated sugar
- 2 cups (480 ml) distilled white vinegar
- 2 tablespoons (30 ml) whole mustard seeds
- 2 cloves fresh garlic, lightly smashed
- 1 teaspoon (5 ml) celery seed spice
- 1 teaspoon (5 ml) crushed red pepper flakes (for a gentle heat)

Step by Step Instructions
Step 1: Prepare the Cucumbers and Onions
Start by washing your cucumbers. Slice them into 1/4-inch rounds. I usually opt for pickling cucumbers, like Kirby or Persian; they hold their crunch well. Combine the sliced cucumbers and onions in a large bowl.
Step 2: Salt the Mixture
Sprinkle the coarse kosher salt over the cucumbers and onions. Mix it well to ensure all pieces are coated. Cover the bowl and let it sit for 1-2 hours. This step draws out excess moisture, making for a crunchier pickle.
Step 3: Create the Pickling Solution
In a separate saucepan, combine distilled white vinegar, sugar, and filtered water. Add the spices: whole mustard seeds, smashed garlic cloves, ground turmeric, celery seeds, and crushed red pepper flakes. Bring this mixture to a gentle boil over medium heat. Stir occasionally until the sugar dissolves completely.
Step 4: Combine Everything
Once boiling, reduce heat and let it simmer for about five minutes. Remove the saucepan from heat. After the cucumbers have rested for a while, drain and rinse them under cold water to remove excess salt. Add the cucumbers and onions to the warm brine; mix well.
Step 5: Jar Them Up
Using clean, sterilized jars, pack the cucumber and onion mixture tightly. Pour the hot pickling liquid over the cucumbers, covering them completely. Leave a little space at the top of the jar. Seal the jars with lids.
Step 6: Cool and Refrigerate
Allow the jars to cool to room temperature. Once cooled, store them in the refrigerator. The pickles will be ready to eat in 24 hours but taste even better after a few days!
Tips & Tricks On Making Bread and Butter Pickles
- Use Fresh Cucumbers: Freshness is key. Choose firm cucumbers free from blemishes for the best flavor and crunch.
- Sterilize Your Jars: Before filling, sterilize your jars in boiling water to ensure your pickles last longer and remain safe.
- Adjust Sweetness: If you’re a fan of tang, reduce the sugar slightly to suit your taste.
- Play with Spices: Feel free to experiment with spices like dill or coriander for an extra kick.
- Let Them Sit: The longer you let your pickles soak in the brine, the deeper the flavor. Patience pays off!
Nutrition Information
One serving (about 1/4 cup) of bread and butter pickles contains approximately:
- Calories: 50
- Total Fat: 0g
- Sodium: 300mg
- Total Carbohydrates: 13g
- Sugars: 10g
- Protein: 1g
These values can vary based on specific ingredients and serving sizes, so always adjust according to your recipe.
How Do I Store This Dish?
After cooling, store your pickles in the refrigerator for up to two months. Make sure the jars are tightly sealed. Always use a clean utensil when retrieving pickles to avoid introducing bacteria.
What Other Substitutes Can You Use in Bread and Butter Pickles?
If you want to swap out ingredients, here are some excellent options:
- Zucchini: If cucumbers are out of season, use thin slices of zucchini. They soak up the brine well.
- Red Onions: A flavorful alternative to regular onions, they bring a deeper color and flavor.
- Apple Cider Vinegar: Swap distilled vinegar for apple cider vinegar for a fruitier note.
- Honey: Replace sugar with honey for a natural sweetness. Just reduce the amount slightly, as honey is sweeter.
- Spicy Peppers: For a twist, add some sliced jalapeños for a spicy variation.

Conclusion
Homemade bread and butter pickles bring a crunchy, sweet-tart delight to any meal. With simple ingredients and easy steps, you’ll soon find yourself creating batch after batch to keep up with demand! Whether piled high on sandwiches or enjoyed as a stand-alone snack, they’re bound to impress. So, grab those cucumbers and get started. Your taste buds will thank you!
You’ll also like the following Recipes!

Bread and Butter Pickles – Easy Meals To Cook
Description
I’ll never forget the first time I opened a jar of homemade bread and butter pickles. The moment I lifted the lid, a wave of tangy sweetness filled the air. I was hooked. These pickles are not just side players. They hold a starring role in many meals and make fantastic snacks.
As a registered dietitian and food enthusiast, I’ve tried plenty of recipes, but these simple gems combine flavor, texture, and nostalgia like none other. In this post, I'll walk you through the fascinating world of bread and butter pickles and share how you can make your own.
Ingredients
Instructions
Step 1: Prepare the Cucumbers and Onions
-
Start by washing your cucumbers. Slice them into 1/4-inch rounds. I usually opt for pickling cucumbers, like Kirby or Persian; they hold their crunch well. Combine the sliced cucumbers and onions in a large bowl.
Step 2: Salt the Mixture
-
Sprinkle the coarse kosher salt over the cucumbers and onions. Mix it well to ensure all pieces are coated. Cover the bowl and let it sit for 1-2 hours. This step draws out excess moisture, making for a crunchier pickle.
Step 3: Create the Pickling Solution
-
In a separate saucepan, combine distilled white vinegar, sugar, and filtered water. Add the spices: whole mustard seeds, smashed garlic cloves, ground turmeric, celery seeds, and crushed red pepper flakes. Bring this mixture to a gentle boil over medium heat. Stir occasionally until the sugar dissolves completely.
Step 4: Combine Everything
-
Once boiling, reduce heat and let it simmer for about five minutes. Remove the saucepan from heat. After the cucumbers have rested for a while, drain and rinse them under cold water to remove excess salt. Add the cucumbers and onions to the warm brine; mix well.
Step 5: Jar Them Up
-
Using clean, sterilized jars, pack the cucumber and onion mixture tightly. Pour the hot pickling liquid over the cucumbers, covering them completely. Leave a little space at the top of the jar. Seal the jars with lids.
Step 6: Cool and Refrigerate
-
Allow the jars to cool to room temperature. Once cooled, store them in the refrigerator. The pickles will be ready to eat in 24 hours but taste even better after a few days!
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 50kcal
- % Daily Value *
- Sodium 300mg13%
- Total Carbohydrate 13g5%
- Sugars 10g
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use Fresh Cucumbers: Freshness is key. Choose firm cucumbers free from blemishes for the best flavor and crunch.
- Sterilize Your Jars: Before filling, sterilize your jars in boiling water to ensure your pickles last longer and remain safe.
- Adjust Sweetness: If you're a fan of tang, reduce the sugar slightly to suit your taste.
- Play with Spices: Feel free to experiment with spices like dill or coriander for an extra kick.
- Let Them Sit: The longer you let your pickles soak in the brine, the deeper the flavor. Patience pays off!