30-Minute Bread and Butter Pickles Recipe That Steals Hearts

Oh, bread and butter pickles – my absolute weakness! The first time I tasted homemade ones was at my aunt’s backyard barbecue. That perfect balance of sweet and tangy with that satisfying crunch had me hooked instantly. I begged her for the recipe right then and there between bites of my burger.

Now I make jars of these sweet pickles every summer when cucumbers are plentiful. There’s something magical about how simple ingredients – cucumbers, onions, vinegar, and spices – transform into something so addictive. My friends joke that I should sell them at farmers markets, but honestly? I hoard most jars for myself. You’ll understand why once you taste that crisp bite with just the right amount of snap.

What makes bread and butter pickles special isn’t just their flavor – it’s how ridiculously easy they are to make at home. No fancy canning equipment needed, just patience while those cukes soak up all that delicious spiced syrup. Trust me, once you try homemade, you’ll never go back to store-bought again.

Why You’ll Love These Bread and Butter Pickles

Let me tell you why these sweet-tangy pickles will become your new obsession:

• So easy! No fancy skills needed—just slice, soak, simmer, and jar. Even my 12-year-old niece can make them (with supervision near the stove, of course).
• Sandwich game-changer. Burgers? Grilled cheese? Tuna salad? A pile of these crisp pickles takes any sandwich from “meh” to magnificent.
• Lasts for ages. Unlike most homemade treats, these pickles keep beautifully in the fridge for months—if you can resist eating them all at once.
• Better than store-bought. That perfect crunch and balanced flavor? Supermarket jars just can’t compete with homemade.

Seriously, one batch and you’ll be hooked—just like I was at that fateful barbecue!

Ingredients for Bread and Butter Pickles

Here’s exactly what you’ll need – and yes, every measurement matters! My first batch failed because I eyeballed the sugar (oops). Trust me, follow these to the letter:

• 6 cups thinly sliced cucumbers – about 4 medium pickling cukes, sliced 1/8″ thick (no seeds!)
• 1 large onion, thinly sliced – yellow works best for sweetness
• 1/4 cup kosher salt – not table salt! The coarse grains draw out moisture better
• 1 1/2 cups white vinegar – 5% acidity is crucial for proper pickling
• 1 cup granulated sugar – packed lightly when measuring
• 1/2 cup light brown sugar – packed firmly for that caramel depth
• 1 tbsp mustard seeds – yellow ones give that classic pickle pop
• 1/2 tsp celery seeds – tiny but mighty flavor boosters
• 1/2 tsp turmeric – for color and earthy notes
• 1/4 tsp ground cloves – just enough to whisper “spice” without overpowering

See? Nothing weird – just pantry staples transformed into pickle magic!

How to Make Bread and Butter Pickles

Alright, let’s get pickling! This process is simple, but timing matters—don’t rush that cucumber soak or you’ll miss out on that perfect crispness. I’ve made every mistake so you don’t have to (like the time I skipped rinsing and ended up with pickles saltier than the Dead Sea). Follow these steps and you’ll nail it!

Step 1: Prepare the Cucumbers and Onion

First, grab your biggest mixing bowl—I use my grandma’s old yellow Pyrex. Toss in your sliced cucumbers and onions, then shower them with that 1/4 cup kosher salt. Gently mix with your hands (clean ones, please!) until everything’s coated. Now, walk away for exactly 2 hours—set a timer! This salt bath pulls out excess water so your pickles stay crisp instead of turning to mush.

When the timer dings, you’ll see a pool of cucumber water in the bowl. Drain it all in a colander, then rinse really well under cold water for a full minute. Shake off the excess water—we want flavorful pickles, not salt lick pickles!

Step 2: Cook the Pickling Liquid

While the cukes drain, grab your heaviest pot (enameled cast iron works great). Combine vinegar, both sugars, and all the spices. Crank the heat to medium-high and stir constantly with a wooden spoon until it comes to a lively boil. Here’s the key: keep stirring until every grain of sugar dissolves completely—about 3-4 minutes. The liquid should look clear, not cloudy, with no sugary grit at the bottom. That turmeric will turn everything a gorgeous golden color that makes me think of sunshine in a pot!

Step 3: Combine and Jar the Pickles

Carefully add your drained cucumbers and onions to the bubbling liquid—they’ll sizzle dramatically! Reduce heat to a gentle simmer and cook for exactly 5 minutes. Any longer and you’ll lose that perfect crunch. Meanwhile, grab clean jars (I sterilize mine by boiling for 10 minutes) and a ladle.

Working quickly, pack the pickles and onions tightly into jars using tongs, then pour the hot liquid over them until completely submerged. Leave about 1/2-inch headspace at the top. Screw on the lids while everything’s still piping hot. Now the hardest part—waiting! Let them cool to room temperature, then refrigerate for at least 24 hours before diving in. I know, the anticipation kills me too, but trust me—that wait lets all those sweet and tangy flavors marry beautifully.

Tips for Perfect Bread and Butter Pickles

After making dozens of batches (and a few hilarious failures), here are my can’t-live-without tips for pickle perfection:

• Pickling cukes are key! Regular cucumbers turn to mush. Look for firm, bumpy-skinned pickling varieties at farmers markets.
• Sterilize those jars! I boil mine for 10 minutes—no shortcuts unless you want funky pickle flavors.
• Slice evenly. My mandoline slicer makes quick work of uniform 1/8″ slices that pickle evenly.
• Taste the brine. Before adding cukes, dip a spoon in—adjust sugar or vinegar if needed. I sometimes add an extra tablespoon of brown sugar for depth.
• Spice it up! A pinch of red pepper flakes or garlic cloves makes an awesome zesty variation.

Follow these and you’ll get that ideal sweet-tangy crunch every single time!

Variations for Bread and Butter Pickles

Once you’ve mastered the classic recipe, try these fun twists to make the pickles your own! My personal favorite? Adding 2 thinly sliced garlic cloves to the brine—it gives this incredible savory depth. For spicy lovers, toss in 1/4 teaspoon red pepper flakes with the other spices (or up to 1/2 teaspoon if you’re brave!).

Feeling fancy? A cinnamon stick or star anise adds warm holiday vibes. And during summer, I sometimes throw in a handful of fresh dill fronds for a fresh herbal kick. The beauty of homemade pickles? You’re the boss of your brine!

Serving and Storing Bread and Butter Pick

These sweet and tangy pickles are perfect for grilled burgers, sandwiches, or as a snack. Serve them on burgers, grilled cheese, or even a quick snack. Store pickles in a clean jar (sterilized) at room temperature for up to 2 months. The fridge preserves them for 2-3 months. Keep them away from direct sunlight.

Bread and Butter Pickles FAQ

I get asked pickle questions all the time—here are the ones that pop up most often from friends and family (and yes, I’ve tested all these answers myself!):

Can I reuse jars from store-bought pickles?
Absolutely! Just sterilize them first—boil for 10 minutes to kill any lingering microbes. My recycled pickle jars work just as well as fancy canning jars for refrigerator pickles.

How long do homemade bread and butter pickles last?
These sweet pickles keep beautifully! In the fridge, they’ll stay crisp for 2-3 months (if they last that long). The vinegar and sugar act as natural preservatives.

Why are my pickles soft instead of crisp?
Two likely culprits: You either skipped the 2-hour salt soak or overcooked them in the brine. Next time, set that timer and stick to 5 minutes max simmering.

Can I make them less sweet?
Sure! Reduce the sugar by 1/4 cup total, but don’t cut more—you need enough to balance the vinegar’s sharpness. Taste the brine before adding cucumbers and adjust as needed.

Nutritional Information

A 1/4 cup serving of these bread and butter pickles contains about 50 calories with 12g sugar – but remember, nutrition varies slightly by ingredients and brands. These are just estimates for one batch!

Did you make these pickles? I’d love to hear how they turned out! Leave a comment below or tag me in your pickle pics—nothing makes me happier than seeing your homemade creations! Check out more pickle inspiration on Pinterest!

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