Easy Homemade Bread and Butter Pickles: Sweet, Tangy, and Crisp in Just 2 Hours

Homemade Sweet and Tangy Bread and Butter Pickles

There’s something truly magical about homemade bread and butter pickles that store-bought versions simply can’t match. These crisp, sweet-tangy pickle slices are perfect for sandwiches, burgers, or simply enjoying straight from the jar!

Why These Sweet Pickle Slices Are the Best

These classic American pickles strike the perfect balance between sweetness and tang. Unlike dill pickles, bread and butter pickles feature a distinctive sweet-and-sour flavor profile that makes them incredibly versatile in the kitchen.

What Makes Bread and Butter Pickles Special?

The origin of the name “bread and butter pickles” dates back to the Great Depression when these economical pickles were a staple on sandwiches made with, you guessed it, bread and butter! Their signature sweet-tangy profile comes from the perfect balance of vinegar, sugar, and spices.

Ingredients You’ll Need for Perfect Bread and Butter Pickles

• 2 pounds pickling cucumbers (sometimes called Kirby cucumbers), sliced into ¼-inch rounds
• 1 large sweet onion, thinly sliced
• 1-2 jalapeño peppers, thinly sliced (seeds removed for less heat)
• ¼ cup kosher salt
• 2 cups white vinegar
• 1 cup apple cider vinegar
• 2 cups granulated sugar
• 1 tablespoon mustard seeds
• 1 teaspoon celery seeds
• ½ teaspoon ground turmeric
• ½ teaspoon whole black peppercorns
• 2 cloves garlic, lightly crushed
• ¼ teaspoon red pepper flakes (optional, for extra heat)

Kitchen Equipment Needed

• Large mixing bowl
• Colander
• Large pot
• Sterilized jars with lids
• Sharp knife
• Measuring cups and spoons

Step-by-Step Instructions for Homemade Bread and Butter Pickles

1. Wash the pickling cucumbers thoroughly and slice into ¼-inch rounds. Trim off the blossom end as it contains enzymes that can soften pickles.
2. Combine sliced cucumbers, onion, and jalapeño peppers in a large bowl. Sprinkle kosher salt over the top and gently toss to coat all pieces evenly.
3. Cover the bowl with plastic wrap and refrigerate for 2-4 hours, stirring occasionally. This salting process draws out excess moisture for crispier pickles.
4. After salting time is complete, rinse the cucumber mixture thoroughly in a colander under cold running water until all salt is washed away (about 3-4 minutes). Drain well.
5. In a large pot, combine white vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, peppercorns, garlic, and optional red pepper flakes. Bring to a boil over medium-high heat, stirring until sugar completely dissolves.
6. Add the drained cucumber mixture to the boiling liquid. Return to a simmer, then remove from heat. The cucumbers should change color slightly but still maintain their crispness.
7. Using a slotted spoon, transfer the cucumber mixture to sterilized jars, then ladle the hot pickling liquid over them, leaving ¼-inch headspace.
8. Seal jars and allow to cool to room temperature before refrigerating.
9. Refrigerate for at least 24 hours before enjoying to allow flavors to develop fully.

Tips for the Crispest Bread and Butter Pickles

• Use fresh cucumbers – The fresher your cucumbers, the crispier your pickles will be.
• Don’t skip the salting step – This crucial process draws out moisture and helps maintain crunch.
• Choose the right cucumbers – Small pickling or Kirby cucumbers work best, as they have fewer seeds and firmer flesh.
• Cut consistently – Uniform slices ensure even pickling throughout.
• Don’t overcook – Remove from heat as soon as the mixture returns to a simmer to maintain texture.

Storage and Shelf Life

These refrigerator pickles will keep in sealed jars in the refrigerator for up to 2 months. The flavor actually improves after a few days as the spices fully infuse the pickles.

Serving Suggestions for Bread and Butter Pickles

• Classic hamburger topping
• Addition to deli sandwiches
• Chopped in tuna, chicken, or egg salad
• On charcuterie or cheese boards
• Alongside barbecue dishes
• Chopped and added to deviled eggs
• Straight from the jar as a tangy snack

Nutritional Information

Per serving (about 2 tablespoons):

• Calories: 38 kcal
• Carbohydrates: 10g
• Protein: 0g
• Fat: 0g
• Sodium: 361mg
• Sugar: 9g
• Fiber: 0g

Variations on Traditional Bread and Butter Pickles

• Spicy Version: Double the jalapeños and add ½ teaspoon cayenne pepper
• Sweet and Sour: Add ¼ cup brown sugar for more depth of flavor
• Ginger Twist: Add 1 tablespoon fresh grated ginger for a unique flavor profile
• Extra Crunchy: Add 1 tablespoon of pickle crisp (calcium chloride) to the brine

FAQs About Making Bread and Butter Pickles

Why are they called “bread and butter” pickles?

The name originated during the Great Depression when these economical, sweet-tangy pickles were a common sandwich filling on bread and butter for many families.

Can I use regular cucumbers instead of pickling cucumbers?

While you can use regular cucumbers, pickling cucumbers (Kirby) have less water content and fewer seeds, resulting in crispier pickles.

Do I need to process these pickles in a water bath?

This recipe is for refrigerator pickles, which don’t require canning. If you want to store them at room temperature, you would need to follow proper water bath canning procedures.

How long should I wait before eating them?

While you can eat them after cooling, waiting at least 24-48 hours allows the flavors to fully develop.

Can I reduce the sugar?

Yes, but sugar plays a role in the preservation and texture of the pickles. You can reduce it by up to ⅓ without significantly affecting the result.

Conclusion

These homemade bread and butter pickles deliver the perfect balance of sweet and tangy flavors with a satisfying crunch that store-bought varieties simply can’t match. They’re surprisingly easy to make and will elevate everything from humble sandwiches to gourmet burgers. Once you’ve mastered this classic recipe, you’ll never go back to the jarred version again!

Prep Time: 15 minutes | Total Time: 2 hours 20 minutes | Servings: 48 (about 3 pints)

Recipe inspired by Chef John’s Bread and Butter Pickles