Easy Bread And Butter Pickles Recipe: A Step-by-Step Guide

Oct 29, 2025 by SLV Team 59 views

Hey foodies! Ever wondered how to make crisp, sweet, and tangy bread and butter pickles at home? Well, you're in the right place! This guide is all about crafting those perfect bread and butter pickles that you love. We're going to dive into a super simple recipe, breaking down each step to make sure even the most novice pickler can succeed. Trust me, once you taste homemade pickles, you'll never go back to store-bought! So, let's get pickling, shall we?

Why Make Bread and Butter Pickles?

Okay, guys, let's talk about why you should even bother making your own bread and butter pickles. First off, the taste! Homemade pickles are in a league of their own. You get to control the sweetness, the tang, and the crunch – it's all about tailoring the flavor to your preferences. Plus, you know exactly what goes into them. No mystery ingredients or preservatives. It’s a win-win! Secondly, it's a fun and rewarding process. There's something incredibly satisfying about transforming humble cucumbers into delicious, shelf-stable treats. And finally, homemade pickles make fantastic gifts. Who wouldn’t love a jar of these flavor bombs?

Now, bread and butter pickles are special because of their unique flavor profile. They are sweet, sour, and a little bit savory, making them the perfect accompaniment to sandwiches, burgers, or even just as a snack straight from the jar. The combination of sweet and tangy flavors, along with the satisfying crunch, makes these pickles a crowd-pleaser. Unlike dill pickles, which are more savory, bread and butter pickles offer a balanced taste that’s both refreshing and addictive. This recipe is designed to be beginner-friendly. We'll be using the water bath canning method, which is a safe and reliable way to preserve your pickles. You don’t need any fancy equipment, just a few basic kitchen tools. This ensures that you can enjoy your delicious homemade pickles for months to come. So, get ready to experience a whole new level of pickle perfection. I promise you'll love it!

Gathering Your Ingredients and Equipment

Before we start, let’s gather everything we need. You’ll want to make sure you have all the ingredients and equipment ready to go before you begin. This makes the whole process smoother and more enjoyable. Ready? Here's what you'll need:

Ingredients:

Cucumbers: About 4-5 pounds of Kirby cucumbers are ideal. Look for firm, unwaxed cucumbers. The wax can interfere with the pickling process, so it's important to choose unwaxed ones. If you can find them, smaller cucumbers (4-5 inches long) are the best as they tend to be crunchier.
Onions: 1 large onion, thinly sliced. Yellow onions work great, but feel free to experiment with other varieties like sweet onions.
Vinegar: 2 cups of white vinegar or apple cider vinegar. White vinegar provides a clean, classic pickle flavor, while apple cider vinegar adds a hint of sweetness and depth.
Sugar: 1 ½ cups of granulated sugar. Adjust to your taste, you can start with a little less and taste the brine as you go.
Pickling salt: ¼ cup of pickling salt. Regular table salt contains additives that can cloud your brine; pickling salt is the way to go. It’s pure and will help keep your pickles crisp.
Mustard seeds: 2 tablespoons. These add a classic pickle flavor and a bit of a spicy kick.
Celery seeds: 1 tablespoon. Celery seeds add a subtle savory note that complements the other flavors perfectly.
Turmeric: ½ teaspoon. This is for color and adds a lovely yellow hue to your pickles.
Garlic: 2-3 cloves, minced. Garlic enhances the flavor and adds a little bit of bite.
Optional Spices: A pinch of red pepper flakes for heat, or a few sprigs of fresh dill for extra flavor.

Equipment:

Canning jars: 4-6 pint-sized canning jars with lids and rings. Make sure the jars are clean and in good condition. You can buy these at most supermarkets or online.
Large pot: For boiling the brine.
Water bath canner: This is a large pot with a rack. If you don't have a canner, a large stockpot will do as long as you have a rack to keep the jars off the bottom.
Jar lifter: For safely removing hot jars from the canner.
Ladle and measuring cups/spoons: Essential for accurate measurements.
Knife and cutting board: For slicing cucumbers and onions.
Large bowl: For soaking the cucumbers (optional).
Tongs: For handling the hot jars and lids.

Make sure everything is clean and ready to go. You want to avoid any contamination that could spoil your pickles. Cleanliness is key in the canning process. Let's make some amazing pickles!

Preparing the Cucumbers and Onions

Alright, let’s get those cucumbers and onions prepped! This is where we set the stage for that amazing crunch and flavor. First, wash those cucumbers thoroughly, giving them a good scrub under cold running water. You can trim off the blossom end of the cucumbers. The blossom end contains enzymes that can soften the pickles, so it's a good idea to remove it.

Next, slice your cucumbers. You can slice them into rounds or spears, whichever you prefer. I usually go for about ¼ inch thick. This thickness is perfect for that satisfying crunch. Place the sliced cucumbers in a large bowl. Now, let’s tackle the onions. Thinly slice your onion. I like to use a mandoline for this, but a sharp knife works great too. Add the sliced onions to the bowl with the cucumbers.

Some people like to soak their cucumbers in ice water for a couple of hours. This can help them crisp up even more. If you want to go the extra mile, put the cucumbers and onions in a bowl of ice water for about an hour before pickling. Drain them well before proceeding with the next steps. This step isn't strictly necessary, but it can enhance the crispness of your pickles. It helps to remove excess water and makes the pickles extra crunchy. So, whether you choose to soak or not, just make sure your cucumbers and onions are prepped and ready for pickling.

Making the Brine

Now, let's whip up that flavorful brine that's going to transform those cucumbers into pickle perfection! The brine is the heart and soul of any good pickle. In a large pot, combine the vinegar, sugar, pickling salt, mustard seeds, celery seeds, and turmeric. Over medium heat, bring the brine to a boil, stirring until the sugar and salt are completely dissolved. This ensures that all the flavors meld together perfectly.

Once the brine is boiling, add the minced garlic and any optional spices you're using, like red pepper flakes. Let it simmer for a couple of minutes to infuse the flavors. Now, gently add the sliced cucumbers and onions to the hot brine. Bring the mixture back to a boil, and cook for about 2-3 minutes. This short cooking time allows the cucumbers to soften slightly, absorbing the flavors of the brine. Be careful not to overcook them; we want to maintain that crisp texture.

Keep a close eye on the mixture, and give it a gentle stir to ensure all the cucumbers are evenly coated in the brine. This step is crucial for achieving that balance of sweet, sour, and savory that defines bread and butter pickles. The aroma at this point is amazing! Once the mixture has boiled, it's time to get ready for the canning process. That brine is now infused with all the wonderful flavors, and the pickles are on their way to becoming delicious.

Canning Your Bread and Butter Pickles

Alright, guys, time to get those pickles canned! This is where we make sure those delicious treats are shelf-stable and ready to enjoy for months to come. First, you'll need to sterilize your jars. Wash your canning jars, lids, and rings in hot, soapy water. Then, place the jars on a rack in your water bath canner and fill the canner with water, ensuring it covers the jars by at least an inch. Bring the water to a boil and let the jars boil for 10 minutes to sterilize them. Keep the jars hot until you're ready to fill them.

While the jars are sterilizing, keep the lids and rings in a separate pot of simmering water. This softens the rubber seals on the lids, ensuring a good seal. Once the jars are sterilized, carefully remove them from the canner using your jar lifter. Place a clean towel on your counter and set the hot jars on it.

Using a ladle, fill each jar with the hot pickle mixture, leaving ½ inch of headspace at the top. This space is essential for proper sealing. Remove any air bubbles by gently tapping the jar or using a clean chopstick or bubble wand. Wipe the rim of each jar with a clean, damp cloth to remove any food residue. This ensures a good seal. Place a lid on each jar, and then screw on the ring, tightening it just fingertip tight. Place the filled jars back into the water bath canner, making sure they are covered by at least one inch of water. Bring the water to a rolling boil and process the jars for 10 minutes (adjust for altitude; see below).

Once the processing time is up, turn off the heat and let the jars sit in the canner for 5 minutes. Carefully remove the jars using your jar lifter and place them on a towel-lined surface to cool. As the jars cool, you should hear a “ping” sound as the lids seal. This is a sign of a successful canning process. Let the jars cool completely for 12-24 hours without disturbing them. You can check the seals by pressing down on the center of the lid. If the lid doesn’t flex, it’s sealed. Any jars that didn’t seal properly should be refrigerated and enjoyed within a few weeks. The finished product? Delicious, homemade bread and butter pickles ready to enjoy! Remember to label your jars with the date and contents. Enjoy!

Altitude Adjustment:

0-1,000 feet: 10 minutes processing time.
1,001-6,000 feet: 15 minutes processing time.
Over 6,000 feet: 20 minutes processing time.

Enjoying Your Homemade Pickles

Congratulations, pickle pros! You've successfully canned your own batch of bread and butter pickles. Now comes the fun part: enjoying them! Once your pickles have completely cooled and the lids have sealed, they can be stored in a cool, dark place for up to a year. But let's be honest, they probably won't last that long.

These pickles are incredibly versatile. They’re the perfect topping for your favorite burgers and sandwiches, adding a tangy crunch that takes any meal to the next level. They are also a delightful snack on their own, a perfect accompaniment to cheese and crackers, or even chopped up in a potato salad. But my favorite way? Straight from the jar! The sweet, sour, and savory flavors make them irresistible.

Feel free to experiment with different uses. Chop them up and add them to a relish, try them in a tuna salad, or even use the brine in a vinaigrette. The possibilities are endless! Share your creations with friends and family, and watch their faces light up as they taste your delicious homemade pickles. You can also share photos of your pickles on social media using the hashtag #HomemadePickles to inspire others to start pickling too. Enjoy your pickles! They are a testament to your hard work and deliciousness, a reward for your pickling efforts.

Troubleshooting Common Issues

Let’s address some common issues you might run into when pickling, so you can be prepared. Don’t worry; even the most experienced picklers face these sometimes. It is a part of the learning curve.

Soft Pickles: Soft pickles are usually due to the use of cucumbers that aren’t fresh or are the wrong variety, overcooking, or using the wrong type of salt. Always use fresh, firm cucumbers, and avoid overcooking them in the brine. Make sure to use pickling salt. Avoid adding too many other ingredients such as herbs and spices.
Cloudy Brine: Cloudy brine can be caused by using regular table salt, which contains additives, or by using hard water. Always use pickling salt and filter your water if necessary. Also, ensure the jars are clean, and follow the recipe exactly.
Lids Not Sealing: Lids not sealing can happen if the jar rims weren't properly cleaned, if the lids are damaged, or if the jars weren’t processed for long enough. Always make sure the jar rims are clean before applying the lids and follow the recommended processing time for your altitude. Check the seal after 24 hours by pressing down on the center of the lid; it should not flex. If it doesn’t seal, refrigerate and enjoy.
Too Sweet or Too Sour: Adjust the sugar and vinegar to your taste. Start with the recipe’s measurements and adjust them as needed in future batches. Taste the brine before adding the cucumbers to make sure you like the balance of flavors. The best part is tailoring the recipe to fit your taste!

Tips for Perfect Bread and Butter Pickles Every Time

Want to make sure your bread and butter pickles are perfect every single time? Here are a few extra tips from a seasoned pickler to help you achieve pickle perfection!

Use the Right Cucumbers: Always choose fresh, firm, unwaxed cucumbers. Kirby cucumbers are ideal, but any pickling cucumber will work well.
Don't Skimp on the Salt: Pickling salt is essential for crisp pickles and a clear brine. Don't use table salt, which contains additives that can cloud the brine.
Prep Your Cucumbers Properly: Soaking the cucumbers in ice water for an hour or two before pickling can help them crisp up even more. Make sure to drain them thoroughly before adding them to the brine.
Don't Overcook: Overcooking the cucumbers will result in soft pickles. Cook the cucumbers in the brine just long enough to heat them through, about 2-3 minutes.
Check Your Seals: Always check the seals of your jars after 24 hours. Any jars that didn’t seal properly should be refrigerated and enjoyed within a few weeks.
Experiment with Flavors: While this recipe is a classic, feel free to experiment with different spices, herbs, and peppers to customize your pickles. Add a pinch of red pepper flakes for heat or some fresh dill for extra flavor.

By following these tips and the recipe, you'll be well on your way to enjoying delicious, homemade bread and butter pickles. Happy pickling!