Nothing beats the crisp, tangy flavor of homemade bread and butter pickle recipe. These classic sweet pickles combine fresh cucumbers, onions, vinegar, sugar, and aromatic pickling spices to create a perfectly balanced bite that’s both sweet and tangy. Whether you’re making refrigerator pickles or preserving jars for your pantry, this recipe delivers delicious results every time.

With only a little hands-on work, you’ll have jars full of crunchy homemade pickles that are perfect for burgers, sandwiches, charcuterie boards, salads, and snacks.

Why You’ll Love This Bread and Butter Pickle Recipe

This bread and butter pickle recipe has become a favorite because it offers everything homemade pickles should have.

Sweet and tangy flavor
Crisp cucumber slices
Easy to make
Great for beginners
Perfect for canning or refrigerator storage
Uses simple pantry ingredients
Keeps for months
Delicious with countless meals

Ingredients You’ll Need

For the Pickles

2½ pounds fresh pickling cucumbers
¼ cup pickling salt
1 pound white or yellow onions, thinly sliced

For the Pickling Brine

1¼ cups white distilled vinegar (5% acidity)
1 cup apple cider vinegar
2¼ cups granulated sugar

Pickling Spices

1 tablespoon mustard seeds
1 teaspoon crushed red pepper flakes
¾ teaspoon celery seeds
1 cinnamon stick
6 allspice berries
Pinch ground allspice
6 whole cloves
Pinch ground cloves
½ teaspoon ground turmeric

Kitchen Equipment

You’ll need:

Large mixing bowl
Sharp knife
Cutting board
Measuring cups
Large stockpot
Slotted spoon
Mason jars with lids
Jar lifter (for canning)
Water bath canner (optional)

How to Make Bread and Butter Pickles

Making homemade pickles is surprisingly easy.

Step 1: Slice the Cucumbers

Wash the cucumbers thoroughly.

Trim both ends.

Slice them into approximately ¼-inch rounds.

Thinly slice the onions.

Step 2: Salt the Vegetables

Combine the cucumbers, onions, and pickling salt in a large bowl.

Mix well.

Cover with a clean towel and several inches of ice.

Refrigerate for about 4 hours.

This step helps keep the pickles wonderfully crisp.

Step 3: Rinse and Drain

Discard the ice.

Rinse the cucumber and onion mixture thoroughly several times.

Drain completely.

Step 4: Prepare the Pickling Syrup

In a large pot combine:

White vinegar
Apple cider vinegar
Sugar
Mustard seeds
Celery seeds
Turmeric
Cinnamon
Cloves
Allspice
Red pepper flakes

Bring everything to a boil until the sugar dissolves.

Step 5: Cook the Pickles

Add the drained cucumbers and onions to the hot syrup.

Bring back to a gentle boil.

Cook only until the mixture begins boiling again.

Avoid overcooking to preserve crunch.

Step 6: Fill the Jars

Using a slotted spoon, pack the cucumber mixture into clean jars.

Pour the hot pickling liquid over the vegetables, leaving about ½ inch of headspace.

Wipe the rims clean.

Seal with lids.

Step 7: Store

For refrigerator pickles:

Cool completely.
Refrigerate.

For pantry storage:

Process the jars in a boiling water bath for 15 minutes.
Allow them to cool completely.
Store in a cool, dark pantry.

Tips for Perfect Bread and Butter Pickles

These simple tricks make a huge difference.

Use Fresh Cucumbers

Freshly picked cucumbers create the crispiest pickles.

Never Skip the Ice Bath

Salting and chilling remove excess moisture and improve texture.

Use Pickling Salt

Regular table salt contains additives that may cloud the brine.

Don’t Overcook

A quick boil keeps the cucumbers crunchy.

Delicious Variations

Customize your homemade pickles with different flavors.

Spicy Version

Add:

Jalapeño slices
Extra crushed red pepper
Black peppercorns

Garlic Pickles

Add whole garlic cloves to each jar.

Extra Sweet

Increase sugar slightly for a sweeter pickle.

Herbal Flavor

Add fresh dill or thyme.

What to Serve with Bread and Butter Pickles

These sweet pickles pair beautifully with:

Cheeseburgers
Grilled sandwiches
Hot dogs
BBQ chicken
Pulled pork
Fried chicken
Potato salad
Tuna salad
Charcuterie boards
Cheese platters

Storage Instructions

Refrigerator

Store refrigerator pickles for up to 3 months.

Pantry

Properly canned jars last up to 1 year.

After Opening

Keep refrigerated and use within 3 months.

Common Mistakes to Avoid

Avoid these common issues.

Using old cucumbers
Skipping the chilling step
Using iodized table salt
Overcooking the cucumbers
Filling jars with cold brine
Not leaving proper headspace

Make Ahead Tips

The flavor improves dramatically after sitting.

While the pickles can be eaten after 24 hours, waiting one week produces even better flavor.

For the richest taste, allow them to mature for 2 to 3 weeks before opening.

Nutritional Information (Per Serving)

Calories: 95
Protein: 1g
Carbohydrates: 23g
Fat: 0g

Nutritional values are approximate and may vary depending on ingredients used.

Final Thoughts

This classic bread and butter pickle recipe is an easy way to preserve fresh cucumbers while creating a delicious homemade condiment you’ll enjoy all year long. The combination of sweet sugar, tangy vinegar, crisp cucumbers, and fragrant spices creates the perfect balance of flavors.

Whether you keep them in the refrigerator for quick snacking or preserve several jars for your pantry, these homemade bread and butter pickles are sure to become a family favorite. Once you taste their fresh, crunchy texture and vibrant flavor, you’ll never want to buy store-bought pickles again.

Bread and Butter Pickle Recipe (Sweet, Crunchy & Easy Homemade Pickles)