Table of Contents
- Why I Love This Bread and Butter Pickle Recipe
- Bread and Butter Pickles Ingredients
- How to Make Bread and Butter Pickles
- Pro Tips for Success
- Storage and serving
- What makes a bread and butter pickle unique?
- Can any cucumber be used for pickles?
- Frequently asked questions
- More Pickle Recipes
- Watch How to Make These Bread and Butter Pickles
- Have I Convinced You to Make This Recipe?
- How to Can Bread and Butter Pickles Recipe
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These traditional bread and butter pickles are simple to create and packed with amazing flavor. Turmeric, mustard seed, red pepper flake, and cloves add layered depth to these sweet pickles. Canning them allows the crisp freshness to last all year long!
Why I Love This Bread and Butter Pickle Recipe
Bread and butter pickles are the pickle almost everyone loves. They have a balance between tangy, sour, and sweet. It’s just enough sourness to tickle the side of your cheek, but it soon leaves with a pleasant sweetness left behind.
Like a lot of homemade goods, you can now easily find packets that only require vinegar and water to create the pickling brine. They work and taste fine but are also packed with excess sugar and salt. This alternative tastes better while reducing the amount of sugar and salt.
This recipe offers a completely homemade approach. The mixture has simple ingredients that come together for a perfectly simple and crave-able pickle. And this recipe takes refrigerator pickles one step further, allowing them to be stored year-round.
Bread and Butter Pickles Ingredients
The ingredients for bread and butter pickles are seasonal and full of delicious flavors!
- Cucumbers are the base for this recipe.
- Onions add a tangy flavor.
- White vinegar and water provide the base for the brine, which is necessary for pickling. White vinegar is best to use instead of apple cider vinegar because of its pure, neutral flavor and color.
- Canning salt seasons and removes moisture from the cucumbers.
- Granulated sugar sweetens the brine, balancing out the tanginess.
- Turmeric provides earthy warmth and color to the pickles.
- Mustard seed and celery seed add earthy and fresh flavors.
- Cloves bring sweet and aromatic notes.
- Red pepper flakes spice up the pickles, adding just enough smoky heat.
Food safety tip: This recipe may not be approved by the USDA. To prevent the risk of botulism, always check with the USDA Canning Guide.
How to Make Bread and Butter Pickles
There are five steps to canning bread and butter pickles:
- Prepare the cucumbers
- Rinse the pickles
- Create the brine
- Pack the jars
- Water bath the jars
Step 1: Prepare the cucumbers. Cut the cucumbers into slices or spears. Remove the ends of the cucumbers. Add to a large bowl. Slice the onion and add to the cucumber. Mix together. Add the salt and mix together. Place into a large colander and set back into the bowl. Let sit for 3 hours.
Step 2: Rinse the pickles. After the pickles have rested, drain the excess liquid from the bowl. Rinse the slices in water, removing any additional salt.
Step 3: Create the pickling brine. In a medium saucepan, add the vinegar, water, sugar, turmeric, cloves, celery seed, mustard seed, red pepper flakes, and canning salt. Place over low heat and bring to a simmer.
Step 4: Pack the jars. Add the cucumbers to sterilized jars, packing them snuggly, leaving about ½-inch of headspace. After they’re packed, pour the brine over each jar, maintaining the ½-inch headspace. Inspect each jar for air bubbles. If one is discovered, use a knife to slightly agitate the pickles, releasing the air bubbles to the surface. Use a paper towel dampened with hot, sterilized water to wipe the rims of the jars. Place cleaned lids on top. Tighten down with rings to fingertip tightness.
Step 5: Seal the jars with a hot water bath. Bring a pot of water with a bottom rack to a boil. Add in the jars, ensuring they’re covered by 1 inch of water. Bring it back to a boil and cook based on USDA altitude time guidelines shown below. Remove from the pot and let sit for 12 to 24 hours. Remove the rings and check for proper sealing. If the lid is indented down and the lid is snug, the jar is shelf-stable. Store in a cool, dark place. Refrigerate after opening.
Each altitude can require a different processing time. I’m located between 0 and 1,000 feet above sea level. If you are at a different elevation, make sure to check the USDA Canning Guide for your processing time:
| Elevation | 0 to 1,000 ft | 1,001 to 6,000 ft | 6,000 ft + |
|---|---|---|---|
| Time | 10 minutes | 15 minutes | 20 minutes |
Pro Tips for Success
- Remove about ½-inch of the ends from the cucumbers. These ends can contain a bitter enzyme in the ends of the pickles that can affect the taste and texture of the pickle.
- Use canning salt for this recipe. Canning salt is non-iodized, so it lacks the additives that are in traditional salt. This is not a huge deal, as this is not a fermented pickle, but it still helps to reduce the number of preservatives. In the case of a fermented pickle, additives should never be used as the fermentation can be inhibited.
- After adding the pickling brine, inspect each jar for air bubbles. If one is found, slide a knife down into the canning jar to remove the bubble. These bubbles can inhibit the safety of the canning process and are best to remove if possible.
- Tightening the rings properly is essential for canning. The rings should be placed on to fingertip tightness. At this point, they snugly fit on the jar but are not tightened so extremely. If they are too loose, the jar will not seal properly. If they are too tight, the jar may buckle, again producing an unsealed jar.
Storage and serving
To serve: These pickles can be enjoyed on burgers, sandwiches, or just by themselves as a snack. I recommend using them on any of these sandwich recipes:
- The best grilled burgers
- BBQ chicken sandwiches
- Grilled pork burgers
- Classic sloppy Joes (if you like a pickle on your sandwich)
- Quinoa squash burgers
To store: After waiting for 24 hours to ensure the lids have sealed, remove the rings. Store the jars in a cool, dark place. Once a jar is opened for consumption, place it in the refrigerator. These will last about 1 year on the shelf and 2 to 3 weeks once in the fridge.
What makes a bread and butter pickle unique?
I always ask myself: why do so many of us seek out a bread and butter pickle? I think it’s due to one main thing. Dill pickles have one main spice/herb that’s used: dill. They’re often on the sour side with a strong briny bite.
In contrast, bread and butter pickles use a blend of turmeric, clove, celery seed, and red pepper flakes for a rounded-out flavor. None of the spices stand out, but all blend together for a richer taste. The brine is heavy on vinegar but is balanced out with sugar to give a slight sweetness. This all creates a perfectly neutral pickle that both sour and sweet fans like.
Can any cucumber be used for pickles?
I grow various types of cucumbers, and they can all be delicious when they are made into pickles. But there are a few things to know about which varieties work best.
Most homegrown cucumbers are called pickling cucumbers and have telltale distinctive bumpy skin and smaller size. Smaller cucumbers, in the range of one to two inches, have fewer seeds in the middle, which makes them perfect for slicing into chips or spears.
While they may be easier to find, the smooth-skinned English or hothouse-style cucumbers are not the best option. They tend to get soft once canned. No one wants that!
If possible, it’s best to stick with a pickling cucumber.
Frequently asked questions
It’s up to you! The cloves can be strained out, but it’s not necessary to remove them.
Not all is lost! Simply place the jar into the fridge and enjoy. You may want to wait a few days to allow the flavors to fully develop before eating, however.
Once the jars have been appropriately sealed, they should be stored in a cool, dark place and should be consumed within 1 year.
More Pickle Recipes
Watch How to Make These Bread and Butter Pickles
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
How to Can Bread and Butter Pickles
Equipment
Ingredients
- 6 lb pickling cucumbers 4 to 6 inches in length
- 3 medium onions sliced
- ½ cup canning salt
For the brine
- 3 cups distilled white vinegar (5%)
- 2 cups water
- 2 cups granulated sugar
- 1 ½ tsp turmeric
- ½ tsp whole cloves
- 1 ½ tsp celery seed
- 2 tsp mustard seed
- ½ tsp red pepper flakes
Instructions
- Prepare the cucumbers. Cut ¹⁄₁₆-inch off the blossom end of each cucumber and discard. Cut into ¼-inch slices. Combine cucumbers, onion, and salt in a large bowl. Mix to combine and cover with ice cubes. Refrigerate for 4 hours, adding more ice as needed. Then, drain the cucumbers and onions.6 lb pickling cucumbers, 3 medium onions, ½ cup canning salt
- Prepare the water bath. Get ready 8 pint jars, lids, and rings.
- Prepare the brine. In a 4-quart kettle, combine the vinegar, water, sugar, turmeric, cloves, celery seed, mustard seed, and red pepper flakes. Stir to dissolve the sugar and bring to a boil. Reduce to a simmer to keep the brine warm.3 cups distilled white vinegar (5%), 2 cups water, 2 cups granulated sugar, 1 ½ tsp turmeric, ½ tsp whole cloves, 1 ½ tsp celery seed, 2 tsp mustard seed, ½ tsp red pepper flakes
- Prepare the jars. Pack sterilized jars with drained cucumbers and onions, leaving ½-inch headspace. Pour brine over prepared cucumbers and onions, still leaving that ½-inch headspace. Wipe the rims of the jars with a clean cloth to remove any drips. Place on lids and rings, tightening to fingertip tightness.
- Place jars in the boiling water bath. Bring back to a boil and boil for 10 minutes. Check with the USDA canning guide and adjust the processing time for altitude.
- Remove from the water bath and cool for 12 to 24 hours. Remove rings to ensure a good seal and store for up to one year.
I’m going to make pickles this weekend, going to try your recipe.
I had to use dry mustard, no mustard seeds to be found anywhere locally. Still tastes good. Btw, the recipe calls for 2 top sale yet instructions say 3 tsp…I used 2 tsp.
Can’t wait to share with family.
I made these this week. My first attempt at canning ever. It was so much easier than I expected. All the jars sealed. Hooray! We tasted them today and they are delicious! Thank you!♥️
OMG, that is wonderful brine! Had a bunch of cucumbers at end of season, already had our first frost here in SE Idaho. Was craving my grandmother’s bread and butter pickles. Put them up in 12 oz jars as just 2 of us and husband more of a dill pickle fan. (But then he tasted the brine, may have to fight him for them, lol). We had a few slices left and put them in a glass container with rest of brine and stuck them in fridge. Hoping they’ll be decent in a couple days. Thank you for your videos, keep them coming, I enjoy them so much!
Hi Kaleb
Watched your video on Facebook for bread and butter cucumber pickles looks easy and yummy so I’m making them this afternoon
I’m learning from your videos keep them coming
Thanks Gail
Great job love the video
Yippee, I finally found a bread and butter pickle recipe I love!!
Once again, Kaleb nailed it! Love the aromatic spices in this recipe, especially the cloves. Don’t leave out the cloves! So fragrant and yummy.
#WyseGuide #ThatssoWyse
These are sooop good remind me of my grandmother’s minus the pepper flakes.
I’m like you I love seeing the seeds and onions in my pickles…
I’m from the south louisiana girl originally then to Texas for years.
My husband and I just retired to Missouri
Love the place but the food is DEFINITELY
a real change. I grew up on Southern cooking home cooking, Cajun to Tex mex
I love your cooking as it’s home style.
I’ve always made my own pickles jams jelly and preserves…
If you would like I have a great old recipe for strawberry fig preserves
They are everyone’s fav.
I’m so glad I came across your video.
Thanks for the memories of cooking with my mamaw….
Tess
These were absolutely fantastic! Best bread & butter pickles I’ve ever tried!
Thank you for sharing ❤️
I haven’t made these yet but trust me, I will! I love bread n butter pickles!
I just would like to ask how many cucumbers are required? Some recipes say a gallon of cucumber slices. Well, how many cucumbers does that take? Can’t wait to make these!!
I have a question about the water. Why add back 1 cup water when you used the salt to draw it out?
Great help with the garden and cooking
Hi – I just finished canning your Bread & Butter Pickle recipe but I am not sure how long after they cook can we eat them? I know your Spicy Dill Recipe states 2 weeks to sit – but need to know how soon can we enjoy the B & B recipe 🙂 Great video! 👍
Loved the video. Well done and explained. Great receipt.
I love your recipes and want to make your bread and butter pickle recipe. How many pounds is 1 gallon of pickles?
Thank you!
This was my first time making this recipe and I needed to make another small batch of brine as it wasn’t enough to cover my cucumbers. I am hoping these seal. Will find out soon.
1 gallon of pickles is 5 pounds of cucumbers. Hopefully you have a scale.
I was so looking forward to making these, and they turned out ok. But I had to make two batches of brine, because there was only enough for,4 jars. I thought I had missed something, but the second batch also did 4 jars.
OMGosh Kaleb! What a find to have your recipe for B & B Pickles. Both doable and delicious 😋. This will be my summer project from here on! Thank you so very much!
Hi, I just made these with my garden cucumbers ( english mostly) but I didn’t have any whole cloves, so I put in a pinch of ground cloves. Do you think this will work? Can’t wait to taste the final product. Thank you for your step by step video, very helpful.
I don’t have whole cloves either. Did using ground cloves work for you?
These were very easy to make, and they look beautiful in the jar, but my question is, and maybe I just didn’t catch the answer in your recipe, but how long must they sit in the jar, before they’re ready to eat? Can’t wait to try them!!😋😋😋👍🏼👊🏼😎☕️
I usually let them sit at least two weeks before I pop open a jar, but they could technically be consumed right away. Before opening a jar, I like to place them in the refrigerator to ensure the pickles are cold when eaten. I hope this helps, Christopher!
I served these at a cookout, and everyone loved them, so I want to can them in quart jars, and my question to you is “how long in the canner for quarts?” Most pickle recipes state 10 minutes for pints and 15 minutes for quarts… does that sound correct for this recipe? Delicious pickles Kaleb, kudos!👍🏼👊🏼😎
The flavour is wonderful. Store bought just don’t compare. Caution…cold pickles, even into hot jars, may suffer thermal shock (two of mine) put into very hot canning pot. First time I tried cold cukes into a hot jar then into kettle. Not sure what temp I should have held the canning pot at in order not to suffer shock.
Sounds easy enough going try them.
Just tried these. I made them with my garden cucumbers last summer. They are just as you discrived. My only issue is they are a bit salty so i think i did not rinse will enough 😫 I’m 66 and this was my first attempt at canning thanks to your encouragement!
thankyou for your recipe for taco cassarole. It was straight forward and delicious.I intend to make a lot more of your recipes.
This is by far my favorite B&B pickle! And because there’s a little less sugar than usual, even people that don’t normally like B&B pickles because they’re too sweet – love these! I can’t keep them on my shelf very long! New family request was to make them a little spicy, so with the next batch, I’m going to try adding some red pepper flakes!
I think I may give that I shot next time I make them as well! Thanks for the Suggestion. Altho as you said, these are great just as they are!
I’m looking forward to making this
First of all this recipe is so good! My question is, how long does a jar last when kept in the fridge after opening?
They last forever, sometimes I don’t can and put in the fridge for the year in a gallon glass jar.
I make these every year for my family. This year I didn’t have white vinegar and used apple cider. They look yummy and I’m sure they’ll be delicious. Thank you Kaleb, bleach removes turmeric easily.
I am making them now. How long do I have to wait before eating.
Excellent.
Third year of making this recipe! Love it! I just reduced the whole cloves a bit. But that is just a personal taste!
Thanks for this great recipe, I made these last week and they are great !
Can I add cauliflower to this recipe for canning ?
Thanks
Hi Kaleb
I have a balcony garden and like to make your pickles but I don’t have that many pickles I do I make the recipe with less pickles? Is canning salt a must? Please let me know at your earliest. Thank you and I love watching your videos and great recipes. Thank you. Karen
August 10/2024. Did your bread and butter pickles today. Anxious to taste them.
I had some Extra Brine so I just sliced up some more Cucumbers & Onions and threw them in a jar with the extra… Ate some the next day out of the Fridge, SO GOOD!! I can’t wait to taste the ones that I actually processed per this recipe!!