Quick DescriptionThese old-fashioned bread and butter pickles are sweet, tangy, crisp, and full of that classic homemade flavor. They are made with sliced cucumbers and onions in a sweet vinegar brine with mustard seed, celery seed, and turmeric for that signature color and taste. Perfect for burgers, sandwiches, snack plates, or straight from the jar.Servings: About 6 pint jarsPrep Time: 25 minutesResting Time: 2 hoursCook Time: 15 minutesTotal Time: About 2 hours 40 minutes
Ingredients List4 pounds pickling cucumbers, thinly sliced2 medium onions, thinly sliced1/4 cup pickling salt or kosher salt2 cups iceFor the brine2 1/2 cups white vinegar1 1/2 cups apple cider vinegar2 1/2 cups granulated sugar1 tablespoon mustard seeds1 1/2 teaspoons celery seeds1 teaspoon ground turmeric1/2 teaspoon whole black peppercorns1/4 teaspoon ground cloves, optionalStep-by-Step Instructions
Salt the cucumbersIn a large bowl, combine the sliced cucumbers, sliced onions, salt, and ice. Toss everything together and let it sit for 2 hours. This helps pull out extra moisture and keeps the pickles crisp.Rinse and drainAfter resting, drain the cucumber mixture well and rinse it thoroughly under cold water. Drain again.Make the brineIn a large pot, combine:white vinegarapple cider vinegarsugarmustard seedscelery seedsturmericblack peppercornscloves if usingBring the mixture to a gentle boil, stirring until the sugar dissolves.Add the cucumbersAdd the drained cucumbers and onions to the hot brine. Stir and cook for about 5 to 7 minutes, just until the cucumbers begin to look slightly translucent. Do not overcook.Fill the jarsCarefully pack the cucumbers and onions into clean jars, then ladle the hot brine over the top, leaving about 1/2 inch of space at the top.Cool or canFor refrigerator pickles, let the jars cool, seal, and refrigerate.For shelf-stable canning, process the jars in a boiling water bath for 10 minutes, adjusting for altitude if needed.Wait before eatingFor best flavor, let the pickles sit at least 24 to 48 hours before eating.
Serving SuggestionsAdd to burgers or sandwichesServe with barbecue or fried chickenChop into tuna salad or potato saladPut on snack boards with cheese and crackersStorageRefrigerator: Up to 1 monthCanned and sealed: Store in a cool dark place for up to 1 yearOnce opened, keep refrigeratedTips & VariationsUse pickling cucumbers for the best crunchSlice evenly so they pickle the same wayAdd a pinch of red pepper flakes for a sweet-spicy versionFor extra crunch, do not skip the salting stepThin onion slices give the best old-fashioned textureBrief IntroductionBread and butter pickles have that perfect sweet-and-tangy balance that makes them hard to stop eating. They are one of those old-school recipes that always feel a little nostalgic, especially when they are stacked up in jars on the counter like this. The bright yellow color, the glossy brine, and the mix of cucumbers and onions make them look just as good as they taste.
They are also one of the easiest homemade pickle recipes to start with. No complicated process, just simple ingredients and classic flavor that works with almost everything.