Crunchy, Sweet, and Tangy Bread and Butter Pickles
I love bread and butter pickles.
That sweet tangy crunch layered into burgers, diced in tunafish sandwiches, or just grabbed straight out of the jar and snacked on. As a kid it was the only pickled thing I really liked. Dill pickles, pickled onions, pickled beets, etc… Ick. Or at least that’s what my palate at a minion’s age thought. Since then I’ve come to love and appreciate nearly every kind of pickled delight, especially after spending over 2 decades eating Vietnamese food. It seems like the Vietnamese pickle just about anything and Diane’s mom and, of course Diane, are seriously good at it. Her pickled, slightly spicy & crunchy baby white eggplant is a thing of wonder and pure deliciousness. But my first and true pickle love is still the bread and butter pickle.
Homemade Bread and Butter Pickles Recipe
Of course not all bread and butter pickles are the same. Most all have a good flavor, some just varying in sweetness or maybe given a spicy kick. But the real test for me is the crunch. The make-or-break factor for my favorite pickles is all about a great crunch.
Out of the commercially-made pickles I love Bubbies the most. Their Bread and Butter Chips are always a staple in our fridge. I want to love so many of the different artisan or homemade pickles I’ve tried from other brands, but so many times they have a lifeless texture. Where’s the coveted crunch? Maybe I just haven’t found the right one other than Bubbies.
Watch quick video we made for these Bread and Butter Pickles!
Persian and Japanese Cucumbers
Over the years we’d finally gotten our garden cucumbers to their happy place and can get quite the harvest. Usually growing either Persian cucumbers or Japanese cucumbers (unless the starters at the nursery have been mislabeled – had that happen more than once). The Persian and Japanese cucumbers have such a great crunch, even if we lag a little in picking them from the vines to make these bread and butter pickles.
However I’d been a bit hesitant about making bread and butter pickles out of them. What if I was horrible at pickling them and they have that lifeless softness? It would be such a waste. How do you keep that crunch when you pickle them?
So one summer I was determined to figure it out. After consulting the pickle masters (Diane and her mom, of course- their pickled stuff is the crunchiest), I had a plan of action. Salt it and let it sit for an hour or two. Rinse, pat dry, and then let it sit out overnight to dry out a bit more. Then finish with the pickling brine and jar ’em up.
I’m happy to report that the pickles are awesome. Great crunch, great flavor. I might not be buying any Bubbies for quite some time. Sorry Bubbies.
Enjoy!
Todd
Here’s a great and unique cucumber recipe .
Bread and Butter Pickles Recipe
Ingredients
- 3 pounds (1.36 kg) crisp cucumbers , sliced 1/4-inch thick
- 1/2 medium (0.5 ) onion , thinly sliced
- 1/4 cup (75 g) kosher salt or sea salt
- 2 cups (480 ml) white vinegar
- 1/2 cup (120 ml) water
- 1 cup (200 g) sugar
- 2 tablespoons (30 ml) mustard seeds
- 1 teaspoon (5 ml) celery seeds
- 1 teaspoon (5 ml) tumeric
Instructions
- Place the cucumbers and onions in a colander resting in a large bowl or in the sink. Toss with the salt and let stand for 1-2 hours (the cucumbers will release a lot of water during salting).
- Rinse the cucumbers and onions and then place in a single layer on a couple of sheet pans lined with paper towels. Cover with another layer of paper towels and let dry overnight.
- The next day, combine the vinegar, water, sugar, mustard seeds, celery seeds, and turmeric in a large saucepan. Heat to a boil.
- Pack your sterilized canning jars with the cucumbers and onions, leaving about 1/2-inch space from the top of the jars. Pour the vinegar mixture over the cucumbers and onions to fill the jars. Seal the jars according to manufacturer's instructions.
- Store in the refrigerator and allow to sit for several days before opening to allow the flavors to fully develop. Best served chilled.
Video
Nutrition
Post was originally published in 2014. Re-published in 2019 with new updates.
My husband and I found your recipe back in 2014 when we first started gardening and we’ve been making them every year since. These are just like my grandma used to make. Our friends/family that we share with, rave about these pickles and ask us every year if we’re going to make more…lol!
Thanks Jennifer! We appreciate the feedback and so glad you and your husband make these every year!
Perfect BnB pickles. I’m making them for the second time this summer. Recommend to the authors adding the salt in grams instead of volume if possible? Or recommend taste test your pickles post-rinsing pre-pickling to make sure they aren’t too salty; my first batch was a touch on the salty side, possibly due to the fine sea salt I used or to hasty rinsing on my part.
Would this still work if you cut the cucumbers into spears?
Hi Samantha,
We haven’t made them in spears yet, but it should work just fine cut that way.
Are you kidding me?!?!? This pickle recipe is outstanding!!! We love Bubbie’s Bread and Butter Chips, there’s always a jar in our fridge. Buuuut move over Bubbie’s… now we have these !!! They are amazing. There were a few things I changed; not as much salt, a bit more sugar (tiny bit more), bit more water… we let the cukes dry out longer than overnight… we did 24hrs. Added a bit (tiny bit) of pickling crunch. Processed them in a 30min. hot water bath of 180-185… Seriously though… these are outstanding !! I processed them yesterday and we’ve already finished a jar!! Thank you so so much, that CRUNCH is unbeatable!
Hi Rita,
Thanks so much for sharing! So glad you love the pickles as much as we do!
This is my 4th year making these pickles.. they are perfect! Never need to find another recipe again!
That’s awesome! Thanks so much for sharing Tanya!
Can I used pickling/canning salt instead of kosher salt?
Hi Elice,
You can use pickling salt if you prefer. It is finer than kosher salt, so we recommend using a bit less, maybe about 3 Tablespoons instead of the 1/4 cup of kosher salt. Hope you love the pickles.
Do you refrig the drying sliced pickles on cookie sheets or not.
Hi Sue,
We don’t put the drying slices in the fridge. It is pretty bulky & not necessary. If you have room and prefer to, it doesn’t hurt to chill them while you dry the slices.
I just made these pickles today. Do I have the seal the jars? Or are they fine to just put in the fridge?
Can’t wait to try them!!
You don’t have to seal the jars when you keep them in the fridge. After putting in the hot vinegar mix, we’ll often just close the lids tightly and then turn the jars upside down. After they cool, it will usually be enough heat to seal the lids nicely. But even that step isn’t necessary since they are fridge pickles.
I made your pickles last year and had to make many for friends and family! I purposely planted pickling cukes just for this recipe this year! My first batch has been salted. 2 hours then we drain and sit overnight. The anticipation is crazy because I let them sit for a week before the unveiling. Love them thank you so much!
That’s so awesome that you planted pickles just for this recipe. What an honor for us. 🙂 Thanks for sharing Leigh!
It’s nice to hear that you are a fan of bubbies! They’re bread and butter pickles are my favorite, but they’ve been selling out at my local grocery store lately. Can’t wait to try them! Thanks for sharing!
Yummy!!! I made these yesterday and put them in the fridge for 25 hours! We just finished a pint at lunch. Delicious:-):-):-) we are going to bring a jar to my daughters house tomorrow, they have a hugh garden. My son-in-law is the cook in the house. He makes homemade jams, ice cream, sausages and lots more!
I will make more as our cucumbers are coming in now. I am going to can some for the winter.
Great recipe!!! The hardest part is waiting to eat them:-):-):-)
Hi Barbara! Looks like you’ll be having these all Summer long with your garden cucumbers. So glad you and your family are enjoying our bread and butter pickles!
Read through the reviews and I don’t see anyone else complaining about the problem I had with these pickles, which is no enough liquid. I followed recipe exactly and divided liquid amongst all the jars, but there was only enough to fill less than half of each jar??? The pickles are not as flavorful as we hoped (maybe because of lack of liquid).
My first time ever making pickles and man was this a winner at my house. We waited three days to open the first jar and needless to say, they never made it back to the refrigerator. Thanks so much for this recipe. The first homemade pickles I have eaten since my grandma passed away in 1995.
That’s awesome. So glad you all loved the recipe. Hopefully grandma would be proud. Thanks so much for sharing!
Do the pickles have to be refrigerated all the time or will they be safe in pantry if jar seals and “pops”? Making them now can’t wait to see how they turn out! Love the idea of drying cucumbers. Makes complete sense!
Hi Jennifer! We’ve always refrigerated the pickles to be safe. Also, we like the texture of cold, crispy pickles.
How many days do they need to sit in the fridge before opening?? First timer over here!! Lol..
Hi Wendy! We’ve always stored these pickles the fridge for flavor, texture and safety. Have fun and enjoy!
Awesome recipe great pickles taste just like the one from the store. Love this recipe
First, let me say I thought making homemade pickles was for the super kitchen people (think pioneer woman, Martha Stewart etc.) I couldn’t be more wrong! My neighbor shared this recipe with me after I sampled her pickles and fell in love! I have now made this recipe SO many times and every time they come out awesome! I have never let them dry overnight….mostly because I am too impatient so I can’t speak to the extra crunchiness you might get by incorporating this step. I have been happy every time without that step. Also, like the creator of the recipe suggests, the amount of sugar is a preferential thing. I have never used a whole cup and have experimented with anywhere from 1/2 to 3/4 – always with positive results! The one time I did consider my pickle making a failure was when I used table salt (not larger crystals) in the salting process. I obviously did NOT rinse them well enough and my batch was too salty for my liking. However, my neighbors are “salt” people and enjoyed that batch! 🙂
I am so happy that my friend introduced me to this website. I have enjoyed several other recipes as well.
Hi Garnet, Welcome!
Thanks so much for the feedback and all your different results. It’s all super helpful. And we’re thrilled that you AND your neighbors enjoy our recipe. We love it so much too! xo
Excellent basic recipe. Have tried a couple of different types of cucumbers, with good results. I did add a sprinkle of fresh dill to one batch, which produced a nice finish. For drying, after the first batch I tried something a bit different. Instead of trays, I used cake racks covered with paper towels, allowing air to pass beneath as well as over. This both dried the cucumbers faster and left them somewhat crispier. Also, I allowed drying time to be over 12 hours (early evening prep, with late morning finish) — in one case, because I was busy, it was nearly 24 hours, without unwanted side effects. I also increase the onion, and dry it on a separate rack (brined together, though, so it has to be picked out — a bit time consuming, but worth it), so there is nothing piled on the cucumbers to hinder drying.
I have processed all these, without any unwanted side effects. Canner time at full boil, about 8 minutes. I make more than the amount indicated, and having had good results with all batches thus far, will likely increase the quantity with the next batch to at least triple the recipe as given. I can them in quart (U. K./Canadian size!) Mason jars, or 750 ml size. Just not worth it in the smaller ones — all gone in one meal with small bottles. My next experiment with this recipe will be to substitute these cukes for the ones that are in my mustard pickles recipe. That one calls for blanching the other ingredients, and it makes the cukes too soft, so I will prepare the two parts separately, and merge them in the bottle, I think. We’ll see . . .
With my recipe I put all the ingredients in a large bowl, stir, cover and put in the refrigerator for 24 hours. Then eat. There is no reason to let cucumbers stand for a day on their own. Then put in any type of jar with a lid. Lasts over 3 months if refrigerated.
I have been using this same recipe since 1977! It is quick and so very easy. And, I never have had a bad “batch”.
I Love the sound of this recipe… I Love Bread and Butter Pickles the best. They are always in my fridge. But I’m going to give your recipe a try and eat my self sick eating them. I will be sure to let you know how mine turned out. They are also very very good for you. I know because I’ve been taking vinegar shots for years and so do my boys. The turmeric, is also very healthy. I always love eating a very healthy snack. My Gramma use to tell me that in her day pickles and vinegar kept people from getting scurvy. Thank you for sharing this recipe with all of us.
Happy Snacking
Donna P.
Do you need to store them in the fridge if they sealed well?
Hi Dawn, if they’re sealed well you probably don’t have to store them in the fridge. We just like to have them refrigerated because they usually are crisper and crunchier when cold. Enjoy!
This is similar to the recipe I use every year. I’ve never dried them before. I also add green peppers. I love the pickled peppers the best. After getting the kids on the jars, I water bath processed them for 8 minutes Tues and stored them in my pantry. They are crunchy and excellent.
Best pickles ever!!!!! So easy to make. The directions are easy to follow. Thank you so much for sharing.
I am going to try your recipe. However, I have read to keep the cucumber crisp, do not pour the hot brine over them. Let the brine cool so as not to cook and soften them.
Oh my goodness your pictures make it look so good! Can’t wait to make my own at home – hopefully they turn out half as good!
These are the best! I made a small batch a couple weeks ago but as my cucumbers have ripened I’ve been anxious to make more! The next batch is currently on the drying out step.
These were AMAZING! Was hard to let them sit overnight because I was anxious to finish the process! Only question is do you have to sterilize the jars? ?
glad you enjoyed them! It’s always safe to sterilize the jars, especially if you store them for longer periods of time.
Hi there, I’m picking my cucumbers anyway am getting prepared to try this awesome recipe. Wondering how long these will keep in the fridge?
Thanks so much!
Pam
Hi Pam, we’ve kept it in the fridge for up to 2 weeks and they still tasted great.
I made these and they are so good. My only question is how long can u keep them? I boiled (sterilized) the jars and kept them hot and also the lids. Then I quickly packed the jars and added the hot brine then put lids and rings on, turned them upside down on a towel and they all sealed. Do I need to store them unopened in fridge ? And how long can I store unopened jars?
Yay! So glad you enjoyed them. We’ve kept them in the fridge for up to 2 weeks and they still tasted great. Yes, we like to store them unopened in the fridge.
I have made these for years pacing them just as you’d. They last a very long time without refrigeration. I think up to a year and they will still be delicious
How important is the mustard seed? Can I replace it with something else? Could I use pickling spice?
The mustard seeds are optional for flavor & texture. The pickles will still be great without them. If you want to use picking spice, that would work great too. We’d probably replace both the mustard seed & celery seed with 2-3 Tablespoons of pickling spice. If you try it with pickling spice, we’d love to hear how much you use and how you like the flavor.
I just want to say, these are the best pickles I’ve ever ate in my LIFE 🙂 I did add some pickling spice to mine too. Thank you sooo much for sharing this recipe! My husband LOVES these and so does my 2 & 4 year old. (Whole do not like pickles) thank you, thank you, thank you! I’m in the process of making more now, I’ve canned about 22 pints so far! Still more to go! Yummm
(***Whom** do not like pickles) I meant to say 🙂 my autocorrect has a mind of its own!
We’re so happy that you all enjoy the pickles! It’s definitely one of our favorites and perfect for snacking. Hugs!
First time canning pickles and I love bread and butter, so thought I would give it a try. I have to say these are awesome. I did add more sugar as I like mine a little sweeter. Thank you for sharing.
Thanks for the feedback and glad you enjoyed it with a little more sugar!
I made your Bread & Butter Pickles at the start of the summer and it was such a good way to start the hot season. It’s so refreshing. We all love it!
I used your idea of laying the cucumbers out to dry. I did the same with the onions, needless to say they were put in a room with a closed door. I added a bit more spice, used apple cider vinegar with white vinegar, and a little bit of brown sugar. The taste is fantastic, but the best part to me is the crunch! They are wonderfully crunchy! My kids couldn’t quit eating them when they were final able to make a trip up. I only put a jelly jar of pickles on the table. Every single pickle was gone and each of the 4 loved the crunch as much as I did! Thank you for sharing your wife and mother-in-law’s technique!
Thank you for sharing your version with the extra spices! And we’re thrilled that your kids loved eating them.
Can you pressure can sweet pickles and or bread butter pickles. I can only find refrig recipes?
Made the bread butter pickles. Awesome flavor after two weeks in refrig.
My dill pickle recipe says seal the jars by turning them upside down. That would probably work for this recipe as well.
Gosh I made these and the crunch and colour is awesome I will add a bit more sugar next time, thank you
Hi Noel, glad you enjoyed bread and butter pickles recipe and yes, you can always make it sweeter! That’s the best part about making homemade pickles because you can customize everything to your own personal preference.
I usually get pickles from supermarkets or from my mom’s house. Well, frankly speaking, most of the time its from my dear mom. Love you mom:-) This is the first time I tried a pickle recipe. And this time I proudly took it to my mother to taste and guess what she loved it.
Thanks a million for your recipe.
These look delicious! I’m a huge fan of Bubbies too- hands down best bread and butters I’ve ever tried. That’s a great idea about letting them dry overnight; I can’t abide a pickle without a crunch! I’ll have to try it!
That’s quite an extraordinary way to make pickles, amazing!
These look great–I’ll be trying them today/tomorrow (for the extra drying). You say in your directions to can “according to manufacturer’s directions”. Canning times are all over the place for pickles–I’ve seen anywhere from 5 to 15 minutes. What’s your experience with canning? How long should a pint jar be in a hot water bath (not pressure canning)? Thanks!
Is there such a thing as letting them dry too much? It’s 9:30 am and I’m not sure if I should finish later this evening or wait until tomorrow?
You should be fine whether you finish tonight or tomorrow. I wouldn’t dry them out over a couple days time, although who knows, that may end up being perfect. We just haven’t tried it yet.
I am starting these today. I am wondering whether they should be refrigerated while drying out between the paper towels?
Hi Janice,
We don’t refrigerate while drying out on the paper towels. I don’t think it would hurt to, but we didn’t find it necessary. Thanks!
I made two batches do you add salt to the brine mixture as I did seemed fine we love them but noticed today it says nothing in the directions about adding salt with vinegar water ect
Hi Marie,
We didn’t add any salt to the brine mixture. For this recipe the salt was just used during the drying out phase. It seasons the pickles nicely. However if you like a little extra salt to the brine, it is a great way to go too. Thanks.
This takes me back to meals with my grandparents in North Dakota… Wonderful memories!
Perfect ;))
I made these a few weeks ago and they are some of the best bread & butter pickles I’ve ever made. Thank you for the recipe!
Bubbies are my favorite. Since we moved to Australia my hubby and I talk about Bubbies all the time -among the many loved food items we can’t get here- I am making these ASAP. I have been looking for a comparable recipe for ages. Thank you. Can’t wait to try this.
I HATE bread & butter pickles but my FIL loves them so after canning 20 qts of dill pickles and the garden is still puking cucumbers I tried this recipe. I only let them ‘dry’ for 12 hours but kept changing the paper towels to wick the moisture out. I added cloves to the ‘brine’ and processed them in the canner and will let you know if the FIL approves or not :)…..totally won’t blame you if he doesn’t since I didn’t let them dry long enough and modified the spices.
Do you place the pickles in the fridge overnight or do you leave them out?
Hi Cecili,
We usually put the pickles in the fridge before we are going to serve them so the have that nice chilled crisp. Plus we’ll keep the jar we have opened (broken the canning seal on) in the fridge.
Hope that helps.
T & D
I’m curious if these need to be stored under refrigeration prior to opening and how long they might keep before they are opened?
Thanks!
Andy
We store ours in the pantry until we are ready to open the sealed jar. The should keep good texture for about 6 months before opening.
How many jars does this recipe make? Thanks!
It is for 4-5 cups of pickles, so depending on which jars you use, it will vary. We usually use 2 widemouth pint canning jars, and then if there is extra put the rest in a half pint.
Could you still use this recipe as refridgerator pickles?
Hi Christina,
It should work fine for refrigerator pickles. Have fun!
Pinned! I love Bread and Butter pickles!
I make dill pickles all the time, but never tried sweet. This one’s going on the list for the week. Thanks for sharing!
Did you can these in a boiling water bath, or just put them into the fridge? I usually just do fridge pickles because I don’t like how soft the pickles get when you boil them.
We didn’t do a boiling water bath. I sterilized the jars and had them hot when adding the liquid. Then after adding the pickles and juices to the jars, there was enough heat to seal the jars. Not sure if it is the best way, but it works for us.
If you have the jars hot before packing them, then add the hot brine, screw hot lids (keep lids in simmering water until ready to use) on tight and turn them upside down until they cool off, they usually seal without canning in a boiling water bath. Try it. It works great!
Those look really delicious! I love the lighting and spectral highlights.
I just made Bread and Butter Pickles last week! I’d never even heard of them (I’m from the city, so I get a little slack, right?) but after having made them with fresh ingredients from the farmers market I can’t get enough! I’m totally going to try your version when I finish the ones I made! Such pretty photos you got!
I made these and after removing from the canner realized I forgot the turmeric. They look lovely anyway but how will it effect the flavor?
Hi Kelly,
The flavor will be a little different but it should still be good. Hope you like it.
This is the bread and butter pickle recipe I have been looking for all summer – wonderful.
Can this recipe be scaled?
Hi Elsie,
The recipe is really easy to adjust to different amounts of cucumber. Just use a generous amount of salt when drying out the cucumber slices and then make enough of the pickling juice to cover the pickles when you jar them. That’s it. Enjoy.
You guys can even make pickles look TRULY amazing! Your photography blows me away every.single.time! Pinned 🙂 Love bread and butter pickles!