Homemade Bread and Butter Pickles Recipe

Bread and butter pickles are the perfect mix of sweet and tangy, making them a favorite for snacking or adding to meals. This simple recipe uses fresh cucumbers, onions, and a blend of spices to create crisp, flavorful pickles that are easy to make at home. Whether you’re canning for long-term storage or whipping up a quick batch for the fridge, these pickles are sure to become a staple in your kitchen. Great for sandwiches, burgers, or enjoyed straight from the jar!

Ingredients

6 cups cucumbers, sliced into ¼-inch rounds

1 yellow onion, thinly sliced

1/4 cup pickling salt

2 cups white vinegar

1 cup water

1 cup sugar

2 tablespoons mustard seeds

1 teaspoon celery seeds

1 teaspoon turmeric

Optional: 1/4 teaspoon alum (for each 500ml jar, not quite a full 1/4 teaspoon, to help keep pickles crisp)

Instructions

Prep the cucumbers and onion: Slice your cucumbers into ¼-inch rounds and the yellow onion into thin rings.

Salt the cucumbers and onions: In a large bowl, layer the cucumbers and onions, sprinkling 1/4 cup of pickling salt over them.
Cover the mixture with cold water and let it sit for 1-2 hours. This helps to draw out excess moisture and keep the pickles crisp.

After the soaking time, drain the water and rinse the cucumbers and onions thoroughly to remove any excess salt.

Prepare the pickling liquid: In a large saucepan, combine the vinegar, water, sugar, mustard seeds, celery seeds, and turmeric.
Bring the mixture to a boil, stirring occasionally to ensure the sugar dissolves completely.

Pack the jars: Sterilize your jars and lids in boiling water.
Pack the cucumbers and onions into each jar, leaving about ½ inch of headspace.

If you choose to use alum, add ¼ teaspoon to each 500ml jar for extra crispness.

packing bread and butter pickles into jars

Add the pickling liquid: Pour the hot pickling liquid over the cucumbers and onions, ensuring they are fully submerged.

Seal the jars: Wipe the rims with a clean cloth, place the lids on, and screw on the bands until fingertip-tight.

Process in a water bath: Place the sealed jars in a boiling water bath, ensuring they are covered by at least 1 inch of water.
Process the jars for 9 minutes, but note that the water bath time varies based on your elevation. Be sure to adjust the time if necessary.

Once done, carefully remove the jars and let them cool on a towel-lined surface.

As the jars cool, listen for the satisfying pop of the lids sealing.

Store: Let the jars cool completely for 12-24 hours. After confirming the seals, store them in a cool, dark place. The pickles will reach their best flavor after a few weeks.

Fridge Pickle Variation

For fridge pickles, substitute the pickling salt with kosher or sea salt and skip the alum. There's no need for the water bath—just let the jars cool to room temperature and refrigerate. The pickles will be ready in 24-48 hours and can last for a couple of weeks.