Dive into a world of tangy, crunchy delight with these 20 zesty bread and butter pickle recipes! Whether you’re a canning pro or a kitchen newbie, we’ve got the perfect sweet-and-sour creations to elevate your sandwiches, burgers, and snacks. Get ready to transform simple cucumbers into irresistible treats that’ll have everyone asking for your secret. Let’s start pickling!
Classic Bread and Butter Pickles
Nostalgic and tangy, these classic bread and butter pickles are a pantry staple. They’re crisp, sweet, and sour, perfect for burgers or snacking. Making them at home is surprisingly simple with just a few ingredients.
Serving: 2 pints | Pre Time: 30 minutes | Cooking Time: 10 minutes
Ingredients
For the vegetables:
– 1 lb pickling cucumbers, sliced into 1/4-inch rounds
– 1 medium white onion, thinly sliced
– 1 tbsp kosher salt
For the brine:
– 1 cup distilled white vinegar
– 3/4 cup granulated sugar
– 1/2 cup water
– 1 tsp mustard seeds
– 1/2 tsp celery seeds
– 1/4 tsp ground turmeric
Instructions
1. Combine the sliced cucumbers, sliced onion, and kosher salt in a large non-reactive bowl.
2. Toss the vegetables with the salt until evenly coated.
3. Let the vegetables sit at room temperature for 25 minutes to draw out excess moisture.
4. Tip: Use pickling cucumbers for the crispiest texture, as they have fewer seeds.
5. Rinse the salted vegetables thoroughly under cold running water in a colander.
6. Drain the vegetables well and pat them dry with paper towels.
7. Combine the distilled white vinegar, granulated sugar, water, mustard seeds, celery seeds, and ground turmeric in a medium saucepan.
8. Bring the brine mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
9. Once boiling, reduce the heat to low and simmer the brine for 5 minutes.
10. Tip: Simmering the brine helps the spices infuse fully for a more complex flavor.
11. Add the drained vegetables to the hot brine in the saucepan.
12. Stir the vegetables gently to ensure they are fully submerged in the liquid.
13. Return the mixture to a simmer over low heat and cook for 5 minutes, stirring once.
14. Tip: Avoid overcooking; the vegetables should remain crisp-tender, not mushy.
15. Remove the saucepan from the heat.
16. Using a slotted spoon, pack the hot pickles and onions tightly into two clean, sterilized pint-sized canning jars.
17. Pour the hot brine over the pickles in the jars, leaving 1/2 inch of headspace at the top.
18. Wipe the jar rims clean with a damp cloth.
19. Seal the jars with sterilized lids and bands, tightening them fingertip-tight.
20. Let the sealed jars cool to room temperature on a towel-lined counter for 24 hours.
21. Check the seals; the lids should be concave and not pop when pressed.
22. Store the sealed jars in the refrigerator for up to 3 months.
Tangy and crisp, these pickles develop a perfect sweet-sour balance after a few days. Their crunchy texture holds up well on sandwiches or chopped into salads. For a creative twist, try them diced into tuna salad or as a garnish for grilled meats.
Spicy Bread and Butter Pickles
Hear me out: these aren’t your grandma’s sweet pickles. Spicy bread and butter pickles bring a fiery kick to a classic, perfect for cutting through rich foods or adding a punch to a simple sandwich. They’re surprisingly easy to make at home with just a weekend of patience.
Serving: 2 pints | Pre Time: 30 minutes | Cooking Time: 10 minutes
Ingredients
For the Vegetables & Brine:
– 1 lb pickling cucumbers, sliced into 1/4-inch rounds
– 1 medium white onion, thinly sliced
– 1/4 cup kosher salt
– 2 cups ice cubes
For the Pickling Liquid:
– 1 cup distilled white vinegar (5% acidity)
– 1 cup granulated sugar
– 1/2 cup light brown sugar, packed
– 1 tbsp mustard seeds
– 1 tsp celery seeds
– 1/2 tsp turmeric
– 1/2 tsp red pepper flakes
– 2 dried red chili peppers
Instructions
1. Combine sliced cucumbers, sliced onion, and kosher salt in a large bowl. Toss thoroughly to coat.
2. Add the ice cubes to the bowl, cover it, and refrigerate for 2 hours. Tip: This brining step draws out excess water for a crispier final pickle.
3. Drain the cucumber and onion mixture in a colander and rinse thoroughly under cold water. Set aside to drain completely.
4. In a medium non-reactive saucepan, combine distilled white vinegar, granulated sugar, light brown sugar, mustard seeds, celery seeds, turmeric, red pepper flakes, and dried red chili peppers.
5. Bring the mixture to a boil over medium-high heat, stirring until the sugars fully dissolve.
6. Reduce the heat to low and let the pickling liquid simmer for 5 minutes. Tip: A brief simmer helps the spices infuse the liquid.
7. Add the drained cucumber and onion mixture to the simmering liquid.
8. Return the mixture to a gentle simmer and cook for 5 minutes, stirring occasionally, until the cucumbers turn a bright yellow-green. Tip: Do not overcook; you want the cucumbers to soften slightly but remain crisp.
9. Remove the saucepan from the heat.
10. Using a slotted spoon, pack the hot pickles and onions tightly into two clean, sterilized 1-pint canning jars.
11. Ladle the hot pickling liquid over the pickles in each jar, leaving 1/2 inch of headspace at the top.
12. Wipe the jar rims clean, place the lids on, and screw on the bands until fingertip-tight.
13. Process the jars in a boiling water bath for 10 minutes to seal. Start timing once the water returns to a full boil.
14. Carefully remove the jars from the water bath and let them cool undisturbed on a towel for 12-24 hours.
15. Check that the lids have sealed by pressing the center; it should not pop back.
16. Store sealed jars in a cool, dark place for at least 1 week before opening to allow flavors to develop.
Start with a jar after a week. The pickles achieve a perfect balance—crisp texture with a sweet, tangy, and distinctly spicy flavor from the chilies and pepper flakes. They’re fantastic chopped into chicken salad, layered on a burger, or served alongside sharp cheddar on a cheese board.
Sweet and Tangy Bread and Butter Pickles
Perfectly crisp cucumbers transform into a tangy-sweet condiment that elevates any sandwich or cheese board. This classic bread and butter pickle recipe balances sugar and vinegar for a crave-worthy crunch. It’s a simple canning project with a big payoff.
Serving: 4 pints | Pre Time: 30 minutes | Cooking Time: 10 minutes
Ingredients
– For the cucumbers:
– 2 lbs pickling cucumbers, sliced into 1/4-inch rounds
– 1 large white onion, thinly sliced
– 1/4 cup kosher salt
– For the brine:
– 2 cups white vinegar (5% acidity)
– 1 1/2 cups granulated sugar
– 1 cup water
– 2 tbsp mustard seeds
– 1 tbsp celery seeds
– 1 tsp turmeric powder
– 1/2 tsp red pepper flakes
Instructions
1. In a large bowl, combine sliced cucumbers, onion, and kosher salt. Toss thoroughly to coat.
2. Let the mixture sit at room temperature for 2 hours to draw out moisture, then drain and rinse well.
3. Tip: Rinsing removes excess salt and ensures the brine flavor shines through.
4. In a large non-reactive pot, combine white vinegar, granulated sugar, water, mustard seeds, celery seeds, turmeric powder, and red pepper flakes.
5. Bring the brine to a boil over medium-high heat, stirring until the sugar fully dissolves.
6. Add the drained cucumber and onion mixture to the boiling brine.
7. Return to a simmer and cook for exactly 5 minutes, stirring occasionally.
8. Tip: Avoid overcooking to keep the cucumbers crisp—they should soften slightly but remain firm.
9. While cooking, sterilize 4 pint-sized canning jars and lids in boiling water for 10 minutes.
10. Using a slotted spoon, pack the hot pickles and onions into the sterilized jars, leaving 1/2-inch headspace.
11. Ladle the hot brine over the pickles until completely submerged, maintaining the 1/2-inch headspace.
12. Wipe the jar rims clean with a damp cloth, then secure with lids and bands fingertip-tight.
13. Process the jars in a boiling water bath for 10 minutes to seal.
14. Tip: After processing, let the jars cool undisturbed for 12 hours; check that lids are concave to confirm a proper seal.
15. Store sealed jars in a cool, dark place for at least 2 weeks before opening to allow flavors to develop.
On opening, expect a satisfying snap from each pickle slice, with a glossy sheen from the turmeric-infused brine. The flavor is a bold harmony of sweet and tangy, punctuated by the warmth of mustard and celery seeds. Try them chopped into chicken salad or layered on a grilled bratwurst for a bright, crunchy contrast.
Garlic Infused Bread and Butter Pickles
Mouthwatering garlic-infused pickles transform ordinary cucumbers into a tangy, crunchy treat. This recipe adds bold garlic flavor to the classic sweet-and-sour brine. You’ll have a versatile condiment ready in no time.
Serving: 2 pints | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– For the cucumbers and aromatics:
– 1 pound pickling cucumbers, sliced into 1/4-inch rounds
– 1 medium yellow onion, thinly sliced
– 4 large garlic cloves, thinly sliced
– For the brine:
– 1 cup white vinegar
– 1 cup granulated sugar
– 1/2 cup water
– 1 tablespoon kosher salt
– 1 teaspoon mustard seeds
– 1/2 teaspoon celery seeds
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon red pepper flakes
Instructions
1. Combine sliced cucumbers, onion, and garlic in a large non-reactive bowl.
2. In a medium saucepan, combine white vinegar, granulated sugar, water, kosher salt, mustard seeds, celery seeds, turmeric powder, and red pepper flakes.
3. Bring the brine mixture to a boil over medium-high heat, stirring until the sugar and salt fully dissolve.
4. Tip: Use a wooden spoon to stir to avoid reacting with the vinegar.
5. Once boiling, immediately pour the hot brine over the cucumber mixture in the bowl.
6. Stir gently to ensure all slices are submerged and coated.
7. Let the mixture cool to room temperature, about 1 hour, stirring occasionally.
8. Tip: Cooling in the brine allows the flavors to penetrate deeply.
9. Transfer the pickles and all brine into two clean 1-pint glass jars.
10. Seal the jars tightly with lids.
11. Refrigerate the jars for at least 24 hours before serving.
12. Tip: For best flavor, let them pickle for 3-5 days in the refrigerator.
Zesty and crisp, these pickles offer a perfect balance of garlicky punch and sweet-tangy brine. Their satisfying crunch holds up well in sandwiches or as a burger topping. Try chopping them finely to mix into tuna or chicken salad for an extra flavor boost.
Honey Glazed Bread and Butter Pickles
Just when you think bread and butter pickles can’t get better, honey transforms them into something extraordinary. This sweet-and-tangy glaze elevates the classic into a craveable condiment. It’s a simple upgrade with maximum flavor payoff.
Serving: 2 pints | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the Pickles & Brine:
– 1 lb pickling cucumbers, sliced into 1/4-inch rounds
– 1 medium yellow onion, thinly sliced
– 1 tbsp kosher salt
– 1 cup apple cider vinegar
– 1/2 cup granulated sugar
For the Honey Glaze:
– 1/2 cup honey
– 1 tsp mustard seeds
– 1/2 tsp celery seeds
– 1/4 tsp turmeric
Instructions
1. Combine cucumber slices, onion slices, and kosher salt in a large bowl. Toss thoroughly to coat. Let sit for 1 hour to draw out excess moisture.
2. Rinse the cucumber and onion mixture under cold water in a colander. Drain well and pat dry with paper towels.
3. In a medium saucepan over medium-high heat, combine apple cider vinegar and granulated sugar. Stir until the sugar dissolves completely, about 2 minutes.
4. Add honey, mustard seeds, celery seeds, and turmeric to the saucepan. Bring the mixture to a simmer.
5. Reduce heat to medium-low. Add the drained cucumber and onion mixture to the saucepan. Stir to coat evenly.
6. Simmer the mixture for 5 minutes, stirring occasionally, until the cucumbers become slightly translucent at the edges.
7. Remove the saucepan from the heat. Let the pickles cool in the liquid for 10 minutes.
8. Using a slotted spoon, transfer the pickles and onions into clean, sterilized pint jars.
9. Pour the hot honey glaze liquid over the pickles in the jars, ensuring they are completely submerged.
10. Seal the jars tightly. Let them cool to room temperature before refrigerating.
Perfectly glazed, these pickles offer a crisp-tender bite with a glossy, sticky-sweet coating that clings to each slice. The honey mellows the vinegar’s sharpness, creating a balanced, complex flavor profile. Try them chopped into chicken salad or layered on a sharp cheddar grilled cheese for a sweet-and-savory punch.
Turmeric Spiced Bread and Butter Pickles
Whip up a batch of these vibrant turmeric-spiced pickles to add a golden twist to your classic bread and butter pickles. They’re surprisingly simple to make and pack a flavorful punch. You’ll have a versatile condiment ready in no time.
Serving: 2 pints | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the vegetables:
– 1 lb pickling cucumbers, sliced into 1/4-inch rounds
– 1 medium white onion, thinly sliced
For the brine:
– 1 cup white vinegar
– 1 cup granulated sugar
– 1/2 cup water
– 1 tbsp kosher salt
– 1 tbsp ground turmeric
– 1 tsp mustard seeds
– 1/2 tsp celery seeds
– 1/2 tsp red pepper flakes
Instructions
1. Combine the sliced cucumbers and onion in a large, heatproof bowl.
2. In a medium saucepan over medium-high heat, combine the white vinegar, granulated sugar, water, kosher salt, ground turmeric, mustard seeds, celery seeds, and red pepper flakes.
3. Bring the brine mixture to a boil, stirring occasionally to dissolve the sugar and salt completely.
4. Once boiling, immediately pour the hot brine over the cucumber and onion mixture in the bowl.
5. Stir the vegetables gently to ensure they are fully submerged and coated in the brine.
6. Let the mixture cool to room temperature, uncovered, for about 1 hour.
7. Transfer the cooled pickles and all the brine into two clean 1-pint glass jars.
8. Seal the jars tightly with lids and refrigerate for at least 24 hours before serving to allow the flavors to develop fully.
A crisp, tangy bite with a warm golden hue from the turmeric defines these pickles. Their sweet-and-sour balance makes them perfect for burgers or chopped into chicken salad. Try them alongside sharp cheddar on a cracker for an easy appetizer.
Apple Cider Vinegar Bread and Butter Pickles
Bread and butter pickles get a tangy upgrade with apple cider vinegar. This quick version delivers crisp, sweet-and-sour slices perfect for burgers or snacking. You’ll have jars ready in under an hour.
Serving: 2 pints | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
For the Vegetables:
– 1 lb cucumbers, thinly sliced into 1/8-inch rounds
– 1 medium white onion, thinly sliced
– 1 tbsp kosher salt
For the Brine:
– 1 cup apple cider vinegar
– 3/4 cup granulated sugar
– 1/2 cup water
– 1 tsp mustard seeds
– 1/2 tsp celery seeds
– 1/4 tsp ground turmeric
Instructions
1. Combine sliced cucumbers, onion, and kosher salt in a large bowl. Toss thoroughly to coat. 2. Let the mixture sit at room temperature for 30 minutes to draw out excess moisture. 3. Rinse the vegetables under cold water in a colander to remove the salt. 4. Drain well and press gently with paper towels to remove excess liquid. 5. Combine apple cider vinegar, sugar, water, mustard seeds, celery seeds, and turmeric in a medium saucepan. 6. Bring the brine to a boil over medium-high heat, stirring until the sugar fully dissolves. 7. Add the drained vegetables to the hot brine. 8. Return the mixture to a simmer and cook for exactly 3 minutes, stirring occasionally. 9. Remove the saucepan from the heat immediately. 10. Using a slotted spoon, pack the hot pickles and onions tightly into two clean pint-sized jars. 11. Pour the hot brine over the vegetables, leaving 1/2 inch of headspace at the top of each jar. 12. Seal the jars with lids and let them cool to room temperature on the counter. 13. Refrigerate the jars for at least 24 hours before serving to allow flavors to develop.
Vinegar sharpness balances the sweet brine, creating a pickle with a satisfying snap. These keep their crunch for weeks in the fridge and elevate a simple grilled cheese or add brightness to a charcuterie board.
Maple Syrup Bread and Butter Pickles
Venture into a sweet-and-tangy twist on a classic with these quick-pickled cucumbers. Maple syrup adds a rich, caramelized depth that perfectly balances the vinegar’s sharpness. You’ll have a versatile condiment ready in under an hour.
Serving: 2 pints | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
For the vegetables:
– 1 lb pickling cucumbers, sliced into 1/4-inch rounds
– 1 medium yellow onion, thinly sliced
– 1 tbsp kosher salt
For the brine:
– 1 cup apple cider vinegar
– 1/2 cup pure maple syrup
– 1/2 cup granulated sugar
– 1 tsp mustard seeds
– 1/2 tsp celery seeds
– 1/2 tsp turmeric
– 1/4 tsp red pepper flakes
Instructions
1. Combine cucumber slices, onion slices, and kosher salt in a large colander set over a bowl. Toss thoroughly to coat. Let sit for 30 minutes to draw out excess water, which keeps the pickles crisp.
2. Rinse the salted vegetables under cold running water for 30 seconds to remove the salt. Drain well and pat dry with paper towels.
3. In a medium saucepan, combine apple cider vinegar, maple syrup, granulated sugar, mustard seeds, celery seeds, turmeric, and red pepper flakes.
4. Bring the brine mixture to a boil over medium-high heat, stirring until the sugar dissolves completely, about 2 minutes.
5. Reduce heat to low and simmer the brine for 3 minutes to allow the spices to infuse, creating a more complex flavor.
6. Add the drained cucumber and onion mixture to the hot brine. Stir to coat evenly and remove from heat immediately to prevent overcooking.
7. Using a slotted spoon, pack the hot pickles and onions tightly into two clean 16-ounce glass jars. Tip: Pack them firmly to minimize air pockets, which can lead to spoilage.
8. Carefully pour the remaining hot brine over the vegetables in the jars, leaving 1/2 inch of headspace at the top. Ensure all pieces are fully submerged.
9. Let the jars cool to room temperature on the counter for 1 hour, then seal with lids. Refrigerate for at least 24 hours before serving to allow flavors to meld. For best texture, consume within 2 weeks.
So, these pickles offer a satisfying crunch with a glossy, golden hue from the turmeric. Their flavor is a bold harmony of sweet maple, tangy vinegar, and warm spices. Serve them alongside a sharp cheddar grilled cheese or chop them into a creamy potato salad for a surprising twist.
Mustard Seed Bread and Butter Pickles
Crisp cucumbers transform into tangy, sweet pickles with a mustard seed kick. This classic recipe delivers balanced flavor and satisfying crunch. It’s a pantry staple that elevates sandwiches and snacks effortlessly.
Serving: 4 pints | Pre Time: 30 minutes | Cooking Time: 10 minutes
Ingredients
For the cucumbers:
– 2 pounds pickling cucumbers, sliced into 1/4-inch rounds
– 1/4 cup pickling salt
For the brine:
– 2 cups white vinegar (5% acidity)
– 1 1/2 cups granulated sugar
– 1 tablespoon mustard seeds
– 1 teaspoon celery seeds
– 1/2 teaspoon ground turmeric
– 1 medium yellow onion, thinly sliced
Instructions
1. Combine cucumber slices and pickling salt in a large non-reactive bowl. Toss thoroughly to coat. 2. Let the cucumbers sit at room temperature for 2 hours to draw out excess moisture. 3. Rinse the cucumbers under cold water in a colander for 1 minute to remove salt. 4. Drain the cucumbers completely and pat dry with paper towels. 5. In a large stainless steel pot, combine white vinegar, granulated sugar, mustard seeds, celery seeds, and ground turmeric. 6. Bring the brine mixture to a boil over medium-high heat, stirring until the sugar fully dissolves. 7. Add the thinly sliced yellow onion to the boiling brine. 8. Cook the onion for 2 minutes until it softens slightly. 9. Add the drained cucumber slices to the pot. 10. Return the mixture to a simmer over medium heat. 11. Simmer the cucumbers for 5 minutes, stirring occasionally, until they turn bright yellow from the turmeric. 12. Remove the pot from the heat immediately. 13. Ladle the hot pickles and brine into 4 clean, sterilized pint-sized canning jars, leaving 1/2-inch headspace. 14. Wipe the jar rims with a clean, damp cloth to ensure a proper seal. 15. Seal the jars with lids and bands, tightening them fingertip-tight. 16. Process the jars in a boiling water canner for 10 minutes to preserve them. 17. Remove the jars from the canner and let them cool undisturbed on a towel for 24 hours. 18. Check that all jar lids have sealed by pressing the center; it should not flex. 19. Store unsealed jars in the refrigerator and consume within 2 weeks. 20. Allow sealed jars to rest for at least 1 week before opening to develop full flavor.
Zesty mustard seeds and sweet onions create a complex flavor that deepens over time. The pickles retain a firm, snappy texture perfect for burgers or charcuterie boards. Try them chopped into tuna salad or as a bright garnish for grilled meats.
Dill Bread and Butter Pickles
Grab your cucumbers and get ready for a tangy, crisp treat. Dill Bread and Butter Pickles combine sweet and sour flavors with a fresh herbal kick. They’re perfect for sandwiches, burgers, or snacking straight from the jar.
Serving: 2 pints | Pre Time: 20 minutes | Cooking Time: 5 minutes
Ingredients
– For the cucumbers and aromatics:
– 1 lb pickling cucumbers, sliced into 1/4-inch rounds
– 1 small white onion, thinly sliced
– 2 cloves garlic, smashed
– 3 sprigs fresh dill
– For the brine:
– 1 cup white vinegar
– 1 cup granulated sugar
– 1 tbsp kosher salt
– 1 tsp mustard seeds
– 1/2 tsp celery seeds
– 1/2 tsp turmeric powder
– 1/4 tsp red pepper flakes
Instructions
1. Wash and dry two pint-sized mason jars with lids.
2. Slice 1 lb pickling cucumbers into 1/4-inch rounds using a sharp knife or mandoline for even thickness.
3. Thinly slice 1 small white onion.
4. Pack cucumber slices, onion slices, 2 smashed garlic cloves, and 3 sprigs fresh dill into the jars, leaving 1/2 inch of headspace at the top.
5. In a medium saucepan, combine 1 cup white vinegar, 1 cup granulated sugar, 1 tbsp kosher salt, 1 tsp mustard seeds, 1/2 tsp celery seeds, 1/2 tsp turmeric powder, and 1/4 tsp red pepper flakes.
6. Bring the brine mixture to a boil over medium-high heat, stirring constantly until sugar and salt dissolve completely, about 3 minutes.
7. Carefully pour the hot brine into the jars over the cucumbers, ensuring all pieces are fully submerged and leaving 1/4 inch of headspace.
8. Wipe the jar rims clean with a damp cloth to remove any residue.
9. Seal the jars tightly with lids and let them cool to room temperature on the counter for 1 hour.
10. Refrigerate the jars for at least 24 hours before serving to allow flavors to develop fully.
Refrigerated pickles will stay crisp and flavorful for up to one month. The turmeric gives them a vibrant yellow hue, while the dill adds a refreshing herbal note. Try them chopped into tuna salad or layered on a grilled cheese sandwich for an extra zing.
Red Pepper Flake Bread and Butter Pickles
You’ve probably got a jar of red pepper flakes collecting dust. Let’s put them to work in these zesty bread and butter pickles. They’re the perfect sweet, spicy, and tangy condiment for your next burger or sandwich.
Serving: 2 pints | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
For the Vegetables:
– 1 lb pickling cucumbers, sliced into 1/4-inch rounds
– 1 medium white onion, thinly sliced
For the Brine:
– 1 cup distilled white vinegar
– 1 cup granulated sugar
– 1/2 cup water
– 1 tbsp kosher salt
– 2 tsp mustard seeds
– 1 tsp celery seeds
– 1/2 tsp turmeric
– 1 tbsp red pepper flakes
Instructions
1. Combine the sliced cucumbers and onion in a large, heatproof bowl.
2. In a medium saucepan, combine the vinegar, sugar, water, kosher salt, mustard seeds, celery seeds, turmeric, and red pepper flakes.
3. Bring the brine mixture to a boil over medium-high heat, stirring until the sugar and salt fully dissolve.
4. Immediately pour the hot brine over the cucumber and onion mixture, ensuring all slices are submerged.
5. Let the mixture cool to room temperature, about 1 hour, stirring occasionally.
6. Transfer the pickles and brine into two clean 1-pint jars, packing the vegetables tightly.
7. Seal the jars and refrigerate for at least 24 hours before serving.
Here’s the magic: the longer they sit, the more the flavors meld and the crunch softens into that perfect pickle texture. Try them chopped up in a chicken salad for a spicy-sweet kick that cuts through the richness.
Jalapeño Bread and Butter Pickles
Eager for a tangy, spicy twist on a classic? These Jalapeño Bread and Butter Pickles deliver a perfect balance of sweet, sour, and heat. They’re surprisingly simple to make and elevate any sandwich or cheese board.
Serving: 2 pints | Pre Time: 20 minutes | Cooking Time: 5 minutes
Ingredients
For the vegetables:
– 1 lb pickling cucumbers, sliced into 1/4-inch rounds
– 1 medium white onion, thinly sliced
– 2 jalapeño peppers, sliced into thin rings (remove seeds for less heat)
For the brine:
– 1 cup apple cider vinegar
– 1 cup granulated sugar
– 1/2 cup water
– 1 tbsp mustard seeds
– 1 tsp celery seeds
– 1 tsp turmeric powder
Instructions
1. Combine cucumber slices, onion slices, and jalapeño slices in a large non-reactive bowl. Set aside.
2. In a medium saucepan, combine apple cider vinegar, granulated sugar, water, mustard seeds, celery seeds, and turmeric powder.
3. Bring the brine mixture to a boil over medium-high heat, stirring until the sugar fully dissolves.
4. Once boiling, immediately pour the hot brine over the vegetable mixture in the bowl.
5. Let the mixture cool to room temperature, stirring occasionally, for about 1 hour.
6. Transfer the pickles and brine into two clean 1-pint glass jars, ensuring vegetables are fully submerged.
7. Seal the jars tightly and refrigerate for at least 24 hours before serving for flavors to develop fully.
Vibrantly colored and crisp, these pickles offer a delightful crunch with a sweet-and-sour base punctuated by jalapeño warmth. They’re fantastic chopped into chicken salad or served alongside grilled sausages. The heat level mellows slightly over time, making them even more versatile.
Rosemary Bread and Butter Pickles
Vibrant and tangy, these rosemary bread and butter pickles transform ordinary cucumbers into a crisp, flavorful condiment. They’re surprisingly simple to make at home, requiring just a few pantry staples and a quick brine. You’ll have a versatile jar ready for sandwiches, burgers, or snacking in no time.
Serving: 2 pints | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– For the cucumbers and aromatics:
– 1 lb pickling cucumbers, sliced into ¼-inch rounds
– 1 medium yellow onion, thinly sliced
– 2 tbsp kosher salt
– For the brine:
– 1 cup apple cider vinegar
– 1 cup granulated sugar
– ½ cup water
– 1 tbsp mustard seeds
– 1 tsp celery seeds
– 1 tsp turmeric
– 2 sprigs fresh rosemary
Instructions
1. Combine the sliced cucumbers, sliced onion, and kosher salt in a large bowl.
2. Toss the mixture thoroughly to coat all slices evenly with salt.
3. Let the salted vegetables sit at room temperature for 1 hour to draw out excess moisture.
4. Rinse the vegetables under cold water in a colander to remove the salt.
5. Drain the rinsed vegetables well and pat them dry with paper towels.
6. Combine the apple cider vinegar, granulated sugar, water, mustard seeds, celery seeds, and turmeric in a medium saucepan.
7. Add the fresh rosemary sprigs to the saucepan.
8. Bring the brine mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar completely.
9. Reduce the heat to low and simmer the brine for 5 minutes to infuse the flavors.
10. Add the drained cucumbers and onions to the hot brine in the saucepan.
11. Stir the mixture gently to ensure all vegetables are submerged in the liquid.
12. Remove the saucepan from the heat and let it cool for 10 minutes.
13. Discard the rosemary sprigs from the brine using tongs.
14. Pack the pickles and onions tightly into two clean pint-sized jars using a spoon.
15. Pour the warm brine over the vegetables in each jar, leaving ½ inch of headspace at the top.
16. Seal the jars with lids and let them cool to room temperature on the counter.
17. Refrigerate the sealed jars for at least 24 hours before serving to allow flavors to develop fully.
The pickles achieve a perfect crisp-tender bite with a balanced sweet-and-sour brine, accented by earthy rosemary. Their bright yellow hue from turmeric makes them visually appealing in a cheese board or chopped into chicken salad. For a creative twist, mince a few pickles to mix into tartar sauce or potato salad for an extra zing.
Thyme Infused Bread and Butter Pickles
Whip up these tangy pickles with a herbal twist for a pantry staple upgrade. Thyme adds earthy notes to classic sweet-and-sour cucumbers. They’re perfect for burgers, sandwiches, or snacking straight from the jar.
Serving: 2 pints | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
For the cucumbers:
– 1 pound pickling cucumbers, sliced into ¼-inch rounds
– 1 tablespoon kosher salt
For the brine:
– 1 cup white vinegar
– 1 cup granulated sugar
– ½ cup water
– 1 tablespoon mustard seeds
– 1 teaspoon celery seeds
– ½ teaspoon turmeric
– 4 sprigs fresh thyme
Instructions
1. Place cucumber slices in a large bowl. Sprinkle with 1 tablespoon kosher salt. Toss to coat evenly. Let sit for 1 hour to draw out moisture.
2. Rinse cucumbers under cold water. Drain thoroughly in a colander. Pat dry with paper towels.
3. Combine 1 cup white vinegar, 1 cup granulated sugar, ½ cup water, 1 tablespoon mustard seeds, 1 teaspoon celery seeds, and ½ teaspoon turmeric in a medium saucepan. Add 4 sprigs fresh thyme.
4. Bring mixture to a boil over medium-high heat. Stir until sugar dissolves completely, about 2 minutes.
5. Reduce heat to low. Simmer brine for 5 minutes to infuse flavors. Remove thyme sprigs with tongs.
6. Pack dried cucumber slices tightly into two sterilized pint jars. Leave ½-inch headspace at the top.
7. Carefully pour hot brine over cucumbers, covering them completely. Wipe jar rims clean with a damp cloth.
8. Seal jars with lids. Let cool to room temperature for 2 hours. Refrigerate for at least 24 hours before serving.
Pickles develop a crisp-tender texture and balanced sweet-sour flavor with herbal undertones. They pair wonderfully with grilled cheeses or chopped into potato salad for extra zing.
Smoky Paprika Bread and Butter Pickles
Fancy a pickle with a kick? These smoky paprika bread and butter pickles deliver sweet, tangy, and subtly spicy flavors. They’re a pantry staple upgrade that’s surprisingly simple to make.
Serving: 2 pints | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– For the pickles:
– 1 lb pickling cucumbers, sliced into 1/4-inch rounds
– 1 medium yellow onion, thinly sliced
– 1 tbsp kosher salt
– For the brine:
– 1 cup distilled white vinegar
– 1 cup granulated sugar
– 1/2 cup water
– 1 tbsp smoked paprika
– 1 tsp mustard seeds
– 1/2 tsp celery seeds
– 1/2 tsp turmeric
Instructions
1. Combine cucumber slices, onion slices, and kosher salt in a large bowl.
2. Toss the mixture thoroughly to coat evenly with salt.
3. Let the salted vegetables sit at room temperature for 1 hour to draw out moisture.
4. Rinse the vegetables under cold water in a colander to remove excess salt.
5. Pat the vegetables completely dry with paper towels.
6. Combine distilled white vinegar, granulated sugar, water, smoked paprika, mustard seeds, celery seeds, and turmeric in a medium saucepan.
7. Bring the brine mixture to a boil over medium-high heat, stirring until the sugar dissolves.
8. Reduce the heat to low and simmer the brine for 5 minutes.
9. Add the rinsed and dried vegetables to the hot brine.
10. Stir the mixture gently to ensure all vegetables are submerged.
11. Remove the saucepan from the heat immediately.
12. Let the pickles cool in the brine for 15 minutes.
13. Transfer the pickles and brine into clean, sterilized pint jars using a slotted spoon and ladle.
14. Seal the jars tightly with lids.
15. Refrigerate the jars for at least 24 hours before serving to allow flavors to develop fully.
But these pickles aren’t just for burgers. Their crisp texture and smoky-sweet brine make them a perfect garnish for grilled cheese sandwiches or a vibrant addition to a charcuterie board. The paprika adds a warm depth that pairs wonderfully with sharp cheeses and cured meats.
Curry Bread and Butter Pickles
Get ready to elevate your pickle game with a bold twist. Curry bread and butter pickles combine sweet, tangy, and spicy flavors in a crunchy, quick-pickle format. They’re perfect for sandwiches, burgers, or snacking straight from the jar.
Serving: 2 pints | Pre Time: 20 minutes | Cooking Time: 5 minutes
Ingredients
For the brine:
– 1 cup distilled white vinegar
– 1 cup granulated sugar
– 1 tbsp kosher salt
– 2 tsp yellow curry powder
– 1 tsp mustard seeds
– 1/2 tsp turmeric
– 1/4 tsp red pepper flakes
For the vegetables:
– 1 lb pickling cucumbers, sliced into 1/4-inch rounds
– 1 medium yellow onion, thinly sliced
– 1 red bell pepper, thinly sliced
Instructions
1. Combine vinegar, sugar, salt, curry powder, mustard seeds, turmeric, and red pepper flakes in a medium saucepan.
2. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves completely.
3. Reduce heat to low and simmer for 3 minutes to infuse the spices. Tip: Toasting the curry powder in a dry pan for 30 seconds before adding it will deepen its flavor.
4. Place cucumber slices, onion, and bell pepper in a large heatproof bowl.
5. Pour the hot brine over the vegetables, ensuring they are fully submerged.
6. Let the mixture cool to room temperature, about 1 hour, stirring occasionally. Tip: Press the vegetables down with a spoon to keep them immersed for even pickling.
7. Transfer the pickles and brine into clean, airtight jars.
8. Refrigerate for at least 24 hours before serving. Tip: For best results, let them sit for 48 hours to allow the flavors to meld fully.
Ultimate crunch meets a warm, aromatic kick in every bite. These pickles retain a satisfying snap while soaking up the sweet, spicy brine. Try them chopped into tuna salad or layered on a grilled cheese for an unexpected flavor boost.
Ginger Bread and Butter Pickles
Kick off your holiday season with these zesty ginger bread and butter pickles. They combine sweet, spicy, and tangy flavors in one crisp bite. Perfect for gifting or spicing up your charcuterie board.
Serving: 4 pints | Pre Time: 30 minutes | Cooking Time: 10 minutes
Ingredients
For the vegetables:
– 2 lbs pickling cucumbers, sliced into 1/4-inch rounds
– 1 large yellow onion, thinly sliced
– 1/4 cup kosher salt
For the brine:
– 2 cups white vinegar
– 1 1/2 cups granulated sugar
– 1 cup light brown sugar, packed
– 2 tbsp mustard seeds
– 1 tsp celery seeds
– 1 tsp turmeric
– 1/2 tsp red pepper flakes
– 1/4 cup fresh ginger, peeled and grated
Instructions
1. Combine cucumber slices, onion slices, and kosher salt in a large bowl. Toss thoroughly to coat.
2. Let the mixture sit at room temperature for 2 hours to draw out moisture, then drain and rinse well under cold water. Tip: Rinsing removes excess salt for balanced flavor.
3. In a large non-reactive pot, combine white vinegar, granulated sugar, light brown sugar, mustard seeds, celery seeds, turmeric, red pepper flakes, and grated ginger.
4. Bring the brine to a boil over medium-high heat, stirring until sugars dissolve completely.
5. Add the drained cucumber and onion mixture to the boiling brine.
6. Return to a boil, then reduce heat and simmer for 5 minutes until cucumbers are slightly softened but still crisp. Tip: Avoid overcooking to maintain crunch.
7. While simmering, sterilize 4 pint-sized canning jars and lids by boiling in water for 10 minutes.
8. Using a slotted spoon, pack the hot pickle mixture into the sterilized jars, leaving 1/2-inch headspace.
9. Ladle the hot brine over the pickles, ensuring they are fully submerged.
10. Wipe jar rims clean, apply lids and bands, and process in a boiling water bath for 10 minutes. Tip: Check seals after cooling; lids should not flex when pressed.
11. Remove jars and let cool completely at room temperature for 12 hours.
Ultimate crunch meets a warm ginger spice in these pickles, with a sweet-tangy brine that clings to each slice. They’re fantastic chopped into chicken salad or layered on a grilled cheese sandwich for an unexpected twist.
Lemon Zest Bread and Butter Pickles
Boldly tangy and crisp, these pickles bring zesty brightness to any meal. The lemon zest adds a refreshing twist to classic bread and butter pickles, perfect for sandwiches or charcuterie boards.
Serving: 4 jars | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
For the vegetables:
– 2 lbs cucumbers, sliced into 1/4-inch rounds
– 1 large onion, thinly sliced
– 1/4 cup kosher salt
For the brine:
– 2 cups white vinegar
– 1 1/2 cups granulated sugar
– 1 tbsp mustard seeds
– 1 tsp celery seeds
– 1/2 tsp turmeric
– 1 lemon, zested
Instructions
1. Combine cucumbers, onion, and kosher salt in a large bowl. Toss thoroughly to coat.
2. Let the mixture sit at room temperature for 1 hour to draw out moisture, then drain and rinse.
3. In a large pot, combine white vinegar, granulated sugar, mustard seeds, celery seeds, and turmeric. Bring to a boil over medium-high heat, stirring until sugar dissolves.
4. Add the drained cucumber mixture and lemon zest to the pot. Return to a boil, then reduce heat to medium.
5. Simmer for 5 minutes, stirring occasionally, until cucumbers are slightly translucent but still crisp.
6. Remove from heat and immediately ladle the hot pickles and brine into sterilized jars, leaving 1/2-inch headspace.
7. Seal jars tightly and let cool to room temperature before refrigerating.
Lively and crunchy, these pickles offer a perfect balance of sweet, tangy, and citrusy notes. Their crisp texture holds up well in burgers or as a bright accompaniment to grilled meats. Try them chopped into tuna salad for an extra zing.
Orange Marmalade Bread and Butter Pickles
Marmalade transforms ordinary bread and butter pickles into a sweet-tart sensation. This quick refrigerator version skips the canning process for immediate crunch. You’ll have tangy pickles ready in under an hour.
Serving: 2 pints | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
For the pickles:
– 1 pound pickling cucumbers, sliced ¼-inch thick
– 1 medium yellow onion, thinly sliced
– 1 tablespoon kosher salt
For the brine:
– 1 cup white vinegar
– ¾ cup granulated sugar
– ½ cup orange marmalade
– 1 teaspoon mustard seeds
– ½ teaspoon celery seeds
– ¼ teaspoon turmeric
Instructions
1. Combine sliced cucumbers, onion, and 1 tablespoon kosher salt in a large bowl. Toss thoroughly to coat.
2. Let the mixture sit at room temperature for 30 minutes to draw out excess moisture.
3. Rinse the cucumber-onion mixture under cold water in a colander. Drain well and pat dry with paper towels.
4. Combine 1 cup white vinegar, ¾ cup granulated sugar, ½ cup orange marmalade, 1 teaspoon mustard seeds, ½ teaspoon celery seeds, and ¼ teaspoon turmeric in a medium saucepan.
5. Bring the brine to a boil over medium-high heat, stirring constantly until the sugar dissolves completely.
6. Reduce heat to low and simmer the brine for 2 minutes to infuse the spices.
7. Remove the saucepan from heat and let the brine cool for 5 minutes.
8. Pack the drained cucumber-onion mixture tightly into two clean pint-sized jars.
9. Pour the warm brine over the vegetables, ensuring they are completely submerged.
10. Let the jars cool to room temperature on the counter for 20 minutes.
11. Seal the jars with lids and refrigerate for at least 24 hours before serving.
Juicy cucumbers retain a firm crunch against the glossy, marmalade-spiked brine. The orange notes brighten the classic sweet-sour profile, making these pickles ideal for topping burgers or chopping into chicken salad. Store refrigerated for up to three weeks.
Balsamic Vinegar Bread and Butter Pickles
Balsamic vinegar transforms ordinary bread and butter pickles into a tangy-sweet condiment with surprising depth. This quick refrigerator version requires no canning, delivering crisp, flavorful results in under an hour. You’ll need cucumbers, onions, vinegar, sugar, and a few pantry spices to get started.
Serving: 4 cups | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the vegetables:
– 4 medium cucumbers (about 1.5 lbs), sliced into 1/4-inch rounds
– 1 medium yellow onion, thinly sliced
– 1 tbsp kosher salt
For the brine:
– 1 cup white vinegar
– 1/2 cup balsamic vinegar
– 1 cup granulated sugar
– 1/2 cup light brown sugar, packed
– 1 tsp mustard seeds
– 1/2 tsp celery seeds
– 1/4 tsp turmeric powder
– 1/4 tsp red pepper flakes
Instructions
1. Combine the sliced cucumbers, sliced onion, and kosher salt in a large colander set over a bowl. Toss thoroughly to coat.
2. Let the vegetables sit for 30 minutes to draw out excess water, which helps them stay crisp.
3. Rinse the vegetables under cold water for 30 seconds to remove the salt, then drain well and pat dry with paper towels.
4. In a medium saucepan, combine the white vinegar, balsamic vinegar, granulated sugar, light brown sugar, mustard seeds, celery seeds, turmeric powder, and red pepper flakes.
5. Bring the brine mixture to a boil over medium-high heat, stirring constantly until the sugars fully dissolve.
6. Reduce the heat to low and simmer the brine for 5 minutes to allow the flavors to meld.
7. Add the drained cucumber and onion slices to the hot brine, stirring gently to coat.
8. Remove the saucepan from the heat and let the mixture cool to room temperature, about 20 minutes.
9. Transfer the pickles and all the brine into a clean, airtight glass jar or container.
10. Seal the container and refrigerate for at least 24 hours before serving to develop the full flavor.
Leftover brine makes a fantastic marinade for grilled chicken or a quick vinaigrette. The cucumbers retain a satisfying crunch while absorbing the sweet-tart balsamic notes. Layer these pickles on burgers, chop them into tuna salad, or serve alongside a sharp cheddar for a simple snack.
Summary
Savory, sweet, and tangy—these 20 bread and butter pickle recipes prove there’s a perfect crunch for every taste. We hope you found a new favorite to try in your kitchen! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to spread the pickle love. Happy pickling!
