Here’s a true Old-Fashioned Bread and Butter Pickles recipe—sweet, tangy, crunchy, and just like grandma used to make Perfect for sandwiches, burgers, and summer meals.
Old-Fashioned Bread & Butter Pickles
⏱ Time
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Prep: 20 minutes
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Resting (salting): 2 hours
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Cooking: 15 minutes
🫙 Yield
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About 3–4 pint jars
🧾 Ingredients
Vegetables
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2 kg pickling cucumbers (sliced ¼-inch thick)
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2 large onions, thinly sliced
Salting
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¼ cup pickling salt (or coarse salt)
Pickling Syrup
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2½ cups white vinegar
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2 cups sugar
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1½ tsp mustard seeds
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1 tsp celery seeds
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1 tsp turmeric
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½ tsp ground cloves (optional, old-fashioned flavor)
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½ tsp black peppercorns
👩🍳 Directions (Step-by-Step)
Step 1: Slice & Salt
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Place sliced cucumbers and onions in a large bowl.
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Sprinkle with salt and toss gently.
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Cover with ice or cold water.
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Let sit for 2 hours.
👉 This step keeps pickles crisp.
Step 2: Rinse & Drain
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Drain the vegetables.
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Rinse thoroughly under cold water.
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Drain well and gently squeeze out excess moisture.
Step 3: Make the Syrup
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In a large saucepan, combine vinegar, sugar, mustard seeds, celery seeds, turmeric, cloves, and peppercorns.
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Bring to a gentle boil.
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Stir until sugar dissolves.
Step 4: Add Vegetables
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Add cucumbers and onions to the hot syrup.
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Simmer 5–7 minutes, just until cucumbers turn light green.
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Do not overcook—they should stay crisp.
Step 5: Jar the Pickles
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Spoon hot pickles and syrup into clean jars.
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Let cool slightly.
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Seal tightly.
Step 6: Chill & Rest
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Refrigerate at least 24 hours before eating.
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Flavor improves after 3–5 days.
⭐ Tips for Perfect Old-Fashioned Pickles
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Use small, firm cucumbers
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Don’t skip the ice soak
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Turmeric gives the classic golden color
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Pickling salt prevents cloudiness
🧊 Storage
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Refrigerator: Up to 2 months
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For shelf-stable canning: Use a water-bath canning method
🍔 How to Use
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Burgers & sandwiches
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Potato salad
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Cheese boards
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Chopped into tuna or egg salad
🔁 Variations
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Less Sweet: Reduce sugar to 1½ cups
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Spicy: Add sliced jalapeños
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Extra Crunch: Add grape leaves or a pinch of alum
