Old-Fashioned Bread and Butter Pickles are sweet, tangy, and perfectly crunchy pickles made the traditional way—just like grandma used to make. This timeless recipe combines fresh cucumbers, onions, vinegar, sugar, and warm spices to create a nostalgic pickle that pairs beautifully with sandwiches, burgers, and summer meals.
Old-Fashioned Bread and Butter Pickles (Classic Homemade Recipe)
These homemade bread and butter pickles are easy to make, require simple pantry ingredients, and taste far better than store-bought versions. Best of all, you can control the sweetness, tang, and spice level exactly to your liking.
Why Are They Called Bread and Butter Pickles?
The name “bread and butter pickles” dates back to the early 1900s in the United States. During hard times, families often served these sweet pickles alongside simple meals of bread and butter. Over time, the name stuck, and the recipe became a staple in American kitchens.
Ingredients for Old-Fashioned Bread and Butter Pickles
Main Ingredients
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2 lbs fresh pickling cucumbers, thinly sliced
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1 large onion, thinly sliced
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¼ cup kosher salt
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2 cups white vinegar
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1½ cups granulated sugar
Traditional Pickling Spices
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1 tbsp mustard seeds
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1 tsp celery seeds
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½ tsp turmeric
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4–5 whole cloves
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1 tsp crushed red pepper flakes (optional, for heat)
Step-by-Step Instructions
Step 1: Prepare the Cucumbers
Wash the cucumbers thoroughly and slice them evenly (about ⅛-inch thick). Thin, uniform slices help the pickles absorb flavor evenly and stay crisp.
Step 2: Salt and Rest
Place sliced cucumbers and onions in a large bowl. Sprinkle with kosher salt and toss gently. Cover and let rest for 1–2 hours. This step draws out excess moisture and improves crunch.
Step 3: Rinse and Drain
Rinse the cucumbers and onions under cold water to remove excess salt. Drain well and gently squeeze out extra liquid.
Step 4: Make the Pickling Brine
In a saucepan, combine:
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Vinegar
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Sugar
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Mustard seeds
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Celery seeds
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Turmeric
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Cloves
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Red pepper flakes
Bring to a gentle boil, stirring until sugar is fully dissolved.
Step 5: Combine and Simmer
Add cucumbers and onions to the hot brine. Simmer for 3–5 minutes, just until heated through (do not overcook).
Step 6: Cool and Store
Remove from heat and let cool slightly. Transfer pickles and brine into clean jars. Once cooled, refrigerate.
How Long Do Bread and Butter Pickles Last?
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Refrigerator: Up to 2 months in airtight jars
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Flavor improves after 24–48 hours
(For long-term shelf storage, proper water-bath canning is required.)
Tips for Perfect Crunchy Pickles
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Use fresh, firm cucumbers (never soft ones)
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Avoid overcooking in the brine
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Pickling cucumbers work best
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Add a grape leaf or bay leaf for extra crunch (optional)
Variations You’ll Love
Classic Sweet Pickles
Increase sugar to 2 cups for a sweeter flavor.
Spicy Bread and Butter Pickles
Add extra red pepper flakes or sliced jalapeños.
Low-Sugar Option
Reduce sugar by ½ cup and add a splash of apple cider vinegar.
Garlic Bread and Butter Pickles
Add 2–3 smashed garlic cloves to the brine.
Serving Ideas
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On burgers and hot dogs
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With grilled meats
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In potato salad or tuna salad
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On charcuterie boards
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Straight from the jar 😄
Frequently Asked Questions (FAQ)
Can I use regular cucumbers?
Yes, but pickling cucumbers give the best texture.
Do these pickles need to be canned?
No, this recipe is a refrigerator pickle version.
How soon can I eat them?
They’re ready immediately, but taste best after 1 day.
Final Thoughts
Old-Fashioned Bread and Butter Pickles are a true classic—sweet, tangy, crunchy, and full of homemade charm. Once you try this recipe, you’ll never go back to store-bought pickles again.