Old-Fashioned Bread and Butter Pickles
Introduction
Sweet, tangy, crisp, and wonderfully nostalgic, Old-Fashioned Bread and Butter Pickles are a classic homemade preserve. Thinly sliced cucumbers are combined with onions and a sweet-and-tangy vinegar brine, creating the perfect accompaniment to sandwiches, burgers, grilled meats, and hearty family meals.
Prep Time: 25 minutes
Pickling Time: 1–2 hours
Processing Time: 10 minutes
Yield: About 4 pint jars
Origin
Bread and butter pickles are a traditional American-style pickle that became especially popular as a way to preserve garden cucumbers. Their name is commonly associated with the simple idea of serving these sweet pickles alongside everyday bread and butter. Unlike dill pickles, bread and butter pickles are characterized by their noticeably sweet, spiced, and vinegary flavor.
Cultural Significance
These pickles are strongly connected with home gardens, summer harvests, and traditional American preserving. Families often made batches when cucumbers were abundant, storing them for enjoyment throughout the year. The combination of crunchy cucumbers, onions, vinegar, and warm spices has become a nostalgic staple at picnics, barbecues, potlucks, and family dinners.
Ingredients Quantity
3 pounds small pickling cucumbers, thinly sliced
1 large yellow onion, thinly sliced
¼ cup pickling salt
2 cups white vinegar, 5% acidity
1½ cups apple cider vinegar, 5% acidity
1½ cups granulated sugar
1 tablespoon mustard seeds
1 teaspoon celery seeds
1 teaspoon turmeric
½ teaspoon ground cloves
½ teaspoon crushed red pepper flakes, optional
½ teaspoon ground black pepper
Optional Additions
Thinly sliced red bell pepper
A small amount of sliced jalapeño for heat
Fresh dill for a different flavor profile
Extra mustard seeds
A pinch of ground allspice
Sliced garlic, if desired for a more savory variation
Tips for Success
Choose small, firm cucumbers for the best crunch.
Slice the cucumbers evenly so they pickle at the same rate.
Do not reduce the vinegar or change the vinegar-to-water ratio when making shelf-stable canned pickles.
Use vinegar labeled 5% acidity for safe canning.
Salting the cucumbers before adding the brine helps draw out excess moisture and improves texture.
Keep the cucumbers cold during the salting stage.
For the crispest texture, avoid over-processing the jars.
If you are not experienced with canning, refrigerate the finished pickles instead of attempting shelf-stable storage.
Instructions
1. Wash the cucumbers thoroughly and trim off the blossom ends. Slice them into thin, even rounds.
2. Place the cucumbers and sliced onion in a large bowl. Sprinkle with the pickling salt and toss well.
3. Cover and refrigerate for about 1–2 hours.
4. Drain the vegetables thoroughly and rinse them well under cold water. Drain again.
5. In a large stainless-steel saucepan, combine the white vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, cloves, black pepper, and red pepper flakes.
6. Bring the brine to a gentle simmer, stirring until the sugar dissolves.
7. Add the drained cucumbers and onions. Heat gently until the vegetables are hot but still retain some crispness. Avoid vigorous boiling.
8. Pack the hot vegetables into clean, hot pint jars, leaving the recommended headspace according to your tested canning recipe.
9. Cover with the hot vinegar brine, remove air bubbles, wipe the jar rims clean, and apply properly prepared lids and rings.
10. Process using a current, tested water-bath canning recipe appropriate for your altitude and jar size. Allow jars to cool undisturbed and check the seals afterward.
11. For refrigerator pickles, simply transfer the cooled pickles to clean containers and refrigerate. Let them sit for at least 24 hours for the flavors to develop.
Description
These old-fashioned pickles deliver the perfect balance of crunchy cucumber, sweet onion, tangy vinegar, and warm pickling spices. The turmeric gives them their beautiful golden color, while mustard and celery seeds add that unmistakable traditional pickle flavor.
Nutritional Information
Approximate per ½-cup serving; values vary depending on the amount of brine consumed:
Calories: 70–90
Protein: 1 g
Carbohydrates: 17–21 g
Fat: 0 g
Fiber: 1–2 g
Sugar: 15–19 g
Sodium: Variable, depending on rinsing and preparation
Conclusion
Old-Fashioned Bread and Butter Pickles are a delicious way to turn fresh cucumbers into something that can brighten almost any meal. Their sweet-tart flavor and satisfying crunch make them a timeless homemade favorite.
Recommendation
Serve them alongside burgers, sandwiches, barbecue, grilled meats, potato salad, or a simple cheese-and-cracker plate. They are also delicious chopped into tuna salad, egg salad, or chicken salad.
Embracing Healthful Indulgence
Pickles can add plenty of flavor without requiring a large serving. Cucumbers provide hydration and a little fiber, while vinegar and spices create a bold flavor profile. Because traditional bread and butter pickles contain considerable added sugar and sodium, enjoy them in moderate portions. For a lighter homemade version, you can explore a reduced-sugar refrigerator pickle variation while keeping the classic sweet-and-tangy character.