American Preserves

Bread and Butter Pickles Just Like Grandma Made

Sweet, tangy, and perfectly crisp slices that bring back every good memory of summer canning days.

There is something truly magical about opening a jar of homemade bread and butter pickles. That first pop of the lid releases a warm cloud of vinegar, turmeric, and sweet spice that takes you right back to a screen door summer afternoon. The slices are thin and glossy, with just the right balance of sweet and tart, and they have that satisfying crunch that store-bought pickles can never quite replicate. Once you taste these, you will understand why so many families have passed this recipe down for generations.

This recipe is perfect for late summer when cucumbers are coming in faster than you can eat them fresh. Whether you have a backyard garden overflowing with cukes or you spotted a great deal at the farmers market, this is exactly the kind of recipe you want on hand. It is also a wonderful project for a weekend afternoon when you want something productive and deeply satisfying to do in the kitchen. The whole house smells incredible while these are cooking, and the reward of those lined-up jars on your counter is something no grocery run can match.

My grandmother kept a jar of bread and butter pickles in the fridge at all times, tucked behind the sweet tea and the leftover casserole. She put them on everything, burgers, sandwiches, even alongside a simple plate of beans and cornbread. I used to sneak slices straight from the jar with a fork when she was not looking. This recipe is my faithful recreation of hers, and every time I make it, it feels like she is right there in the kitchen with me.

Recipe at a Glance

⏱Prep Time30 mins

🔥Cook Time15 mins

🕐Total Time2 hrs 45 mins (includes salting time)

🍰ServingsAbout 4 pint jars

🇺🇸CuisineAmerican

🔢Calories~35 per serving (about 2 tablespoons)

Ingredients

Pickles

3 pounds small to medium cucumbers, thinly sliced into 1/4-inch rounds

1 large sweet onion, thinly sliced into half-moons

1/4 cup pickling salt or kosher salt

2 cups ice cubes

Brine

2 cups white distilled vinegar (5% acidity)

1 cup apple cider vinegar (5% acidity)

2 cups granulated white sugar

1/4 cup light brown sugar, packed

1 1/2 teaspoons mustard seeds

1 teaspoon celery seeds

1/2 teaspoon ground turmeric

1/2 teaspoon red pepper flakes (optional, for a mild kick)

1/4 teaspoon ground cloves

Substitutions & Variations

★If you cannot find pickling cucumbers, regular garden cucumbers or Persian cucumbers work well, just avoid the large waxed grocery store cucumbers since they tend to turn soft.

★Apple cider vinegar can be replaced entirely with white vinegar if that is all you have on hand, though you will lose a little of the mellow depth in the brine.

★For a lower-sugar version, you can reduce the total sugar to 1 1/2 cups, keeping in mind the pickles will taste noticeably more tart.

★Yellow mustard seeds are traditional, but brown mustard seeds add a slightly more pungent, bold flavor if you prefer a punchier pickle.

★If you do not have celery seeds, a small pinch of celery salt can stand in, just reduce any added salt elsewhere in the recipe to compensate.

Step-by-Step Instructions

1

Slice the Cucumbers and Onion

Using a sharp knife or a mandoline slicer set to 1/4 inch, slice all of your cucumbers into even, thin rounds. Slice the onion into thin half-moons of roughly the same thickness. Uniform slices are important here because they will pickle at the same rate and give you that consistent crunch in every bite.

2

Salt and Chill the Vegetables

Place the cucumber and onion slices into a large mixing bowl. Sprinkle the pickling salt evenly over the top and toss everything together well with your hands or a wooden spoon. Scatter the ice cubes over the vegetables and cover the bowl with plastic wrap. Let this sit in the refrigerator for at least 2 hours, or up to 4 hours. The salt draws out excess moisture and the ice keeps everything cold and crisp, which is the key to getting that great crunch later.

3

Rinse and Drain the Vegetables

After the resting time, drain the vegetables into a colander and rinse them very well under cold running water for about 2 full minutes, tossing them as you rinse. This step removes the excess salt so your finished pickles are not overly salty. Once rinsed, press the vegetables gently with your hands or a clean kitchen towel to squeeze out as much extra water as possible, then set them aside.

4

Sterilize Your Jars

Wash four pint-sized mason jars, lids, and bands with hot soapy water and rinse thoroughly. Place the jars upright in a large pot, cover them completely with water, bring to a boil, and let them boil for 10 minutes. Keep the jars hot in the water until you are ready to fill them. Place the lids in a small saucepan of simmering water to soften the sealing compound, but do not boil the lids.

5

Make the Brine

In a large, heavy-bottomed pot or Dutch oven, combine both vinegars, the granulated sugar, brown sugar, mustard seeds, celery seeds, turmeric, red pepper flakes if using, and ground cloves. Stir everything together over medium heat and bring the brine to a full, rolling boil, stirring occasionally to make sure all the sugar dissolves completely. The brine will turn a beautiful golden yellow from the turmeric.

6

Add the Vegetables to the Brine

Once the brine is boiling, add all of your drained cucumbers and onions to the pot and stir to coat everything evenly. Return the mixture to a boil over medium-high heat, stirring gently. As soon as it reaches a full boil, remove the pot from the heat immediately. Do not cook the vegetables longer than this or they will lose their crunch and turn soft.

7

Fill the Jars

Using a jar lifter, remove one hot sterilized jar from the water bath and set it on a clean kitchen towel. Using a slotted spoon, pack the cucumber and onion mixture tightly into the jar, pressing down gently to fit as much as possible. Then ladle the hot brine over the top, leaving 1/2 inch of headspace from the rim. Run a thin spatula or a wooden chopstick around the inside edge of the jar to release any air bubbles, then check and adjust the headspace if needed.

8

Seal the Jars

Wipe the rim of each filled jar with a clean damp cloth to remove any drips or residue, which could prevent a proper seal. Place a lid on top, then screw on a band until it is fingertip tight, meaning snug but not cranked down with full force. Repeat the filling and sealing process with all remaining jars.

9

Process in a Water Bath Canner

Place a canning rack or folded kitchen towel in the bottom of your large pot. Set the sealed jars on the rack and add enough hot water to cover the tops of the jars by at least 1 inch. Bring the water to a full boil, then process the jars for 10 minutes, adjusting for altitude if you live above 1,000 feet. Keep the water at a steady boil throughout the processing time.

10

Rest and Check the Seals

Using a jar lifter, carefully remove the processed jars and set them on a clean towel on your counter with about an inch of space between each jar. Do not tilt or disturb them. Allow them to cool completely at room temperature for 12 to 24 hours. As they cool, you will hear the satisfying ping of the lids sealing. Once fully cooled, press the center of each lid to check the seal. A properly sealed lid will not flex up and down. Any jars that did not seal should go straight into the refrigerator and be used within 3 weeks.

11

Wait Before You Dig In

This is the hardest part. For the best flavor, let your sealed jars rest in a cool, dark spot for at least 48 hours before opening, and ideally one full week. During this time the cucumbers absorb the brine and develop that deep, rounded sweet-tangy flavor that makes these pickles so special. The wait is absolutely worth it.

Pro Baker Tips

✓Use pickling cucumbers or Kirby cucumbers for the best crunch. Their thinner skins and smaller seed cavities make them ideal for this recipe.

✓A mandoline slicer makes it very easy to get consistently thin, even slices, which is important for uniform texture and proper pickling.

✓Do not skip the salting and icing step. It is the single most important technique for keeping your pickles crisp rather than soft.

✓Always use vinegar labeled at 5% acidity for safe home canning. Other concentrations can affect the pH and food safety of your finished product.

✓If you live at an altitude above 1,000 feet, increase the water bath processing time by 5 minutes for every additional 1,000 feet of elevation.

✓Turmeric is what gives these pickles their beautiful golden color, but it will stain your hands and cutting board, so handle it with care or wear gloves.

Storage & Serving Notes

◆Properly sealed and processed jars can be stored in a cool, dark pantry or cupboard for up to 12 months.

◆Once a jar is opened, keep it tightly covered in the refrigerator and use within 3 to 4 weeks for the best flavor and texture.

◆Any jars that failed to seal during processing should be refrigerated immediately and treated like fresh refrigerator pickles.

◆Always check stored jars before opening. If a lid is bulging, the brine looks cloudy, or anything smells off, discard the jar without tasting it.

Serving Suggestions

Bread and butter pickles are endlessly versatile and make everything they touch taste a little brighter.

›Stacked on a classic cheeseburger or pulled pork sandwich for a sweet-tangy crunch

›Alongside a Southern-style plate of pinto beans, cornbread, and collard greens

›Chopped and stirred into homemade potato salad, egg salad, or tuna salad

›Arranged on a charcuterie board next to sharp cheddar and smoked meats

›Eaten straight from the jar with a fork, because sometimes that is just the right move

Frequently Asked Questions

Do I have to use a water bath canner, or can I just skip that step?

For shelf-stable pickles that you plan to store in the pantry, water bath canning is necessary to create a safe, airtight seal and to destroy any bacteria that could cause spoilage. If you skip the canning step, your pickles must live in the refrigerator and should be eaten within 3 weeks. They will still taste great, they just will not last as long.

Why did my pickles turn out soft instead of crunchy?

Soft pickles are almost always caused by one of three things: skipping the salt and ice step, cooking the vegetables too long in the brine, or using the wrong type of cucumber. Make sure you are salting and chilling the cucumbers first, pulling them off the heat as soon as the brine returns to a boil, and choosing firm pickling-style cucumbers rather than large slicing cucumbers.

Can I make these as refrigerator pickles without canning them?

Absolutely. Simply pack the hot pickle mixture into clean jars, let them cool to room temperature with the lids loosely set on top, then cover and refrigerate once cooled. They will be ready to eat in 24 to 48 hours and will keep in the refrigerator for up to 3 weeks. No water bath required for this method.

Can I double the recipe?

Yes, this recipe doubles very well. Just make sure you have a pot large enough to hold the brine and all of the vegetables, and plan to work in batches when filling your jars so everything stays hot and the process moves smoothly.

What is the best way to get consistently thin slices without a mandoline?

A sharp chef's knife and a little patience will get you there. Chill your cucumbers thoroughly before slicing since cold cucumbers are firmer and easier to cut evenly. Work slowly and use a rocking motion with your knife. Aim for slices around 1/4 inch thick, roughly the thickness of two stacked quarters.

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Go Make It!

There is a reason this recipe has been passed down through generations of home kitchens. These bread and butter pickles are simple to make, deeply rewarding, and taste like the very best parts of summer captured in a jar. Whether you are a first-time canner or a seasoned pro who has been putting up preserves for years, this recipe will feel like home the moment you crack open that first jar. Go ahead, gather your cucumbers, clear off a stretch of counter space, and spend an afternoon making something truly wonderful. Your future self will thank you every single time you reach for a jar.