How to Make Bread and Butter Pickles

If you’ve ever enjoyed the sweet and tangy crunch of bread and butter pickles, you’re in for a treat.

Making your own pickles is not only fun but also incredibly satisfying.

Plus, you get to control the flavors and ingredients!

In this step-by-step guide, we’ll show you how to make and can bread and butter pickles, ensuring they stay fresh and delicious for many months to come.

How Are Bread and Butter Pickles Different Than Other Pickles?

Bread and butter pickles stand out from other pickles due to their distinct sweet and tangy flavor profile.

Here’s a breakdown of what makes them unique:

1. Flavor Profile

Bread and butter pickles are known for their sweet and tangy taste, which comes from a brine that typically includes sugar, vinegar, and a blend of spices like mustard seeds, celery seeds, and turmeric.

2. Ingredients

While the primary ingredient is cucumbers, the brine used for bread and butter pickles contains a significant amount of sugar, giving them their characteristic sweetness.

Other pickles, such as dill pickles, rely more heavily on vinegar and less on sugar, resulting in a more sour taste.

For canning dill pickles, check out this tutorial.

3. Spices and Seasonings

The spice blend for bread and butter pickles often includes mustard seeds, celery seeds, and turmeric, which not only contribute to their unique flavor but also give them a distinctive yellow color.

Dill pickles, on the other hand, are flavored with fresh dill, garlic, and sometimes peppercorns, focusing more on a savory and herbal taste.

4. Usage and Pairings

Due to their sweetness, bread and butter pickles are particularly popular as a condiment for sandwiches, burgers, and hot dogs, where they add a pleasant contrast to savory and salty flavors.

Dill pickles, being more sour, are often eaten as a snack on their own, paired with cheese, or served alongside hearty meals like barbecue and deli sandwiches.

What You’ll Need to Make ( & Can) Bread and Butter Pickles

Ingredients:

• 4 cups sliced cucumbers (about 4 medium cucumbers)
• 2 cups sliced onions (about 2 medium onions)
• 1/4 cup pickling salt
• 2 cups white vinegar
• 1 1/2 cups granulated sugar
• 1 tablespoon mustard seeds
• 1 teaspoon celery seeds
• 1 teaspoon ground turmeric
• 1 teaspoon crushed red pepper flakes (optional)
• 1/2 teaspoon ground cloves (optional)

Equipment:

• Large mixing bowl
• Colander
• Large pot
• Canning jars with lids and bands
• Canning funnel
• Jar lifter
• Canning pot with rack
• Clean towels

Instructions

To begin, wash the cucumbers thoroughly and slice them into 1/4-inch thick rounds. Peel and slice the onions into thin rings.

In a large mixing bowl, combine the cucumbers, onions, and pickling salt. Mix well and cover the bowl, allowing it to sit for about 1-2 hours to draw out excess water from the vegetables.

After the resting period, rinse the cucumbers and onions under cold water to remove the excess salt, then drain well in a colander.

Next, prepare the pickling brine by combining white vinegar, granulated sugar, mustard seeds, celery seeds, turmeric, crushed red pepper flakes (if using), and ground cloves in a large pot.

Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves completely. Once the brine reaches a boil, reduce the heat and let it simmer for about 5 minutes.

While the brine is simmering, clean your canning jars and keep them hot until ready to use.

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Using a canning funnel, pack the cucumbers and onions tightly into the hot sterilized jars, leaving about 1/2 inch of headspace at the top.

Carefully ladle the hot pickling brine over the vegetables, ensuring they are completely covered while maintaining the 1/2 inch of headspace.

Use a clean towel to wipe the rims of the jars to ensure a good seal, then place the lids on the jars and screw on the bands until fingertip-tight.

Fill your canning pot with enough water to cover the jars by at least 1 inch and place the canning rack in the pot, then bring the water to a simmer.

Using a jar lifter, carefully lower the jars into the simmering water. Once all the jars are in, increase the heat and bring the water to a rolling boil.

Process the jars in boiling water for 10 minutes, adjusting the processing time if you are at a higher altitude (here’s a reference chart).

After processing, use the jar lifter to remove the jars from the water and place them on a clean towel, allowing them to cool undisturbed for 12-24 hours.

Check the seals by pressing down on the center of each lid. If it does not pop back, the jar is sealed!

If the lid pops back, the jar is not sealed and should be refrigerated and consumed first.

READ NEXT: How to Make Refrigerator Dill Pickles

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