Bread & Butter Pickles Recipe

Wash and slice

Rinse cucumbers under cold water. Trim the blossom ends (about 1/16 inch) to reduce softening. Slice cucumbers into 1/8–1/4 inch rounds for classic bread-and-butter pickles. Peel the onion and cut into thin half-moons. Smash the garlic cloves with the flat of a knife and slice thinly or leave whole if you prefer milder garlic flavor.

If you want extra-crisp pickles and plan ahead, treat cucumbers with pickling lime according to the package directions before rinsing thoroughly: this step is optional and requires multiple rinses to remove excess lime.

Combine brine ingredients

In a medium saucepan combine 2 cups water, 1 cup white vinegar, 1 cup granulated sugar, and 1 1/2 tablespoons pickling salt. Add mustard seeds, celery seeds, turmeric, and black peppercorns.

Heat to dissolve

Place saucepan over medium heat and stir until the sugar and salt are fully dissolved. Bring the mixture just to a simmer (do not boil vigorously) then remove from heat. Let the brine sit for 2–3 minutes to let the spices bloom.

Layer vegetables

In clean pint jars (or an airtight container if not canning), divide the sliced cucumbers and onions evenly. Tuck in garlic slices and a sprig of dill if using. Pack the vegetables fairly snug but leave about 1/2 inch headspace at the top of each jar.

Pour hot brine

Using a ladle, carefully pour the hot brine over the cucumbers and onions, ensuring spices distribute evenly and the vegetables are fully submerged. Tap jars gently to remove air bubbles and adjust headspace to 1/2 inch.

Seal and cool

If eating refrigerator-style, wipe jar rims, place lids and screw bands on loosely, and let jars cool to room temperature. Refrigerate for at least 24 hours before eating, best after 3 days. If water-bath canning for shelf storage: follow proper canning procedure—wipe rims, apply lids and bands, process pint jars in a boiling water bath for 10 minutes (adjust for altitude), then remove and cool undisturbed 12–24 hours. Check seals before storing.

Bread & butter pickles develop flavor over several days. Refrigerator pickles keep 2–3 months; properly canned jars last up to 1 year stored in a cool dark place. Once opened, refrigerate and use within 1–2 months.