Old-Fashioned Bread and Butter Pickles
There are some recipes that instantly take me back to summer kitchens, family gatherings, and jars cooling on the counter. Old-Fashioned Bread and Butter Pickles are one of those recipes for me. I remember the first time I made them after a family member shared an old-fashioned pickle recipe with me. The combination of crisp cucumbers, sweet onions, vinegar, and warm spices smelled exactly like something from my grandmother’s kitchen.
Last weekend, I made a fresh batch with garden-style cucumbers and onions. As the brine simmered, the kitchen filled with that sweet-and-tangy pickle aroma, and everyone kept asking when they could taste them. Once chilled, the pickles were wonderfully crisp, crunchy, and full of that classic bread-and-butter flavor.
I love making these on relaxed weekends when I have a little extra time. They’re perfect alongside grilled chicken, burgers, sandwiches, or simply eaten straight from the refrigerator.
If you’ve never made homemade pickles before, this is such a nostalgic recipe to start with.
Why You’ll Love This Recipe
Classic sweet-and-tangy flavor
Crisp cucumbers and tender onions
Perfect alongside sandwiches and grilled foods
Easy refrigerator-pickle method
Great make-ahead recipe
A wonderful old-fashioned homemade treat
Ingredients
8 cups thinly sliced cucumbers
2 medium onions, thinly sliced
¼ cup kosher or pickling salt
2 cups white vinegar
1 cup apple cider vinegar
1 cup granulated sugar
1½ teaspoons mustard seeds
1 teaspoon celery seeds
½ teaspoon turmeric
½ teaspoon ground cloves
½ teaspoon crushed red pepper flakes, optional
1 teaspoon black peppercorns
Instructions
Step 1: Prepare the Cucumbers and Onions
Thinly slice the cucumbers and onions.
Place them in a large bowl and sprinkle evenly with the salt.
Gently toss everything together.
Cover and refrigerate for about 2 hours.
Step 2: Rinse
Drain the cucumbers and onions thoroughly.
Rinse them under cold water to remove excess salt.
Drain very well and gently pat dry with clean kitchen towels.
Step 3: Make the Pickling Brine
In a large saucepan, combine the white vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, cloves, black peppercorns, and red pepper flakes if using.
Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves.
Step 4: Add the Vegetables
Add the drained cucumbers and onions to the hot brine.
Heat gently for about 5 minutes.
Don’t boil aggressively—the goal is to warm the vegetables while keeping some of their crispness.
Step 5: Fill the Jars
Carefully transfer the cucumbers and onions into clean jars.
Pour the hot brine over the vegetables, making sure they’re fully covered.
Leave appropriate headspace if you’re using jars for canning.
Step 6: Cool and Refrigerate
Allow the jars to cool to room temperature.
Cover tightly and refrigerate.
For the best flavor, let the pickles sit for at least 24 hours before eating. The flavor becomes even better after a few days.
This recipe is written as a refrigerator-pickle recipe. For shelf-stable canning, use a tested recipe and follow current canning procedures rather than relying on this recipe’s proportions.
Tips for Crisp Pickles
Choose firm, fresh cucumbers.
Thin, even slices give the best texture.
Don’t boil the cucumbers for too long.
Letting the vegetables sit in salt first helps draw out excess moisture.
Give the pickles at least one day in the refrigerator before serving.
Store them cold and keep the vegetables submerged in the brine.
Serving Ideas
These pickles are delicious with:
Grilled chicken
Burgers
Turkey sandwiches
Tuna sandwiches
Egg salad
Pulled chicken
Grilled sausages
Cheese boards
Barbecue dishes
They’re also delicious chopped and stirred into tuna or egg salad for extra crunch.
Storage
Keep these pickles refrigerated at all times in clean, airtight containers.
For best quality, enjoy them within about 2–3 weeks.
If you notice an off smell, mold, unusual bubbling, or other signs of spoilage, discard the pickles.
Prep Time
20 minutes
Salting Time
2 hours
Cook Time
5 minutes
Total Time
2 hours 25 minutes, plus chilling
Servings
About 8 cups
Nutrition (Approximate Per ½-Cup Serving)
Calories: 55
Protein: 1g
Carbohydrates: 13g
Fat: 0g
Fiber: 1g
Sugar: 11g
Sodium: 250mg
Nutrition is approximate and will vary depending on how much brine is consumed.
Frequently Asked Questions
Why are they called Bread and Butter Pickles?
They’re traditionally known for their sweet-and-tangy flavor and are often served alongside sandwiches, burgers, and other simple meals. The name is associated with their popularity as a classic pantry accompaniment.
Can I reduce the sugar?
Yes, but reducing sugar will change the traditional sweet flavor. If you’re watching added sugar, you can reduce it gradually and adjust the seasoning to taste.
How long should bread and butter pickles sit before eating?
They’re best after at least 24 hours, but the flavor usually becomes more developed after several days.
Can I use only white vinegar?
Yes. You can use white vinegar alone, although apple cider vinegar adds a slightly deeper, fruitier flavor.
Can I make these pickles without onions?
Absolutely. Simply omit the onions and increase the cucumber quantity if desired.
Are these pickles suitable for a diabetes-friendly diet?
Traditional bread-and-butter pickles contain a significant amount of added sugar, so portion size matters. For a lower-sugar version, reduce the added sugar and choose a serving size that fits your individual carbohydrate goals