Old-fashioned bread and butter pickles are a classic sweet-and-tangy preserve that has been enjoyed in American kitchens for generations. Crisp cucumber slices and tender onions are soaked in a lightly spiced vinegar brine that balances sweetness with gentle acidity. These pickles are traditionally served with sandwiches, burgers, fried foods, or as a bright, flavorful side dish. Making them at home allows you to control the sweetness, spice level, and crunch while preserving a timeless recipe that never goes out of style.
Ingredients
8 cups cucumbers, thinly sliced (pickling cucumbers are best)
2 medium onions, thinly sliced
1/3 cup kosher salt
Ice, enough to cover
2 cups white vinegar (5% acidity)
1 ½ cups granulated sugar
1 cup light brown sugar, packed
1 tablespoon mustard seeds
1 teaspoon celery seeds
1 teaspoon turmeric
½ teaspoon ground ginger
½ teaspoon black peppercorns
2 cloves garlic, thinly sliced (optional)
1 small cinnamon stick or a pinch of ground cinnamon (optional, traditional touch)
Instructions
Place the sliced cucumbers and onions in a large bowl. Sprinkle evenly with the kosher salt, then cover completely with ice. Let the mixture sit for about 3 hours to draw out excess moisture and help the pickles stay crisp. After soaking, drain thoroughly and rinse the cucumbers and onions under cold water to remove excess salt. Drain again very well and set aside.
In a large nonreactive pot, combine the white vinegar, granulated sugar, brown sugar, mustard seeds, celery seeds, turmeric, ground ginger, black peppercorns, garlic if using, and cinnamon. Bring the mixture to a gentle boil over medium heat, stirring until the sugars are completely dissolved. Add the drained cucumbers and onions to the hot brine, stir well, and return to a simmer. Cook for about 5 minutes, just until the cucumbers are heated through but still crisp.
Carefully ladle the hot pickles and brine into clean glass jars, leaving a little space at the top. Let the jars cool to room temperature, then seal and refrigerate.
Method and Tips
The salting and icing step is essential for achieving the classic crunch of bread and butter pickles. Use fresh, firm cucumbers for best results. Do not overcook the cucumbers in the brine, as they should remain crisp rather than soft. For extra flavor, you can adjust the spices by adding cloves, allspice, or a pinch of red pepper flakes.
History
Bread and butter pickles became popular in the early 20th century, especially during times when home preservation was essential. The name is believed to come from families who served these sweet pickles with bread and butter as a simple, economical meal. Over time, the recipe spread and became a staple in American home canning traditions.
Serving and Storage
These pickles are best after chilling for at least 24 hours, allowing the flavors to fully develop. They keep well in the refrigerator for up to 2 months. Serve them with sandwiches, grilled meats, fried chicken, or enjoy them straight from the jar.
Nutrition
Bread and butter pickles are low in fat and calories but do contain sugar and sodium. Enjoy them in moderation as a flavorful condiment that adds brightness and crunch to meals.
Conclusion
Old-fashioned bread and butter pickles are a perfect balance of sweet, tangy, and lightly spiced flavors. Simple to prepare and deeply nostalgic, this recipe brings a touch of tradition to your kitchen while delivering crisp, delicious pickles that everyone will love.