Pickles & Ferments
Bread and Butter Pickles
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Prep
20 minutes plus 1 hour salting
Cook
5 minutes
Total
1 hr 25 min
Serves
about 2 pint jars
Sweet, tangy, and crisp, bread and butter pickles are the sweet side of the pickle world: thin cucumber rounds in a spiced, sugary brine. Salting first is what keeps them crunchy.
Ingredients
- 2 lb (900 g) pickling cucumbers, sliced 1/4 inch thick
- 1 small onion, thinly sliced
- 2 tbsp (30 g) kosher salt
- 1 cup (240 ml) apple cider vinegar
- 1 cup (200 g) sugar
- 1 tsp yellow mustard seed
- 1/2 tsp celery seed
- 1/2 tsp ground turmeric
- 1/4 tsp black peppercorns
Instructions
- 1Toss the cucumber and onion slices with the salt. Let sit 1 hour, then rinse and drain well.
- 2Bring the vinegar, sugar, and spices to a simmer, stirring until the sugar dissolves.
- 3Add the drained cucumbers and onions. Cook just 1 minute, until the color turns, do not let them go soft.
- 4Pack into clean jars with the brine. Cool, then refrigerate at least 24 hours before eating.
Cook's Note
Don't skip the hour of salting, it is the difference between crisp and soggy. These are refrigerator pickles; for shelf-stable jars, process them in a water bath.
Best Served With
On burgers and sandwiches, alongside fried chicken, or on a cheese board.
Why This Recipe Works
The salting step pulls water out of the cucumbers so they stay crisp in the brine instead of going limp. Turmeric gives the classic yellow color, and the mustard and celery seed are what make the flavor read as bread and butter rather than plain sweet pickle.
Make It Yours
- Add a sliced jalapeno for heat
- Use a mix of yellow and red onion
- Add a pinch of ground cloves or allspice
Leftover Strategy
Keeps refrigerated for up to 1 month. They stay crispest for the first two weeks.
Common Questions
Why are they called bread and butter pickles?
The name is said to come from Depression-era households that made and sold them for basics like bread and butter. They are the sweet, spiced style of pickle.
How do you keep bread and butter pickles crisp?
Salt the sliced cucumbers for an hour first to draw out water, then cook them in the brine for only a minute.
Are these shelf-stable?
As written they are refrigerator pickles that keep about a month cold. For shelf-stable jars, process them in a water bath canner.
Want to impress guests with this dish? Ask Jeff
Pairing
Cut through rich, fatty food: they belong next to a burger, pulled pork, or a sharp cheddar.