These Bread and Butter Pickles are crisp, tangy, and just sweet enough to keep you coming back for more. A longtime family favorite, they are the perfect balance of vinegar and spice, with a signature mustard turmeric brine that gives them their bold flavor and color.
This is the exact recipe my mom made every summer, and it came from her grandmother, Lottie Mae Clark. Alongside our Garlic Dill Pickles and Pickled Green Beans aka Dilly Beans, these always had a spot on our holiday relish tray. Preserving produce is a tradition I hold close and these sweet pickles are a must make every canning season.
Jump to:
Why You'll Love Bread and Butter Pickles
Generations of Flavor: This is a treasured heirloom recipe passed down through four generations.
Crisp Texture, Sweet Heat: Perfectly sliced cucumbers soak up a tangy sweet brine with just a hint of warmth.
Great for Gifting or Grazing: Add to sandwiches, charcuterie boards, or warp in ribbon as a homemade gift.
Key Ingredients
Pickling Cucumbers: Small to medium firm cucumbers are best for texture.
Yellow Onion: Adds a hint of bite and balances the sweetness.
Pickling Salt: Keeps the pickles crisp and prevents cloudiness. Don't use table salt here.
Apple Cider Vinegar: Gives the pickles their signature tang.
Sugar: Balances the acidity for that signature sweet profile.
Turmeric and Mustard Seed: Bring warm flavor and the classic yellow hue.
Ingredient Substitutions
White vinegar for a sharper tang if you don't have apple cider vinegar.
Red onion instead of yellow for added color.
Cane sugar can replace white sugar if preferred.
Recipe Variations
Spicy Bread and Butter Pickles: Add red pepper flakes or sliced jalapenos to the brine.
Extra Garlic Version: Toss in a few garlic cloves for a more savory twist.
Zucchini Pickles: Swap cucumbers for thinly sliced zucchini for something different.
Top Tips for Canning Success
- Use the 1/16" setting on your mandoline for that classic thin slice and crisp finish.
- Soak your sliced cucumbers in ice water to keep them cold and crunchy.
- Keep jars hot until filled and use a towel to reduce temperature shock when removing from the canner.
How to Store
Store sealed jars in a cool, dark pantry. Once opened, refrigerate and enjoy within 2 months for the best flavor and texture.
Serving Suggestions
Bread and Butter Pickles go well with any sandwich spread. Serve them alongside Bacon Tomato Grilled Cheese, White Castle Sliders, or next to these Italian Style Deviled Eggs on a relish tray.
More Canning Recipes
- Homemade Canning Salsa
- Garlic Dill Pickles
- Pickled Green Beans
- Home Canned Tomatoes
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Bread and Butter Pickles
Equipment
- Mandoline , for quick uniform slices
- Pint size canning jars
- Water bath canner
- Jar lifter and funnel
- Lid sterilizer , or small saucepan for lids
- Clean towel , for wiping jar rims
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 15 medium cucumbers
- 4 large white onions
- 1 large sweet pepper
- ¼ cup pickling salt
- 2.5 cups vinegar
- 2 cups granulated sugar
- 1 tablespoon mustard seed
- ½ teaspoon turmeric
- ¼ teaspoon cloves
Instructions
- Slice the cucumbers and onions on the 1/16th setting on the mandoline.
- Dice peppers and add to cucumbers with the salt.
- Let stand for 3 hours, drain the liquid from the cucumber mixture.
- In a large stockpot over medium high heat, stir together the vinegar, sugar, and spices. Bring to a boil.
- Add the drained cucumbers to the vinegar solution and heat thoroughly but do not boil.
- Pack the hot pickles into sterile jars and cover with seal and lid. Process in a canner for 10 minutes.
- Remove the pickles from the canner and set them in a draft free spot covered with a towel.
- Allow the jars to cool completely before moving. The jars will pop and seal as they cool down. Store any unsealed pickles in the refrigerator.
Judy Almdale says
Your recipe calls for a sweet pepper. Is this a red bell pepper, by chance?
Shelby Law Ruttan says
Hi Judy, yes, it can be any sweet bell pepper (green, yellow, red, orange). I used a red bell pepper. Thanks for asking for clarification and I will make sure this is indicated in the recipe! Shelby