If you’re on the hunt for a bread and butter pickle recipe that guarantees crisp, sweet, snackable pickles (not soggy, no mush here), let’s talk. Ever sliced into a burger, only to find the pickles taste flat as yesterday’s soda? Or wandered the store aisle and thought, “Why don’t these taste like my grandma’s?” I’ve been there, standing next to a pile of cucumbers and wishing I knew how to get that perfect balance of sweet and tangy. Stick around, because I’ve cracked the code on old-fashioned bread and butter pickles you’ll be eating straight from the jar. (And if you’re into more homey recipes, these chicken breast crockpot recipes easy tender are also a lifesaver for weeknights.) 
Intro to Recipe
Here’s the deal: these old-fashioned bread and butter pickles are nothing like those bland, limp ones hiding at the back of your fridge. Mine have this old-school flavor, just like the ones I grew up raiding from my mom’s pantry. Plus, they’ve got that crunch you crave. I remember once I tried using a fancy store-brand and it tasted like perfumed vinegar—never again! These pickles are for folks who want a real classic (cucumbers, onions, spices—the usual suspects). Give this a try and you’ll see why I never buy those neon-green store jars anymore. The biggest secret, honestly, is fresh summer cucumbers and patience with the brining. Mess that up and you might as well just order takeout. 
Ingredient List
I like keeping it simple, but here’s what you’ll want to grab before you start:
- Cucumbers: Get the freshest, small pickling cucumbers you can. The bigger ones end up soft, which is a bummer.
- Yellow onions: Adds that mellow savor, and looks pretty in the jar.
- Kosher salt: Essential for getting some water out of those cukes.
- Sugar: Gotta get that sweet bite.
- White vinegar (sometimes I’ll use apple cider vinegar for a twist)
- Mustard seeds, celery seeds, turmeric, crushed red pepper: This is your flavor base. Don’t skip these, trust me.
- Ice cubes: Weird but true—ice keeps the veggies crisp during brining.
You don’t need anything fancy, but a big non-reactive bowl and canning jars do help a ton. I raided my neighbor’s garden one year for the cukes—best pickles ever, and he got a jar. Win-win. 
Pickling Process
There’s a little dance to making old-fashioned bread and butter pickles, but it’s not hard, just takes a bit of time. First, slice up your cucumbers (not too thin, not too thick—I go with about a quarter inch). Slice the onions, toss them into the bowl with the cukes, and sprinkle in your salt. Massage that in with your hands, then top with ice and let them chill for a few hours.
Once your veggies have drained and gotten chilly, you’ll want to make your brine. Basically, mix sugar, vinegar, and those spices in a saucepan. Bring it to a simmer until everything’s dissolved and the smell is making your whole kitchen sing. Rinse your veggies (don’t skip this or your pickles will taste like a salt lick—ask me how I know), then pack them tight in jars. Pour the hot brine over, cover, and you’re basically done.
I’ll be honest, the hardest part is waiting. Sure, you can nibble in a day or two but if you give them a week? Perfection. These pickles get crunchier and better every day, sort of like leftover pizza. 
| Ingredient | Amount | Role in Recipe | Pro Tip |
|---|---|---|---|
| Cucumbers | 4 lbs | Main pickle base | Pick small and firm for more crunch |
| Yellow Onions | 2 medium | Flavor + color | Sweet onions are best |
| Kosher Salt | ¼ cup | Drawing out water | Don’t use table salt—can taste metallic |
| White Vinegar | 3 cups | Acid preserves pickles | Apple cider vinegar rocks if you want a twist |
Canning Tips
If you want to keep your old-fashioned bread and butter pickles fresh for months (and avoid the scary stuff that can happen with bad canning), follow these pointers. First, always use clean jars—boil them if you’re nervous or just run through the dishwasher. Don’t use old lids; those can fail and, no joke, I once found mold after ignoring this rule. When you’re pouring in that hot brine, fill it up so the cucumbers are fully covered but not jammed to the rim. Wipe the jar rims clean before popping on the lid—any sugar or spice on the rim can mess up your seal. Last, give the jars a quick simmer in a water bath for 10 minutes if you want to store them over winter. If you’re eating them in a month, just straight into the fridge is fine.
I love lining up jars on my shelf. Something about seeing the sunlight catch the yellow and green—just cheers me up. Fair warning, they’re so good, a quart disappears really fast if you’ve got company around.
Storage
Here’s where folks get tripped up. If you just toss your old-fashioned bread and butter pickles in a warm pantry, you’ll regret it (I’ve lost entire batches to heat). Always store in a cool spot. If you did the water bath, they’ll keep on a shelf for up to a year, but once opened, right back into the fridge—trust me. If you skipped the canning step, they’re more like refrigerator pickles, good for about six weeks (that’s if they even last that long).
Got a basement? Great, stash a few jars there. No basement, no problem—fridge works fine. And label them. Seriously, who remembers what they canned in July come January? You’ll thank yourself. Oh, and if you’re all about homemade snacks like me, try the gluten free zucchini bread moist dairy free option—I keep jars of pickles next to a loaf and snack all afternoon.
Serving Suggestions
- Heap them on a burger or hot dog (summer barbecue heroes).
- Chop them up for a killer tuna salad.
- Eat them straight from the jar. No shame.
- Slap on a sandwich with leftover brisket or fried chicken.
Common Questions
Why are my pickles mushy?
Usually means your cucumbers weren’t super fresh or you let them sit in brine too long. Next time, pick smaller, firmer cucumbers and don’t skip the ice-chilling step.
Can I cut the sugar amount?
You can, but they won’t taste as “old-fashioned” sweet. I’d say start with half if you like them more tangy, and work up from there.
Do I have to use seeds and turmeric?
Well, you don’t have to, but the flavor won’t be quite right. The spices are what make these “bread and butter” and not just any old pickle.
How do I tell if my pickles are bad?
If they smell weird, look cloudy, or the lid is bulged, throw them out! Food safety first.
Can I reuse the brine?
Nope, always make new brine. Reused brine can get funky and cloudy, so just whip up a fresh batch each time.
Homemade Pickles: Worth It Every Time
If you’re longing for that snap of an old-fashioned bread and butter pickle loaded with crisp and sweet flavor (and want bragging rights at the next potluck), this is the recipe to try. It doesn’t take chef skills, just a free afternoon and a stubborn streak. And hey, even if you start with a small batch, you might end up wishing you’d tripled it. Add these to sandwiches, salads, or do what I do—just eat ’em cold with a fork, standing at the fridge. Want more pickle inspiration? The official Bread and Butter Pickles Recipe is also a classic, full of handy tips. If you’re a comfort food fanatic like me, you might also like reading up on chicken breast crockpot recipes easy tender or stir up something sweet with the gluten free zucchini bread moist dairy free option. Get those jars ready—pickle season comes quick! 
Old-Fashioned Bread and Butter Pickles
- Total Time: 45 minutes
- Yield: 4 pints 1x
- Diet: Vegetarian
Description
A crispy, sweet, and tangy recipe for old-fashioned bread and butter pickles that are perfect for snacking straight from the jar.
Ingredients
- 4 lbs cucumbers, small pickling variety
- 2 medium yellow onions, sliced
- ¼ cup kosher salt
- 3 cups white vinegar (or apple cider vinegar for a twist)
- 1 cup sugar
- 1 tsp mustard seeds
- 1 tsp celery seeds
- ½ tsp turmeric
- ½ tsp crushed red pepper
- Ice cubes
Instructions
- Slice cucumbers into ¼ inch thick slices and slice the onions.
- Toss cucumbers and onions with kosher salt in a large non-reactive bowl. Massage in the salt, then cover with ice cubes and refrigerate for a few hours.
- In a saucepan, combine sugar, vinegar, mustard seeds, celery seeds, turmeric, and crushed red pepper. Heat until sugar dissolves and the mixture is aromatically fragrant.
- Drain and rinse the cucumber and onion mixture to remove excess salt.
- Pack the cucumber and onion mixture tightly into canning jars.
- Pour the hot brine over the vegetables, ensuring they are fully covered. Wipe jar rims clean before sealing.
- For long-term storage, process jars in a water bath for 10 minutes or refrigerate if consuming within a month.
Notes
These pickles develop better flavor with time, so try to wait a week before enjoying.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 20g
- Sodium: 600mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg