Bread and Butter Pickles

Are you looking for a quick way to add sweet and tangy crunch to your meals? Bread and butter pickles are simple, flavorful, and versatile. These pickles are perfect for topping sandwiches, snacking straight from the jar, or adding to cozy family dinners. I often keep a batch ready in my fridge for busy evenings or chilly nights when something comforting is needed fast. The recipe is straightforward, requires common ingredients, and is easy to adjust if you’re cooking for fewer or more people.

Why You Will Love This Recipe

Wondering if homemade pickles are worth the effort? This bread and butter pickles recipe balances sweet, tangy, and slightly spicy notes, making it a crowd-pleaser. It’s easy to prep and can be made in larger batches for weeknight-friendly meal prep. You can store leftovers safely, enjoy them over several days, or even gift a jar to friends. The recipe is budget-friendly, using simple pantry staples, and you can tweak sweetness or spice to suit your taste. Pin this for cozy, refrigerator-ready snacks, family lunches, or last-minute sides—everyone will come back for seconds.

Ingredients

For the crispiest pickles, choose firm, fresh cucumbers, preferably pickling cucumbers.

Instructions

Step 1: Preparation
Are you unsure how to prep your cucumbers for the best crunch? Wash them well and slice into thin rounds. Slice the onion evenly. For fewer servings, use 2 cucumbers and half the onion; for more, increase proportionally.

Step 2: Main Cooking Process
Do you want a syrupy, flavorful brine? Combine vinegar, sugar, salt, turmeric, mustard, celery seeds, and peppercorns in a medium pot. Heat until sugar dissolves and mixture begins to simmer. Reduce heat slightly for gentle bubbling.

Step 3: Combining Ingredients
Worried about soggy pickles? Add cucumber and onion slices directly to the simmering brine. Stir gently to coat evenly. For smaller batches, reduce simmering time slightly; for larger batches, ensure all slices are covered and stir occasionally.

Step 4: Finishing & Final Simmer
Want pickles that are ready but still crisp? Let the mixture simmer for 5–6 minutes until the cucumbers start to soften but remain firm. Remove from heat, cool slightly, then transfer to jars. Let sit in the fridge for at least 12 hours before serving.

Why This Recipe Works for Busy Days

Feeling pressed for time after work or school? You can make this recipe ahead, store it, and reach for ready-to-eat pickles throughout the week. They’re fast to prep, need minimal attention while simmering, and scale up easily. Even small batches last for days, giving you crunchy flavor without extra cooking effort.

Tips & Tricks

Variations

• Meaty version: Add thin slices of smoked sausage to the jar before refrigerating. This makes the pickles a savory snack with protein. For smaller servings, reduce sausage; for a crowd, add more slices.
• Vegetarian option: Add bell pepper strips to the cucumber mix for extra color and crunch. Keeps the recipe fully plant-based. Quantities scale easily: 1 pepper for 2 servings, 2–3 for 8+.
• Ingredient swap: Use apple cider vinegar instead of white vinegar for a fruitier tang. Keep the sugar ratio the same. Works for all serving sizes without adjusting spices.
• Flavor or herb boost: Add fresh dill sprigs or a few red pepper flakes for a herby, slightly spicy kick. Perfect for batch prepping; for fewer servings, add half a sprig or pinch of flakes.

Serving Suggestions

• Sandwich topper: Layer slices on burgers, chicken sandwiches, or wraps. Adjust serving size: 1–2 tablespoons per sandwich for a single meal, more for larger family spreads.
• Snack plate: Serve alongside cheese, crackers, or charcuterie for a simple appetizer. Small or large gatherings work—just scale quantity.
• Salad mix-in: Chop pickles and add to potato or pasta salads for a tangy crunch. Adjust portion depending on salad size.
• Family dinner side: Offer as a side with roasted chicken, pork, or grilled vegetables. For fewer diners, use half a jar; for more, serve from multiple jars.

Storage Instructions

• Fridge storage: Store pickles in airtight jars. They last up to 2 weeks. Small portions can be kept in mini containers for lunches.
• Reheating: No need to reheat; serve chilled. For warm pickles, heat gently in a small pot for 1–2 minutes.
• Freezing: Pickles lose crunch if frozen. Only freeze brine separately for future batches. Thaw fully before adding cucumbers.
• Make-ahead tips: Prepare 1–2 days in advance to deepen flavor. Scale up batch sizes easily for larger family meals or holiday prep.

Recipe Timing

Prep Time: 15 minutes
Cook Time: 10 minutes
Rest Time: 12 hours (chilling)
Total Time: 12 hours 25 minutes

Nutrition Information (Approximate)

Calories: 60–70 per serving
Protein: 0.5–1 g
Key nutrients: Vitamin K, small amounts of Vitamin C
Values are estimates and will vary based on exact ingredients and portion sizes.

FAQs

Can I make these pickles ahead? Yes, they taste better after 12 hours in the fridge and keep up to 2 weeks. Scale easily for fewer or more servings.
Why are my pickles soft? Likely overcooked. Reduce simmering by 1–2 minutes and slice evenly.
Can I use apple cider vinegar? Yes, it adds a fruitier flavor. Use same quantities for any batch size.
Why is my brine too thin? Ensure sugar is fully dissolved and simmer lightly to thicken. Adjust cooking time for small or large batches.
How should I store leftover pickles? Airtight jars in the fridge; mini containers work for small portions.
How do I adjust flavor? Taste brine before adding cucumbers. Add more sugar or spice depending on preference and batch size.

Conclusion

Looking for a cozy, easy, and versatile pickle recipe? Bread and butter pickles are sweet, tangy, and perfect for sandwiches, snacks, or family dinners. You can tweak sweetness, spice, or herbs to your taste, make a batch for the week, or gift jars to friends. Keep this recipe handy—it’s comforting, adaptable, and a simple way to brighten meals any day.