The best homemade bread and butter pickles in just 3 steps

There’s something magical about opening a jar of homemade bread and butter pickles that takes me straight back to my grandma’s kitchen. I can still hear the ping of those glass jars sealing as she worked her canning magic every summer. Store-bought pickles just can’t compare to that perfect sweet-tangy crunch you get when you make them yourself.

These bright yellow slices are my absolute favorite – the way the turmeric stains your fingers as you pack the jars, that addictive balance of sweet and sour that makes you sneak “just one more” straight from the fridge. What I love most is how simple they are to make with just cucumbers, onions, and everyday pantry staples. One bite, and you’ll understand why homemade bread and butter pickles beat anything from the grocery store!

Why You’ll Love the Best Homemade Bread and Butter Pickles

Once you try making your own bread and butter pickles, you’ll never go back to store-bought. Here’s why:

• So Easy: Just slice, soak, and simmer. No fancy skills needed!
• Better Flavor: The perfect balance of sweet, tangy, and crunchy beats anything from a jar.
• Customizable: Adjust the sweetness or add a kick of spice to make them your own.
• Preserves Summer: Capture the taste of fresh cucumbers all year round.
• Impressive Gift: Homemade pickles in a pretty jar? Everyone will think you’re a canning pro!

Trust me, once you taste these, you’ll be hooked. They’re that good!

Ingredients for the Best Homemade Bread and Butter Pickles

• 6 cups thinly sliced cucumbers
• 2 cups thinly sliced onions
• 1/4 cup salt (for brining)
• 2 cups white vinegar (5% acidity)
• 1 1/2 cups granulated sugar
• 1 tablespoon mustard seeds
• 1 teaspoon celery seeds
• 1 teaspoon ground turmeric

That’s it! Simple, fresh, and ready to transform into your new favorite pickles.

Equipment You’ll Need

Don’t worry – you probably have most of this stuff in your kitchen already! Here’s what you’ll need for perfect bread and butter pickles:

• A big ol’ pot (I use my soup pot)
• Clean jars with lids (4 pint-sized or 2 quart-sized)
• Canning funnel (trust me, it’s a lifesaver)
• Slotted spoon
• Big mixing bowl
• Sharp knife or mandoline for slicing

See? Nothing too fancy – just good, basic tools to get the job done!

How to Make the Best Homemade Bread and Butter Pickles

Here comes the fun part! Making bread and butter pickles is easier than you think – just follow these simple steps, and you’ll be rewarded with jars of sweet, tangy perfection.

Step 1: Prepare the Cucumbers and Onions

First, grab that big bowl and toss in your sliced cucumbers and onions. Sprinkle the salt all over them – don’t worry, we’ll rinse most of it off later! This salt bath pulls out excess water and keeps your pickles nice and crisp. Now cover everything with ice cubes (I use about 2 cups) and let it sit for 3 hours. Walk away, do some laundry, read a book – this is pickle nap time! When you come back, drain everything in a colander and give it a good rinse. Squeeze gently to remove extra moisture – your pickles are now ready for their flavor bath!

Step 2: Make the Pickling Brine

Time to work some magic with your big pot! Combine the vinegar, sugar, mustard seeds, celery seeds, and turmeric. Turn the heat to medium and stir until that sugar completely dissolves – about 5 minutes should do it. The kitchen will smell amazing as those spices wake up! Once it comes to a gentle boil, you’ll see the syrup thicken slightly and turn that gorgeous golden color. This is when I always sneak a spoonful to taste (careful – it’s hot!) and adjust the flavors if needed. For more information on safe canning practices, check out the FDA’s canning guidelines.

Step 3: Combine and Jar the Pickles

Now for the grand finale! Dump your drained cucumber mix into the bubbling brine. It’ll look like a lot at first, but the veggies will quickly start to soften. Let everything cook together for about 5 minutes – just until the cucumbers turn slightly translucent around the edges. While they cook, make sure your jars are clean and warm (I run mine through the dishwasher right before using them). Pack the hot pickles into the jars using your slotted spoon, then top off with the brine, leaving about 1/2 inch headspace. Screw on the lids, and listen for that satisfying “ping” as they seal! Let them cool completely before storing.

Tips for Perfect Best Homemade Bread and Butter Pickles

After making countless batches of these pickles, I’ve learned all the little tricks that take them from good to absolutely irresistible. Here are my must-know tips:

• Pick crisp cucumbers: Fresh garden cukes or firm kirbies work best – if they bend, they won’t give that signature crunch.
• Slice evenly: Use a mandoline for perfectly uniform 1/8-inch slices that pickle evenly.
• Don’t rush the ice bath: That 3-hour soak is what keeps your pickles crisp, so no shortcuts!
• Sterilize jars properly: Boil them for 10 minutes or run through a hot dishwasher cycle right before filling.
• Adjust to taste: Like it sweeter? Add another 1/4 cup sugar. Want some heat? Throw in a sliced jalapeño!

Follow these simple tricks, and you’ll have perfect pickles every single time. Promise!

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Storing and Serving the Best Homemade Bread and Butter Pickles

Properly sealed jars of these beauties will keep for about a year in your pantry – if you can resist eating them that long! Once opened, they’ll stay fresh in the fridge for 2-3 months. The flavors actually get better after a couple weeks as the spices really soak in.

These pickles shine brightest piled high on burgers, tucked into grilled cheese, or alongside a cold sandwich. My guilty pleasure? Eating them straight from the jar with a fork while standing at the fridge – no judgment!

Variations for the Best Homemade Bread and Butter Pickles

One of the best things about homemade pickles? You can tweak them to make them your own! Here are some of my favorite twists on the classic recipe:

• Spicy Kick: Add 1-2 sliced jalapeños or a pinch of red pepper flakes to the brine.
• Less Sweet: Cut the sugar to 1 cup for a tangier version (perfect for burger toppings).
• Garlic Lovers: Toss in 3-4 crushed garlic cloves for extra flavor depth.
• Dill Twist: Replace mustard seeds with 1 tablespoon of dill seeds for a hybrid pickle.
• Quick Pickles: Skip canning and store in the fridge for 2 weeks – great for small batches!

Don’t be afraid to experiment – that’s half the fun of homemade!

Nutritional Information

Here’s the scoop on what’s in these tasty pickles (per 1/4 cup serving):

• Calories: 50
• Sugar: 12g
• Sodium: 240mg
• Carbohydrates: 13g
• Fiber: 1g

Now, I’ll be honest – these numbers might wiggle a bit depending on your exact ingredients (especially if you tweak the sugar like I sometimes do!). But compared to store-bought versions, you’re getting all that flavor without any weird preservatives. That’s a win in my book!

Frequently Asked Questions

Over the years, I’ve gotten all sorts of questions about these pickles – here are the ones that come up most often!

How long do bread and butter pickles last?

Properly sealed jars will keep beautifully in your pantry for about a year – though I dare you to try keeping them that long without eating them! Once opened, they’ll stay fresh in the fridge for 2-3 months. Pro tip: write the date on the lid with a marker so you don’t forget when you made them.

Can I adjust the sweetness?

Absolutely! That’s the beauty of homemade. If you prefer less sweet, cut the sugar to 1 cup. Want to try honey instead? Swap in 1 1/4 cups honey for the sugar – it gives a lovely floral note. Just remember that liquid sweeteners might change the brine’s thickness slightly.

Do I need a canner for this recipe?

Nope! While fancy canning setups are nice, I’ve always used just a regular large pot for these pickles. Fill it with enough water to cover your jars by at least 1 inch, bring to a rolling boil, then process the jars for 10 minutes. That simple boiling-water method works perfectly for high-acid pickles like these. For more on safe canning, you can refer to resources like the National Center for Home Food Preservation.