Let’s talk about that quintessential summer crunch! When the cucumbers are abundant and the days are long, there’s nothing quite like the sweet-tangy zing of homemade bread and butter pickles. Whether you’re a canning pro or just starting your pickle journey, we’ve gathered 18 irresistible recipes that will transform your summer harvest into jarred perfection. Get ready to elevate your sandwiches, burgers, and snacks—these recipes are sure to delight!
Classic Bread and Butter Pickles
Here’s a timeless recipe for classic bread and butter pickles that’s perfect for beginners—simple, sweet, tangy, and wonderfully crisp. I’ll walk you through each step methodically so you can confidently preserve these crunchy delights at home. Let’s get started with gathering your ingredients and prepping those cucumbers.
Ingredients
– 2 pounds fresh pickling cucumbers, sliced into ¼-inch rounds (I look for firm, bumpy-skinned ones—they hold their crunch best)
– 1 large yellow onion, thinly sliced (sweet varieties like Vidalia work beautifully here)
– ¼ cup pickling or kosher salt (avoid iodized salt; it can darken the pickles)
– 1 cup apple cider vinegar (my go-to for its mild fruity tang)
– ¾ cup granulated sugar (this balances the acidity without overpowering)
– ½ cup water
– 1 tbsp yellow mustard seeds
– 1 tsp celery seeds
– ½ tsp turmeric powder (it adds a warm golden hue and earthy note)
– ¼ tsp red pepper flakes (optional, for a subtle kick—I always include them)
Instructions
1. Combine the sliced cucumbers and onion in a large non-reactive bowl.
2. Sprinkle the pickling salt evenly over the vegetables and toss gently to coat.
3. Cover the bowl with a clean kitchen towel and let it sit at room temperature for exactly 2 hours to draw out excess moisture.
4. Tip: Rinsing the salted vegetables thoroughly under cold water afterward ensures they aren’t overly salty.
5. Transfer the rinsed cucumbers and onion to a colander and drain for 10 minutes.
6. In a medium stainless steel or enamel-coated pot, combine the apple cider vinegar, sugar, water, mustard seeds, celery seeds, turmeric, and red pepper flakes.
7. Bring the brine mixture to a boil over medium-high heat, stirring occasionally until the sugar fully dissolves.
8. Reduce the heat to low and add the drained cucumbers and onion to the pot.
9. Simmer the mixture for 5 minutes, stirring gently once or twice—the cucumbers should soften slightly but remain crisp.
10. Tip: Avoid overcooking; the goal is to heat them through while retaining that signature crunch.
11. While the pickles simmer, sterilize two 16-ounce canning jars and lids by submerging them in boiling water for 10 minutes.
12. Using a slotted spoon, pack the hot pickles and onion tightly into the warm jars, leaving ½ inch of headspace at the top.
13. Ladle the hot brine over the pickles until they are completely submerged, maintaining the ½-inch headspace.
14. Wipe the jar rims with a clean, damp cloth to remove any residue.
15. Place the sterilized lids on the jars and screw on the bands until fingertip-tight.
16. Process the jars in a boiling water bath for 10 minutes to seal them properly.
17. Tip: Let the jars cool undisturbed for 12 hours; you’ll hear satisfying pops as they seal.
18. Store the sealed jars in a cool, dark place for at least 1 week before opening to let the flavors meld.
Delightfully crisp and subtly sweet, these pickles develop a perfect snap and balanced tang after their week of rest. I love layering them on grilled burgers for a refreshing crunch or chopping them into potato salad for a zesty twist. Their vibrant yellow hue and nostalgic flavor make them a staple in my pantry year-round.
Spicy Bread and Butter Pickles
Underestimating the humble pickle would be a mistake—these spicy bread and butter pickles transform ordinary cucumbers into a sweet, tangy, and fiery condiment that elevates any sandwich or cheese board. Using a straightforward canning method, we’ll create jars of crisp, flavorful pickles that balance heat with sweetness. Let’s walk through each step together to ensure your pickles turn out perfectly every time.
Ingredients
– 2 pounds of fresh pickling cucumbers, sliced into ¼-inch rounds (I look for firm, bumpy-skinned ones—they hold their crunch best)
– 1 large yellow onion, thinly sliced (sweet varieties like Vidalia add a nice mellow flavor)
– 1½ cups distilled white vinegar (this clear vinegar keeps the brine looking bright)
– 1 cup granulated sugar (don’t skimp—it balances the spice beautifully)
– ¾ cup light brown sugar, packed (my secret for a deeper, caramel-like sweetness)
– 2 tablespoons pickling salt (it dissolves evenly without clouding the brine)
– 1 tablespoon yellow mustard seeds (toasted lightly beforehand for extra aroma)
– 1 teaspoon celery seeds (they add an earthy, subtle complexity)
– ½ teaspoon turmeric powder (for that classic golden hue and mild bitterness)
– 1-2 thinly sliced jalapeños, seeds included (adjust based on your heat tolerance—I use two for a real kick)
– 4-5 whole garlic cloves, lightly smashed (they infuse the brine with a gentle pungency)
Instructions
1. Combine the sliced cucumbers, onion, and jalapeños in a large, non-reactive bowl, then sprinkle evenly with the pickling salt.
2. Toss the vegetables thoroughly with your hands to coat them in salt, ensuring every slice is touched.
3. Cover the bowl with a clean kitchen towel and let it sit at room temperature for exactly 2 hours to draw out excess moisture.
4. Tip: Rinse the salted vegetables under cold running water in a colander to remove excess salt, then drain well—this prevents overly salty pickles.
5. In a large stainless steel pot, combine the white vinegar, granulated sugar, brown sugar, mustard seeds, celery seeds, and turmeric.
6. Heat the mixture over medium heat, stirring constantly with a wooden spoon until the sugars fully dissolve, about 3-4 minutes.
7. Add the drained vegetables and smashed garlic cloves to the pot, stirring gently to coat them in the hot brine.
8. Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally, and cook for exactly 5 minutes—the cucumbers should soften slightly but remain crisp.
9. Tip: Use a slotted spoon to transfer the hot pickles and solids into sterilized jars, leaving ½-inch headspace at the top.
10. Carefully ladle the hot brine over the pickles in each jar, ensuring all solids are fully submerged to prevent spoilage.
11. Wipe the jar rims with a damp cloth to remove any residue, then seal tightly with lids and bands.
12. Tip: For shelf-stable pickles, process the sealed jars in a boiling water bath for 10 minutes; otherwise, cool completely and refrigerate for up to 3 months.
Expect a satisfying crunch with each bite, thanks to the salting step that preserves texture. These pickles shine alongside grilled sausages or chopped into potato salad for a sweet-heat twist. Enjoy them straight from the jar—their bold flavor only deepens over time.
Sweet and Tangy Bread and Butter Pickles
Venturing into homemade pickling might seem intimidating, but these sweet and tangy bread and butter pickles are surprisingly straightforward to make, offering that perfect balance of crisp texture and vibrant flavor that elevates any sandwich or snack. This methodical approach will guide you through each step, ensuring your pickles turn out perfectly every time, even if you’re new to preserving. Let’s start by gathering our ingredients and preparing our cucumbers for their sweet and sour transformation.
Ingredients
- 2 pounds pickling cucumbers, sliced into ¼-inch rounds – I find the smaller Kirby cucumbers hold their crunch best
- 1 large yellow onion, thinly sliced – a sweet variety like Vidalia works wonderfully here
- ¼ cup kosher salt – I prefer Diamond Crystal for its consistent texture
- 2 cups apple cider vinegar – the subtle fruitiness complements the spices beautifully
- 1 cup granulated sugar – this creates that signature sweet balance
- ½ cup light brown sugar – packed firmly for that molasses depth
- 1 tablespoon mustard seeds – these little yellow seeds add wonderful texture
- 1 teaspoon celery seeds – my secret ingredient for complex flavor
- ½ teaspoon turmeric – it gives that gorgeous golden color
- ¼ teaspoon red pepper flakes – just enough for a subtle warmth
Instructions
- Combine cucumber slices, onion slices, and kosher salt in a large bowl, tossing thoroughly to coat every piece.
- Cover the salted vegetables with ice cubes and let them sit at room temperature for exactly 2 hours – this crucial step draws out excess moisture for optimal crunch.
- Drain the cucumber and onion mixture in a colander, then rinse thoroughly under cold running water for 1 full minute to remove excess salt.
- Press the rinsed vegetables gently with clean hands to remove any remaining water, being careful not to crush them.
- Combine apple cider vinegar, granulated sugar, light brown sugar, mustard seeds, celery seeds, turmeric, and red pepper flakes in a large, non-reactive pot.
- Bring the vinegar mixture to a boil over medium-high heat, stirring constantly until the sugars completely dissolve, about 3-4 minutes.
- Add the drained cucumber and onion mixture to the boiling brine, stirring gently to coat all pieces evenly.
- Return the mixture to a full boil, then immediately reduce heat to maintain a steady simmer for exactly 5 minutes – timing is key here to preserve that perfect crunch.
- While the pickles simmer, prepare your canning jars by washing them in hot, soapy water and keeping them warm to prevent thermal shock.
- Using a slotted spoon, pack the hot pickle mixture into warm jars, leaving ½-inch headspace at the top of each jar.
- Ladle the hot brine over the packed pickles, ensuring all vegetables are completely submerged and maintaining that ½-inch headspace.
- Wipe the jar rims clean with a damp cloth, place lids on top, and screw bands on until fingertip-tight – don’t overtighten, as air needs to escape during processing.
- Process the filled jars in a boiling water bath for 10 minutes if using pint jars, starting your timer when the water returns to a full, rolling boil.
- Remove the processed jars from the water bath using jar lifters and place them on a towel-lined counter to cool completely for 12-24 hours.
Firm yet tender with that signature snap, these pickles develop their full flavor profile after about two weeks of resting, when the sweet and tangy notes truly harmonize. Their vibrant golden hue and crisp texture make them perfect for stacking on grilled burgers or chopping into chicken salad for added brightness. For a creative twist, try mincing them into tartar sauce or serving alongside sharp cheddar on a cheese board.
Garlic Bread and Butter Pickles
Knowing how to transform ordinary cucumbers into extraordinary pickles is a game-changer for any home cook. Garlic bread and butter pickles offer that perfect balance of sweet, tangy, and savory that elevates everything from burgers to charcuterie boards.
Ingredients
- 2 lbs pickling cucumbers, sliced into ¼-inch rounds (I look for firm, bright green ones with no soft spots)
- 1 large yellow onion, thinly sliced (a mandoline makes this quick and tear-free)
- 4 garlic cloves, thinly sliced (fresh garlic is essential for that pungent kick)
- 1 ½ cups apple cider vinegar (this gives a brighter tang than white vinegar)
- 1 cup granulated sugar
- ½ cup light brown sugar, packed (this adds a lovely molasses depth)
- 2 tbsp pickling salt (I never substitute table salt as it can cloud the brine)
- 1 tbsp yellow mustard seeds
- 1 tsp celery seeds
- ½ tsp turmeric powder (it provides that classic golden color)
- ¼ tsp red pepper flakes (just enough for a subtle warmth)
Instructions
- Combine cucumber slices, onion slices, and garlic slices in a large non-reactive bowl.
- Sprinkle pickling salt evenly over the vegetable mixture and toss thoroughly with your hands.
- Cover the bowl with a clean kitchen towel and let sit at room temperature for exactly 2 hours to draw out excess moisture.
- Rinse the salted vegetables under cold running water for 1 minute to remove excess salt.
- Squeeze handfuls of the rinsed vegetables firmly to remove as much liquid as possible.
- Combine apple cider vinegar, granulated sugar, light brown sugar, mustard seeds, celery seeds, turmeric, and red pepper flakes in a medium saucepan.
- Bring the brine mixture to a boil over medium-high heat, stirring constantly until sugars completely dissolve.
- Reduce heat to medium and simmer the brine for 3 minutes until slightly thickened.
- Add the drained vegetables to the hot brine and stir gently to coat everything evenly.
- Return the mixture to a boil and cook for exactly 2 minutes until cucumbers turn bright olive green.
- Immediately ladle the hot pickles and brine into clean, warm pint jars, leaving ½-inch headspace.
- Seal jars with lids and process in a boiling water bath for 10 minutes if canning, or simply refrigerate for immediate use.
Unlike typical bread and butter pickles, these develop a wonderful crisp-tender texture that holds up beautifully. Using these garlic-forward pickles chopped in chicken salad or layered on grilled cheese transforms simple meals into something special.
Refrigerator Bread and Butter Pickles
Zesty refrigerator bread and butter pickles are the perfect quick pickle project for beginners, transforming ordinary cucumbers into sweet-tangy delights without any canning equipment. These crisp, quick-pickled slices come together in under 30 minutes and develop incredible flavor as they chill overnight in your refrigerator. You’ll be amazed how professional they taste with such minimal effort.
Ingredients
– 1 pound fresh cucumbers (I prefer Kirby cucumbers for their crunch, but any firm variety works)
– 1 medium yellow onion (sliced thin for even pickling)
– 1 cup white vinegar (distilled white vinegar gives the cleanest tang)
– ¾ cup granulated sugar (this creates that classic sweet balance)
– ½ cup water
– 1 tablespoon kosher salt (I always use kosher salt for pickling—it dissolves beautifully)
– 1 teaspoon mustard seeds (these add subtle complexity)
– ½ teaspoon celery seeds (my secret ingredient for depth)
– ¼ teaspoon turmeric (for that golden bread and butter pickle color)
Instructions
1. Wash 1 pound of cucumbers thoroughly under cool running water.
2. Slice cucumbers into ¼-inch thick rounds using a sharp knife or mandoline.
3. Peel 1 medium yellow onion and slice it into thin half-moons.
4. Combine cucumber slices and onion slices in a large heatproof bowl.
5. In a medium saucepan, combine 1 cup white vinegar, ¾ cup granulated sugar, ½ cup water, 1 tablespoon kosher salt, 1 teaspoon mustard seeds, ½ teaspoon celery seeds, and ¼ teaspoon turmeric.
6. Heat the vinegar mixture over medium heat, stirring constantly with a wooden spoon until the sugar and salt completely dissolve—this takes about 3-4 minutes.
7. Carefully pour the hot vinegar mixture over the cucumbers and onions in the bowl.
8. Gently stir the mixture with a spoon to ensure all vegetables are fully submerged in the brine.
9. Let the pickle mixture cool completely at room temperature for 1 hour, stirring occasionally.
10. Transfer the cooled pickles and brine into a clean 1-quart glass jar with a tight-fitting lid.
11. Refrigerate the pickles for at least 8 hours before serving, though 24 hours yields the best flavor development. Expect crisp-tender pickles with the perfect sweet-tangy balance that makes them irresistible straight from the jar. They’re fantastic on burgers, chopped into chicken salad, or served alongside sharp cheddar cheese for a simple appetizer.
Quick Bread and Butter Pickles
Often, the simplest recipes yield the most satisfying results, and these quick bread and butter pickles are a perfect example. Our methodical approach will guide you through creating crisp, tangy-sweet pickles in just a fraction of the traditional time. You’ll be amazed at how these transform from raw vegetables to flavorful pickles right before your eyes.
Ingredients
– 1 pound Kirby cucumbers, sliced into ¼-inch rounds (their firm texture holds up beautifully)
– 1 medium yellow onion, thinly sliced (I prefer sweet onions for their milder flavor)
– 1 cup apple cider vinegar (this gives the best tangy foundation)
– ¾ cup granulated sugar (this creates that classic sweet balance)
– ½ cup water
– 1 tablespoon kosher salt (I always use kosher for more even distribution)
– 1 teaspoon mustard seeds
– ½ teaspoon celery seeds
– ¼ teaspoon turmeric powder (this adds that beautiful golden color)
Instructions
1. Combine the sliced cucumbers and onions in a large heatproof bowl.
2. Sprinkle the kosher salt evenly over the cucumber-onion mixture.
3. Toss thoroughly with your hands to ensure every piece gets coated with salt.
4. Let the salted vegetables sit at room temperature for exactly 1 hour to draw out excess moisture.
5. Rinse the vegetables under cold running water for 30 seconds to remove excess salt.
6. Drain the vegetables completely in a colander, pressing gently to remove remaining liquid.
7. Combine apple cider vinegar, sugar, water, mustard seeds, celery seeds, and turmeric in a medium saucepan.
8. Heat the brine mixture over medium heat until it reaches a gentle simmer at approximately 180°F.
9. Stir continuously until the sugar completely dissolves, about 2-3 minutes.
10. Remove the saucepan from heat immediately once the sugar dissolves.
11. Pack the drained cucumber and onion mixture tightly into a clean quart-sized jar.
12. Carefully pour the hot brine over the vegetables, ensuring they’re completely submerged.
13. Let the jar cool to room temperature on your counter for about 2 hours.
14. Secure the lid tightly and refrigerate for at least 4 hours before serving.
Yield pickles that maintain a satisfying crunch while absorbing the perfect sweet-tangy brine. Their vibrant color and balanced flavor make them excellent alongside sandwiches, chopped into tuna salad, or even as a surprising burger topping that cuts through rich flavors beautifully.
Bread and Butter Pickle Relish
Every home cook needs a reliable condiment that can transform ordinary meals into something special, and this Bread and Butter Pickle Relish is exactly that—a sweet, tangy, crunchy addition that elevates everything from hot dogs to grilled cheese. Essentially, it’s a quick-pickled vegetable mixture that balances vinegar’s sharpness with sugar’s sweetness, creating a versatile relish perfect for beginners to master.
Ingredients
– 4 cups thinly sliced pickling cucumbers (I like them about 1/8-inch thick for the perfect crunch)
– 1 large yellow onion, thinly sliced (sweet varieties like Vidalia work beautifully here)
– 1/4 cup kosher salt (coarse salt draws out moisture without oversalting)
– 1 cup apple cider vinegar (this is my go-to for its mild fruity notes)
– 3/4 cup granulated sugar (adjust to your preferred sweetness level)
– 1 tsp mustard seeds (toasted lightly for extra aroma)
– 1/2 tsp celery seeds (they add a subtle earthy flavor)
– 1/4 tsp turmeric powder (for that golden hue and mild bitterness)
Instructions
1. Combine the sliced cucumbers and onion in a large bowl. 2. Sprinkle the kosher salt evenly over the vegetables. 3. Toss the mixture thoroughly with your hands to coat every slice. 4. Let the vegetables sit at room temperature for exactly 1 hour to draw out excess moisture. 5. Rinse the salted vegetables under cold running water for 2 minutes to remove excess salt. 6. Squeeze the vegetables firmly with your hands to remove as much liquid as possible. 7. Combine the apple cider vinegar, granulated sugar, mustard seeds, celery seeds, and turmeric powder in a medium saucepan. 8. Heat the saucepan over medium heat until the mixture reaches a gentle simmer at 200°F. 9. Stir the mixture continuously for 3 minutes until the sugar fully dissolves. 10. Add the squeezed vegetables to the saucepan. 11. Cook the relish over medium-low heat for 10 minutes, stirring occasionally, until the vegetables soften slightly but remain crisp. 12. Remove the saucepan from the heat and let the relish cool to room temperature. 13. Transfer the cooled relish to an airtight container. 14. Refrigerate the relish for at least 4 hours before serving to allow the flavors to meld. Ultimately, this relish offers a delightful crunch with a sweet-tangy punch that makes it irresistible on burgers or stirred into potato salad. Unlike store-bought versions, its fresh texture and balanced flavor shine through, making it a staple you’ll want to keep on hand for quick meal upgrades.
Bread and Butter Pickle Chips
Keeping your pickle game strong starts with these bread and butter pickle chips—they’re the perfect balance of sweet, tangy, and crisp, and surprisingly simple to make at home. Let’s walk through each step together so you end up with jars full of crunchy perfection.
Ingredients
– 2 pounds pickling cucumbers, sliced into ¼-inch rounds (look for firm, bright green ones)
– 1 large yellow onion, thinly sliced (I like using a mandoline for even slices)
– 1 cup apple cider vinegar (the sharper tang works better than white vinegar here)
– ¾ cup granulated sugar (don’t skimp—this creates that signature sweet brine)
– ½ cup water
– 1 tablespoon kosher salt (I prefer Diamond Crystal for its milder salinity)
– 1 teaspoon mustard seeds
– ½ teaspoon celery seeds
– ¼ teaspoon turmeric powder (it adds golden color and earthy depth)
Instructions
1. Wash the cucumbers thoroughly and slice them into uniform ¼-inch rounds using a sharp knife or mandoline.
2. Thinly slice the yellow onion into half-moons, keeping the pieces consistent for even pickling.
3. Combine the cucumber slices and onion in a large non-reactive bowl and sprinkle with the kosher salt.
4. Toss the vegetables with the salt until evenly coated, then let them sit at room temperature for exactly 1 hour to draw out excess moisture.
5. Rinse the salted vegetables under cold running water and drain them well in a colander.
6. In a medium stainless steel saucepan, combine the apple cider vinegar, granulated sugar, water, mustard seeds, celery seeds, and turmeric powder.
7. Heat the brine mixture over medium heat, stirring constantly with a wooden spoon until the sugar completely dissolves, about 3-4 minutes.
8. Bring the brine to a gentle boil, then immediately reduce the heat to low to maintain a simmer.
9. Add the drained cucumber and onion mixture to the simmering brine and stir gently to coat all pieces.
10. Heat the vegetables in the brine for exactly 4 minutes—they should become slightly translucent but still retain some crispness.
11. Remove the saucepan from the heat and let the pickle mixture cool in the brine for 15 minutes.
12. Transfer the pickles and brine into clean glass jars while still warm, pressing down to submerge all vegetables.
13. Seal the jars tightly and refrigerate them for at least 24 hours before serving to allow flavors to develop fully.
Expect these pickles to maintain a satisfying crunch while absorbing the sweet-tangy brine beautifully. They’re fantastic piled on burgers, chopped into chicken salad, or simply enjoyed straight from the jar when that craving hits.
Bread and Butter Pickle Spears
You’ll find these bread and butter pickle spears are surprisingly simple to make at home, with that perfect balance of sweet and tangy that elevates any sandwich or snack plate. Let me walk you through each step methodically so you can achieve crisp, flavorful results every single time.
Ingredients
– 2 pounds fresh pickling cucumbers, sliced into spears (look for firm ones without soft spots)
– 1 large yellow onion, thinly sliced (I like the sweetness yellow onions bring)
– 1 ½ cups white vinegar
– 1 cup granulated sugar (this creates that classic sweet brine)
– ½ cup light brown sugar, packed (my secret for deeper flavor)
– 1 tablespoon mustard seeds
– ½ teaspoon celery seeds
– ¼ teaspoon ground turmeric
– 1 tablespoon kosher salt (I prefer Diamond Crystal for pickling)
Instructions
1. Wash the cucumbers thoroughly under cool running water and pat them completely dry with clean kitchen towels.
2. Slice each cucumber lengthwise into 6-8 uniform spears using a sharp chef’s knife.
3. Peel the yellow onion and slice it into thin half-moons, about ¼-inch thick.
4. Combine the cucumber spears and sliced onion in a large non-reactive bowl, sprinkling the kosher salt evenly over the mixture.
5. Cover the bowl with plastic wrap and refrigerate for exactly 1 hour to draw out excess moisture.
6. Tip: This salting step is crucial for achieving crisp pickles rather than soggy ones.
7. Rinse the cucumber and onion mixture under cold water for 30 seconds to remove the salt.
8. Drain the vegetables in a colander, pressing gently to remove any remaining liquid.
9. In a medium stainless steel saucepan, combine the white vinegar, granulated sugar, brown sugar, mustard seeds, celery seeds, and turmeric.
10. Bring the brine mixture to a boil over medium-high heat, stirring constantly until the sugars completely dissolve.
11. Tip: Use a wooden spoon for stirring to avoid scratching your pan.
12. Reduce the heat to low and simmer the brine for 3 minutes, until it slightly thickens.
13. Pack the drained cucumber spears and onions tightly into clean pint-sized canning jars, leaving ½-inch headspace at the top.
14. Carefully pour the hot brine over the vegetables, ensuring they’re completely submerged.
15. Tip: Tap the jars gently on the counter to release any air bubbles trapped between the spears.
16. Seal the jars with lids and rings, then process in a boiling water bath for 10 minutes if canning for shelf storage.
17. For refrigerator pickles, simply cool the jars to room temperature before refrigerating.
18. Refrigerate the pickles for at least 24 hours before tasting to allow the flavors to fully develop.
Beautifully crisp with a satisfying snap, these pickles develop their signature sweet-tangy balance after their overnight rest. Beyond classic sandwich companions, try them chopped into chicken salad or served alongside sharp cheddar for a quick appetizer that always impresses.
Bread and Butter Pickle Sandwich Toppers
Unlocking the perfect balance of sweet, tangy, and crisp in your sandwiches starts with these homemade Bread and Butter Pickle Sandwich Toppers. Unlike store-bought versions, these pickles offer a fresh crunch and customizable flavor that elevates any lunch. Let me walk you through each simple step to create your own batch.
Ingredients
- 1 pound pickling cucumbers, sliced into ¼-inch rounds (I look for firm, small cucumbers—they stay crisper)
- 1 large yellow onion, thinly sliced (sweet varieties like Vidalia work beautifully here)
- 1 cup apple cider vinegar (this is my go-to for its mild tang)
- ¾ cup granulated sugar (adjust slightly if you prefer less sweetness)
- ½ cup water
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon turmeric powder (it adds that classic golden hue)
- ½ teaspoon red pepper flakes (optional, for a subtle kick)
Instructions
- Wash and dry the cucumbers thoroughly, then slice them uniformly into ¼-inch rounds using a sharp knife or mandoline.
- Peel the yellow onion and slice it into thin half-moons, about ⅛-inch thick, for even pickling.
- Combine the apple cider vinegar, granulated sugar, water, mustard seeds, celery seeds, turmeric powder, and red pepper flakes in a medium saucepan.
- Place the saucepan over medium heat and stir the mixture continuously until the sugar fully dissolves, which should take about 3–4 minutes.
- Bring the brine to a gentle simmer, then immediately reduce the heat to low to avoid boiling, which can make the pickles soft.
- Add the sliced cucumbers and onions to the warm brine, stirring gently to coat everything evenly.
- Let the mixture sit off the heat for 10 minutes, allowing the vegetables to slightly soften while retaining their crunch.
- Transfer the pickles and brine to a clean, airtight glass jar, pressing down lightly to submerge all pieces fully.
- Seal the jar and refrigerate it for at least 4 hours before using, though overnight chilling intensifies the flavors.
Soaking in that sweet-tangy brine gives these pickles a satisfying snap and a burst of flavor that cuts through rich sandwich fillings. Stack them high on pulled pork sandwiches or layer them into turkey clubs for an extra zing. Their versatility means you’ll find yourself reaching for them beyond the bread—try chopping them into tuna salad for a crunchy twist.
Bread and Butter Pickle Salad
Many home cooks overlook the magic that happens when you transform classic bread and butter pickles into a vibrant, crunchy salad. Making this dish requires just a few simple steps that build flavor and texture methodically. Let’s walk through the process together to create something truly special.
Ingredients
– 2 cups thinly sliced cucumbers (I prefer English cucumbers for their thin skin and minimal seeds)
– 1/2 cup thinly sliced red onion (soaking in ice water first removes that sharp bite)
– 1/4 cup bread and butter pickles, chopped (reserve 2 tablespoons of the sweet pickle brine)
– 2 tablespoons mayonnaise (Duke’s is my go-to for its tangy flavor)
– 1 tablespoon apple cider vinegar (this adds a nice fruity acidity)
– 1 teaspoon granulated sugar (balances the vinegar’s sharpness)
– 1/4 teaspoon celery seed (don’t skip this – it’s the secret flavor booster)
– 1/4 teaspoon black pepper (freshly ground gives the best flavor)
Instructions
1. Place the thinly sliced red onion in a small bowl of ice water and let it soak for 10 minutes to mellow its sharp flavor.
2. While the onion soaks, combine the mayonnaise, reserved pickle brine, apple cider vinegar, sugar, celery seed, and black pepper in a medium mixing bowl.
3. Whisk the dressing ingredients vigorously for 30 seconds until the sugar dissolves completely and the mixture becomes smooth.
4. Drain the red onion thoroughly and pat dry with paper towels to remove excess moisture.
5. Add the sliced cucumbers, drained red onion, and chopped bread and butter pickles to the dressing bowl.
6. Gently toss all ingredients together using tongs or two large spoons until every piece is evenly coated with dressing.
7. Cover the bowl with plastic wrap and refrigerate the salad for exactly 20 minutes to allow the flavors to meld.
8. Remove the salad from refrigerator and give it one final gentle toss before serving.
Here’s what makes this salad special: the cucumbers maintain their satisfying crunch while absorbing the sweet-tangy dressing, creating layers of texture in every bite. Serve it alongside grilled chicken for a complete meal, or pile it high on a pulled pork sandwich for an unexpected twist that will have everyone asking for the recipe.
Bread and Butter Pickle Salsa
Just when you thought pickles couldn’t get more versatile, this Bread and Butter Pickle Salsa transforms your favorite crunchy condiment into a vibrant topping that elevates everything from grilled meats to simple chips. Join me as we walk through each measured step to create this sweet-and-tangy masterpiece. You’ll find the process straightforward and the results incredibly rewarding.
Ingredients
– 2 cups finely chopped bread and butter pickles (I like Claussen for their crisp texture)
– 1/2 cup finely diced red onion (soaking in ice water for 10 minutes first reduces sharpness)
– 1/4 cup chopped fresh cilantro (stems removed for more delicate flavor)
– 1 jalapeño, seeds removed and minced (wear gloves to protect your hands from capsaicin)
– 2 tablespoons pickle brine from the jar (this adds perfect tang without extra vinegar)
– 1 tablespoon honey (local raw honey gives the best floral notes)
– 1/2 teaspoon ground cumin (toasting whole seeds and grinding fresh makes a huge difference)
Instructions
1. Place the finely chopped bread and butter pickles in a medium mixing bowl.
2. Add the finely diced red onion to the bowl with the pickles.
3. Mix in the chopped fresh cilantro until evenly distributed.
4. Stir in the minced jalapeño, making sure it’s well incorporated.
5. Pour the 2 tablespoons of pickle brine over the vegetable mixture.
6. Drizzle the 1 tablespoon of honey evenly across the ingredients.
7. Sprinkle the 1/2 teaspoon of ground cumin over the mixture.
8. Gently toss all ingredients together until thoroughly combined.
9. Cover the bowl tightly with plastic wrap.
10. Refrigerate the salsa for exactly 30 minutes to allow flavors to meld.
11. Remove from refrigerator and give one final stir before serving.
What makes this salsa truly special is how the sweet pickle crunch contrasts with the spicy jalapeño and aromatic cumin. The chilled marinating time allows the honey to subtly caramelize while the pickle brine penetrates every ingredient. Try it spooned over grilled chicken tacos or as an unexpected topping for cream cheese-topped crackers—it transforms ordinary snacks into extraordinary experiences.
Bread and Butter Pickle Brine Chicken
Unlocking the secret to incredibly moist, tangy chicken is easier than you think with this clever recipe. Using leftover bread and butter pickle brine transforms ordinary chicken into something extraordinary, creating a dish that’s both familiar and exciting. This method delivers tender, flavorful results that will make you wonder why you haven’t tried this before.
Ingredients
– 2 lbs chicken thighs (bone-in, skin-on for maximum flavor)
– 1½ cups bread and butter pickle brine (I save mine from store-bought pickles)
– ¼ cup olive oil (extra virgin is my go-to for better flavor)
– 1 tbsp smoked paprika (this adds wonderful depth)
– 2 tsp garlic powder (fresh minced garlic works too)
– 1 tsp black pepper (freshly ground gives the best aroma)
– ½ tsp salt (kosher salt distributes more evenly)
Instructions
1. Place chicken thighs in a large resealable plastic bag or glass container.
2. Pour bread and butter pickle brine over the chicken, ensuring all pieces are fully submerged.
3. Seal the container and refrigerate for exactly 4 hours (tip: don’t marinate longer or the vinegar can make the chicken mushy).
4. Remove chicken from brine and pat completely dry with paper towels (this step is crucial for crispy skin).
5. Preheat your oven to 400°F and place a rack in the middle position.
6. In a small bowl, whisk together olive oil, smoked paprika, garlic powder, black pepper, and salt.
7. Brush the spice mixture evenly over all sides of the chicken thighs.
8. Arrange chicken skin-side up on a baking sheet lined with foil.
9. Bake at 400°F for 35-40 minutes until the internal temperature reaches 165°F (tip: use a meat thermometer for perfect doneness every time).
10. For extra crispy skin, broil for 2-3 minutes at the end, watching carefully to prevent burning.
The chicken emerges with a beautiful golden-brown crust that gives way to incredibly juicy, tangy meat. The pickle brine creates a subtle sweetness that balances perfectly with the smoky paprika. Serve it sliced over a crisp salad or shred it for amazing sandwich fillings that will have everyone asking for your secret.
Bread and Butter Pickle Deviled Eggs
Nothing elevates a simple deviled egg quite like the sweet tang of bread and butter pickles. Now, we’ll walk through creating these crowd-pleasing bites, perfect for your next gathering or a savory snack. Follow each step carefully for the best results.
Ingredients
- 6 large eggs, straight from the fridge for easier peeling
- 1/4 cup mayonnaise, my favorite is Duke’s for its creamy texture
- 2 tbsp finely chopped bread and butter pickles, plus 1 tbsp pickle brine for that signature zing
- 1 tsp yellow mustard, which adds a nice sharpness without overpowering
- 1/4 tsp smoked paprika, plus extra for a pretty dusting at the end
- Salt, just a pinch to balance the sweetness
Instructions
- Place the 6 eggs in a single layer in a saucepan and cover with cold water by 1 inch.
- Bring the water to a rolling boil over high heat, then immediately cover the pan and remove it from the heat.
- Let the eggs sit, covered, for exactly 12 minutes to achieve a firm, fully cooked yolk.
- Transfer the eggs to a bowl of ice water and let them cool for 15 minutes to stop the cooking process.
- Gently tap each egg on the counter and roll it to crack the shell evenly for easier peeling.
- Peel the eggs under cool running water, which helps loosen any stubborn shell bits.
- Slice each peeled egg in half lengthwise using a sharp knife for clean edges.
- Scoop out the yolks into a medium bowl, placing the empty whites on a serving plate.
- Mash the yolks thoroughly with a fork until they resemble fine crumbs.
- Add the 1/4 cup mayonnaise, 2 tbsp chopped pickles, 1 tbsp pickle brine, 1 tsp mustard, and a pinch of salt to the yolks.
- Stir the mixture until completely smooth and well combined.
- Spoon or pipe the yolk filling evenly back into the egg white halves.
- Sprinkle a light dusting of smoked paprika over each deviled egg for color and flavor.
Keep these chilled until serving to let the pickle flavor meld beautifully with the creamy filling. The result is a delightful contrast of smooth, rich yolk and the crisp, sweet-tangy crunch of pickles—try garnishing with extra pickle slices on top for an added bite.
Bread and Butter Pickle Potato Salad
Y’know how some recipes just click from the very first bite? This Bread and Butter Pickle Potato Salad does exactly that, combining creamy potatoes with the sweet-tangy crunch of everyone’s favorite pickles in a method that ensures perfect texture every time. Let’s walk through this step by step so you can recreate that satisfying balance of flavors right in your own kitchen.
Ingredients
– 2 pounds Yukon Gold potatoes, peeled and cut into ¾-inch cubes (their waxy texture holds shape beautifully)
– 1 cup bread and butter pickles, chopped (I like the crunchier store-bought kind for this)
– ½ cup mayonnaise (Duke’s is my go-to for its tangy richness)
– ¼ cup pickle brine from the jar (don’t skip this—it adds that signature sweet-sour kick)
– 2 tablespoons yellow mustard (French’s classic yellow gives the perfect brightness)
– 1 teaspoon celery seed (toasted lightly if you have time)
– ½ teaspoon smoked paprika (for a subtle smoky depth)
– ½ teaspoon black pepper, freshly ground
– ¼ cup finely chopped red onion (soaked in ice water for 10 minutes to mellow the bite)
– 2 tablespoons chopped fresh dill (plus extra for garnish)
Instructions
1. Place peeled and cubed potatoes in a large pot and cover with cold water by 1 inch.
2. Add 1 tablespoon salt to the water, which helps season the potatoes from within as they cook.
3. Bring the pot to a boil over high heat, then reduce to a steady simmer.
4. Cook potatoes for 8-10 minutes until easily pierced with a fork but not falling apart.
5. Drain potatoes immediately in a colander and spread them in a single layer on a baking sheet to cool completely—this prevents them from becoming mushy.
6. While potatoes cool, whisk together mayonnaise, pickle brine, yellow mustard, celery seed, smoked paprika, and black pepper in a large mixing bowl.
7. Drain the red onion from its ice water bath and pat dry with paper towels to remove excess moisture.
8. Add cooled potatoes, chopped bread and butter pickles, red onion, and fresh dill to the dressing bowl.
9. Gently fold everything together with a rubber spatula until evenly coated, being careful not to break the potato cubes.
10. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld.
11. Taste and adjust seasoning with a pinch of salt if needed before serving.
12. Garnish with additional fresh dill just before serving.
Our potato salad emerges creamy yet firm-textured, with the pickles providing sweet bursts against the smoky paprika backdrop. Try serving it alongside grilled sausages or stuffing it into lettuce cups for a low-carb twist—either way, those tangy-sweet notes keep you coming back for another forkful.
Bread and Butter Pickle Burger Topping
Sometimes the simplest additions create the most memorable burgers, and this bread and butter pickle topping transforms an ordinary patty into something extraordinary. Start by gathering your ingredients and preparing your workspace for an easy, flavorful condiment that balances sweet, tangy, and crunchy elements perfectly.
Ingredients
– 1 cup bread and butter pickles, drained but reserve 2 tablespoons of pickle juice—this adds that signature tang without making things too wet
– 1/2 small red onion, thinly sliced—I like using a mandoline for paper-thin, even slices that pickle beautifully
– 1/4 cup mayonnaise—Duke’s is my personal favorite for its tangy creaminess
– 1 tablespoon yellow mustard—the classic ballpark style works perfectly here
– 1 teaspoon honey—this touch of sweetness balances the vinegar notes
– 1/2 teaspoon smoked paprika—this adds a subtle smokiness that complements grilled burgers
Instructions
1. Place the thinly sliced red onion in a small bowl and pour the reserved 2 tablespoons of pickle juice over them.
2. Let the onions marinate in the pickle juice for exactly 10 minutes—this quick-pickling step softens their sharp bite while adding brightness.
3. While onions marinate, chop the bread and butter pickles into 1/4-inch pieces for consistent texture throughout your topping.
4. In a medium mixing bowl, combine the mayonnaise, yellow mustard, honey, and smoked paprika, whisking until completely smooth.
5. Drain the pickled onions, gently pressing out excess liquid with the back of a spoon—this prevents your topping from becoming watery.
6. Add the chopped pickles and drained onions to the mayonnaise mixture, folding gently with a spatula until evenly coated.
7. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes—this chilling time allows the flavors to meld together beautifully.
Gently spoon this vibrant topping over your sizzling burger patty and watch how the sweet-tangy crunch elevates every bite. The contrast between the cool, creamy topping and hot burger creates a temperature play that’s absolutely delightful, while the pickled onions provide just enough sharpness to cut through the richness of the meat. Try it on turkey burgers or even as a sandwich spread for unexpected versatility.
Bread and Butter Pickle Hot Dogs
Let’s create a delicious twist on the classic hot dog that combines sweet, tangy pickles with savory flavors in perfect harmony. Last summer, I discovered that adding homemade bread and butter pickles to grilled hot dogs creates an unforgettable flavor combination that’s become my go-to for casual gatherings. This recipe walks you through each simple step to achieve that perfect balance of crisp, sweet, and savory in every bite.
Ingredients
– 4 all-beef hot dogs (I prefer the natural casing variety for that satisfying snap)
– 4 hot dog buns (brioche buns add a lovely buttery richness)
– 1 cup bread and butter pickles, drained (homemade if you have them, but store-bought works beautifully)
– 2 tablespoons unsalted butter, softened (room temperature spreads more evenly)
– 1 tablespoon yellow mustard (the classic ballpark style is my favorite here)
– 1/4 cup sweet pickle relish (this adds extra moisture and sweetness)
– 1/4 cup chopped white onion (I like the sharp crunch against the sweet pickles)
Instructions
1. Preheat your grill or grill pan to medium heat, approximately 350°F, ensuring even cooking surfaces.
2. Lightly butter the inside surfaces of all 4 hot dog buns using the softened unsalted butter.
3. Place the buttered buns cut-side down on the cooler part of the grill for 2-3 minutes until golden brown and lightly toasted.
4. Make 3-4 shallow diagonal cuts along each hot dog, about 1/4-inch deep, to prevent curling and create more surface area for browning.
5. Arrange the scored hot dogs directly on the grill grates and cook for 6-8 minutes, turning every 2 minutes until evenly browned with visible grill marks.
6. Transfer the grilled hot dogs to the toasted buns using tongs to maintain their perfect shape.
7. Spread 3/4 teaspoon of yellow mustard along the length of each hot dog in a thin, even layer.
8. Spoon 1/4 cup of drained bread and butter pickles over each hot dog, distributing them evenly.
9. Top each hot dog with 1 tablespoon of sweet pickle relish, allowing it to settle into the pickle layers.
10. Finish each hot dog with 1 tablespoon of chopped white onion scattered across the top.
Something magical happens when the warm, juicy hot dog meets the cool, crisp pickles and sweet relish. The contrasting temperatures and textures create a symphony in your mouth—crunchy, soft, sweet, and savory all at once. Consider serving these with crispy potato chips and an ice-cold lemonade for the ultimate summer meal that will have everyone asking for your secret.
Bread and Butter Pickle Bloody Mary Garnish
Every Bloody Mary deserves a garnish that steals the show, and these bread and butter pickle spears do just that by adding sweet, tangy crunch to each sip. Elevate your brunch game with this simple recipe that transforms ordinary cucumbers into cocktail-ready delights. Let’s walk through each step together to create the perfect pickle garnish.
Ingredients
– 2 medium cucumbers, sliced into spears (I prefer Kirby cucumbers for their firm texture)
– 1 cup white vinegar (distilled white vinegar gives the cleanest tang)
– 1/2 cup granulated sugar
– 1/4 cup water
– 1 tablespoon mustard seeds
– 1/2 teaspoon celery seeds
– 1/2 teaspoon turmeric powder (this gives that beautiful golden color)
– 1/4 teaspoon red pepper flakes (my secret for a subtle kick)
Instructions
1. Wash 2 medium cucumbers thoroughly under cold running water.
2. Slice each cucumber lengthwise into 8 even spears using a sharp knife.
3. Combine 1 cup white vinegar, 1/2 cup granulated sugar, and 1/4 cup water in a medium saucepan.
4. Add 1 tablespoon mustard seeds, 1/2 teaspoon celery seeds, 1/2 teaspoon turmeric powder, and 1/4 teaspoon red pepper flakes to the saucepan.
5. Heat the mixture over medium heat while stirring constantly with a wooden spoon until the sugar completely dissolves, about 3-4 minutes.
6. Arrange the cucumber spears neatly in a clean 1-quart glass jar.
7. Carefully pour the hot brine mixture over the cucumbers, ensuring all spears are fully submerged.
8. Let the jar cool to room temperature on your countertop for 1 hour.
9. Secure the lid tightly and refrigerate for at least 24 hours before serving.
The pickles develop a perfect crisp-tender texture that holds up beautifully in your Bloody Mary glass. Their sweet-and-sour flavor profile cuts through the tomato juice’s richness while the subtle heat from the pepper flakes lingers pleasantly. Try skewering them with olives and cherry tomatoes for an impressive layered garnish that’ll make your guests think you hired a professional mixologist.
Summary
Zesty homemade pickles can transform your summer meals! These 18 tangy bread and butter pickle recipes offer something for every taste—from classic sweet-and-sour to creative twists. We hope you find a new favorite to preserve summer’s bounty. Don’t forget to share which recipe you loved in the comments and pin this article to your Pinterest boards for easy reference!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
