18 Seasonal Canning Recipes for Bread and Butter Pickles

Got a bounty of summer cucumbers? It’s time to preserve that garden goodness with these 18 seasonal canning recipes for bread and butter pickles. From classic sweet-and-tangy to spicy twists, this roundup has you covered. Let’s get canning!

Classic Bread and Butter Pickles

Can we talk about how amazing homemade pickles are? These classic bread and butter pickles are sweet, tangy, and so easy to make. You'll love the crunch!

Serving: 16 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

Produce

• 2 lbs crisp pickling cucumbers (about 4–5 medium)
• 1 medium sweet onion, thinly sliced

Brine

• 2 cups distilled white vinegar
• 1 cup cold water
• 1.5 cups granulated sugar
• 2 tablespoons coarse kosher salt

Spices

• 1 tablespoon whole mustard seeds
• 1 teaspoon celery seeds
• 1/2 teaspoon ground turmeric

Instructions

1. Wash the cucumbers and slice them into 1/4-inch rounds. Slice the onion thinly. For extra crunch, soak the sliced cucumbers in ice water for 30 minutes, then drain well.
2. In a non-reactive saucepan (stainless steel or enamel), combine the vinegar, water, sugar, salt, mustard seeds, celery seeds, and turmeric. Bring to a boil over medium-high heat, stirring to dissolve the sugar and salt, then remove from heat.
3. Pack the cucumber and onion slices into clean glass jars or a large heatproof bowl. Pour the hot brine over them, making sure everything is fully submerged. Let cool to room temperature (about 1 hour).
4. Cover the jars or bowl with a lid or plastic wrap and refrigerate for at least 24 hours before serving. Tip: For best flavor, let them sit 48 hours. Tip: Use a spoon to press down the pickles so they stay submerged while cooling. Tip: These keep in the fridge for up to 2 months.

You'll love the perfect balance of sweet and tangy in every bite. Serve them on a classic burger or alongside a grilled cheese for a pop of flavor.

Spicy Jalapeño Bread and Butter Pickles

A jar of these spicy jalapeño bread and butter pickles is like a little sunshine on your fridge shelf—crunchy, sweet, and with a kick that sneaks up on you. They’re perfect for adding zing to sandwiches, burgers, or just snacking straight from the jar.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

For the Pickles

• 2 lbs crisp, fresh pickling cucumbers, sliced into ¼-inch rounds
• 2 vibrant green jalapeños, thinly sliced (seeds in for extra heat, or remove for milder)
• 1 sweet yellow onion, halved and thinly sliced
• 3 cloves garlic, smashed
• 1 tablespoon whole mustard seeds
• 1 teaspoon ground turmeric
• 1 teaspoon celery seeds
• 1 teaspoon crushed red pepper flakes
• 1½ cups apple cider vinegar
• 1½ cups granulated sugar
• 2 teaspoons table salt

Instructions

1. In a large bowl, combine the sliced cucumbers, jalapeños, and onion. Toss with 1 teaspoon of salt and let sit for 1 hour to draw out excess moisture. (Tip: This ensures crunchier pickles.)
2. After an hour, drain the vegetables and rinse lightly with cold water. Pack them into clean pint-sized jars along with the smashed garlic cloves, dividing evenly.
3. In a medium saucepan, combine the apple cider vinegar, sugar, remaining 1 teaspoon salt, mustard seeds, turmeric, celery seeds, and red pepper flakes. Bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves completely.
4. Pour the hot brine over the vegetables in the jars, leaving about ½ inch of headspace. Use a chopstick to gently release any air bubbles. (Tip: Tap the jars on the counter to help settle the brine.)
5. Let the jars cool to room temperature uncovered, then screw on the lids and refrigerate. For best flavor, wait at least 24 hours before eating—the pickles will keep for up to 3 weeks. (Tip: The flavors deepen over time, so make a double batch!)

Enjoy these pickles straight from the jar or piled high on a burger for a sweet-spicy crunch. The balance of tangy brine with that slow-building heat makes them dangerously snackable—you’ll find excuses to put them on everything.

Turmeric Bread and Butter Pickles

Vibrant and tangy, these Turmeric Bread and Butter Pickles are my go-to for adding a golden crunch to sandwiches and burgers. They're surprisingly easy to make at home, and the turmeric gives them a beautiful color and a subtle earthy warmth.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 5 minutes

Ingredients

• 1 1/2 lbs firm pickling cucumbers, sliced 1/8-inch thick
• 1 medium sweet onion, thinly sliced
• 2 tablespoons coarse kosher salt
• 1 cup granulated sugar
• 1 cup raw apple cider vinegar
• 1 teaspoon ground turmeric
• 1 teaspoon whole yellow mustard seeds
• 1/2 teaspoon celery seeds
• 1/2 teaspoon freshly ground black pepper

Instructions

1. In a large bowl, combine sliced cucumbers and onion. Sprinkle with salt and toss well. Let sit at room temperature for 1 hour, stirring occasionally. This draws out moisture for crunchier pickles.
2. Rinse the cucumber-onion mixture under cold water and drain thoroughly. Squeeze out excess liquid.
3. In a medium saucepan, combine sugar, cider vinegar, turmeric, mustard seeds, celery seeds, and black pepper. Bring to a boil over medium-high heat, stirring until sugar dissolves. Boil for 1 minute.
4. Pack the cucumbers and onion into two clean pint-sized jars (or one quart jar).
5. Pour the hot brine over the cucumbers, leaving 1/2-inch headspace. Tap jars to release air bubbles, then add more brine if needed.
6. Let jars cool to room temperature, then screw on lids and refrigerate. For best flavor, wait at least 24 hours before eating. These pickles keep for up to 3 weeks in the fridge.

Perfectly crunchy with a tangy-sweet bite, these pickles are fantastic on bratwurst or alongside a grilled cheese. Try them chopped into potato salad for a pop of color and flavor.

Garlic Dill Bread and Butter Pickles

Ever wondered how to capture that perfect sweet-tangy crunch in a jar? These Garlic Dill Bread and Butter Pickles are your answer, and they're surprisingly simple to make at home.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Pickles

• 3 lbs fresh garden cucumbers, sliced into 1/4-inch rounds
• 1 large sweet onion (such as Vidalia), thinly sliced
• 1/4 cup coarse kosher salt
• Ice cubes (about 1 cup)

For the Brine

• 2 cups apple cider vinegar (5% acidity)
• 1 cup white vinegar
• 2 cups granulated sugar
• 1/2 cup light brown sugar, packed
• 1 tbsp whole yellow mustard seeds
• 1 tsp ground turmeric
• 1/2 tsp celery seeds
• 4 cloves fresh garlic, smashed
• 4 sprigs fresh dill

Instructions

1. In a large bowl, combine the sliced cucumbers and onion. Sprinkle with coarse kosher salt and toss well. Top with a layer of ice cubes, then cover and refrigerate for 2-3 hours. This draws out excess moisture, ensuring crisp pickles.
2. After chilling, drain the cucumbers and onions in a colander, rinse with cold water, and drain again. Pat dry with a clean kitchen towel.
3. While the veggies drain, prepare your jars: sterilize 4 pint-sized canning jars and lids in boiling water for 10 minutes. Keep them hot until ready to fill.
4. In a large stainless steel or enamel pot, combine apple cider vinegar, white vinegar, granulated sugar, brown sugar, mustard seeds, turmeric, and celery seeds. Bring to a boil over high heat, stirring occasionally until sugar dissolves. Reduce heat and simmer for 5 minutes.
5. Pack the drained cucumbers and onions into the hot jars. Add 1 smashed garlic clove and 1 sprig of fresh dill to each jar.
6. Pour the hot brine over the vegetables in each jar, leaving 1/2-inch headspace. Run a non-metallic spatula around the jar interior to remove air bubbles. Wipe rims clean, seal with lids and bands, and process in a boiling water bath for 10 minutes (adjust for altitude). Remove jars and cool undisturbed for 12-24 hours.
7. Tip: For extra crunch, use pickling cucumbers (Kirby) and don't skip the salting step. Tip: If you prefer less sweet pickles, reduce granulated sugar by 1/4 cup. Tip: Refrigerate any jars that don't seal and enjoy within 1 month.

Make a batch and you'll have jar after jar of crisp, sweet-tangy pickles ready for burgers, sandwiches, or snacking straight from the jar. The garlic and dill add a savory punch that keeps you coming back for more.

Sweet Onion Bread and Butter Pickles

For a tangy-sweet pickle that's perfect on burgers or sandwiches, these Sweet Onion Bread and Butter Pickles are a game-changer. They’re super easy to make and so much better than store-bought.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

• 2 lbs Kirby cucumbers, thinly sliced (about 1/8-inch thick)
• 1 lb Vidalia onions, thinly sliced
• 1/4 cup pickling salt
• 2 cups ice cubes
• 2 cups granulated sugar
• 1 cup distilled white vinegar (5% acidity)
• 1/2 cup apple cider vinegar
• 1 tbsp yellow mustard seeds
• 1 tsp celery seeds
• 1/2 tsp ground turmeric

Instructions

1. In a large nonreactive bowl, combine sliced cucumbers and onions. Sprinkle with pickling salt and toss to coat. Add ice cubes, then cover and refrigerate for 2 hours.
2. After 2 hours, drain the cucumber-onion mixture in a colander and rinse thoroughly with cold water to remove excess salt. Drain well.
3. In a large stainless steel or enamel pot, combine sugar, white vinegar, apple cider vinegar, mustard seeds, celery seeds, and turmeric. Bring to a boil over medium-high heat, stirring until sugar dissolves.
4. Add the drained cucumbers and onions to the pot. Return to a boil, then immediately remove from heat. (Tip: Don't boil too long or pickles will lose crispness.)
5. Using a slotted spoon, pack the pickles into sterilized pint jars, leaving 1/2-inch headspace. Ladle hot liquid over pickles to cover, maintaining headspace.
6. Wipe jar rims clean, center lids, and screw on bands fingertip-tight. Process in a boiling water bath for 10 minutes (adjust for altitude if needed). Remove jars and cool completely on a towel. (Tip: Let them sit at least 1 week before opening for best flavor.)

Use these pickles to elevate your next BBQ or serve alongside grilled cheese for a crunchy, sweet-tart contrast. They’ll stay fresh in the fridge for months—if they last that long!

Smoky Chipotle Bread and Butter Pickles

Zap your taste buds with these Smoky Chipotle Bread and Butter Pickles. They blend the sweet-tangy classic with a kick of chipotle and smoky paprika. Perfect for adding a bold twist to any sandwich or snack.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 5 minutes

Ingredients

For the pickles

• 1 1/2 pounds Kirby cucumbers, thinly sliced (about 1/8-inch thick)
• 1 medium sweet onion, thinly sliced
• 2 tablespoons kosher salt

For the brine

• 1 cup apple cider vinegar
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 tablespoon chipotle pepper in adobo, minced
• 1 teaspoon smoked paprika
• 1 teaspoon mustard seeds
• 1/2 teaspoon celery seeds
• 1/2 teaspoon ground turmeric

Instructions

1. In a large bowl, toss the sliced cucumbers and onions with 2 tablespoons kosher salt. Let stand at room temperature for 1 hour. (Tip: Salting draws out excess water for crunchier pickles.)
2. After 1 hour, drain the cucumbers and onions in a colander, rinse with cold water, and gently squeeze to remove excess liquid.
3. In a medium nonreactive saucepan, combine apple cider vinegar, granulated sugar, brown sugar, minced chipotle, smoked paprika, mustard seeds, celery seeds, and turmeric. Bring to a boil over medium-high heat, stirring until sugars dissolve.
4. Once boiling, reduce heat and simmer for 2 minutes to blend flavors. (Tip: Don't overboil the vinegar or it will become harsh.)
5. While the brine simmers, pack the drained cucumbers and onions into a clean 1-quart jar or two pint jars.
6. Carefully pour the hot brine over the vegetables, pressing down gently to submerge. Leave 1/2-inch headspace. (Tip: Use a chopstick to release air bubbles.)
7. Let the jars cool to room temperature, then cover with lids and refrigerate. Let pickles cure for at least 24 hours before serving (they get better after 48 hours).

Vibrant with smoky heat and sweet tang, these pickles are a revelation. Slap them on a pulled pork sandwich or enjoy them straight from the jar—your taste buds will thank you.

Mustard Seed Bread and Butter Pickles

Pickling at home is easier than you think, and these mustard seed bread and butter pickles are a total game-changer. Packed with tangy apple cider vinegar, warm turmeric, and pop of whole mustard seeds, they’re perfect for burgers or snacking straight from the jar.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

• 1 lb fresh pickling cucumbers, thinly sliced
• 1 small sweet yellow onion, thinly sliced
• 1 tbsp kosher salt
• 1 cup unfiltered apple cider vinegar
• 1/2 cup water
• 3/4 cup granulated sugar
• 1 tbsp whole yellow mustard seeds
• 1 tsp ground turmeric

Instructions

1. Thinly slice the cucumbers and onion using a mandoline or sharp knife for even, uniform pieces. This helps them absorb the brine consistently.
2. In a large bowl, toss the sliced vegetables with 1 tbsp kosher salt. Let sit for 30 minutes to draw out excess moisture, then rinse thoroughly and drain well.
3. In a medium saucepan, combine the apple cider vinegar, water, sugar, mustard seeds, and turmeric. Bring to a boil over medium-high heat, stirring until the sugar dissolves completely. Don’t walk away—stirring prevents scorching.
4. Place the drained vegetables in a clean glass jar or non-reactive container. Pour the hot brine over them, making sure everything is fully submerged. Use a spoon to press down if needed.
5. Let the jar cool to room temperature, then cover and refrigerate for at least 24 hours before eating. The flavor deepens over time, and they’ll keep for up to 2 weeks in the fridge.

Finished pickles have a crisp-tender crunch with a sweet-tart punch that’s perfectly balanced by the earthy mustard seeds. Try them on pulled pork sandwiches, alongside a sharp cheddar cheese board, or chopped into potato salad for a pop of acidity.

Cinnamon Clove Bread and Butter Pickles

Looking for a pickle that bursts with warmth and nostalgia? These cinnamon clove bread and butter pickles are sweet, tangy, and spiced like a holiday treat. They'll jazz up your burgers, sandwiches, or cheese boards.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

• 2 pounds pickling cucumbers, thinly sliced into rounds
• 1 medium sweet onion, thinly sliced into rings
• 1/4 cup pickling salt (or fine sea salt)
• 1 cup granulated sugar
• 1 cup apple cider vinegar (5% acidity)
• 1/2 cup water
• 2 whole cinnamon sticks
• 1 teaspoon whole cloves
• 2 whole star anise pods

Instructions

1. In a large bowl, combine the sliced cucumbers and onion. Sprinkle with pickling salt and toss to coat. Let stand for 1 hour at room temperature.
2. Tip: Use a mandoline slicer for uniform, thin slices — they'll pickle evenly and look beautiful in the jar.
3. After 1 hour, transfer the cucumber mixture to a colander and rinse thoroughly under cold water. Drain well, gently pressing out excess liquid.
4. In a medium saucepan, combine sugar, apple cider vinegar, water, cinnamon sticks, cloves, and star anise. Bring to a boil over medium-high heat, stirring to dissolve sugar. Boil for 2 minutes.
5. Tip: Don't skip boiling the spices — it releases their essential oils and infuses the brine deeply.
6. Pack the rinsed cucumbers and onions into clean, heatproof jars (or a large bowl). Pour the hot brine over the vegetables, making sure they're fully submerged. Discard or reserve the spice sticks if desired.
7. Let the pickles cool to room temperature, then cover and refrigerate. For best flavor, wait at least 24 hours before serving. They'll keep for up to 3 weeks.
8. Tip: For crunchier pickles, add a grape leaf or a pinch of alum to each jar — it's an old trick that really works.

Not only are these pickles crunchy with a perfect sweet-tangy balance, but the cinnamon and clove also add a cozy, almost dessert-like warmth. Try them on a pulled pork sandwich or alongside sharp cheddar for an unexpected twist.

Ginger Bread and Butter Pickles

Nothing beats the crunch of homemade pickles, and this ginger-spiced version will be your new fridge staple. With fresh ginger, rice vinegar, and honey, these pickles are sweet, tangy, and have a gentle heat. Perfect on sandwiches, burgers, or straight from the jar!

Serving: 16 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

• 2 lbs crisp pickling cucumbers, thinly sliced into 1/4-inch rounds
• 1 medium red onion, thinly sliced into paper-thin rings
• 2-inch piece fragrant fresh ginger, peeled and thinly sliced into matchsticks
• 1 cup unseasoned rice vinegar for clean tang
• 1/2 cup golden local honey
• 1/2 teaspoon pungent mustard seeds
• 1/2 teaspoon aromatic celery seeds
• 1/4 teaspoon vibrant ground turmeric
• 1 tablespoon flaky kosher salt, plus extra for drawing out moisture

Instructions

1. In a large bowl, toss the sliced cucumbers and red onion with 1 tablespoon kosher salt. Let sit for 1 hour to draw out moisture; this ensures crunchy pickles.
2. After 1 hour, rinse the cucumber-onion mixture under cold water and drain well. Pat dry with a clean kitchen towel.
3. In a small saucepan over medium heat, combine the rice vinegar, honey, mustard seeds, celery seeds, turmeric, and sliced ginger. Bring to a simmer, stirring until honey dissolves. Remove from heat and let cool slightly.
4. Pack the drained cucumber and onion slices into a clean glass jar or container. Pour the warm brine over them, ensuring all slices are submerged.
5. Cover tightly and refrigerate for at least 24 hours before serving for best flavor. The longer they sit, the more flavorful they become.
6. Store in the refrigerator for up to 1 month. For easy slicing, use a mandoline or sharp knife to get even rounds.

Just pop the lid and you’ll be hit with a sweet-tangy aroma that screams summer. These pickles are perfect for adding a zing to your BBQ spread or as a gift from your kitchen. Trust me, you’ll want to double the batch!

Herb Garden Bread and Butter Pickles

Lately I've been obsessed with turning my garden herbs into something you can enjoy all year, and these bread and butter pickles are the perfect answer. They're sweet, tangy, and packed with fresh basil, dill, and parsley.

Serving: 16 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

Pickles

• 2 pounds thin-skinned cucumbers (like Persian or Kirby), sliced 1/8-inch thick
• 1 large sweet onion, thinly sliced
• 1/4 cup pickling salt

Brine

• 1 cup apple cider vinegar
• 1 cup white vinegar
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 tablespoon mustard seeds
• 1 teaspoon celery seeds
• 1/2 teaspoon ground turmeric
• 1/2 cup fresh basil leaves, finely chopped
• 1/4 cup fresh dill, finely chopped
• 1/4 cup fresh parsley, finely chopped

Instructions

1. In a large bowl, combine the sliced cucumbers and onion. Sprinkle with pickling salt and toss well. Cover with ice water and let sit for 1–2 hours. This step ensures maximum crunchiness.
2. Drain the mixture in a colander and rinse thoroughly with cold water to remove excess salt. Shake off any water.
3. In a medium saucepan, combine the apple cider vinegar, white vinegar, granulated sugar, brown sugar, mustard seeds, celery seeds, and turmeric. Bring to a boil over medium-high heat, stirring until the sugars are fully dissolved. Tip: Don't walk away—the brine can scorch easily.
4. Remove the saucepan from heat and immediately stir in the finely chopped basil, dill, and parsley. Let the brine cool for 5 minutes to infuse the herbs.
5. Pack the drained cucumbers and onions into clean pint-sized jars, leaving about 1/2 inch of headspace at the top.
6. Pour the hot brine over the vegetables, making sure they are fully submerged. Tap the jars gently to release any air bubbles.
7. Seal the jars with lids and refrigerate for at least 24 hours before serving. The pickles will keep for up to 3 weeks in the fridge—if they last that long!

Fridge them for a full day—the flavors meld beautifully and the herbs infuse every slice. I love serving these on a pulled pork sandwich or straight from the jar with a crunchy cracker. They're a garden-fresh twist on a classic.

Apple Cider Bread and Butter Pickles

Ready to make the most crave-worthy pickles? These Apple Cider Bread and Butter Pickles are sweet, tangy, and spiced with cinnamon. You'll never go back to store-bought!

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

• 2 lbs Kirby cucumbers, thinly sliced
• 1 large sweet onion (like Vidalia), thinly sliced
• 2 tablespoons kosher salt
• 1 cup unfiltered apple cider vinegar
• 1/4 cup water
• 1/2 cup raw honey
• 1/4 cup granulated sugar (optional, for extra sweetness)
• 1 teaspoon mustard seeds
• 1/2 teaspoon celery seeds
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon

Instructions

1. In a large bowl, toss the cucumber and onion slices with kosher salt. Let stand for 1 hour to draw out excess moisture.
2. Meanwhile, in a non-reactive saucepan (stainless steel or enameled), combine apple cider vinegar, water, honey, sugar, mustard seeds, celery seeds, turmeric, and cinnamon. Bring to a simmer over medium heat, stirring until honey and sugar dissolve. Remove from heat and let cool slightly.
3. After 1 hour, drain the cucumbers and onions well (do not rinse). Gently squeeze out excess liquid.
4. Return the brine to a boil, then add the drained vegetables. Stir and cook for 1 minute, then remove from heat.
5. Pack the pickles and brine into clean glass jars, leaving 1/2-inch headspace. Let cool to room temperature, then refrigerate. For best flavor, wait at least 24 hours before eating. Tip: Use a mandoline for uniform slices (aim for 1/8-inch thick). Don't skip salting—it ensures crispness. And always use non-reactive pots to avoid metallic taste.

Just imagine the crunch—these pickles are perfectly crisp with a balance of sweet and tangy. I love adding them to pulled pork sandwiches or just snacking straight from the jar. They keep for weeks in the fridge, if they last that long!

Honey Sweetened Bread and Butter Pickles

Vinegar-based pickles get a wholesome twist with honey and lemon juice. This recipe skips refined sugar and uses raw honey for a subtle floral sweetness that pairs perfectly with tangy pickling spices.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 2 lbs farm-fresh pickling cucumbers, sliced 1/8-inch thick
• 1 medium sweet onion, thinly sliced
• 2 tbsp kosher salt (not iodized)
• 1 cup raw wildflower honey
• 1 cup apple cider vinegar (5% acidity)
• 1/4 cup freshly squeezed lemon juice (about 2 lemons)
• 1 tsp yellow mustard seeds
• 1/2 tsp ground turmeric
• 1/2 tsp celery seeds

Instructions

1. In a large bowl, layer the cucumber slices and onion slices, sprinkling salt between layers. Toss gently, then cover with ice water. Let stand for 2 hours to draw out moisture and ensure crunch.
2. Tip: Use a mandoline for perfectly even slices; it helps the pickles absorb brine uniformly.
3. After 2 hours, drain the cucumbers and onions in a colander and rinse well with cold water. Drain thoroughly and set aside.
4. In a medium stainless steel or enamel pot, combine the honey, apple cider vinegar, lemon juice, mustard seeds, turmeric, and celery seeds. Bring to a boil over medium-high heat, stirring until the honey dissolves completely.
5. Tip: Avoid aluminum pots—the acid reacts and can give pickles a metallic taste.
6. Once boiling, add the drained cucumbers and onions. Return to a gentle boil, then remove from heat immediately. Do not overcook or they'll lose crunch.
7. Using a slotted spoon, pack the hot vegetables into clean glass jars, leaving 1/2-inch headspace. Pour the hot brine over the vegetables, covering them completely. Tap jars gently to release air bubbles.
8. Tip: Run a narrow spatula or chopstick along the inside of the jar to release trapped air pockets.
9. Let the jars cool to room temperature on the counter. Then screw on lids and refrigerate for at least 24 hours before eating. The flavor improves over the next week.

Refrigerate these pickles for at least 24 hours before serving. The honey flavor deepens over time, balancing the tangy brine. They're perfect on burgers, sandwiches, or simply straight from the jar as a crunchy snack.

Bell Pepper Bread and Butter Pickles

You know that classic sweet-and-sour pickle jar you always reach for? This homemade version swaps in crunchy red bell peppers for a colorful twist. Trust me, once you try these Bell Pepper Bread and Butter Pickles, you’ll never go back to store-bought.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

Pickling Vegetables

• 4 cups thinly sliced pickling cucumbers (about 1½ lbs)
• 2 large red bell peppers, thinly sliced into rings or strips
• 1 medium sweet onion, thinly sliced

Brine

• 1½ cups distilled white vinegar (5% acidity)
• 1 cup granulated sugar
• 1 tablespoon kosher salt
• 1 teaspoon mustard seeds
• 1 teaspoon celery seeds
• ½ teaspoon ground turmeric

Instructions

1. In a large bowl, combine the sliced cucumbers, red bell peppers, and sweet onion; set aside.
2. In a medium saucepan over medium heat, combine the vinegar, sugar, salt, mustard seeds, celery seeds, and turmeric. Stir until sugar dissolves and mixture comes to a boil.
3. Pour the hot brine over the vegetable mixture. Stir gently to coat everything evenly.
4. Let the mixture cool to room temperature, about 30 minutes. (Tip: This step lets the flavors meld without cooking the veggies.)
5. Transfer the pickles and brine into clean glass jars or a large container. Cover and refrigerate for at least 24 hours before serving for best flavor. (Tip: They’ll keep in the fridge for up to 2 weeks.)
6. Taste and adjust salt or sugar if needed before serving. (Tip: For extra crunch, use fresh, firm cucumbers and don’t peel them.)

Zero in on the sweet-tangy crunch — these pickles are perfect on sandwiches, burgers, or straight from the jar. The bell peppers add a subtle sweetness and vibrant color that makes every bite pop. Enjoy them as a quick snack or alongside your next grill-out.

Carrot Ribbon Bread and Butter Pickles

Okay, let's be honest—homemade pickles sound fancy but are ridiculously easy. These crunchy, tangy-sweet ribbons are my new obsession because they come together in minutes but taste like they've been marinating for days.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

Produce

• 2 large crisp pickling cucumbers (about 8 oz each)
• 2 medium bright orange carrots (about 4 oz each)
• 1-inch piece fresh ginger, peeled and thinly sliced into matchsticks

Brine & Marinade

• 1/2 cup distilled white vinegar
• 1/2 cup granulated sugar
• 1/2 cup water
• 1 teaspoon pickling salt (or fine sea salt)
• 1/2 teaspoon yellow mustard seeds
• 1/4 teaspoon ground turmeric
• 1 tablespoon toasted sesame oil

Instructions

1. Using a vegetable peeler or mandoline, slice cucumbers and carrots lengthwise into thin ribbons. Stop when you reach the seedy core of the cucumber (discard core). Transfer ribbons to a colander set over a bowl, sprinkle with 1/2 teaspoon pickling salt, and toss gently. Let stand for 10 minutes to draw out excess moisture—this keeps them crunchy.
2. While the ribbons drain, prepare the brine. In a small saucepan, combine vinegar, sugar, water, mustard seeds, and turmeric. Bring to a simmer over medium-high heat, stirring occasionally until sugar dissolves completely. Remove from heat and stir in the ginger matchsticks. Let cool for 2 minutes.
3. After 10 minutes, gently squeeze the cucumber and carrot ribbons to remove any remaining liquid (don't rinse). Transfer them to a clean pint-sized jar or bowl.
4. Pour the warm brine over the ribbons, making sure they are fully submerged. Add the toasted sesame oil and stir gently to combine. Let cool to room temperature, then cover and refrigerate for at least 30 minutes before serving—the flavor deepens as they chill.
5. Tip: For even ribbons, use a mandoline on the thinnest setting. Tip: If you want extra crunch, swap water for ice-cold water in the brine. Tip: These pickles keep for up to 1 week in the fridge—the sesame oil flavor mellows beautifully over time.

Really, these pickles are the perfect crunchy, tangy, slightly sweet addition to anything from a burger to a rice bowl. The sesame oil gives them an unexpected nuttiness that'll have everyone asking for the recipe.

Zucchini Bread and Butter Pickles

Bread and butter pickles are a classic, but have you tried them with zucchini? They're sweet, tangy, and perfect on burgers or sandwiches.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

• 3 cups thinly sliced zucchini (about 2 medium, unpeeled)
• 3 cups thinly sliced pickling cucumbers (about 2 medium)
• 1 large sweet onion, thinly sliced
• 2 tablespoons pickling salt
• 1 cup white vinegar
• 1 cup apple cider vinegar
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 teaspoon yellow mustard seeds
• 1 teaspoon celery seeds
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cloves

Instructions

1. In a large bowl, toss the sliced zucchini, cucumbers, and onion with the pickling salt. Cover with ice cubes and let stand for 1 hour to draw out excess moisture.
2. After 1 hour, drain the vegetables and rinse well with cold water. Drain again and pat dry with a clean kitchen towel.
3. In a large nonreactive pot (stainless steel or enamel), combine the white vinegar, apple cider vinegar, granulated sugar, brown sugar, mustard seeds, celery seeds, turmeric, and cloves. Bring to a boil over high heat, stirring until the sugars dissolve.
4. Once boiling, add the drained vegetables to the pot. Return to a boil, then immediately remove from heat. Do not overcook; you want the vegetables to stay crisp.
5. Using a slotted spoon, pack the hot vegetables into sterilized pint jars, leaving 1/2-inch headspace. Pour the hot brine over the vegetables, covering them completely and maintaining the headspace.
6. Run a nonmetallic spatula around the inside of each jar to remove air bubbles. Wipe the rims clean, then seal with lids and rings (finger-tight).
7. Process in a boiling water bath for 10 minutes (adjust for altitude). Remove jars and let cool undisturbed for 12 hours. Check seals; refrigerate any unsealed jars and use within 3 weeks.
8. Tip: For extra crunch, use a mandoline to get even slices. Tip: Let the pickles rest in the fridge for at least 24 hours before serving—the flavors really meld. Tip: If you don’t can, just store in the fridge for up to 2 months.

Relish the sweet-tangy crunch of these zucchini bread and butter pickles. They're fantastic on burgers, in potato salad, or straight from the jar. Remember, the longer they sit, the better they taste!

Curry Spiced Bread and Butter Pickles

Nothing beats homemade pickles, and these curry-spiced bread and butter pickles are a total game-changer. They’re sweet, tangy, and packed with warm, aromatic spices—perfect for snacking straight from the jar or piling onto burgers and sandwiches.

Serving: 16 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

• 1 pound English cucumbers, thinly sliced
• 1 cup sweet onion, thinly sliced
• 2 tablespoons kosher salt
• 1 cup granulated sugar
• 1 cup apple cider vinegar
• 1/2 cup water
• 1 teaspoon whole mustard seeds
• 2 teaspoons curry powder
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon red pepper flakes

Instructions

1. In a large bowl, toss the sliced cucumbers and onion with kosher salt. Let sit for 1 hour to draw out excess moisture—this keeps your pickles crisp.
2. After 1 hour, rinse the cucumbers and onion under cold water, then drain well and pat dry with a clean towel.
3. In a medium saucepan, combine the sugar, apple cider vinegar, water, mustard seeds, curry powder, cumin seeds, coriander seeds, turmeric, and red pepper flakes. Bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves completely.
4. Reduce the heat to low and let the brine simmer for 5 minutes to blend the spices. Taste the brine—it should be a balance of sweet, tangy, and warmly spiced. Adjust with more sugar or vinegar if needed.
5. Pack the cucumber and onion mixture into two clean 1-pint jars or one 1-quart jar. Pour the hot brine over the vegetables, leaving about 1/2-inch headspace. Use a chopstick to release any air bubbles.
6. Let the jars cool to room temperature, then screw on the lids and refrigerate. For best flavor, let the pickles sit for at least 24 hours before eating—they’ll keep for up to 3 weeks in the fridge.

These pickles deliver a fantastic crunch with a warm, aromatic kick from the curry and cumin. They’re amazing on a juicy burger, alongside a sharp cheddar sandwich, or just straight from the jar. Make a double batch—they disappear fast!

Lemon Zest Bread and Butter Pickles

Fresh, tangy, and perfectly crunchy, these Lemon Zest Bread and Butter Pickles are a twist on a classic. They’re brightened with lemon zest and thyme, plus a splash of white balsamic vinegar for a subtle sweetness. You’ll love them on sandwiches or straight from the jar!

Serving: 2 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

For the Cucumbers

• 1 ½ pounds firm pickling cucumbers (about 6 small), sliced into ¼-inch rounds
• 1 tablespoon coarse sea salt

For the Pickling Brine

• 1 cup white balsamic vinegar
• ¾ cup granulated sugar
• 1 cup water
• 1 tablespoon fresh lemon zest (from 2 lemons)
• 4 sprigs fresh thyme
• 1 teaspoon mustard seeds
• ½ teaspoon whole black peppercorns
• ¼ teaspoon ground turmeric

Instructions

1. Place the cucumber slices in a large bowl and toss with the coarse sea salt. Let sit for 1 hour to draw out excess moisture (this keeps them crunchy). Then rinse and drain well.
2. In a medium saucepan, combine the white balsamic vinegar, sugar, water, lemon zest, thyme sprigs, mustard seeds, peppercorns, and turmeric. Bring to a boil over medium-high heat, stirring to dissolve the sugar.
3. Reduce heat and simmer for 5 minutes, until slightly thickened and fragrant. Remove from heat and let cool for 2-3 minutes.
4. Pack the cucumber slices into two clean pint jars, leaving ½-inch headspace. Pour the hot brine over the cucumbers, making sure to distribute the thyme and spices evenly. Tap jars to release air bubbles.
5. Let the jars cool to room temperature, then screw on lids and refrigerate. For best flavor, wait at least 24 hours before eating (the pickles will continue to develop). They’ll keep for up to 2 weeks in the fridge.

With their bright, herbal notes and crisp texture, these pickles are a summer staple. Try them on a pulled pork sandwich or alongside a cheese board. They’ll keep in the fridge for up to two weeks… if they last that long!

Pickling Spice Bread and Butter Pickles

Very few things beat the crunch of homemade pickles, don't you agree? These bread and butter pickles are sweet, tangy, and full of warm pickling spice flavor. Plus, they're surprisingly easy to make!

Serving: 16 | Prep Time: 15 minutes | Cooking Time: 5 minutes

Ingredients

• 4 cups thinly sliced pickling cucumbers (about 1 lb)
• 1 medium sweet onion, thinly sliced
• 1 1/2 cups apple cider vinegar (for rich tang)
• 1 cup granulated sugar
• 1 tablespoon pickling salt
• 1 tablespoon pickling spice blend (warm and aromatic)
• 2 fresh bay leaves (fragrant)

Instructions

1. In a large bowl, combine the sliced cucumbers and onions. Sprinkle with pickling salt and toss well. Let stand for 1 hour to draw out moisture—this ensures crisp pickles.
2. While the vegetables rest, in a nonreactive saucepan over medium-high heat, combine apple cider vinegar, granulated sugar, pickling spice blend, and bay leaves. Bring to a boil, stirring until the sugar dissolves completely.
3. After 1 hour, drain the cucumbers and onions in a colander (do not rinse). Pack the vegetables into clean glass jars or a large heatproof bowl.
4. Pour the hot brine over the packed vegetables, making sure they are fully submerged. Let the pickles cool to room temperature.
5. Cover the jars or bowl and refrigerate for at least 24 hours before eating. The flavors will continue to develop—even better after a few days!
6. For longer shelf life, process the filled jars in a boiling water bath for 10 minutes. This step is optional but increases storage time.

Versatile and crunchy, these pickles are perfect on burgers, in sandwiches, or straight from the jar. The sweet-tangy brine with warm spices makes them a year-round favorite.

Conclusion

Overall, these 18 seasonal canning recipes bring the taste of summer to your pantry year-round. We’d love to hear which ones you try—leave a comment with your favorites! And don’t forget to share this roundup on Pinterest to inspire fellow home cooks.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.