Wondering how to jazz up your classic bread and butter pickles? You’re in for a treat! From sweet and spicy twists to tangy herb-infused jars, we’ve gathered 35 mouthwatering variations that will transform your canning game. Whether you’re a pickle pro or just starting out, these creative recipes promise to add a burst of flavor to your pantry. Let’s dive into this delicious collection and find your new favorite!
Classic Bread and Butter Pickles
Wandering through my grandmother’s pantry as a kid, I’d always sneak a jar of these tangy-sweet pickles—they’re the ultimate fridge staple that turns any sandwich into a memory. Today, I’m sharing my go-to recipe for Classic Bread and Butter Pickles, which I whip up every summer when cucumbers are at their peak. It’s a simple, no-fuss process that fills the kitchen with that nostalgic vinegar aroma I adore.
Serving: 2 pints | Pre Time: 30 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound fresh, crisp Kirby cucumbers, thinly sliced into ¼-inch rounds
– 1 large sweet yellow onion, thinly sliced into half-moons
– ¼ cup kosher salt for brining
– 1 cup granulated white sugar
– 1 cup distilled white vinegar
– ½ cup apple cider vinegar for depth
– 1 tablespoon yellow mustard seeds
– 1 teaspoon celery seeds
– ½ teaspoon ground turmeric for vibrant color
– ¼ teaspoon crushed red pepper flakes for a subtle kick
Instructions
1. In a large non-reactive bowl, combine the thinly sliced fresh Kirby cucumbers and sweet yellow onion.
2. Sprinkle ¼ cup of kosher salt evenly over the vegetables, then toss thoroughly with your hands to coat every slice.
3. Let the mixture sit at room temperature for 25 minutes to draw out excess moisture—this keeps the pickles crisp (Tip: Don’t skip this step; it prevents sogginess!).
4. Rinse the vegetables under cold running water in a colander to remove the salt, then drain well and pat dry with paper towels.
5. In a medium stainless steel saucepan, combine 1 cup of granulated white sugar, 1 cup of distilled white vinegar, ½ cup of apple cider vinegar, 1 tablespoon of yellow mustard seeds, 1 teaspoon of celery seeds, ½ teaspoon of ground turmeric, and ¼ teaspoon of crushed red pepper flakes.
6. Heat the mixture over medium-high heat, stirring constantly with a wooden spoon, until it reaches a gentle boil and the sugar fully dissolves, about 3–4 minutes (Tip: Avoid boiling too vigorously to preserve the vinegar’s sharpness).
7. Add the drained cucumbers and onions to the saucepan, stirring gently to coat them in the hot brine.
8. Reduce the heat to medium and simmer the mixture for exactly 5 minutes, stirring occasionally, until the cucumbers turn slightly translucent but still retain a bite (Tip: Test a slice—it should be tender-crisp, not mushy).
9. Remove the saucepan from the heat and let it cool for 5 minutes.
10. Using a slotted spoon, transfer the pickles and onions into two clean, sterilized pint-sized canning jars, packing them snugly but not too tightly.
11. Pour the remaining hot brine over the pickles in each jar, leaving ½ inch of headspace at the top to allow for expansion.
12. Seal the jars with lids and bands, then let them cool to room temperature on the counter for 1 hour before refrigerating.
But these pickles aren’t just for sandwiches—their sweet-tangy crunch shines in potato salads or as a quick snack straight from the jar. After chilling overnight, they develop a perfect balance of flavors that mellows into a crave-worthy bite, with the turmeric lending a sunny golden hue that brightens up any plate.
Spicy Jalapeño Bread and Butter Pickles
My kitchen always smells like a spicy adventure when I’m making these pickles—they’re my go-to for adding a kick to everything from burgers to cheese boards. I first tried a version at a friend’s barbecue last summer and have been tweaking it ever since to get that perfect balance of heat and sweet, with a crunch that holds up in the fridge for weeks. Trust me, once you make a batch, you’ll be hooked on their tangy, fiery bite.
Serving: 2 pints | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound fresh, firm Kirby cucumbers, thinly sliced into 1/4-inch rounds
– 2 large, vibrant jalapeño peppers, thinly sliced (seeds removed for less heat if preferred)
– 1 medium yellow onion, thinly sliced into half-moons
– 1 cup granulated white sugar
– 1 cup apple cider vinegar with a bright, tangy aroma
– 1/2 cup distilled white vinegar
– 1 tablespoon kosher salt with coarse grains
– 1 teaspoon yellow mustard seeds
– 1/2 teaspoon celery seeds
– 1/2 teaspoon turmeric powder for golden color
– 1/4 teaspoon red pepper flakes for extra warmth
Instructions
1. In a large, non-reactive bowl, combine the thinly sliced Kirby cucumbers, vibrant jalapeño peppers, and thinly sliced yellow onion.
2. Sprinkle the kosher salt over the vegetable mixture, toss thoroughly to coat, and let it sit at room temperature for 15 minutes to draw out excess moisture—this helps keep the pickles crisp.
3. Rinse the salted vegetables under cold running water in a colander, drain well, and pat dry with paper towels to remove any residual salt.
4. In a medium saucepan over medium-high heat, combine the granulated white sugar, apple cider vinegar, distilled white vinegar, yellow mustard seeds, celery seeds, turmeric powder, and red pepper flakes.
5. Bring the mixture to a boil, stirring occasionally with a wooden spoon until the sugar fully dissolves, which should take about 3–4 minutes.
6. Reduce the heat to low and add the drained vegetables to the saucepan, stirring gently to ensure they are fully submerged in the hot brine.
7. Simmer the mixture for exactly 5 minutes, until the cucumbers turn slightly translucent but still retain a bit of firmness—avoid overcooking to prevent mushiness.
8. Using a slotted spoon, carefully pack the hot pickles and vegetables into two clean, sterilized pint-sized glass jars, leaving about 1/2 inch of headspace at the top.
9. Pour the remaining hot brine over the pickles in the jars, ensuring all ingredients are completely covered to prevent spoilage.
10. Seal the jars tightly with lids and let them cool to room temperature on the counter for about 1 hour before refrigerating.
11. Chill the pickles in the refrigerator for at least 24 hours to allow the flavors to meld and develop fully—patience is key for the best taste.
Ooh, these pickles come out with a satisfying crunch and a bold, spicy-sweet flavor that tingles on the tongue. I love serving them alongside grilled meats or chopping them into a creamy potato salad for an unexpected zing. They’ll keep well in the fridge for up to a month, if you can resist snacking on them straight from the jar!
Garlic Infused Bread and Butter Pickles
Years ago, my grandmother taught me that the best pickles come from patience and a generous hand with garlic—a lesson I’ve carried into my own kitchen. Today, I’m sharing my twist on her classic bread and butter pickles, infused with aromatic garlic that fills the house with the most comforting smell. It’s a recipe that turns simple cucumbers into something truly special, perfect for topping burgers or snacking straight from the jar.
Serving: 4 pints | Pre Time: 30 minutes | Cooking Time: 10 minutes
Ingredients
– 2 pounds of crisp, fresh Kirby cucumbers, thinly sliced into 1/4-inch rounds
– 1 large sweet yellow onion, thinly sliced into half-moons
– 1/4 cup of coarse kosher salt
– 2 cups of granulated white sugar
– 2 cups of apple cider vinegar with a bright, tangy aroma
– 1 tablespoon of yellow mustard seeds
– 1 teaspoon of celery seeds
– 1/2 teaspoon of ground turmeric for vibrant color
– 8 cloves of fresh garlic, peeled and lightly smashed to release their pungent flavor
– 1 teaspoon of whole black peppercorns
Instructions
1. In a large non-reactive bowl, combine the thinly sliced crisp Kirby cucumbers and thinly sliced sweet yellow onion.
2. Sprinkle the coarse kosher salt evenly over the cucumber and onion mixture, tossing gently with your hands to coat.
3. Let the salted mixture sit at room temperature for 20 minutes to draw out excess moisture, which helps keep the pickles crunchy—this is my go-to tip for perfect texture.
4. Rinse the cucumber and onion mixture thoroughly under cold running water in a colander to remove the salt, then drain well and set aside.
5. In a large stainless steel pot, combine the granulated white sugar, bright apple cider vinegar, yellow mustard seeds, celery seeds, ground turmeric, lightly smashed fresh garlic cloves, and whole black peppercorns.
6. Bring the mixture to a boil over medium-high heat, stirring occasionally with a wooden spoon until the sugar fully dissolves, about 5 minutes.
7. Add the drained cucumber and onion mixture to the boiling liquid, reducing the heat to medium to maintain a gentle simmer.
8. Cook the mixture for exactly 5 minutes, stirring occasionally, until the cucumbers turn slightly translucent but still retain a bit of crunch—avoid overcooking to preserve that fresh bite.
9. While the pickles cook, sterilize 4 pint-sized canning jars and lids by boiling them in water for 10 minutes, then carefully remove them with tongs and let them air-dry on a clean towel; this ensures a safe seal and prevents spoilage.
10. Using a slotted spoon, pack the hot cucumber and onion mixture tightly into the sterilized jars, leaving about 1/2 inch of headspace at the top.
11. Ladle the hot pickling liquid over the packed vegetables in each jar, ensuring the lightly smashed garlic cloves and spices are evenly distributed and the liquid completely covers the contents.
12. Wipe the jar rims with a clean, damp cloth to remove any residue, then place the sterilized lids on top and screw on the bands until fingertip-tight—don’t overtighten, as air needs to escape during processing.
13. Process the filled jars in a boiling water bath for 10 minutes to seal them properly, starting the timer once the water returns to a full boil.
14. Carefully remove the jars from the water bath using canning tongs and place them on a towel-lined counter to cool completely, listening for the satisfying “pop” that indicates a good seal.
15. Let the sealed jars sit undisturbed at room temperature for at least 24 hours to allow the flavors to meld and develop fully—patience here rewards you with a deeper, more balanced taste.
Really, these garlic-infused pickles strike a beautiful balance between sweet, tangy, and savory, with a satisfying crunch that holds up in sandwiches or as a zesty side. Try them chopped into potato salad for an extra kick, or simply enjoy them straight from the jar—they’re that addictive.
Sweet and Tangy Bread and Butter Pickles
Every summer, my grandma’s kitchen would fill with the sweet, vinegary aroma of bread and butter pickles—a memory that inspired me to perfect my own batch. I love how these pickles balance tangy and sweet, and they’re surprisingly simple to make at home, even on a busy weeknight.
Serving: 4 pints | Pre Time: 30 minutes | Cooking Time: 10 minutes
Ingredients
- 2 pounds of crisp, fresh Kirby cucumbers, thinly sliced
- 1 large sweet yellow onion, thinly sliced
- ¼ cup of coarse kosher salt
- 1½ cups of granulated white sugar
- 1 cup of apple cider vinegar with a bright, tangy kick
- ½ cup of distilled white vinegar for extra acidity
- 1 tablespoon of yellow mustard seeds
- 1 teaspoon of celery seeds with an earthy aroma
- ½ teaspoon of ground turmeric for vibrant color
- ¼ teaspoon of crushed red pepper flakes for a subtle heat
Instructions
- In a large non-reactive bowl, combine the thinly sliced crisp Kirby cucumbers and thinly sliced sweet yellow onion.
- Sprinkle the coarse kosher salt evenly over the cucumber and onion mixture, then toss gently with your hands to coat everything thoroughly.
- Let the salted mixture sit at room temperature for exactly 20 minutes to draw out excess moisture—this helps keep the pickles crunchy.
- After 20 minutes, drain the liquid from the bowl and rinse the cucumbers and onions under cold running water for about 30 seconds to remove excess salt.
- In a medium stainless-steel saucepan, combine the granulated white sugar, bright apple cider vinegar, distilled white vinegar, yellow mustard seeds, earthy celery seeds, vibrant ground turmeric, and crushed red pepper flakes.
- Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally with a wooden spoon until the sugar fully dissolves, which should take about 3–4 minutes.
- Once boiling, reduce the heat to low and add the drained cucumbers and onions to the saucepan, stirring gently to coat them in the hot brine.
- Simmer the mixture over low heat for exactly 5 minutes, stirring occasionally—avoid overcooking to preserve that crisp texture.
- While simmering, sterilize four 1-pint glass canning jars by submerging them in boiling water for 10 minutes, then let them air-dry on a clean towel.
- Using a slotted spoon, carefully pack the hot pickle slices and onions into the sterilized jars, leaving about ½ inch of headspace at the top.
- Ladle the remaining hot brine over the pickles in each jar until they are completely submerged, ensuring no air pockets remain.
- Seal the jars tightly with lids and let them cool to room temperature on the counter for about 1 hour before refrigerating.
But these pickles truly shine after chilling overnight, developing a perfect crisp-tender bite with a bold sweet-and-tangy flavor that pairs wonderfully with burgers or chopped into tuna salad. I often gift a jar to friends—they’re always amazed at how homemade pickles can elevate even the simplest meals.
Old-Fashioned Bread and Butter Pickle Spears
Zesty and tangy, these Old-Fashioned Bread and Butter Pickle Spears are a crunchy, sweet-and-sour delight I always keep in my fridge—they remind me of my grandma’s summer canning sessions, where the whole kitchen smelled like vinegar and spices. I love making a big batch on a lazy Sunday; it’s my go-to for adding a punch to sandwiches or burgers, and they’re surprisingly simple to whip up with just a few pantry staples. Trust me, once you try them homemade, you’ll never go back to the store-bought kind!
Serving: 2 pints | Pre Time: 30 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound fresh, firm Kirby cucumbers, sliced into 1/4-inch spears
– 1 medium sweet yellow onion, thinly sliced into half-moons
– 1/4 cup coarse kosher salt
– 1 cup granulated white sugar
– 1 cup distilled white vinegar
– 1/2 cup apple cider vinegar with a bright, fruity tang
– 1 tablespoon yellow mustard seeds
– 1 teaspoon celery seeds with an earthy aroma
– 1/2 teaspoon ground turmeric for vibrant color
– 1/4 teaspoon crushed red pepper flakes for a subtle kick
Instructions
1. In a large non-reactive bowl, combine the sliced Kirby cucumbers and thinly sliced sweet yellow onion with the coarse kosher salt, tossing thoroughly to coat evenly. Let the mixture sit at room temperature for 30 minutes to draw out excess moisture—this helps keep the pickles crisp.
2. After 30 minutes, rinse the cucumber and onion mixture under cold running water in a colander to remove the salt, then drain well and pat dry with paper towels to prevent dilution of the brine.
3. In a medium stainless steel saucepan over medium-high heat, combine the granulated white sugar, distilled white vinegar, apple cider vinegar, yellow mustard seeds, celery seeds, ground turmeric, and crushed red pepper flakes, stirring constantly until the sugar fully dissolves, about 2–3 minutes.
4. Bring the vinegar mixture to a gentle boil, then reduce the heat to low and simmer for 5 minutes, allowing the spices to infuse the brine—you’ll notice the liquid turn a golden hue from the turmeric.
5. Add the drained cucumber and onion mixture to the saucepan, stirring gently to coat with the hot brine, and cook for exactly 2 minutes until the cucumbers soften slightly but remain firm; avoid overcooking to preserve their crunch.
6. Using a slotted spoon, transfer the hot pickle spears and onions into two clean, sterilized pint-sized glass jars, packing them tightly but leaving 1/2 inch of headspace at the top.
7. Carefully pour the remaining hot brine over the pickles in the jars, ensuring they are completely submerged to prevent spoilage, then seal the jars with lids while still hot.
8. Let the jars cool to room temperature on the counter for about 1 hour, then refrigerate for at least 24 hours before serving to allow the flavors to meld perfectly.
Just like that, you’ve got a batch of crisp, tangy pickles with a perfect balance of sweetness and spice—they’re fantastic piled on grilled hot dogs or chopped into potato salad for an extra zing. I often snack on them straight from the jar; their satisfying crunch and bright flavor make them irresistible!
Zesty Mustard Bread and Butter Pickles
Browsing through my grandmother’s old recipe box last weekend, I stumbled upon a faded card for her famous pickles—a tangy, sweet-and-sour treat that always stole the show at summer picnics. I’ve tweaked her classic with a bold mustard kick, and trust me, these Zesty Mustard Bread and Butter Pickles are about to become your new fridge staple. They’re crisp, punchy, and ridiculously easy to whip up, even on a busy weeknight.
Serving: 2 pints | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound fresh, firm Kirby cucumbers, thinly sliced into 1/4-inch rounds
– 1 large sweet yellow onion, thinly sliced into half-moons
– 1/4 cup coarse kosher salt
– 1 cup granulated white sugar
– 1 cup apple cider vinegar with a bright, tangy aroma
– 1/2 cup yellow mustard seeds, whole and aromatic
– 1 tablespoon turmeric powder for vibrant golden color
– 1 teaspoon celery seeds, earthy and fragrant
– 1/2 teaspoon red pepper flakes for a subtle heat
Instructions
1. In a large non-reactive bowl, combine the thinly sliced Kirby cucumbers and sweet yellow onion.
2. Sprinkle the coarse kosher salt evenly over the vegetables, tossing gently with your hands to coat.
3. Let the mixture sit at room temperature for 1 hour to draw out excess moisture—this keeps the pickles crisp.
4. Rinse the vegetables thoroughly under cold running water in a colander to remove the salt, then drain well and pat dry with paper towels.
5. In a medium stainless-steel saucepan, combine the granulated white sugar, apple cider vinegar, yellow mustard seeds, turmeric powder, celery seeds, and red pepper flakes.
6. Bring the mixture to a boil over medium-high heat, stirring constantly with a wooden spoon until the sugar fully dissolves, about 3 minutes.
7. Reduce the heat to low and add the drained cucumbers and onions to the saucepan, stirring gently to coat them in the hot brine.
8. Simmer the mixture for 5 minutes exactly, until the cucumbers turn slightly translucent but still retain a bite—avoid overcooking to prevent mushiness.
9. Carefully ladle the hot pickles and brine into two clean, sterilized pint-sized glass jars, leaving 1/2 inch of headspace at the top.
10. Seal the jars tightly with lids and let them cool to room temperature on the counter for 2 hours before refrigerating.
11. Chill the pickles in the refrigerator for at least 24 hours to allow the flavors to meld and intensify.
Zesty and vibrant, these pickles boast a perfect crunch with a tangy-sweet brine that gets its bold kick from those mustard seeds. I love piling them on grilled burgers or chopping them into a creamy potato salad for an extra zing that always gets compliments.
Bread and Butter Pickles with Red Pepper Flakes
Growing up, my grandma’s pantry was always stocked with jars of homemade pickles, but I never quite nailed her recipe until I added a spicy twist. These Bread and Butter Pickles with Red Pepper Flakes are my go-to for a sweet, tangy, and slightly fiery crunch that’s perfect for topping burgers or snacking straight from the jar. Trust me, once you try this version, you’ll be hooked on the kick!
Serving: 2 pints | Pre Time: 30 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound of fresh, crisp cucumbers, thinly sliced into 1/4-inch rounds
– 1 large sweet onion, thinly sliced into half-moons
– 1/4 cup of coarse kosher salt
– 1 cup of granulated white sugar
– 1 cup of apple cider vinegar with a bright, tangy aroma
– 1/2 cup of distilled white vinegar for extra acidity
– 1 tablespoon of yellow mustard seeds
– 1 teaspoon of celery seeds with an earthy fragrance
– 1/2 teaspoon of ground turmeric for vibrant color
– 1 tablespoon of red pepper flakes for a spicy kick
Instructions
1. In a large non-reactive bowl, combine the thinly sliced fresh cucumbers and sweet onion.
2. Sprinkle the coarse kosher salt evenly over the vegetables, then toss gently to coat.
3. Let the mixture sit at room temperature for 25 minutes to draw out excess moisture—this keeps the pickles crisp.
4. While waiting, rinse the vegetables thoroughly under cold water in a colander to remove the salt, then drain well and pat dry with paper towels.
5. In a medium stainless-steel saucepan over medium heat, combine the granulated white sugar, apple cider vinegar, distilled white vinegar, yellow mustard seeds, celery seeds, and ground turmeric.
6. Bring the mixture to a gentle boil, stirring occasionally with a wooden spoon until the sugar fully dissolves, about 3–4 minutes.
7. Add the red pepper flakes to the saucepan and stir for 30 seconds to infuse the brine with spice.
8. Carefully add the drained cucumbers and onion to the hot brine, ensuring they are fully submerged.
9. Reduce the heat to low and simmer the mixture for exactly 5 minutes, stirring once halfway through to prevent sticking—overcooking can make the pickles mushy.
10. Using a slotted spoon, transfer the hot pickles and onions into two clean, sterilized pint-sized canning jars, packing them tightly but leaving 1/2 inch of headspace at the top.
11. Pour the remaining hot brine over the pickles in each jar until they are completely covered, then seal the jars with lids and bands while still hot.
12. Let the jars cool to room temperature on a towel-lined countertop, then refrigerate for at least 24 hours before serving to allow the flavors to meld—this patience pays off with a deeper taste.
Yet these pickles deliver a satisfying crunch with a balance of sweet vinegar and a slow-building heat from the red pepper flakes. I love tossing them into potato salads or layering them on grilled cheese sandwiches for an extra zing that always surprises guests!
Bread and Butter Pickles with Dill
Bread and butter pickles with dill have become my go-to for adding a sweet, tangy crunch to everything from burgers to cheese boards. I first tried making them after a friend brought over a jar from her garden, and now I love how the dill adds an unexpected herbal note that cuts through the sweetness perfectly. It’s a simple recipe that always impresses, and I often double the batch to keep extras on hand for last-minute gifts.
Serving: 2 pints | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound fresh, firm Kirby cucumbers, thinly sliced into 1/4-inch rounds
– 1 medium sweet yellow onion, thinly sliced into half-moons
– 2 tablespoons coarse kosher salt
– 1 cup granulated white sugar
– 1 cup distilled white vinegar
– 1/2 cup apple cider vinegar
– 1 tablespoon mustard seeds
– 1 teaspoon celery seeds
– 1/2 teaspoon ground turmeric
– 3 sprigs fresh dill, roughly chopped
– 1/2 teaspoon red pepper flakes (optional)
Instructions
1. In a large non-reactive bowl, combine the thinly sliced Kirby cucumbers, thinly sliced sweet yellow onion, and coarse kosher salt, tossing gently to coat evenly. Tip: Use a mandoline for uniform cucumber slices to ensure even pickling.
2. Let the mixture sit at room temperature for 1 hour to draw out excess moisture, then drain and rinse thoroughly under cold water to remove the salt.
3. In a medium stainless-steel saucepan over medium heat, combine the granulated white sugar, distilled white vinegar, apple cider vinegar, mustard seeds, celery seeds, and ground turmeric, stirring until the sugar dissolves completely.
4. Bring the mixture to a gentle boil over medium-high heat, then reduce to a simmer and cook for 5 minutes until slightly thickened. Tip: Avoid boiling too vigorously to prevent the vinegar from evaporating and altering the flavor balance.
5. Add the drained cucumber and onion mixture to the saucepan along with the roughly chopped fresh dill and optional red pepper flakes, stirring to coat everything in the hot brine.
6. Simmer for 2 minutes until the cucumbers just start to soften but remain crisp, then remove from heat immediately. Tip: Do not overcook—the pickles will continue to firm up as they cool, retaining that perfect crunch.
7. Using a slotted spoon, transfer the pickles and onions into two clean, sterilized pint-sized glass jars, packing them in tightly.
8. Pour the hot brine over the pickles in the jars, leaving 1/2 inch of headspace at the top to allow for expansion during storage.
9. Seal the jars with lids and let them cool to room temperature for about 1 hour before refrigerating.
10. Refrigerate the pickles for at least 24 hours before serving to allow the flavors to fully develop and meld together.
Perfectly balanced, these pickles offer a crisp texture with a sweet-tangy brine that’s brightened by the fresh dill. I love serving them alongside grilled sausages or chopping them into a potato salad for an extra zing—they’re so versatile, you’ll find yourself reaching for them all week long.
Bread and Butter Pickle Relish
Kicking off my latest kitchen adventure, I’m sharing a recipe that’s a nostalgic favorite from my grandma’s pantry—Bread and Butter Pickle Relish. It’s the perfect tangy-sweet condiment to jazz up burgers, hot dogs, or even a simple grilled cheese, and making it from scratch fills my kitchen with the most comforting, vinegary aroma. I love whipping up a batch on lazy Sundays; it’s become a little ritual that reminds me of summer picnics and family barbecues.
Serving: 4 cups | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 6 cups thinly sliced fresh cucumbers
– 2 cups thinly sliced sweet onions
– 1/4 cup kosher salt
– 1 1/2 cups granulated sugar
– 1 cup apple cider vinegar
– 1/2 cup distilled white vinegar
– 1 tablespoon yellow mustard seeds
– 1 teaspoon celery seeds
– 1/2 teaspoon ground turmeric
– 1/4 teaspoon crushed red pepper flakes
Instructions
1. In a large non-reactive bowl, combine 6 cups thinly sliced fresh cucumbers and 2 cups thinly sliced sweet onions.
2. Sprinkle 1/4 cup kosher salt over the cucumber and onion mixture, tossing gently to coat evenly.
3. Let the mixture sit at room temperature for 1 hour to draw out excess moisture, which helps keep the relish crisp.
4. Rinse the salted vegetables thoroughly under cold water in a colander to remove the salt, then drain well and pat dry with paper towels.
5. In a large stainless steel pot, combine 1 1/2 cups granulated sugar, 1 cup apple cider vinegar, 1/2 cup distilled white vinegar, 1 tablespoon yellow mustard seeds, 1 teaspoon celery seeds, 1/2 teaspoon ground turmeric, and 1/4 teaspoon crushed red pepper flakes.
6. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar dissolves completely, about 3-5 minutes.
7. Add the drained cucumber and onion mixture to the pot, reducing the heat to medium-low to maintain a gentle simmer.
8. Cook the relish for 10 minutes, stirring every 2-3 minutes to prevent sticking and ensure even cooking, until the vegetables are tender but still have a slight crunch.
9. Remove the pot from the heat and let the relish cool slightly for 5 minutes before transferring to clean jars, using a funnel to avoid spills and ensure a neat fill.
10. Seal the jars tightly and refrigerate immediately; the relish will keep for up to 2 weeks, with flavors deepening over time for a more complex taste.
Now, this relish boasts a delightful balance of sweet and tangy notes, with a satisfying crunch that elevates any dish. I love spooning it over grilled sausages or mixing it into potato salad for an extra zing—it’s a versatile staple that always disappears fast from my fridge!
Bread and Butter Pickles with Onions
Perfectly crisp and tangy, these Bread and Butter Pickles with Onions are a summer staple in my kitchen, born from a glut of garden cucumbers and a desire to avoid waste. I love how they transform humble veggies into a sweet-and-sour condiment that jazzes up everything from burgers to cheese boards. Making them always reminds me of my grandma’s pantry, lined with jars that promised a taste of sunshine all year round.
Serving: 3 pints | Pre Time: 30 minutes | Cooking Time: 10 minutes
Ingredients
- 2 pounds of fresh, firm Kirby cucumbers, thinly sliced
- 1 large sweet yellow onion, thinly sliced into half-moons
- 1/4 cup of coarse kosher salt
- 2 cups of granulated white sugar
- 1 1/2 cups of distilled white vinegar
- 1/2 cup of apple cider vinegar with a bright, tangy note
- 1 tablespoon of yellow mustard seeds
- 1 teaspoon of celery seeds
- 1/2 teaspoon of ground turmeric for vibrant color
- 1/4 teaspoon of crushed red pepper flakes for a subtle kick
Instructions
- In a large non-reactive bowl, combine the thinly sliced fresh Kirby cucumbers and thinly sliced sweet yellow onion.
- Sprinkle the coarse kosher salt evenly over the cucumber and onion mixture.
- Toss everything thoroughly with your hands to ensure the salt is well distributed, which helps draw out excess moisture for crispier pickles.
- Cover the bowl and let it sit at room temperature for exactly 2 hours to allow the vegetables to brine and soften slightly.
- After 2 hours, drain the cucumber and onion mixture in a colander and rinse thoroughly under cold running water to remove the excess salt.
- Press down gently on the vegetables with your hands to squeeze out any remaining liquid, then set them aside.
- In a large, heavy-bottomed pot, combine the granulated white sugar, distilled white vinegar, apple cider vinegar, yellow mustard seeds, celery seeds, ground turmeric, and crushed red pepper flakes.
- Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally with a wooden spoon until the sugar fully dissolves, which should take about 3-4 minutes.
- Once boiling, carefully add the drained cucumber and onion mixture to the pot.
- Return the mixture to a boil, then immediately reduce the heat to low and let it simmer uncovered for exactly 5 minutes, stirring once halfway through to prevent sticking—this brief cooking time keeps the pickles crisp.
- While the pickles simmer, sterilize three 1-pint canning jars and their lids by submerging them in boiling water for 10 minutes, then set them on a clean towel to dry slightly.
- Using a slotted spoon, pack the hot cucumber and onion mixture tightly into the prepared jars, leaving about 1/2 inch of headspace at the top.
- Ladle the hot pickling liquid from the pot over the vegetables in each jar, ensuring they are completely submerged to prevent spoilage.
- Wipe the rims of the jars with a clean, damp cloth to remove any residue, then seal them tightly with the lids.
- Process the sealed jars in a boiling water bath for 10 minutes to ensure they are safely preserved, then remove them and let them cool completely at room temperature for 24 hours before storing.
Zesty and satisfying, these pickles develop a perfect balance of sweet and tangy flavors after a few weeks, with the onions melting into a tender contrast to the cucumbers’ crunch. I adore them chopped into chicken salad for a bright punch or simply piled high on a grilled bratwurst—they’re the versatile fridge hero I reach for again and again.
Bread and Butter Pickles with Turmeric
Unbelievably, I found myself with a surplus of crisp cucumbers from my garden this summer, and after a few failed experiments, I stumbled upon this vibrant twist on a classic. There’s something so satisfying about transforming a simple veggie into a tangy, crunchy condiment that brightens up any meal. I love making a big batch on a lazy Sunday—the whole house smells like warm spices, and I get to enjoy the fruits of my labor for weeks.
Serving: 2 pints | Pre Time: 30 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound of fresh, firm Kirby cucumbers, thinly sliced into rounds
– 1 large sweet yellow onion, thinly sliced into half-moons
– 1 tablespoon of fine kosher salt
– 1 cup of pure cane sugar
– 1 cup of distilled white vinegar
– ½ cup of cool filtered water
– 1 tablespoon of bright yellow ground turmeric
– 1 teaspoon of fragrant yellow mustard seeds
– ½ teaspoon of warm, aromatic celery seeds
– ¼ teaspoon of fiery red pepper flakes
Instructions
1. In a large non-reactive bowl, combine the thinly sliced fresh Kirby cucumbers and thinly sliced sweet yellow onion.
2. Sprinkle 1 tablespoon of fine kosher salt evenly over the cucumber and onion mixture, then toss gently with your hands to coat.
3. Let the salted vegetables sit at room temperature for exactly 25 minutes to draw out excess moisture—this helps keep them crisp later.
4. While waiting, rinse two pint-sized canning jars and their lids with hot soapy water, then set them aside to air-dry completely.
5. In a medium stainless steel saucepan, combine 1 cup of pure cane sugar, 1 cup of distilled white vinegar, ½ cup of cool filtered water, 1 tablespoon of bright yellow ground turmeric, 1 teaspoon of fragrant yellow mustard seeds, ½ teaspoon of warm, aromatic celery seeds, and ¼ teaspoon of fiery red pepper flakes.
6. Place the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring occasionally with a wooden spoon until the sugar fully dissolves, about 3-4 minutes.
7. Once boiling, reduce the heat to low and let the brine simmer gently for 2 minutes to allow the spices to infuse—don’t overcook, or the turmeric can turn bitter.
8. Drain the cucumber and onion mixture in a colander, then rinse thoroughly under cold running water to remove the salt.
9. Pat the vegetables dry with a clean kitchen towel or paper towels to remove excess water, which prevents dilution of the brine.
10. Pack the dried cucumber and onion slices tightly into the prepared canning jars, leaving about ½ inch of headspace at the top.
11. Carefully pour the hot turmeric brine over the vegetables in each jar, ensuring they are completely submerged to avoid spoilage.
12. Seal the jars with their lids and let them cool to room temperature on the counter for about 1 hour.
13. Transfer the cooled jars to the refrigerator and let them chill for at least 24 hours before serving to allow the flavors to develop fully.
Buttery and crisp, these pickles get their signature snap from that quick brining step, while the turmeric adds a sunny golden hue and a subtle earthy note. I love piling them on grilled burgers for a tangy crunch or chopping them into egg salad for an unexpected pop of color and flavor—they’re my go-to pantry staple for adding a little brightness to everyday meals.
Bread and Butter Pickles with Honey
Vividly sweet with a tangy crunch, these Bread and Butter Pickles with Honey are my go-to for adding a pop of brightness to any meal. I first fell in love with this recipe after a summer visit to a local farm stand, where the crisp cucumbers inspired me to create a version that balances sweet and sour perfectly. It’s become a staple in my kitchen, and I love gifting jars to friends—they’re always a hit!
Serving: 2 pints | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound fresh, firm Kirby cucumbers, thinly sliced into 1/4-inch rounds
– 1 medium sweet yellow onion, thinly sliced into half-moons
– 1/4 cup coarse kosher salt
– 1 cup pure, golden honey
– 1 cup distilled white vinegar
– 1/2 cup granulated white sugar
– 1 tablespoon yellow mustard seeds
– 1 teaspoon celery seeds
– 1/2 teaspoon ground turmeric
– 1/4 teaspoon crushed red pepper flakes (optional, for a hint of heat)
Instructions
1. In a large non-reactive bowl, combine the thinly sliced Kirby cucumbers and sweet yellow onion.
2. Sprinkle the coarse kosher salt evenly over the cucumber and onion mixture, tossing gently to coat.
3. Let the salted mixture sit at room temperature for 1 hour to draw out excess moisture—this helps keep the pickles crisp.
4. After 1 hour, drain the liquid from the bowl and rinse the cucumbers and onions under cold running water to remove excess salt.
5. Pat the cucumbers and onions dry with paper towels or a clean kitchen towel to ensure they’re not too wet.
6. In a medium stainless steel saucepan, combine the pure golden honey, distilled white vinegar, granulated white sugar, yellow mustard seeds, celery seeds, ground turmeric, and crushed red pepper flakes if using.
7. Bring the mixture to a boil over medium-high heat, stirring occasionally with a wooden spoon until the sugar and honey dissolve completely.
8. Reduce the heat to low and let the brine simmer gently for 5 minutes to allow the flavors to meld—avoid boiling vigorously to prevent the honey from burning.
9. Add the drained cucumbers and onions to the simmering brine, stirring to coat them evenly.
10. Cook the mixture over low heat for exactly 3 minutes, just until the cucumbers turn slightly translucent but still retain a bit of crunch—overcooking can make them mushy.
11. While the pickles cook, sterilize two 1-pint glass canning jars and their lids by boiling them in water for 10 minutes or running them through a dishwasher cycle.
12. Using a slotted spoon, pack the hot pickles and onions tightly into the sterilized jars, leaving about 1/2 inch of headspace at the top.
13. Ladle the hot brine over the pickles in each jar, ensuring they are completely submerged to prevent spoilage.
14. Wipe the rims of the jars clean with a damp cloth, then seal them tightly with the sterilized lids.
15. Let the jars cool to room temperature on a wire rack for about 2 hours before refrigerating—they’ll be ready to eat after chilling overnight.
Once chilled, these pickles offer a delightful crunch with a sweet, honey-kissed tang that mellows over time. I love pairing them with sharp cheddar on a charcuterie board or chopping them into potato salad for an extra zing—they’re versatile enough to brighten up even the simplest sandwich.
Bread and Butter Pickles with Ginger
Oftentimes, the simplest pantry staples become the most cherished, and that’s exactly how I feel about these Bread and Butter Pickles with Ginger. I started making them a few summers ago when my garden overflowed with cucumbers, and now they’re a year-round favorite—the sweet, tangy crunch is irresistible straight from the jar. It’s a recipe that feels both nostalgic and fresh, perfect for anyone who loves a homemade touch.
Serving: 2 pints | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound fresh, firm Kirby cucumbers, thinly sliced into 1/4-inch rounds
– 1 medium sweet yellow onion, thinly sliced into half-moons
– 1 tablespoon coarse kosher salt
– 1 cup granulated white sugar
– 1 cup apple cider vinegar with a bright, tangy aroma
– 1/2 cup distilled white vinegar
– 1 tablespoon yellow mustard seeds
– 1 teaspoon celery seeds
– 1/2 teaspoon turmeric powder for vibrant color
– 1/4 teaspoon red pepper flakes for a subtle kick
– 2-inch piece of fresh ginger, peeled and thinly sliced into coins
Instructions
1. In a large non-reactive bowl, combine the thinly sliced Kirby cucumbers, thinly sliced sweet yellow onion, and coarse kosher salt, tossing gently to coat evenly.
2. Let the cucumber-onion mixture sit at room temperature for 1 hour to draw out excess moisture, which helps keep the pickles crisp.
3. After 1 hour, drain the liquid from the bowl and rinse the cucumbers and onion under cold water to remove excess salt.
4. Pat the cucumbers and onion dry with a clean kitchen towel or paper towels to ensure they’re not waterlogged.
5. In a medium stainless steel saucepan, combine the granulated white sugar, apple cider vinegar, distilled white vinegar, yellow mustard seeds, celery seeds, turmeric powder, red pepper flakes, and thinly sliced fresh ginger coins.
6. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar fully dissolves, about 3–4 minutes.
7. Reduce the heat to low and add the drained cucumbers and onion to the saucepan, stirring gently to coat them in the hot brine.
8. Simmer the mixture for 5 minutes, stirring occasionally, until the cucumbers turn slightly translucent but still retain a bit of firmness—avoid overcooking to prevent mushiness.
9. While simmering, sterilize two pint-sized glass jars by washing them in hot, soapy water and rinsing thoroughly, or running them through a dishwasher cycle.
10. Using a slotted spoon, pack the hot cucumber-onion mixture tightly into the sterilized jars, leaving about 1/2 inch of headspace at the top.
11. Pour the remaining hot brine over the cucumbers in the jars, ensuring they are completely submerged to prevent spoilage.
12. Seal the jars with lids and let them cool to room temperature before refrigerating.
13. Allow the pickles to chill in the refrigerator for at least 24 hours before serving to let the flavors fully develop.
Let these pickles transform over time—the ginger infuses a warm, spicy note that balances the sweet-tangy brine beautifully. I love their crisp texture on burgers or chopped into chicken salad, but they’re just as delightful eaten straight from the fridge as a quick snack.
Bread and Butter Pickles with Cucumber Rounds
Aren’t you tired of those store-bought pickles that taste more like vinegar than cucumber? I know I am—that’s why I’ve been making these Bread and Butter Pickles with Cucumber Rounds for years, ever since my grandma showed me how to turn a summer garden surplus into something truly special. They’re the perfect balance of sweet, tangy, and crisp, and they come together with just a little patience and a whole lot of flavor.
Serving: 4 pints | Pre Time: 30 minutes | Cooking Time: 10 minutes
Ingredients
– 2 pounds of fresh, firm Kirby cucumbers, sliced into 1/4-inch rounds
– 1 large sweet yellow onion, thinly sliced into half-moons
– 1/4 cup of coarse kosher salt
– 1 cup of granulated white sugar
– 1 cup of apple cider vinegar with a bright, tangy aroma
– 1/2 cup of distilled white vinegar
– 1 tablespoon of yellow mustard seeds
– 1 teaspoon of celery seeds
– 1/2 teaspoon of ground turmeric for a warm, golden hue
– 1/4 teaspoon of crushed red pepper flakes for a subtle kick
Instructions
1. In a large non-reactive bowl, combine the sliced cucumbers and onion with the coarse kosher salt, tossing gently to coat evenly, and let them sit at room temperature for 1 hour to draw out excess moisture—this helps keep the pickles crisp.
2. Rinse the cucumber and onion mixture thoroughly under cold running water to remove the salt, then drain well in a colander, pressing lightly to squeeze out any remaining liquid.
3. In a medium stainless steel saucepan, combine the granulated white sugar, apple cider vinegar, distilled white vinegar, yellow mustard seeds, celery seeds, ground turmeric, and crushed red pepper flakes over medium-high heat.
4. Bring the mixture to a boil, stirring occasionally with a wooden spoon until the sugar fully dissolves, which should take about 3–4 minutes, then reduce the heat to low and let it simmer for 2 minutes to meld the flavors.
5. Add the drained cucumbers and onions to the saucepan, stirring gently to coat them in the hot brine, and cook for exactly 1 minute over low heat—do not overcook, or the cucumbers will lose their crunch.
6. Immediately ladle the hot pickles and brine into 4 clean, sterilized pint-sized canning jars, leaving 1/2 inch of headspace at the top, and wipe the rims with a damp cloth to ensure a proper seal.
7. Seal the jars with lids and bands, then process them in a boiling water bath for 10 minutes to preserve them safely, starting the timer once the water returns to a full boil.
8. Carefully remove the jars from the water bath using a jar lifter, place them on a towel-lined counter, and let them cool completely for 12–24 hours until you hear the satisfying “pop” of the lids sealing.
Now, these pickles are ready to shine! Nothing beats that first bite—they’re delightfully crisp with a sweet-tangy punch that mellows over time. I love tossing them into salads, piling them on burgers, or just snacking straight from the jar for a burst of homemade goodness.
Bread and Butter Pickle Sandwich Slices
You know those jarred bread and butter pickles that always seem to linger in the back of the fridge? I had a half-empty jar staring at me last Sunday, and instead of letting them go to waste, I transformed them into these sweet, tangy, and irresistibly crisp sandwich slices that have become my new lunchtime obsession.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup of thinly sliced, sweet bread and butter pickles (drained, but reserve 2 tablespoons of the tangy brine)
– 1/2 cup of all-purpose flour
– 1 large farm-fresh egg, lightly beaten
– 1/2 cup of fine, golden panko breadcrumbs
– 1/4 cup of creamy mayonnaise
– 2 tablespoons of smooth Dijon mustard
– 4 slices of soft, white sandwich bread, lightly toasted
– 2 tablespoons of rich vegetable oil for frying
– A pinch of flaky sea salt for finishing
Instructions
1. Pat the thinly sliced bread and butter pickles completely dry with paper towels to ensure a crisp coating.
2. Set up a breading station with three shallow bowls: place the all-purpose flour in the first, the lightly beaten farm-fresh egg in the second, and the golden panko breadcrumbs in the third.
3. Dredge each pickle slice first in the flour, shaking off any excess. Tip: Use one hand for dry ingredients and the other for wet to keep your fingers clean.
4. Dip the floured pickle into the beaten egg, letting any excess drip back into the bowl.
5. Press the pickle firmly into the panko breadcrumbs, coating both sides evenly for maximum crunch.
6. Heat the rich vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
7. Fry the breaded pickle slices in a single layer for 2-3 minutes per side, or until they turn a deep golden brown and become crispy. Tip: Avoid overcrowding the pan to maintain an even temperature.
8. Transfer the fried slices to a paper towel-lined plate and immediately sprinkle with a pinch of flaky sea salt.
9. In a small bowl, whisk together the creamy mayonnaise and smooth Dijon mustard until fully combined.
10. Spread the mayonnaise-mustard mixture evenly onto one side of each lightly toasted white sandwich bread slice.
11. Arrange the crispy pickle slices in a single layer on two of the bread slices.
12. Top with the remaining bread slices, mayo-side down, and press gently to adhere.
13. Slice each sandwich in half diagonally for easy serving.
Let these sandwich slices shine with their addictive crunch and balanced sweet-tangy flavor. I love pairing them with a simple side salad for a quick lunch, or stacking them extra high for a satisfying snack that never fails to impress.
Conclusion
Just imagine the possibilities—35 ways to transform cucumbers into tangy, sweet, and crunchy delights! Whether you’re a canning pro or a first-timer, there’s a perfect bread and butter pickle here for you. Give a recipe a try, then drop a comment with your favorite, and share the love on Pinterest. Happy pickling!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
