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Bread and Butter Pickles: A Small-Batch Classic with Crisp, Tangy Slices Pinterest recipe pin

Old-Fashioned Bread and Butter Pickles

Classic sweet-and-sour bread and butter pickles with a crisp texture, made by salting cucumber slices, simmering a spiced syrup, and resting overnight—perfect for sandwiches and relish trays.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 day
Servings: 1 servings
Calories: 10
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pounds Kirby or Persian cucumbers trimmed and sliced 1/8–1/4 inch thick
  • 3 tablespoons kosher salt
  • 1 large yellow onion thinly sliced
Pickling syrup
  • 2 cups distilled white vinegar 5% acidity
  • 1/2 cup water
  • 1 1/4 cups granulated sugar
  • 1 tablespoon mustard seed
  • 1 teaspoon celery seed
  • 1/2 teaspoon whole allspice
  • 1 bay leaf
  • OPTIONAL: 6 sprigs fresh dill or 2 teaspoons dill seed optional
  • OPTIONAL: 1/2 teaspoon red pepper flakes optional for heat

Equipment

  • 1 Sharp knife or mandoline
  • 1 Large mixing bowl (3-quart)
  • 1 2-quart saucepan
  • 1 6 pint (16-oz) mason jars with lids and bands

Method
 

Prepare the cucumbers
  1. Trim cucumber ends and slice uniformly 1/8–1/4 inch thick using a knife or mandoline; place slices in a large bowl and toss with 3 tablespoons kosher salt, then let rest 30 minutes to draw out moisture.
  2. Drain, rinse the salted cucumbers thoroughly under cold water, then squeeze or pat dry in a clean towel and set aside.
Make the syrup
  1. In a 2-quart saucepan, warm the mustard seed, celery seed, and allspice over medium heat for about 30–60 seconds to toast and release aroma; add vinegar, water, and sugar, then add the bay leaf and bring to a simmer, stirring until sugar dissolves (about 4–6 minutes).
Pack jars and finish
  1. Pack drained cucumber slices and a few slices of onion into hot or room-temperature pint jars, tuck in a sprig of dill or 1/4 teaspoon dill seed per jar if using, and pour the hot syrup over the cucumbers leaving 1/2-inch headspace; tap jars to release air bubbles and wipe rims clean.
  2. Apply lids and bands and let jars cool 30 minutes before refrigerating for refrigerator pickles, or process in a boiling water bath for 10 minutes (adjust for altitude) for shelf-stable storage; allow jars to rest at least 12–24 hours before opening.

Notes

Salt and rest the cucumber slices for 30 minutes to prevent soggy pickles. Use distilled white vinegar for a clear brine or substitute part with apple cider vinegar for fruitier flavor. Refrigerated jars are ready in 12–24 hours and keep up to 2 months; process in a water bath for shelf stability up to 12 months.