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Bread and Butter Pickles
When I was little (old enough to stay by myself), I’d sometimes hang out at my Dad’s house in the summers while he he went off to work. Lunchtime would roll around and I’d open his refrigerator to see what sorts of things a Dad keeps in there. Sweet pickles and American cheese were always to be found. Yes, I like all varieties of pickles, and (gasp!) I like American cheese too. I discovered the joy of eating them together. But before I gross you out too much, I must share with you my first experience with pickling: Bread and Butter Pickles
Although sweet pickles are my favorite, bread and butter pickles run a close second. Their sweet and tangy crunch are pretty irresistible.
Here’s how you make them: start with pickling cucumbers. They’re smaller than a salad cucumber. Your market should carry them, and this time of year you’ll find them at farmer’s markets too.
Slice them up. Good, thick slices that will still allow the pickle to yield a crunch when you bite into it.
If you have one of these fancy doo-dads, you can make fancy pickles with ridges.
The pickles get a good dose of Kosher salt, then they can sit in the fridge for an hour. Then those pickles get rinsed off in the sink. Just rinse all of that salt off really well so that salty flavor won’t follow the pickles into the pickling liquid.
Make the pickling liquid. Combine sugar…
…white vinegar…
…cider vinegar…
…brown sugar…
…mustard seeds…
…celery seeds…
…and turmeric. Bring that all to a boil.
Meanwhile, add some sliced sweet onion to your sliced cucumbers.
Pour the hot pickling liquid over the cucumbers and onion.
Let it sit there at room temperature for an hour or so.
Move those cucumbers and onions to the cutest jar you have, and refrigerate them for 24 hours. This is when the magic process of pickling is going to happen.
If you’re impatient like me, you won’t wait 24 hours. I tried mine after just a few hours and they tasted perfectly pickled to me. So sweet and crunchy and incredibly tangy. If you’re a pickle fan (and you should be), you probably will enjoy these. They are so simple to make, and how cool would it be to be able to share homemade pickles at a summer barbecue?! And I promise that you don’t have to eat them with American cheese (but you’re tempted to try it now, aren’t you?)
This recipe is my contribution to Food Network’s Summer Fest, a season-long garden celebration to help give you ideas for using up Summer’s best fruits and vegetables. What’s your favorite way to eat cucumbers? Do you have a tip for working with cucumbers that you’d like to share? Tell us in the comments below, or join in the conversation on Twitter using the hash tag #cookingwith.
Bread and Butter Pickles
Yield: About 4 cups of pickles
Prep Time: 20 min + marinating time
Cook Time: 5 min
I could eat the whole jar... really.
Ingredients:
5 1/2 cups (1 1/2 pounds) thinly sliced pickling cucumbers
1 1/2 Tablespoons kosher salt
1 cup thinly sliced sweet onion
1 cup granulated white sugar
1 cup white vinegar
1/2 cup apple cider vinegar
1/4 cup light brown sugar (packed)
1 1/2 teaspoons mustard seeds
1/2 teaspoon celery seeds
1/8 teaspoon ground turmericDirections:
1. Combine cucumbers and salt in a large, shallow bowl; cover and chill 1 1/2 hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl.
2. Combine sugar and remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.
Tips:
*Don't cut the cucumbers too terribly thin. You want them to have a little bit of crunch to them!
*You may find that your cucumbers are already ready to sample within just a few hours of marinating in the pickling liquid (rather than waiting an entire 24 hours!)Nutritional Information per serving:
Serving size: 1/4 cup (drained)
Calories per serving: 18
Fat per serving: .1g
Saturated Fat per serving: 0g
Fiber per serving: .5g
Protein per serving: .4g
Cholesterol per serving: 0mg
Carbohydrates per serving: 4.4gWW POINTS per serving:
Points Plus Program: 1 Old Points Program: 0Source: RecipeGirl.com (adapted from Cooking Light's Cooking Through the Seasons)
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And here are some more Summer Fest participants, sharing more recipes using cucumbers!
Pinch My Salt: Chilled Cucumber, Kefir and Avocado Soup
What’s Gaby Cooking: Cucumber-Basil Gimlet
In Jennie’s Kitchen: Radish-Cucumber Crostini
Big Girl Small Kitchen: Spicy Cucumber Salad with Shallot, Ginger and Mint
Grecian Kitchen: Summer Cucumber Salad
And Love It Too: Cucumber, Mint and Watermelon Salad
Napa Farmhouse 1885: Cucumbers Coolers with Agave Simple Syrup
Cooking With My Kid: Cucumber Limeade
Healthy Eats: Cool Cucumber Soup
CIA Dropout: Relishing Cucumbers
Food for 7 Stages of Life: Cucumber Cherry Salsa
Cooking With Elise: Green Tea Cucumber Pops
Glory Foods: Cucumber and Shrimp Boat
Virtually Vegan Mama: Fire-Roasted Tomato and Cucumber Gazpacho
FN Dish: Summer Fest: Cucumber Recipes
Food2: When Life Gives You Cucumbers, Make a Cucumber Cocktail
Cooking Channel: Cucumbers Stuffed with Crab-Mango Salad
Recipe Girl: Bread and Butter Pickles
Taste With the Eyes: Spicy Pickled Cucumbers with Wakame and Garlic Blossoms
Virtually Homemade: Cold Thai Cucumber-Mint Soup
Add a Pinch: Cucumber Tea Sandwiches
The Cultural Dish: Ahi Tuna with Cucumber Sauce and Salad
Daily*Dishin: Cool n’ Zesty Cukes: 7 Minute Summer in a Jar
Daydreamer Desserts: Cubanita Margarita
Purple Cook: Cucumber Gazpacho with Indian Flavored Shrimp Relish
Indian Simmer: Cucumber at its Best with Chaat Masala
Big Apple Nosh: Quick and Easy Homemade Pickles
Sweet Life Bake: Agua de Pepino
The Sensitive Epicure: Tzatziki with Grilled Gluten-Free Pitas and Fresh Cucumbers and Peppers
Zaika Zabardast: Cucumber Gazpacho
A Way to Garden: Cucumber-Growing Q&A and the Best Pickles
Cooking with Books: Summer Fest: Cucumbers
I'm Lori Lange, recipe developer, food writer and Mom. I'm sharing over 2,600 of my favorite recipes and theme menus with you. 
Blog is the New Blac — July 20, 2011 @ 6:37 AM
These were my FAV growing up! They remind me of my grandmother.
Chris @ TheKeenanCookBook — July 20, 2011 @ 6:40 AM
Grilled cheese with pickles was(is!) a favorite weekend lunch for my wife and I. We take our plate of grilled cheese and pickles, sometimes with some chips on the side, sit on our little porch, and enjoy the cool summer breeze and birds.
Making my own pickles was always something I wanted to do but just never got around to. This post makes it look so easy and, more importantly, delicious. I think I’m going to have to try these soon!
brandi — July 20, 2011 @ 7:01 AM
these look perfect, Lori! My grandmother used to make bread and butter pickles all the time in the summer. Good memories
jenna — July 20, 2011 @ 7:13 AM
omgosh! these look amazing! i love pickels so much! I used to hate bread & butter pickels but have grown to love them as i’ve gotten older! love your cute jar as well!
Mrs. Jen B — July 20, 2011 @ 7:41 AM
Bread and butter pickles are probably my very favorite! I had no idea it was so easy to make them for myself. Guess I’d better buy some cucumbers…
Rachel @ Baked by Rachel — July 20, 2011 @ 8:02 AM
My favorite part of this post… ‘move them to the cutest jar you have’ lol And the ridges make these even better!
Lana @ Never Enough Thyme — July 20, 2011 @ 8:03 AM
Great job on your pickles, Lori! I’ve been canning and pickling for, well, let’s just say quite a long time
The bread and butters have always been my favorite. Reminds me – I need to make some while the cucumbers are in season!
Amanda L. (Tales from a Kitchen Misfit) — July 20, 2011 @ 8:42 AM
I have been looking for a good pickling recipe for my pickling cucumbers I bought, and I think this is the one I will use!
Lynne @ 365 Days of Baking — July 20, 2011 @ 8:52 AM
Lori, you just brought back some wonderful memories of my grandmother and her bread and butter pickles!! They were awesome and you make it look so easy. I really think I’m going to have to give this a try. Thank you!
Kiran @ KiranTarun.com — July 20, 2011 @ 9:05 AM
In Malaysia, I’ve never had pickled cucumbers before. It was always mangoes, chilies, etc. Ever since coming to US, i’ve been amazed at how tasty a burger is with cucumber pickles. And don’t get me started with jalapenos. So good
Sippitysup — July 20, 2011 @ 9:32 AM
I have a soft spot in my heart to for BB pickles. This looks like the classic recipe. GREG
Sherri — July 20, 2011 @ 9:52 AM
Oh those look wonderful. I’ve got my grandmother’s bread and butter recipe but it requires traditional canning. I’m going to give these a try!
Katrina — July 20, 2011 @ 9:52 AM
I’ve always wanted to make these! Thanks so much!
2chiwawas — July 20, 2011 @ 9:58 AM
Can these be canned in a hot water bath for longer shelf life? If so should I leave them in the refrigerator for 24 hours and then can them? Thanks!
Lori Lange replied: — July 20th, 2011 @ 10:21 AM
Well, since this is my very first experience with pickling anything… and I’ve never canned anything, I’m afraid I don’t have an answer for that one
Nicole — July 20, 2011 @ 11:10 AM
These look great, Lori!
Cookin' Canuck — July 20, 2011 @ 11:12 AM
I absolutely have to make these. When I was growing up, my mum would eat a few bread and butter pickles with her lunch each day and I would always have my share, too. Love these, Lori!
Amy @ What Jew Wanna Eat — July 20, 2011 @ 12:14 PM
Yum I love pickles! This makes me want a burger.
Averie @ Love Veggies and Yoga — July 20, 2011 @ 1:02 PM
Your pickles look great! I make countertop pickles and ferment them on the countertop based on some raw uncooking tips I’ve learned. My grandma and mom make them like you do…they are soo good…YUM!
Michelle @ Brown Eyed Baker — July 20, 2011 @ 2:54 PM
Bread and butter pickles are my absolute favorite, and one of my favorite sandwiches is… wait for it… Italian bread, bologna, American cheese, tomato, pickles & mayo. I know, such an advanced palate for a foodie, haha!
Thank you for sharing this recipe! Canning is something I haven’t done yet but am dying to try, and these seems like an easy way to get my toes wet.
Gaby — July 20, 2011 @ 4:37 PM
bread and butter pickles are the BEST!!! I’ve never made them but I totally need to try now
Angie@Angiesrecipes — July 21, 2011 @ 3:32 AM
Some really beautiful clicks!
Maria — July 21, 2011 @ 8:21 AM
I’ve never made pickles. I want to try it! Yours look wonderful!
Heidi / foodiecrush — July 21, 2011 @ 10:39 AM
You have just hit my touch point! B&B pickles are my favorite and I either buy Famous Dave’s hot & spicy version or Bubbies. But I’m going to totally try your recipe with a little heat (hot peppers) added in. Thx for the post.
Ellie — July 21, 2011 @ 11:09 AM
Well, I put pickles on almost every sandwich I make, so I am going to make these very soon! I love your recipes, Lori…and I miss you!
Teresa S — July 21, 2011 @ 11:19 AM
Recipe sounds yummy……question….does this recipe make a quart, pint???
Thanks
Lori Lange replied: — July 22nd, 2011 @ 6:23 AM
About 4 cups of pickles!
RecipeGirl's Mom — July 21, 2011 @ 11:50 AM
Love this post of your pickles and was so glad I was there to watch you in action from start to finish. The photo’s and your story explained it all in living color. It is definitely a winner and will be appreciated by all your blogger friends for sure. LOVE
Pure2raw twins — July 21, 2011 @ 5:46 PM
Pickles look great. We just made our first batch of pickles the other week and they turned out great
We were so surprised and happy!
Jessica — July 21, 2011 @ 8:41 PM
Growing up my Granny used to always make a huge batch of bread and butter pickles every summer when her garden was full of cucumbers. I have never taken on the challenge myself and I am so glad you reminded me! I can not wait to try these this weekend when I pick up a bunch of cucumbers at the farmers market!
Deebi27 — July 21, 2011 @ 10:12 PM
How do you say…AWESOME and these are my very favorite pickle to crunch and enjoy! YUM double YUM!!
Charity — July 22, 2011 @ 12:54 AM
Beautiful! I love your step-by-step directions. And even more, I love this idea. My grandmother made bread and butter pickles every year, using cucumbers from the garden my grandfather planted.
I don’t have a garden now but I do have an idea that I’d like to add to cucumber week. It’s a recipe straight from The Food Network Magazine itself, and a good one: Chicken with Pickle Sauce
Best, Charity
Tracy — July 22, 2011 @ 8:35 AM
I just love canning bread and butter pickles in the summer. Yours look wonderful!!
Monica — July 22, 2011 @ 8:53 AM
Like others, I had a grandmother who made bread and butter pickles This post takes me back to those childhood days and her delicious pickles. Bread & butters are one of my favorite pickles–I love their crispness. Yum
Kim — July 22, 2011 @ 9:03 AM
YUM! How long will they stay good in the refrigerator? (in the slim chance that we don’t gobble them all up immediately)
Lori Lange replied: — July 23rd, 2011 @ 6:39 AM
A couple of weeks.
Andrea @ From the Bookshelf — July 22, 2011 @ 10:04 AM
I cannot WAIT to try these! I have never tried canning and have been afraid to, but this is where I start!
Rachel @ Not Rachael Ray — July 22, 2011 @ 12:58 PM
These look so yummy! Love the photos–beautiful!
Richard — July 24, 2011 @ 10:11 AM
Lori…I found your great and simple way to make bread and butter pickles. I am not into the canning and stuff…and I have been making my own dill pickles the easy way with out adding the salt. They are great with out it. My wife and I do not like the salt added because of health reasons, and I wanted to know if I left the salt out how much it would change the end result. Does most of the salt wash away and out of the pickles or get absorbed into the mix. Can you tell me how much sodium will be in the end result if we do put it in? Thanks in advance if you can answer these for me.
Richard B. at laurichaa@aol.com
Lori Lange replied: — July 25th, 2011 @ 7:09 AM
Hi Richard- I wish I knew how the chemical process worked. It’s my first time pickling, so I was just adapting a recipe that I had in my files. The salt must get absorbed somewhat, but it’s washed off well before pickling. They don’t taste salty, but I’m afraid I cannot tell you how much sodium is in there.
miri leigh — July 24, 2011 @ 10:21 AM
Beautiful pictures..thanks for the great post!
averagebetty — July 25, 2011 @ 5:38 PM
This looks so fun and you make it look so easy. I need to make these for the pickle lovers in my life
Have you ever made a Koolickle, Lori? xoxo
Lori Lange replied: — July 25th, 2011 @ 7:25 PM
What the heck is a Koolickle?!
averagebetty — July 26, 2011 @ 8:46 AM
A Kool-Aid soaked pickle
http://www.nytimes.com/2007/05/09/dining/09kool.html
Lori Lange replied: — July 26th, 2011 @ 8:54 AM
That’s just CRAZY!
Kristina Vanni — July 28, 2011 @ 12:23 AM
This will be have to be next on my canning/preserving adventures! Fantastic recipe!
Vicki — August 1, 2011 @ 2:25 PM
These are the best pickles! My 10 year old son is really getting into cooking so when I saw this recipe, I thought he would like to try it. It was simple enough for him to do, but still challenging because he did a double batch and had to figure out the adjustments. He had so much fun making them and then getting rave reviews from family declaring them to be EXCELLENT. And this was said even before they were told who made them….lol..These will definitely be made again. Thanks for the great recipe!
Lori Lange replied: — August 1st, 2011 @ 3:13 PM
This makes me so happy! Does your son know about my 10 year old’s food blog- http://www.recipeboy.com? He might enjoy taking a peek
Bill — August 7, 2011 @ 8:29 PM
I just made these and am so excited to try them. I’ve been wanting to makes pickles for a while now and was intimidated. But they were so easy to make. As i poured the vinegar mixture over the cucumbers and onions I was immediately transported back in time to my Grandma’s house by the smell. They smell exactly like her pickles which I haven’t had in at least 20 years. Can’t wait to try them. I will have to make a batch for my father as I think he would really enjoy them as well.
Thanks for the recipe.
Lori Lange replied: — August 8th, 2011 @ 1:45 PM
What a fun message! I love that you were transported back in time. Hope you all enjoy them!
Nancy Cowan — September 6, 2011 @ 9:56 AM
Pickling pickles is a passion. Once bitten, you’ll never go back! I’ve pickled cases and cases of cukes, beans, asparagus, etc. to sell at craft and home shows for Christmas time. They literally fly out the door. Back to bread and butter – my husband’s favorite on sandwiches. He’ll will put them on any sandwich and has even made a sandwich out of the pickle itself! I’m actually doing up my first batch today (about 2 cases worth). I’ll do another as it’s CUCUMBER SEASON here in Minnesota! They make wonderful Christmas presents. No one says, “Ewww!” to a pickle. Oh, I don’t do the shows anymore, thank goodness. I’m too old to haul cases of pickles all over town. Yay for pickling!!
Ken Hart — October 13, 2011 @ 12:59 PM
Will this recipe work with whole pickles? Noone makes bread and butter pickles whole, like the really good fat dills.
Lori Lange replied: — October 13th, 2011 @ 1:22 PM
Hi Ken,
I have not tried the recipe with whole pickles, so I’m not entirely sure.
Desirae — January 8, 2012 @ 5:35 PM
Yay!!! Someone else who enjoys bb pickles with American cheese. My husband thinks it’s pretty gross, but to me a perfect sandwich is mayo, cheese, and pickles! Yum O! I can not wait to try this recipe, it looks soo darn easy. Thank you so much for sharing.
Lori Lange replied: — January 8th, 2012 @ 8:31 PM
Yay!
Carole — March 16, 2012 @ 6:11 PM
I am definitely going to try these. I love them!
Alissa — April 17, 2012 @ 1:34 PM
We are of like minds! When I was little, I was an EXTREMELY picky eater. My specialty was bread ‘n butter pickles, american cheese and mustard sandwiches! My absolute favorite lunch, and everyone thought it was gross… I say try it before you knock it folks!
Wendy C — May 8, 2012 @ 7:59 PM
My husband frowns at me every time…but I have been eating sweet or bread and butter pickles with my grilled cheese sandwiches since I was a little girl. I don’t put them on the sandwich, I just eat them with it….but I’m never without. The day I don’t have pickles with my sandwich is sad….its just not the same.
Diana G. — May 15, 2012 @ 2:59 PM
I just discovered this recipe and am glad to see someone else likes to eat sweet pickles with cheese! I made some Lime Pickles (sweet) and my favorite way to eat them (the only way, actually) is with a small piece of cheese with each pickle slice. Thanks for this recipe – looks delicious!
d
Frank — June 14, 2012 @ 7:56 AM
In the mid to late 1940′s my mother made B & B pickles very similar in recipe to your recipe. Her unclear directions said ‘bring to boil but not too long.’ Boiling probably makes them less crisp. But I am aslo sure that she used a water bath to preserve them. The water bath would also cause some limpness in pickles. My 92 year old brother gave my recent attempt an A+++ but the last time he had them was in the 1940′s. Can you/anyone advise on best way to ‘can’ for long term. I want to be able to send to relatives and friends. Thanks. FRANK
Tyler M. — July 1, 2012 @ 12:40 PM
Curious do they only last 2 weeks in the fridge? Or can I preserve them, and keep them for longer? I just made 2 jars of them, but have a lot more cucumbers that I could use from the garden. Thanks for the recipe!
Lori Lange replied: — July 2nd, 2012 @ 3:22 PM
I don’t have any canning advice since I don’t usually do that sort of thing, but I’m sure they’d probably last a little longer than 2 weeks.
Tracey B — July 5, 2012 @ 5:16 PM
Just made these last night and split them with a friend. They are a huge hit!!
I personally feel it’s the best pickle I’ve ever had.
It’s such an easy and fun recipe!
Thank you for the wonderful recipe.
One piece of advice for a first time maker….once the brine is heating, don’t stick your nose in and take a big whiff. It will knock your socks off.
Lori Lange replied: — July 5th, 2012 @ 5:50 PM
omg, yes! Inhaling all of that vinegar is probably not a good thing!
Mary Williams — July 9, 2012 @ 8:57 AM
This is my first time making b&b pickles. love them and your recipe sounds easy. wish me luck!
Lori Lange replied: — July 10th, 2012 @ 3:45 AM
Good luck!
Melissa G — July 10, 2012 @ 7:54 AM
I can’t believe anyone in the world ate pickles with cheese!! That was what my bff and I ate before Every Single Basketball game in high school. It was our game-food. I want to make these just to give my kids the experience! LoL – Small World.
Abby — July 10, 2012 @ 8:29 AM
this is a great pickle recipe! question: when you go to put your finished pickles into smaller jars and airtight containers should they be jarred with the liquid they were pickled in or without any liquid? the finishing instructions don’t indicate. thanks!!
Lori Lange replied: — July 11th, 2012 @ 10:18 AM
yes, with their pickling liquid!
Nikki — July 20, 2012 @ 9:24 AM
These sound awsome but I really want to know if you can process these so they can have a longer shelf life??? DOES anyone know?
Lori Lange replied: — July 22nd, 2012 @ 1:58 PM
I think you can just follow proper “canning” techniques, these will be just fine on the shelf. Try googling, “how to can pickles?” I’m not so familiar with it myself.
Deb — July 27, 2012 @ 3:27 PM
I make pickles with a similar recipe and leave them out for 24 hours before refrigerating and they stay good for up to a year in the fridge. I also read on another wesite where you can give them a hot water bath for about 20 minutes and you can keep them a long time and don’t have to refrigerate them. Good luck!
Dylan — September 5, 2012 @ 10:33 AM
You can definitely can these pickles, just follow the instructions for canning from any reputable source (Blue Ball Book , etc.) I processed 10 minutes in boiling water. Do not pressure can pickles, it will ruin the taste. Use canning jars and seals, or else keep the pickles refrigerated. They will keep for a year.
Lori Lange replied: — September 5th, 2012 @ 9:42 PM
Thanks for the canning tips!
Lisa — September 16, 2012 @ 1:18 PM
Remember to adjust for altitude when canning! I am going to give these a whirl today, since I REALLY want B&B pickles, before making a big move to Alaska from Denver, thank for the recipe!
Kathy V — September 19, 2012 @ 4:16 PM
I use a similar recipe…do not let the mixture boil and pack the pickles into hot jars and seal. They are then shelf stable for a long time.
Donna — October 23, 2012 @ 7:49 AM
I was just reading in the New York Times about peanut butter and pickle sandwiches, and he recommended bread-and-butter pickles. Since I’ve always been a dill pickle kind of gal, I looked up the b-and-b pickles and found your blog. I don’t like very sweet pickles at all, but I’d give your recipe a try and maybe cut back the sugar a bit. Great photos, and I love the line about putting them in your cutest jar. Here’s the NYT article if you’re interested: http://www.nytimes.com/2012/10/24/dining/making-a-meal-out-of-peanut-butter-and-pickles.html?hpw
Lori Lange replied: — October 23rd, 2012 @ 7:39 PM
I saw that article! Let me know if you try them…
Ana — December 21, 2012 @ 10:19 PM
Hi Lori, I was wondering if white vinegar and white balsamic vinegar are the same thing. Thanks!
Lori Lange replied: — December 22nd, 2012 @ 6:26 AM
No, they are not.