This Bread and Butter Pickles Recipe Homemade Sweet Pickles is the ultimate sweet and tangy condiment made from scratch with fresh cucumbers and aromatic spices. It comes together in under three hours with minimal active time, and it’s perfect for summer gatherings, burger nights, or pantry stocking. This recipe offers both canning and refrigerator methods for versatile storage options.

I’ve always been drawn to the art of preserving, capturing the essence of a season in a jar. These homemade bread and butter pickles are a tradition I treasure, bringing back memories of my grandmother’s kitchen on hot summer afternoons. Their sweet, tangy crunch is the perfect accompaniment to so many dishes, especially a classic potato salad or served alongside a platter of balsamic roasted vegetables. They transform a simple sandwich or a veggie grain bowl into something truly special.

Why You’ll Make These Pickles Repeatedly

• Perfect Sweet-Tangy Balance: This recipe masterfully blends sugar and vinegar for that iconic flavor profile.
• Remarkably Crisp Texture: A brining step with ice ensures your pickles stay wonderfully crunchy.
• Two Easy Storage Options: Choose to can them for your pantry or simply refrigerate for quick enjoyment.
• Crowd-Pleasing Versatility: These homemade sweet pickles are a hit on cheeseboards, burgers, and as a side.

Your Checklist for Perfect Homemade Sweet Pickles

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Bread and Butter Pickles Recipe Homemade Sweet Pickles

120kcal

Print

Prep 20 minutes mins

Cook 15 minutes mins

2 hours hrs

Total 2 hours hrs 35 minutes mins

Make delicious bread and butter pickles at home with this easy recipe. Sweet, tangy homemade pickles ready in 2 hours 35 minutes using fresh cucumbers and simple ingredients.

Servings 4 pint jars

Course Side Dish

Cuisine American

Ingredients

Vegetables

• 2 pounds pickling cucumbers (Kirby cucumbers are ideal), sliced into 1/4-inch-thick rounds
• 2 medium yellow onions, thinly sliced
• 1/4 cup kosher salt
• 1 cup ice

Pickling Liquid

• 2 cups apple cider vinegar
• 1 1/2 cups granulated sugar
• 1 tablespoon mustard seeds
• 1 teaspoon celery seeds
• 1/2 teaspoon whole black peppercorns
• 1/2 teaspoon ground turmeric

Equipment

• large non-reactive bowl
• colander
• large non-reactive pot
• wooden spoon
• slotted spoon or tongs
• canning jars
• Ladle
• knife
• cutting board
• measuring cups
• measuring spoons

Method

1. Combine the sliced cucumbers and onions in a large, non-reactive bowl, such as glass or ceramic. Sprinkle the kosher salt evenly over the vegetables. Add the cup of ice, then toss everything together until the salt is well distributed. Let the mixture sit at room temperature for 2 hours. The ice will help keep the cucumbers crisp as they draw out moisture.
2. After 2 hours, drain the cucumber and onion mixture thoroughly in a colander. Rinse them under cool running water to remove excess salt, then drain very well again by gently pressing on the vegetables with your hands. This step prevents overly salty pickles.
3. In a large, non-reactive pot (like stainless steel or enameled cast iron), combine the apple cider vinegar, granulated sugar, mustard seeds, celery seeds, black peppercorns, and ground turmeric. Heat the mixture over medium-high heat, stirring frequently with a wooden spoon, until it comes to a boil and the sugar is fully dissolved.
4. Once boiling, carefully add the drained cucumbers and onions to the hot vinegar mixture. Stir gently to ensure all the vegetables are submerged. Return the mixture to a full boil, then immediately remove the pot from the heat.
5. Using a slotted spoon or tongs, pack the hot pickles and onions tightly into clean, sterilized pint-sized canning jars, leaving 1/2-inch of space at the top of each jar. Carefully ladle the hot pickling liquid over the vegetables, completely covering them and maintaining the 1/2-inch headspace.
6. Wipe the rims of the jars clean, apply the lids and rings, and process in a boiling water bath for 10 minutes if you plan to store them at room temperature. For refrigerator pickles, simply let the jars cool to room temperature on the counter before placing them in the refrigerator.

Notes

For refrigerator pickles, simply let the jars cool to room temperature before chilling. Kirby cucumbers are ideal for crispness.

Creative Pickle Variations to Try

• Spicy Kick: Add a few slices of fresh jalapeño or a pinch of red pepper flakes to the jars.
• Herb-Infused: Toss a few sprigs of fresh dill or thyme into the pickling liquid.
• Sweetener Swap: Substitute brown sugar for a deeper, molasses-like sweetness in your cucumber pickles.

My Tips for Pickle Perfection

• Slice Consistently: Use a mandoline for uniform 1/4-inch cucumber rounds to ensure even brining and packing. You can use a similar technique for prepping vegetables for a rainbow veggie sheet pan dish.
• Do Not Skip the Brine: The two-hour salt and ice bath is non-negotiable for achieving that perfect crisp texture.
• Use Non-Reactive Cookware: Always use stainless steel or enameled pots to prevent metallic flavors in your vinegar pickles recipe.
• Pack Jars Tightly: Fill the sterilized jars firmly with vegetables, but avoid mashing them, to maximize yield.

How to Store Your Homemade Pickles

• Refrigerator Method: After cooling, store pickles in airtight jars in the refrigerator for up to 2 months.
• Canning Method: Processed jars are shelf-stable for up to 1 year; refrigerate after opening.
• Quick Pickle Option: For immediate use, skip processing and enjoy after 24 hours of chilling. They make a great addition to a Greek feta salad.
• Make-Ahead Tip: The flavor of these bread and butter pickles homemade improves after a week, so plan ahead.

Frequently Asked Questions

More Homemade Favorites You’ll Adore

• Easy Traditional Corn Dip
• Roasted Brussels Sprouts
• Roasted Fingerling Potatoes
• Creamy Roasted Cauliflower Soup

Whip Up This Bread and Butter Pickles Recipe Tonight

With its satisfying crunch and perfectly balanced sweet and tangy flavor, this homemade sweet pickles recipe is a timeless addition to any meal. It’s incredibly rewarding to make from scratch and fills your kitchen with the most wonderful aromas. I hope this recipe becomes a cherished staple in your home, just as it is in mine.