How We Make The Best Bread & Butter Pickles

Do you love bread & butter pickles? We do! And this is our favorite recipe for those sweet and tangy bites of perfection.

Bread & Butter pickles just taste like summer to me. Sunshine in a jar really. Being able to pull a jar of home-canned pickles from the shelf any time of year is truly a treat that we enjoy and we hope that you will also.

This recipe is easy and delicious. Better yet, it’s made for water bath canning so that you can enjoy your favorite treat all year long!

Bread and Butter Pickles

Bread & Butter Pickles

Leisa Sutton
Course Appetizer, Snack


  • 3 lbs pickling cucumers
  • 1 lb onions
  • 1/4 cup canning & pickling salt
  • 2 cup sugar
  • 2 tbsp yellow mustard seed
  • 2 tsp celery seed
  • 2 tsp ground tumeric
  • 2 tsp black pepper seeds
  • 4 cups apple cider vinegar


  • Wash and cut cucumbers to desired width and shape, discarding ends.
  • Place cucumbers in a large bowl
  • Cut onions into slices, not too thick, not too thin.
  • Place onions in bowl with cucumbers
  • Cover cucumbers and onions with water and ice, let sit for 2-3 hours
  • In a large pot, mix all other ingredients and bring just to a boil and turn off heat
  • Mix cucumbers and onions into brine and mix well.
  • Place cucumbers and onions into steralized jars, don't over stuff them.
  • Add brine to fill jars to 1/2 inch head space and debubble.
  • Wipe rims of jars, place lid on jar, screw on ring finger tight.
  • Place jars into hot water bath with at least 1 inch of water over the jars.
  • Cover pot and bring water to boil for 10 minutes
  • Turn off heat and let sit for an additional 5 minutes
  • Remove jars from water, place on a towel and let sit 18-24 hours.
  • Check the lids to make sure all have sealed. If any have not, place them in the refrigerator and enjoy in a few days.
  • For best results, let the pickles rest in the jars for 4-5 weeks. Best if eaten within a year.


Keyword bread and butter pickles, pickles
Tried this recipe?Let us know how it was!

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  1. Patti Beam says:

    Your recipe sounds perfect except for the canning salt listed twice.! That is an error right?

    1. Yes, thank you. Going to fix it right now 🙂

      1. Are we supposed to add the salt to the water and ice?

  2. Are these fairly crisp? I can’t seem to can enough jars to keep hubby in pickles for a year. Last time it was 40 quarts and it still wasn’t enough. He plows through them but would like them to be crisper like you would get in a store.

    1. Add Alum to your jars. About 1 tsp per jar. That should help.

  3. Karen Bass says:

    Do you use pickle crisp? And here are not pressure canned correct?

    1. I don’t use pickle crisp and this is waterbath canned

  4. Would it be ok to use this recipe for banana peppers?

  5. Hello! I was wondering if this recipe could be used on banana peppers.

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