I’m sharing my Old Fashioned Sweet Pickles, a bread and butter sweet and sour cucumber recipe that can be canned for extended storage or kept as refrigerator pickles.

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I never thought a jar could make me argue with myself, but these Classic Bread And Butter Pickles do. I start with crisp pickling cucumbers and a pinch of yellow mustard seeds that peek out in every bite, its weirdly addictive.

The jars sit sweet and tangy, the kind that makes you wonder if you found a secret family recipe or just lucked into Sweet Butter Pickles gold. I test them right away, sometimes give a few away, sometimes hide them like theyre the Best Canned Pickles on the shelf.

If you like bold old fashioned flavors with a little snap, you wont be disappointed.

Ingredients

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Crunchy cucumbers bring low calories, lots of water and a fresh, crisp base
Sweet onions add mellow sweetness, vitamin C, and subtle bite that balances tang
Granulated sugar makes them unmistakably sweet, adds carbs and classic pickle flavor
White vinegar gives sharp acidity, tangy sourness and preserves flavor, keeps jars safe
Mustard seeds lend warm, nutty spice and subtle tang, plus aromatic interest
Turmeric adds golden color, mild earthiness and tiny anti inflammatory benefits
Celery seed gives warm celery taste, extra depth and a classic pickle note

Ingredient Quantities

about 5 lb pickling cucumbers (Kirby or Persian) thinly sliced

2 large sweet onions (Vidalia or yellow) thinly sliced

1/4 cup pickling or canning salt (for the initial brine)

3 cups granulated sugar

2 cups distilled white vinegar (5 percent acidity)

1 cup water

1 tablespoon yellow mustard seeds

1 tablespoon celery seed

1 tablespoon ground turmeric

1 teaspoon whole black peppercorns (optional)

1 teaspoon pickling spice or a pinch of crushed red pepper (optional, for a little heat)

How to Make this

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1. Wash cucumbers and onions well, trim ends, then thinly slice cucumbers (mandoline is great) and onions; put them in a very large bowl. Sprinkle 1/4 cup pickling/canning salt over everything, toss, then cover with cold water and let sit 2 to 3 hours (or overnight) to draw out excess water and keep them crisp.

2. Meanwhile, clean and warm your jars and lids: wash well and keep them hot in simmering water or in a hot dishwasher cycle until ready. This helps prevent breakage when you add the hot syrup.

3. After the soak, drain the cucumber/onion mixture and rinse well 2 or 3 times to remove extra salt. Drain again and pat lightly with towels or spin in a salad spinner to remove surface water.

4. Make the brine: in a medium pot combine 3 cups granulated sugar, 2 cups distilled white vinegar (5% acidity), 1 cup water, 1 tablespoon yellow mustard seeds, 1 tablespoon celery seed, 1 tablespoon ground turmeric, and if using add 1 teaspoon whole black peppercorns and 1 teaspoon pickling spice or a pinch of crushed red pepper for heat. Bring to a full boil, stirring so the sugar dissolves, then simmer 3 to 5 minutes to bloom the spices.

5. Pack the drained cucumber and onion slices tightly into hot jars, leaving about 1/2 inch headspace. If you didn’t already add peppercorns or pickling spice to the brine, you can tuck them in each jar now for more flavor.

6. Ladle the hot brine over the packed cucumbers, covering them fully and keeping that 1/2 inch headspace. Use a nonmetal utensil to pop out air bubbles, then wipe rims clean with a hot damp cloth.

7. Apply hot lids and screw bands fingertip-tight. For refrigerator pickles, let jars cool to room temp, then refrigerate; they’ll be good to eat in 24 to 48 hours and keep several weeks.

8. For shelf-stable canned pickles process jars in a boiling water bath for 10 minutes (adjust processing time for your altitude following a reliable canning guide). Make sure water covers jars by at least an inch, then remove and let cool undisturbed 12 to 24 hours.

9. Check seals (lids should not flex up and down). Label jars with date; canned pickles store in a cool dark place up to a year, and opened jars go in the fridge. If a jar failed to seal, refrigerate and use it first.

10. Tip: slice thin for classic bread and butter texture, don’t skimp on the turmeric for that trademark color, and if you want extra crunch soak the cucumbers in ice water for 30 minutes after rinsing before packing.

Equipment Needed

1. Mandoline or a very sharp chef’s knife and cutting board, great for super thin slices (be careful with the blade)
2. Very large mixing bowl for the salt soak, youll need something that wont overflow
3. Colander or fine mesh strainer to drain and rinse the cukes and onions, dont skip rinsing
4. Salad spinner or clean kitchen towels to dry them off, spin or pat till barely damp
5. Medium saucepan and a heatproof spoon for making the brine, measure accurately
6. Ladle and a canning funnel to pour hot brine into jars with less mess
7. Canning jars with lids and screw bands, plus a jar lifter or long tongs and hot pads for handling hot jars
8. Nonmetal utensil (plastic spatula or chopstick) to pop air bubbles, and a clean damp cloth to wipe rims clean

FAQ

Q: Do I have to use pickling or canning salt or can I use table salt?

A: Use pickling or canning salt, not iodized table salt, it can make the brine cloudy and change flavor. If you only have kosher salt measure by weight cause granule size differs, or use about the same by eyeball if youre not strict. The 1/4 cup in the initial brine is for about 5 lb cucumbers.

Q: Can I make these as refrigerator pickles instead of canning them?

A: Yes, totally. Pack jars with the sliced cukes and onions, pour the hot sugar vinegar brine over them, let cool, then refrigerate. Theyre ready in 24 to 48 hours, best after 3 days, and keep well for 2 to 4 weeks.

Q: I want to can them for the pantry, what do I need to know about processing and safety?

A: Use 5 percent acidity distilled white vinegar, fill sterilized jars, leave proper headspace, and process in a boiling water bath for about 10 minutes at sea level. If you live at high altitude adjust the time per your canning guide. Always check seals before storing and discard any jar that shows signs of spoilage.

Q: How do I keep the pickles crisp, they always get soft on me?

A: Start with firm Kirby or Persian cukes, slice them while cold, and keep them cold until brining. An ice bath before slicing helps. You can also add a product like Pickle Crisp (calcium chloride) to the jar for extra crunch. Avoid overcooking the cukes in the brine, and dont use overly ripe or waterlogged cukes.

Q: The recipe calls for turmeric will it stain things or change the taste a lot?

A: Turmeric will turn the pickles a golden yellow and yes it can stain plastic, hands and light colored surfaces so be careful. It gives that classic bread and butter color with mild earthy flavor, not overpowering at the tablespoon called for.

Q: Can I change the sweetness or spices like mustard seed and celery seed?

A: You can reduce the sugar some but itll change the classic sweet tang and may shorten shelf life if you can. Mustard seed and celery seed are traditional, but you can add a pinch of crushed red pepper for heat or swap spices to taste. If you alter amounts keep vinegar at 5 percent so the acidity stays safe for canning.

Classic Bread And Butter Pickles (for Canning Or Refrigerator Pickles) Recipe Substitutions and Variations

Cucumbers: Try English cucumbers or regular slicing cucumbers if you cant find Kirbys. If you use slicing cukes, scoop out the seeds and slice thin so the texture stays right. Small pickling cucumbers or gherkins also work, just use more of them since theyre tiny.
Onions: Swap Vidalia for red onion for a nice pink tint, or use shallots if you want a milder, sweeter bite. Heads up, red onion will turn the brine a bit pink, thats normal.
Pickling or canning salt: Use kosher salt or pure sea salt instead of pickling salt, but dont use iodized table salt. Kosher salts vary by brand so if youre measuring by volume use about one and a half times the volume for Diamond Crystal style kosher salt, or use equal volume for Mortons. Weighing is best use the same weight as the recipe calls for.
Distilled white vinegar: You can use apple cider vinegar or white wine vinegar in the same amount, as long as theyre 5 percent acidity. Apple cider will add a fruitier flavor and a pale color change. For canning, make sure the vinegar is 5 percent acidity so its safe.

Pro Tips

1. Ice bath and tannins for crunch: after the rinses toss the slices in an ice water bath for 20 to 30 minutes, then drain well. If you want extra snap, tuck a small grape leaf or a couple dried oak leaves into each jar, they add tannins that help keep cucumbers firm. Trust me, it makes a difference.

2. Mind the vinegar and sweetness: always use 5 percent distilled white vinegar for canning, do not dilute it if you plan to shelf store the jars. If the syrup is too sweet for you, cut the sugar a little at a time and taste after it boils, but never reduce acidity for canned jars because that can be unsafe.

3. Turmeric and spice handling: turmeric stains everything, especially hands and porous utensils, so wear gloves and use plastic or silicone tools when scooping and pouring. Also let the spices bloom in the hot brine a bit longer, like 5 to 10 minutes, it really opens up the flavor more than a quick boil.

4. Jar care and timing: warm your jars so they dont crack when the hot brine hits, leave about half an inch headspace, pop out air bubbles, and wipe rims before sealing. If you are canning follow proper water bath times for your altitude, label with the date, and for best flavor try to wait at least a week before opening a jar.

Classic Bread And Butter Pickles (for Canning Or Refrigerator Pickles) Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I'm sharing my Old Fashioned Sweet Pickles, a bread and butter sweet and sour cucumber recipe that can be canned for extended storage or kept as refrigerator pickles.

Servings

servings

Calories

185

kcal

Equipment: 1. Mandoline or a very sharp chef’s knife and cutting board, great for super thin slices (be careful with the blade)
2. Very large mixing bowl for the salt soak, youll need something that wont overflow
3. Colander or fine mesh strainer to drain and rinse the cukes and onions, dont skip rinsing
4. Salad spinner or clean kitchen towels to dry them off, spin or pat till barely damp
5. Medium saucepan and a heatproof spoon for making the brine, measure accurately
6. Ladle and a canning funnel to pour hot brine into jars with less mess
7. Canning jars with lids and screw bands, plus a jar lifter or long tongs and hot pads for handling hot jars
8. Nonmetal utensil (plastic spatula or chopstick) to pop air bubbles, and a clean damp cloth to wipe rims clean

Ingredients

about 5 lb pickling cucumbers (Kirby or Persian) thinly sliced
2 large sweet onions (Vidalia or yellow) thinly sliced
1/4 cup pickling or canning salt (for the initial brine)
3 cups granulated sugar
2 cups distilled white vinegar (5 percent acidity)
1 cup water
1 tablespoon yellow mustard seeds
1 tablespoon celery seed
1 tablespoon ground turmeric
1 teaspoon whole black peppercorns (optional)
1 teaspoon pickling spice or a pinch of crushed red pepper (optional, for a little heat)

Directions

Wash cucumbers and onions well, trim ends, then thinly slice cucumbers (mandoline is great) and onions; put them in a very large bowl. Sprinkle 1/4 cup pickling/canning salt over everything, toss, then cover with cold water and let sit 2 to 3 hours (or overnight) to draw out excess water and keep them crisp.
Meanwhile, clean and warm your jars and lids: wash well and keep them hot in simmering water or in a hot dishwasher cycle until ready. This helps prevent breakage when you add the hot syrup.
After the soak, drain the cucumber/onion mixture and rinse well 2 or 3 times to remove extra salt. Drain again and pat lightly with towels or spin in a salad spinner to remove surface water.
Make the brine: in a medium pot combine 3 cups granulated sugar, 2 cups distilled white vinegar (5% acidity), 1 cup water, 1 tablespoon yellow mustard seeds, 1 tablespoon celery seed, 1 tablespoon ground turmeric, and if using add 1 teaspoon whole black peppercorns and 1 teaspoon pickling spice or a pinch of crushed red pepper for heat. Bring to a full boil, stirring so the sugar dissolves, then simmer 3 to 5 minutes to bloom the spices.
Pack the drained cucumber and onion slices tightly into hot jars, leaving about 1/2 inch headspace. If you didn’t already add peppercorns or pickling spice to the brine, you can tuck them in each jar now for more flavor.
Ladle the hot brine over the packed cucumbers, covering them fully and keeping that 1/2 inch headspace. Use a nonmetal utensil to pop out air bubbles, then wipe rims clean with a hot damp cloth.
Apply hot lids and screw bands fingertip-tight. For refrigerator pickles, let jars cool to room temp, then refrigerate; they’ll be good to eat in 24 to 48 hours and keep several weeks.
For shelf-stable canned pickles process jars in a boiling water bath for 10 minutes (adjust processing time for your altitude following a reliable canning guide). Make sure water covers jars by at least an inch, then remove and let cool undisturbed 12 to 24 hours.
Check seals (lids should not flex up and down). Label jars with date; canned pickles store in a cool dark place up to a year, and opened jars go in the fridge. If a jar failed to seal, refrigerate and use it first.
Tip: slice thin for classic bread and butter texture, don’t skimp on the turmeric for that trademark color, and if you want extra crunch soak the cucumbers in ice water for 30 minutes after rinsing before packing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.