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Golden cucumber slices steeped in a cider vinegar brine fragrant with mustard seed and turmeric, delivering that perfect balance of sweet and tangy that has graced American picnic tables for generations.
Bread and butter pickles earned their name during the Depression, when families stretched their larders by eating these sweet-tangy slices on buttered bread. That was dinner. That was survival. The name stuck because the pickles did what good food always does: they made hard times more bearable.
The technique couldn't be simpler. You slice cucumbers thin, salt them to draw out moisture, then steep them in a hot brine fragrant with turmeric, mustard seed, and celery seed. The turmeric stains everything that golden amber color you recognize from your grandmother's pantry. The mustard seeds pop between your teeth. The balance tips toward sweet, but the vinegar keeps it honest.
I've made thousands of jars of these over the years. They're the pickle I reach for when building a proper hamburger, when layering a pulled pork sandwich, when I want something cold and crisp alongside rich barbecue. They're the pickle that belongs at every summer gathering, from Midwest church potlucks to Texas smokehouse spreads to California backyard cookouts. Regional traditions diverge on many things, but they converge on the bread and butter pickle.
This is refrigerator pickling, not canning. The pickles keep for weeks in the cold, getting better after a day or two as the flavors meld. If you want to process them for shelf-stable storage, that's a different conversation requiring proper canning equipment and procedure. For now, we're keeping it simple. Make a batch, put them in the refrigerator, and watch how quickly they disappear.
Quantity
2 pounds
sliced 1/4-inch thick
Quantity
1 large
halved and sliced thin
Quantity
3 tablespoons
Quantity
2 cups
Quantity
1 1/2 cups
Quantity
1 tablespoon
Quantity
1 teaspoon
Quantity
1 teaspoon
Quantity
1/2 teaspoon
Quantity
2 cloves
smashed
| Ingredient | Quantity |
|---|---|
| pickling cucumbers (Kirby or similar)sliced 1/4-inch thick | 2 pounds |
| sweet onionhalved and sliced thin | 1 large |
| kosher salt | 3 tablespoons |
| apple cider vinegar | 2 cups |
| granulated sugar | 1 1/2 cups |
| mustard seeds | 1 tablespoon |
| celery seeds | 1 teaspoon |
| ground turmeric | 1 teaspoon |
| crushed red pepper flakes (optional) | 1/2 teaspoon |
| garlic (optional)smashed | 2 cloves |
Combine the cucumber slices and onion in a large colander set over a bowl. Sprinkle with the kosher salt and toss thoroughly to distribute. The salt needs to touch every surface. Let stand at room temperature for 2 hours, tossing once or twice. You'll be surprised how much liquid pools in that bowl. This step is not optional. The salt draws out moisture, which is how you get pickles that snap when you bite them instead of bending like wet cardboard.
Rinse the cucumbers and onions under cold running water to remove excess salt. Taste a cucumber slice. It should taste pleasantly seasoned, not aggressively salty. If too salty, rinse again. Spread the vegetables on clean kitchen towels and pat dry. You want them as dry as possible before the brine arrives.
Pack the cucumber and onion mixture into clean glass jars, distributing them evenly. Don't crush them down. Leave about an inch of headspace at the top. Set the jars near your stove where you can reach them easily once the brine is ready.
Combine the cider vinegar, sugar, mustard seeds, celery seeds, turmeric, red pepper flakes, and garlic in a medium saucepan. Set it over medium-high heat and stir until the sugar dissolves completely. Bring to a boil, then reduce heat and simmer for 2 minutes. The kitchen will smell sharply of vinegar and warm spice. That turmeric will stain your wooden spoons, your countertops, and your shirt if you're careless. Consider yourself warned.
Carefully ladle the hot brine over the packed vegetables, dividing the liquid and spices evenly among the jars. The brine should cover the cucumbers completely. Use a chopstick or butter knife to release any air bubbles trapped between slices. Add more brine if needed. You'll hear the glass tick and ping as it adjusts to the heat. This is normal.
Let the jars sit uncovered until they reach room temperature, about 1 hour. The pickles will turn from bright green to that characteristic golden amber as the turmeric does its work. Once cool, seal with tight-fitting lids and refrigerate. The pickles are technically edible immediately, but patience rewards you. After 24 hours, the flavors begin to harmonize. After 48 hours, you have proper bread and butter pickles worthy of the name.
1 serving (about 45g)
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