20 Tangy Bread and Butter Pickle Delicious Recipes

Venture into the vibrant world of tangy bread and butter pickles with our roundup of 20 mouthwatering recipes! Whether you’re a pickle aficionado or just looking to add a zesty twist to your meals, these recipes promise to delight your taste buds. From classic to creative, there’s a pickle for every palate. Dive in and discover your next favorite flavor!

Classic Bread and Butter Pickles

For those who cherish the tangy sweetness of pickles, mastering the art of making Classic Bread and Butter Pickles at home is a rewarding endeavor. This guide will walk you through each step with precision, ensuring your pickles are crisp, flavorful, and perfectly balanced.

Ingredients

– 2 lbs pickling cucumbers, thinly sliced
– 1 large yellow onion, thinly sliced
– 1/4 cup pickling salt
– 1 1/2 cups granulated sugar
– 1 1/2 cups apple cider vinegar
– 1/2 cup water
– 1 tbsp mustard seeds
– 1 tsp celery seeds
– 1 tsp ground turmeric
– 1/2 tsp ground cloves

Instructions

1. In a large bowl, combine the sliced cucumbers and onion with the pickling salt. Cover with ice cubes and let stand at room temperature for 2 hours to crisp. Tip: Ensure the vegetables are fully submerged under the ice for even crisping.
2. Drain the cucumber and onion mixture thoroughly in a colander, then rinse under cold water to remove excess salt. Pat dry with paper towels.
3. In a large pot, combine the sugar, apple cider vinegar, water, mustard seeds, celery seeds, turmeric, and ground cloves. Bring to a boil over medium-high heat, stirring until the sugar is completely dissolved.
4. Add the drained cucumber and onion slices to the pot, returning the mixture to a boil. Tip: Stir gently to avoid breaking the slices.
5. Reduce the heat to low and simmer for 5 minutes, ensuring the vegetables are fully coated and heated through. Tip: The liquid should slightly thicken but remain pourable.
6. Remove from heat and let the pickles cool in the pot for 10 minutes before transferring to sterilized jars. Seal tightly and refrigerate for at least 24 hours before serving to allow flavors to meld.
Achieving the perfect balance of sweet and tangy, these pickles boast a crisp texture that complements sandwiches, burgers, or even a charcuterie board. For a creative twist, try them chopped in a creamy potato salad or as a zesty topping for grilled hot dogs.

Spicy Bread and Butter Pickles

Venturing into the world of pickling can transform your culinary repertoire, and these Spicy Bread and Butter Pickles are a perfect starting point. This recipe balances sweetness, spice, and crunch, guiding you through each step with precision.

Ingredients

• 2 lbs pickling cucumbers, sliced into 1/4-inch rounds
• 1 large sweet onion, thinly sliced
• 1/4 cup pickling salt
• 2 cups apple cider vinegar
• 1 cup granulated sugar
• 1 tbsp mustard seeds
• 1 tsp celery seeds
• 1 tsp turmeric powder
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp ground cloves

Instructions

1. In a large bowl, combine the sliced cucumbers and onions with the pickling salt. Cover with ice water and let stand for 2 hours to crisp.
2. Drain and rinse the cucumber and onion mixture thoroughly under cold water to remove excess salt.
3. In a large pot, combine the apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric powder, crushed red pepper flakes, and ground cloves. Bring to a boil over medium-high heat, stirring until the sugar dissolves completely.
4. Add the drained cucumber and onion slices to the pot, returning the mixture to a brief boil for 1 minute to ensure the flavors meld.
5. Using a slotted spoon, transfer the pickles and onions into sterilized jars, then pour the hot brine over them, leaving 1/2-inch headspace.
6. Seal the jars and process in a boiling water bath for 10 minutes to preserve. Remove and let cool to room temperature before storing.

Mastering these pickles rewards you with a vibrant condiment that boasts a perfect harmony of sweet, spicy, and tangy flavors. Their crisp texture makes them an ideal topping for burgers or a bold addition to a cheese board.

Sweet and Sour Bread and Butter Pickles

Our journey into the world of pickling begins with these Sweet and Sour Bread and Butter Pickles, a perfect blend of tangy and sweet that elevates any dish they accompany. Let’s dive into the process with precision and care, ensuring every step is clear and achievable for beginners.

Ingredients

• 2 lbs pickling cucumbers, thinly sliced
• 1 large sweet onion, thinly sliced
• 1/4 cup pickling salt
• 1 1/2 cups granulated sugar
• 1 cup apple cider vinegar
• 1/2 cup distilled white vinegar
• 1 tbsp mustard seeds
• 1 tsp celery seeds
• 1 tsp ground turmeric

Instructions

1. In a large bowl, combine the sliced cucumbers and onion with the pickling salt. Cover with ice cubes and let stand for 1 1/2 hours to crisp.
2. Drain the cucumber and onion mixture thoroughly, rinsing under cold water to remove excess salt. Pat dry with paper towels.
3. In a large pot, combine the sugar, apple cider vinegar, white vinegar, mustard seeds, celery seeds, and ground turmeric. Bring to a boil over medium-high heat, stirring until the sugar dissolves completely.
4. Add the drained cucumber and onion slices to the pot, reducing the heat to low. Simmer for 5 minutes, stirring occasionally to ensure even cooking.
5. Using a slotted spoon, transfer the pickles and onions into sterilized jars, leaving 1/2 inch headspace. Pour the hot brine over the pickles, ensuring they are completely covered.
6. Seal the jars and process in a boiling water bath for 10 minutes to ensure preservation. Remove and let cool to room temperature before storing.

Here you have it, Sweet and Sour Bread and Butter Pickles with a perfect crunch and a balance of flavors that dance on the palate. Serve them alongside a charcuterie board or as a zesty topping for your favorite burger to add a burst of flavor.

Garlic Bread and Butter Pickles

Begin by exploring the delightful fusion of flavors in Garlic Bread and Butter Pickles, a recipe that combines the comforting warmth of garlic bread with the tangy sweetness of traditional butter pickles. This methodical guide will walk you through each step to achieve perfectly balanced pickles with a unique twist.

Ingredients

• 1 cup distilled white vinegar
• 1 cup granulated sugar
• 1 tbsp mustard seeds
• 1 tsp celery seeds
• 1/2 tsp turmeric powder
• 1 lb pickling cucumbers, sliced into 1/4-inch rounds
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1/2 cup unsalted butter, clarified

Instructions

1. In a medium saucepan, combine distilled white vinegar, granulated sugar, mustard seeds, celery seeds, and turmeric powder. Bring to a boil over medium-high heat, stirring until the sugar is completely dissolved.
2. Add the sliced pickling cucumbers and thinly sliced yellow onion to the saucepan. Reduce heat to low and simmer for 5 minutes, ensuring the vegetables are fully submerged in the liquid.
3. Remove the saucepan from heat and let the mixture cool to room temperature, about 1 hour. This allows the flavors to meld together beautifully.
4. In a small skillet, heat clarified butter over medium heat. Add minced garlic and sauté until golden and fragrant, about 2 minutes. Be careful not to burn the garlic to avoid bitterness.
5. Gently fold the garlic butter into the cooled pickle mixture, ensuring an even distribution of flavors.
6. Transfer the mixture to a clean jar, seal tightly, and refrigerate for at least 24 hours before serving to allow the flavors to fully develop.

Key to achieving the perfect Garlic Bread and Butter Pickles is the balance between the tangy vinegar base and the rich, aromatic garlic butter. Serve these pickles as a bold accompaniment to grilled meats or as a standout addition to your next charcuterie board for a surprising twist on classic flavors.

Honey Bread and Butter Pickles

Here’s a delightful twist on the classic bread and butter pickles that incorporates the natural sweetness of honey for a balanced flavor profile. Perfect for beginners, this recipe guides you through each step with precision to ensure your pickles turn out crisp and flavorful.

Ingredients

• 2 lbs pickling cucumbers, thinly sliced
• 1 large sweet onion, thinly sliced
• 1/4 cup kosher salt
• 1 1/2 cups apple cider vinegar
• 3/4 cup granulated sugar
• 1/2 cup honey
• 1 tbsp mustard seeds
• 1 tsp celery seeds
• 1/2 tsp ground turmeric

Instructions

1. In a large bowl, combine the sliced cucumbers and onion with the kosher salt. Cover with ice water and let stand for 2 hours to crisp.
2. Drain the cucumber and onion mixture thoroughly, rinsing under cold water to remove excess salt.
3. In a large pot, combine the apple cider vinegar, granulated sugar, honey, mustard seeds, celery seeds, and ground turmeric. Bring to a boil over medium-high heat, stirring until the sugar and honey dissolve completely.
4. Add the drained cucumber and onion slices to the pot, returning to a boil for 1 minute exactly to ensure the vegetables are evenly coated and slightly softened.
5. Remove from heat and let the mixture cool for 5 minutes before transferring to sterilized jars, ensuring the pickles are fully submerged in the liquid.
6. Seal the jars and refrigerate for at least 24 hours before serving to allow the flavors to meld beautifully.

Ready to enjoy, these Honey Bread and Butter Pickles offer a perfect crunch with a sweet and tangy flavor that elevates any sandwich or cheese board. For an extra touch, serve them alongside grilled meats or as a vibrant addition to your next picnic spread.

Apple Cider Vinegar Bread and Butter Pickles

Venture into the world of homemade pickles with this Apple Cider Vinegar Bread and Butter Pickles recipe, a perfect blend of sweet and tangy flavors that will elevate your sandwiches and burgers to the next level.

Ingredients

• 1 1/2 pounds pickling cucumbers, thinly sliced
• 1 large sweet onion, thinly sliced
• 1/4 cup kosher salt
• 1 1/2 cups apple cider vinegar
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 tablespoon mustard seeds
• 1 teaspoon celery seeds
• 1/2 teaspoon ground turmeric

Instructions

1. In a large bowl, combine the sliced cucumbers and onions. Sprinkle with kosher salt, toss to coat, and let stand at room temperature for 2 hours to draw out excess moisture.
2. Rinse the cucumber and onion mixture under cold water to remove the salt, then drain well and set aside.
3. In a medium saucepan over medium heat, combine apple cider vinegar, granulated sugar, brown sugar, mustard seeds, celery seeds, and ground turmeric. Bring to a boil, stirring until the sugars are completely dissolved.
4. Add the drained cucumber and onion mixture to the saucepan. Return to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally.
5. Using a slotted spoon, transfer the pickles and onions into sterilized jars, then pour the hot brine over them, leaving 1/2 inch of headspace.
6. Seal the jars and let them cool to room temperature before refrigerating. For best flavor, allow the pickles to marinate for at least 24 hours before serving.

Perfectly crisp with a harmonious balance of sweetness and acidity, these pickles are a delightful addition to any meal. Try them layered in a grilled cheese sandwich for an unexpected twist.

Turmeric Bread and Butter Pickles

Discover the vibrant flavors of turmeric bread and butter pickles, a delightful twist on the classic sweet and tangy pickles. This recipe combines the earthy warmth of turmeric with the crisp freshness of cucumbers, creating a pickle that’s as beautiful as it is delicious.

Ingredients

• 2 lbs pickling cucumbers, thinly sliced
• 1 large sweet onion, thinly sliced
• 1/4 cup kosher salt
• 1 1/2 cups granulated sugar
• 1 cup apple cider vinegar
• 1/2 cup water
• 1 tbsp ground turmeric
• 1 tbsp mustard seeds
• 1 tsp celery seeds
• 1/2 tsp ground cloves

Instructions

1. In a large bowl, combine the sliced cucumbers and onions. Sprinkle with kosher salt, toss to coat, and let stand at room temperature for 2 hours to draw out moisture.
2. Rinse the cucumber and onion mixture under cold water to remove excess salt, then drain well and set aside.
3. In a medium saucepan over medium heat, combine the sugar, apple cider vinegar, water, turmeric, mustard seeds, celery seeds, and ground cloves. Bring to a boil, stirring until the sugar is completely dissolved.
4. Add the drained cucumber and onion mixture to the saucepan. Return to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally.
5. Using a slotted spoon, transfer the pickles and onions into sterilized jars, then pour the hot brine over them, leaving 1/2 inch of headspace.
6. Seal the jars and process in a boiling water bath for 10 minutes to ensure preservation. Remove and let cool to room temperature before storing.

Kickstart your culinary creativity with these turmeric bread and butter pickles, offering a perfect balance of sweetness and spice. Their crisp texture and golden hue make them an excellent addition to sandwiches, burgers, or as a standalone snack. Enjoy the burst of flavors that elevate any meal to a gourmet experience.

Dill Bread and Butter Pickles

Venturing into the world of homemade pickles can transform your culinary repertoire, and these Dill Bread and Butter Pickles are a perfect starting point. With a balance of sweet and tangy flavors, they’re a versatile condiment that elevates any dish.

Ingredients

• 2 lbs pickling cucumbers, thinly sliced
• 1 cup apple cider vinegar
• 1 cup granulated sugar
• 1/2 cup water
• 2 tbsp kosher salt
• 1 tbsp mustard seeds
• 1 tbsp coriander seeds
• 1 tsp turmeric powder
• 4 cloves garlic, thinly sliced
• 1 large bunch fresh dill, roughly chopped

Instructions

1. In a large bowl, combine the sliced cucumbers and kosher salt, ensuring each slice is coated. Let sit at room temperature for 1 hour to draw out excess moisture.
2. Rinse the cucumbers under cold water and drain thoroughly, pressing gently to remove any remaining liquid.
3. In a medium saucepan over medium heat, combine apple cider vinegar, sugar, water, mustard seeds, coriander seeds, and turmeric powder. Bring to a simmer, stirring until the sugar is completely dissolved.
4. Add the drained cucumbers, garlic slices, and fresh dill to the saucepan. Stir gently to ensure even distribution of ingredients.
5. Reduce heat to low and simmer for 10 minutes, allowing the flavors to meld and the cucumbers to soften slightly.
6. Remove from heat and let the mixture cool to room temperature before transferring to sterilized jars. Tip: For best flavor, refrigerate the pickles for at least 24 hours before serving.
7. Seal the jars and store in the refrigerator for up to 2 months. Tip: The pickles will develop more flavor over time, so consider waiting a few days before tasting.

Zesty and crisp, these Dill Bread and Butter Pickles offer a delightful crunch with every bite. Serve them alongside a charcuterie board or chop them into a relish for hot dogs and burgers to add a burst of flavor.

Maple Syrup Bread and Butter Pickles

For those who adore the sweet and tangy dance of flavors, mastering the art of Maple Syrup Bread and Butter Pickles will elevate your culinary repertoire. This recipe combines the rustic charm of homemade pickles with the sophisticated sweetness of pure maple syrup, creating a condiment that’s both versatile and unforgettable.

Ingredients

• 1 1/2 cups apple cider vinegar
• 1/2 cup pure maple syrup
• 1/4 cup granulated sugar
• 1 tbsp mustard seeds
• 1 tsp celery seeds
• 1 tsp turmeric powder
• 1/2 tsp red pepper flakes
• 2 lbs pickling cucumbers, thinly sliced
• 1 large sweet onion, thinly sliced
• 1 tbsp kosher salt

Instructions

1. In a large saucepan, combine apple cider vinegar, pure maple syrup, granulated sugar, mustard seeds, celery seeds, turmeric powder, and red pepper flakes. Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
2. Once boiling, reduce the heat to low and simmer for 5 minutes to allow the flavors to meld. Tip: Ensure the mixture doesn’t boil over by watching it closely during this step.
3. While the brine simmers, layer the thinly sliced pickling cucumbers and sweet onion in a large bowl, sprinkling kosher salt between layers. Let stand for 1 hour to draw out excess moisture.
4. After 1 hour, rinse the cucumber and onion slices under cold water and drain well. Tip: This step is crucial for achieving the perfect crisp texture in your pickles.
5. Pack the drained cucumber and onion slices into sterilized jars, leaving 1/2 inch of headspace at the top.
6. Pour the hot brine over the cucumbers and onions in the jars, ensuring they are completely submerged. Tip: Use a funnel to avoid spills and ensure a clean jar rim for sealing.
7. Seal the jars and process in a boiling water bath for 10 minutes to ensure preservation. Remove and let cool to room temperature before storing.

Just like that, you’ve created a batch of Maple Syrup Bread and Butter Pickles that boast a perfect balance of sweetness and spice. Their crisp texture and complex flavor profile make them an excellent addition to sandwiches, cheese boards, or even as a standalone snack. Enjoy the fruits of your labor and the compliments that are sure to follow.

Red Pepper Bread and Butter Pickles

Unlock the vibrant flavors of summer with this twist on a classic pickle recipe, combining the sweet heat of red peppers with the crisp tang of bread and butter pickles. Perfect for beginners, this guide will walk you through each step with precision.

Ingredients

• 2 cups thinly sliced cucumbers
• 1 cup thinly sliced red bell peppers
• 1 cup apple cider vinegar
• 1 cup granulated sugar
• 1 tbsp mustard seeds
• 1 tbsp celery seeds
• 1/2 tbsp turmeric powder
• 1/2 cup finely diced yellow onion

Instructions

1. In a large mixing bowl, combine the sliced cucumbers, red bell peppers, and yellow onion. Set aside.
2. In a medium saucepan over medium heat, combine the apple cider vinegar, granulated sugar, mustard seeds, celery seeds, and turmeric powder. Stir continuously until the sugar dissolves completely, about 3 minutes.
3. Pour the hot vinegar mixture over the cucumber mixture in the bowl. Ensure all pieces are submerged for even pickling.
4. Cover the bowl with plastic wrap and refrigerate for at least 24 hours, stirring once halfway through to redistribute the flavors.
5. After 24 hours, transfer the pickles and liquid into clean, airtight jars. Store in the refrigerator for up to 2 weeks.

Delight in the crisp texture and the perfect balance of sweet and spicy flavors these pickles bring to your table. Serve them alongside grilled meats or chop them into a relish for hot dogs and burgers for an unexpected burst of flavor.

Mustard Seed Bread and Butter Pickles

Creating mustard seed bread and butter pickles at home is a rewarding process that combines the tangy sweetness of pickles with the subtle heat of mustard seeds. Follow these steps to achieve perfectly crisp pickles every time.

Ingredients

• 2 lbs pickling cucumbers, sliced into 1/4-inch rounds
• 1 large yellow onion, thinly sliced
• 1 1/2 cups granulated sugar
• 1 cup apple cider vinegar
• 1/2 cup distilled white vinegar
• 1/4 cup mustard seeds
• 1 tbsp kosher salt
• 1 tsp turmeric powder
• 1 tsp celery seeds

Instructions

1. In a large bowl, combine the sliced cucumbers and onions. Sprinkle with kosher salt, toss to coat, and let stand at room temperature for 2 hours to draw out moisture.
2. Rinse the cucumber and onion mixture under cold water to remove excess salt, then drain thoroughly.
3. In a large saucepan over medium heat, combine the sugar, apple cider vinegar, white vinegar, mustard seeds, turmeric, and celery seeds. Bring to a boil, stirring until the sugar is completely dissolved.
4. Add the drained cucumbers and onions to the saucepan. Return to a boil, then immediately remove from heat.
5. Using a slotted spoon, transfer the pickles and onions into sterilized jars, leaving 1/2-inch headspace. Pour the hot brine over the pickles, ensuring they are completely submerged.
6. Seal the jars and process in a boiling water bath for 10 minutes to ensure preservation. Remove and let cool to room temperature before storing.

For optimal flavor, allow the pickles to sit for at least a week before serving. These pickles boast a perfect balance of sweet and tangy with a crunchy texture that pairs wonderfully with sandwiches or charcuterie boards.

Jalapeño Bread and Butter Pickles

When you’re looking to add a spicy twist to your condiment collection, these Jalapeño Bread and Butter Pickles are a must-try. They combine the sweet and tangy flavors of traditional bread and butter pickles with the fiery kick of fresh jalapeños, creating a perfect balance that elevates any dish.

Ingredients

• 1 1/2 cups distilled white vinegar
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 tbsp mustard seeds
• 1 tsp celery seeds
• 1 tsp ground turmeric
• 2 lbs pickling cucumbers, sliced into 1/4-inch rounds
• 1 large white onion, thinly sliced
• 2 jalapeños, thinly sliced (seeds removed for less heat)

Instructions

1. In a large saucepan, combine distilled white vinegar, granulated sugar, light brown sugar, mustard seeds, celery seeds, and ground turmeric over medium heat. Stir until sugars dissolve completely, about 5 minutes.
2. Add the sliced pickling cucumbers, white onion, and jalapeños to the saucepan. Bring the mixture to a simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally.
3. While the mixture simmers, prepare a water bath canner and sterilize pint jars for preserving the pickles. Tip: Ensure jars are hot when filling to prevent cracking.
4. Using a slotted spoon, transfer the pickle mixture into the sterilized jars, leaving 1/2-inch headspace. Pour the remaining hot brine over the pickles to cover them completely.
5. Wipe the rims of the jars with a clean, damp cloth to remove any residue. Seal the jars with lids and bands, tightening only until fingertip-tight. Tip: Over-tightening can prevent air from escaping during processing.
6. Process the jars in the water bath canner for 10 minutes. Adjust for altitude if necessary. Tip: After processing, let the jars cool undisturbed for 24 hours to ensure proper sealing.

Mouthwateringly crisp with a vibrant sweet-heat flavor, these Jalapeño Bread and Butter Pickles are fantastic on burgers, sandwiches, or even as a bold addition to a cheese board. Their bright yellow hue and spicy aroma make them as visually appealing as they are delicious.

Clove-Spiced Bread and Butter Pickles

Creating clove-spiced bread and butter pickles at home is a rewarding process that yields a tangy, sweet, and subtly spiced condiment perfect for elevating sandwiches, burgers, or even cheese boards. Let’s dive into the methodical steps to achieve this homemade delight.

Ingredients

• 3 cups thinly sliced cucumbers (about 1/8-inch thick)
• 1 cup thinly sliced sweet onions
• 1 1/2 cups granulated sugar
• 1 cup apple cider vinegar
• 1/2 cup distilled white vinegar
• 1 tbsp mustard seeds
• 1 tsp celery seeds
• 1/2 tsp ground turmeric
• 1/4 tsp ground cloves
• 1 tbsp kosher salt

Instructions

1. In a large bowl, combine the sliced cucumbers and onions. Sprinkle with kosher salt, toss to coat, and let stand at room temperature for 1 hour to draw out excess moisture.
2. After 1 hour, rinse the cucumber and onion mixture under cold water to remove the salt, then drain well and set aside.
3. In a medium saucepan over medium heat, combine the granulated sugar, apple cider vinegar, distilled white vinegar, mustard seeds, celery seeds, ground turmeric, and ground cloves. Bring to a boil, stirring occasionally to ensure the sugar is fully dissolved.
4. Once boiling, reduce the heat to low and add the drained cucumber and onion mixture to the saucepan. Simmer for 5 minutes, stirring occasionally, until the cucumbers and onions are slightly softened but still retain some crunch.
5. Remove the saucepan from the heat and let the mixture cool to room temperature, about 1 hour. This allows the flavors to meld together beautifully.
6. Transfer the pickles and their liquid to clean, airtight jars. For best flavor, refrigerate for at least 24 hours before serving.

Yield: These clove-spiced bread and butter pickles will keep in the refrigerator for up to 2 months. Their crisp texture and balanced sweetness with a hint of spice make them a versatile condiment. Try layering them in a grilled cheese sandwich for an unexpected burst of flavor.

Gingerbread Bread and Butter Pickles

Venturing into the realm of pickling with a twist, this recipe combines the warm spices of gingerbread with the classic tang of bread and butter pickles, creating a uniquely festive condiment. Perfect for beginners, this guide will walk you through each step with precision.

Ingredients

• 4 cups thinly sliced cucumbers (about 1/8 inch thick)
• 1 cup apple cider vinegar
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 tbsp mustard seeds
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1 tsp kosher salt

Instructions

1. In a large bowl, combine the sliced cucumbers and kosher salt, ensuring the cucumbers are evenly coated. Let stand at room temperature for 1 hour to draw out excess moisture.
2. Rinse the cucumbers under cold water and drain thoroughly, pressing gently to remove any remaining liquid.
3. In a medium saucepan over medium heat, combine the apple cider vinegar, granulated sugar, light brown sugar, mustard seeds, ground ginger, ground cinnamon, ground cloves, and ground nutmeg. Bring to a simmer, stirring occasionally until the sugars are completely dissolved.
4. Add the drained cucumbers to the saucepan and return to a simmer, cooking for 5 minutes to infuse the flavors.
5. Remove from heat and let the mixture cool to room temperature, then transfer to an airtight container and refrigerate for at least 24 hours before serving to allow the flavors to meld.

Creating a harmonious blend of sweet and spicy, these pickles boast a crisp texture and a deep, complex flavor profile. Serve them alongside a sharp cheddar cheese board or as a bold topping for holiday sandwiches to elevate your festive spread.

Smoky Paprika Bread and Butter Pickles

Sometimes, the simplest ingredients can transform into something extraordinary with just a bit of creativity and patience. Smoky paprika bread and butter pickles are a testament to this, offering a perfect balance of sweetness, tang, and a hint of smokiness that elevates any dish they accompany.

Ingredients

• 2 lbs pickling cucumbers, thinly sliced
• 1 large sweet onion, thinly sliced
• 1/4 cup kosher salt
• 2 cups apple cider vinegar
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 tbsp smoked paprika
• 1 tbsp mustard seeds
• 1 tsp celery seeds
• 1/2 tsp turmeric powder
• 1/2 tsp crushed red pepper flakes

Instructions

1. In a large bowl, combine the sliced cucumbers and onions. Sprinkle with kosher salt, toss to coat, and let stand at room temperature for 2 hours to draw out excess moisture.
2. Rinse the cucumber and onion mixture under cold water to remove the salt, then drain well and set aside.
3. In a large saucepan over medium heat, combine apple cider vinegar, granulated sugar, light brown sugar, smoked paprika, mustard seeds, celery seeds, turmeric powder, and crushed red pepper flakes. Bring to a boil, stirring until the sugars dissolve completely.
4. Add the drained cucumber and onion mixture to the saucepan. Return to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally.
5. Using a slotted spoon, transfer the pickles and onions into sterilized jars, then pour the hot brine over them, leaving 1/2 inch of headspace.
6. Seal the jars and process in a boiling water bath for 10 minutes to ensure preservation. Remove and let cool to room temperature before storing.

Expect these pickles to have a crisp texture with a vibrant, smoky-sweet flavor profile. They’re fantastic as a burger topping or served alongside a sharp cheddar cheese for a simple yet satisfying snack.

Pineapple Bread and Butter Pickles

Sometimes the most unexpected combinations yield the most delightful results, and that’s exactly the case with Pineapple Bread and Butter Pickles. This recipe brings together the sweetness of pineapple with the tangy crunch of traditional bread and butter pickles, creating a unique condiment that’s perfect for elevating sandwiches, burgers, or even serving as a standalone snack.

Ingredients

• 2 cups fresh pineapple, diced into 1/2-inch pieces
• 1 large English cucumber, thinly sliced into 1/8-inch rounds
• 1 medium white onion, thinly sliced
• 1 cup apple cider vinegar
• 1 cup granulated sugar
• 1 tbsp mustard seeds
• 1 tsp turmeric powder
• 1 tsp celery seeds
• 1/2 tsp red pepper flakes

Instructions

1. In a large mixing bowl, combine the diced pineapple, sliced cucumber, and sliced onion. Set aside.
2. In a medium saucepan over medium heat, combine the apple cider vinegar, granulated sugar, mustard seeds, turmeric powder, celery seeds, and red pepper flakes. Stir continuously until the sugar has completely dissolved, about 3 minutes.
3. Increase the heat to high and bring the mixture to a boil, then immediately reduce the heat to low and simmer for 5 minutes to infuse the flavors.
4. Carefully pour the hot vinegar mixture over the pineapple and cucumber mixture in the bowl. Stir gently to ensure all pieces are evenly coated.
5. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
6. After refrigeration, transfer the pickles to an airtight container. They can be stored in the refrigerator for up to 2 weeks.

Once chilled, these Pineapple Bread and Butter Pickles develop a perfect balance of sweet and tangy flavors, with a satisfying crunch from the cucumbers. Try them atop a grilled chicken sandwich for a burst of unexpected sweetness or as a vibrant addition to your next cheese board.

Rosemary Bread and Butter Pickles

Begin your culinary journey with these Rosemary Bread and Butter Pickles, a delightful twist on the classic that combines the aromatic essence of rosemary with the sweet and tangy flavors of traditional pickles. Perfect for beginners, this recipe guides you through each step with precision, ensuring a flawless result every time.

Ingredients

• 1 lb pickling cucumbers, thinly sliced
• 1 cup apple cider vinegar
• 1 cup granulated sugar
• 1 tbsp mustard seeds
• 1 tbsp coriander seeds
• 1 tsp turmeric powder
• 2 sprigs fresh rosemary
• 1 medium yellow onion, thinly sliced

Instructions

1. In a large non-reactive bowl, combine the sliced cucumbers and onion, then set aside.
2. In a medium saucepan over medium heat, combine apple cider vinegar, sugar, mustard seeds, coriander seeds, turmeric powder, and rosemary sprigs. Bring to a boil, stirring occasionally until the sugar is completely dissolved.
3. Once boiling, reduce the heat to low and simmer for 5 minutes to infuse the flavors, then remove the rosemary sprigs.
4. Pour the hot vinegar mixture over the cucumbers and onions in the bowl, ensuring all slices are submerged. Let the mixture cool to room temperature for about 1 hour.
5. Transfer the pickles and liquid into airtight jars, seal, and refrigerate for at least 24 hours before serving to allow the flavors to meld.

Zesty and aromatic, these Rosemary Bread and Butter Pickles offer a crisp texture and a balanced flavor profile that elevates any sandwich or cheese board. For an innovative serving suggestion, try them atop a grilled chicken sandwich for a burst of flavor.

Bourbon Bread and Butter Pickles

Creating Bourbon Bread and Butter Pickles is a delightful way to add a sweet and tangy twist to your condiment collection. Carefully balancing the flavors of bourbon, sugar, and vinegar, this recipe yields pickles with a unique depth that’s perfect for elevating sandwiches or charcuterie boards.

Ingredients

• 2 lbs pickling cucumbers, thinly sliced
• 1 large sweet onion, thinly sliced
• 1/4 cup kosher salt
• 1 1/2 cups distilled white vinegar
• 1 cup granulated sugar
• 1/2 cup bourbon
• 1 tbsp mustard seeds
• 1 tsp celery seeds
• 1/2 tsp turmeric powder
• 1/2 tsp crushed red pepper flakes

Instructions

1. In a large bowl, combine the sliced cucumbers and onions with kosher salt. Cover with ice water and let stand for 1 hour to crisp. Tip: This step ensures your pickles retain a satisfying crunch.
2. Drain and rinse the cucumber and onion mixture under cold water, then pat dry with paper towels.
3. In a large saucepan over medium heat, combine white vinegar, sugar, bourbon, mustard seeds, celery seeds, turmeric powder, and crushed red pepper flakes. Bring to a simmer, stirring until the sugar dissolves completely.
4. Add the cucumber and onion mixture to the saucepan. Simmer for 5 minutes, stirring occasionally, until the vegetables are slightly softened but still crisp. Tip: Avoid overcooking to maintain texture.
5. Using a slotted spoon, transfer the pickles and onions into sterilized jars, then pour the hot liquid over them, leaving 1/2 inch headspace.
6. Seal the jars and process in a boiling water bath for 10 minutes to ensure preservation. Tip: This step is crucial for shelf-stable pickles.

Great for gifting or personal enjoyment, these Bourbon Bread and Butter Pickles boast a harmonious blend of sweetness, spice, and bourbon warmth. Their crisp texture and complex flavor profile make them an exceptional accompaniment to grilled meats or as a bold garnish for cocktails.

Orange Zest Bread and Butter Pickles

Let’s embark on a culinary journey to create Orange Zest Bread and Butter Pickles, a delightful twist on the classic pickle that combines the tangy sweetness of bread and butter pickles with the bright, citrusy notes of orange zest. Perfect for beginners, this recipe will guide you through each step with precision.

Ingredients

• 1 lb pickling cucumbers, sliced into 1/4-inch rounds
• 1 cup granulated sugar
• 1 cup apple cider vinegar
• 1/2 cup water
• 1 tbsp mustard seeds
• 1 tsp turmeric powder
• 1 tsp celery seeds
• 1 tbsp kosher salt
• Zest of 1 large orange

Instructions

1. In a large bowl, combine the sliced cucumbers and kosher salt. Let sit for 1 hour to draw out moisture, then rinse and drain thoroughly.
2. In a non-reactive saucepan, combine granulated sugar, apple cider vinegar, water, mustard seeds, turmeric powder, and celery seeds. Bring to a boil over medium-high heat, stirring until the sugar dissolves completely.
3. Add the drained cucumbers and orange zest to the saucepan. Reduce heat to low and simmer for 5 minutes, ensuring the cucumbers are fully submerged in the liquid.
4. Using a slotted spoon, transfer the pickles into sterilized jars, then pour the hot brine over them, leaving 1/2-inch headspace. Seal the jars tightly.
5. Allow the pickles to cool to room temperature before refrigerating. For best flavor, let them sit for at least 24 hours before serving.

Just like that, you’ve created a batch of Orange Zest Bread and Butter Pickles with a perfect balance of sweetness, tang, and citrus. The orange zest adds a refreshing twist that elevates the traditional flavor profile. Serve these pickles alongside a charcuterie board or as a vibrant topping for grilled meats to impress your guests.

Thai Chili Bread and Butter Pickles

For those who adore the tangy crunch of pickles but crave a twist, Thai chili bread and butter pickles offer a delightful fusion of sweet, spicy, and sour flavors. This recipe guides you through creating these vibrant pickles with precision, ensuring a perfect balance of flavors every time.

Ingredients

• 1 pound pickling cucumbers, thinly sliced
• 1 cup granulated sugar
• 1 cup apple cider vinegar
• 1/2 cup water
• 1 tablespoon kosher salt
• 2 Thai chilies, thinly sliced
• 1 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon celery seeds

Instructions

1. In a medium saucepan, combine granulated sugar, apple cider vinegar, water, kosher salt, mustard seeds, turmeric powder, and celery seeds. Bring to a boil over medium-high heat, stirring until the sugar and salt are completely dissolved.
2. Add the thinly sliced pickling cucumbers and Thai chilies to the boiling brine. Reduce heat to low and simmer for 4 minutes, ensuring the cucumbers are fully submerged for even pickling.
3. Remove the saucepan from heat and let the mixture cool to room temperature, about 1 hour. This gradual cooling helps the cucumbers absorb the flavors more deeply.
4. Transfer the pickles and brine into a clean, airtight jar. Seal the jar and refrigerate for at least 24 hours before serving to allow the flavors to meld perfectly.

Creating these Thai chili bread and butter pickles is a simple yet rewarding process. The result is a jar of pickles that boast a crisp texture, a harmonious blend of sweetness and heat, and a vibrant yellow hue from the turmeric. Serve them alongside grilled meats or chop them into a relish for an unexpected burst of flavor in sandwiches.

Summary

Tangy, sweet, and utterly delightful, these 20 bread and butter pickle recipes are a treasure trove for any home cook looking to add a zesty twist to their meals. Whether you’re a pickle aficionado or new to the canning game, there’s something here for everyone. We’d love to hear which recipe stole your heart—drop us a comment below and don’t forget to share your favorites on Pinterest!