Why You’ll Love these Sweet & Tangy Bread-and-Butter Pickles
When you bite into these sweet and tangy bread-and-butter pickles, you’ll understand why they’ve been a staple in pantries for generations. The perfect balance of sugar and vinegar creates that distinctive flavor that’s neither too sweet nor too sour—just right for sandwiches, burgers, or straight from the jar.
I’m particularly fond of how the turmeric and mustard seeds work together, creating that signature yellow hue and subtle spice.
The crisp texture? That comes from the salt and ice treatment. Trust me, once you’ve made these homemade pickles, store-bought versions simply won’t compare.
What Ingredients are in Sweet & Tangy Bread-and-Butter Pickles?
The magic of bread-and-butter pickles lies in their simple but perfectly balanced ingredient list. Each component plays an essential role in creating that distinctive sweet-tangy flavor profile we all love. From the crisp pickling cucumbers to the warm spices, these ingredients work together to create something truly special—a pickle that’s versatile enough to complement almost any sandwich or burger, yet flavorful enough to enjoy straight from the jar.
- 10 cups pickling cucumbers, sliced
- 3 medium onions
- 3/4 cup canning salt
- 3 cups white vinegar
- 1/2 cup water
- 2 1/2 cups sugar
- 1/2 teaspoon celery seed
- 1 1/2 teaspoons turmeric
- 1 teaspoon ginger
- 2 tablespoons mustard seeds
When shopping for these ingredients, quality matters. I always recommend using fresh, firm pickling cucumbers—sometimes labeled as “Kirby” cucumbers at farmers’ markets. They’re smaller than slicing cucumbers and have a thicker skin that stands up well to the pickling process.
And don’t skimp on the spices, particularly the turmeric and mustard seeds, which give these pickles their distinctive color and pop of flavor. If you’re sensitive to salt, you might feel tempted to reduce the canning salt, but remember it’s vital for drawing moisture from the cucumbers to create that perfect crunch we’re after.
How to Make these Sweet & Tangy Bread-and-Butter Pickles
Making bread-and-butter pickles isn’t complicated, but it does require a bit of patience and attention to detail. Start by slicing 10 cups of pickling cucumbers and 3 medium onions, placing them in a large bowl. Sprinkle with 3/4 cup canning salt, then cover with ice and let the mixture sit for 2 hours.
This salting process is essential—it draws out excess moisture from the cucumbers, ensuring your pickles will have that signature crunch. After the wait (perfect time to catch up on that podcast you’ve been meaning to listen to), thoroughly rinse the cucumber mixture in a colander and let it drain completely.
While your cucumbers are draining, prepare your pickling liquid by combining 3 cups white vinegar, 1/2 cup water, and 2 1/2 cups sugar in a large saucepan. Add the aromatic spices: 1/2 teaspoon celery seed, 1 1/2 teaspoons turmeric, 1 teaspoon ginger, and 2 tablespoons mustard seeds.
Bring this mixture to a low boil, stirring until the sugar dissolves completely. The kitchen will smell amazing at this point—warm, spicy, and slightly sweet. When your liquid is ready, add the drained cucumber-onion mixture and bring everything to a hard boil for exactly 30 seconds.
Timing matters here; boiling too long can make your pickles soft instead of crisp.
Now comes the canning process. Ladle the vegetables into hot, sterilized pint jars (I warm mine in a 200-degree oven), leaving 1/2 inch of headspace. Pour in the liquid to the same 1/2-inch mark, remove any air bubbles with a knife or spatula, and add more liquid if needed. Investing in a high end pickling set can make the entire process more efficient and enjoyable.
Using premium cast iron cookware can help maintain consistent temperature during the pickling process, ensuring better results.
Wipe the jar rims clean, center the warmed lids, and tighten the rings to fingertip tightness—not too tight, not too loose. Process the jars in a boiling water bath for 10 minutes, then turn off the heat, wait 5 minutes, and carefully remove the jars.
As they cool, listen for that satisfying “ping” that tells you they’ve sealed properly. Any jars that don’t seal should go straight into the refrigerator, but honestly, those are usually the first ones I open anyway.
Can’t wait to taste the fruits of my labor!
Sweet & Tangy Bread-and-Butter Pickles Substitutions and Variations
Though our classic bread-and-butter pickle recipe is delicious as written, countless variations can transform these sweet and tangy treats to match your personal taste preferences.
Try swapping white vinegar for apple cider vinegar for added depth, or replace some sugar with honey for a more complex sweetness.
Spice lovers, add a pinch of red pepper flakes or a sliced jalapeño to the mix. Not a fan of turmeric? You can omit it, though you’ll lose that signature golden hue.
For a unique twist, consider adding sliced bell peppers or cauliflower alongside your cucumbers. The pickling world is your playground, really.
What to Serve with Sweet & Tangy Bread-and-Butter Pickles
While these sweet and tangy bread-and-butter pickles shine as a standalone snack right from the jar, they truly elevate countless dishes with their perfect balance of flavors.
I love adding them to sandwiches—particularly grilled cheese or tuna salad—where they cut through richness with their zippy bite.
They’re magical chopped into potato salad, deviled eggs, or tartar sauce.
Can you imagine a barbecue without them? Pair them with pulled pork, burgers, or hot dogs.
For something unexpected, try them with cheese boards. The sweet-sour contrast plays beautifully against aged cheddar or creamy brie.
Final Thoughts
After spending time with this sweet and tangy pickle recipe, I’m convinced it deserves a permanent spot in your canning rotation. The blend of turmeric, ginger, and mustard seeds creates that distinctive bread-and-butter flavor that’s simply irresistible.
Isn’t there something magical about transforming humble cucumbers into crunchy, sweet-tart pickles that brighten up any meal? The process might seem fussy with all the brining, boiling, and processing, but trust me, the results are worth every minute.
Remember to label your jars with the date, and enjoy these gems throughout the year when you need a taste of summer. For a perfect snacking combination, serve these pickles alongside some oatmeal coconut cookies that skip the raisins but include crunchy pecans for texture contrast.
