The Best Homemade Bread and Butter Pickles: Grandma’s Sweet and Tangy Recipe

If you're looking for an old-fashioned bread and butter pickles recipe that delivers big on flavor, you've come to the right place. These aren’t your average store-bought pickles — they’re the real deal, straight from Grandma’s kitchen. Sweet, tangy, salty, and just a little spicy, this heirloom recipe has been passed down through generations and is perfect for small-batch canning.

Why These Bread and Butter Pickles Are Different
Unlike commercial versions, these homemade bread and butter pickles are made with care and simple ingredients. What makes them special is the perfect balance of vinegar, spices, and sweetness — and the secret is letting the cucumbers and onions rest in coarse salt to draw out excess moisture. The result? Crisp, flavorful pickles that are ready to enjoy right out of the jar.

Ingredients for the Perfect Pickles
To make about 4 jars of pickles, you’ll need:

3 lbs of pickling cucumbers, sliced ¼ inch thick

3 medium onions, thinly sliced

½ cup coarse salt

2 ⅔ cups brown sugar

1 cup apple cider vinegar

3 cups white vinegar

2 tbsp mustard seed

1 tsp turmeric

½ tsp ground cloves

1 tsp whole peppercorns

1 tsp celery seed

Step-by-Step Instructions
1. Salt the Cucumbers and Onions
Mix the sliced cucumbers and onions with the coarse salt and let them sit for at least 30 minutes. This draws out excess moisture — you may be surprised to see how much liquid comes out (up to 400 ml or almost 2 cups). Rinse thoroughly to remove all salt residue.

2. Prepare the Brine
In an enamel-coated roasting pan (to avoid any metallic flavor from acidic vinegar), combine the brown sugar, vinegars, and spices. Bring the mixture to a gentle simmer, stirring to dissolve the sugar and blend the spices.

3. Add the Vegetables
Carefully add the rinsed cucumber and onion mixture to the simmering brine. Bring it all back up to a low simmer for just a few minutes — enough to let the flavors mingle without softening the cucumbers too much.

4. Fill Your Jars
Use a slotted spoon to pack the cucumbers and onions into sterilized jars. Then ladle in the hot brine, leaving about ½ inch of headspace. Use a spoon or spatula to remove air bubbles.

5. Seal and Process
Wipe the rims clean and place new snap lids on the jars. Finger-tighten the rings and process in a boiling water bath for 10 minutes. Use a pot large enough to fully submerge the jars with at least an inch of water covering them.

A Pickling Tradition Worth Keeping

Once the jars have cooled and sealed properly, you’ll have a delicious batch of homemade bread and butter pickles that are shelf-stable and ready for sandwiches, burgers, charcuterie boards, or straight-from-the-jar snacking.

This small batch won’t last long — in fact, you may find yourself doubling the recipe next time. After one taste, you’ll understand why Dave’s grandma’s recipe has stood the test of time.