There’s something deeply satisfying about opening a jar of homemade pickles in the middle of summer and tasting the bright crunch of garden-fresh cucumbers. This Bread and Butter Pickles recipe is my personal take on a classic, inspired by Chef John’s (Food Wishes fame) method but with a slight twist — jalapeño peppers for just the right amount of gentle heat. While not a traditional Caribbean dish, it’s part of my #InSeason series, where I share recipes that celebrate the fruits and vegetables I’m harvesting right now.
With a sweet-and-tangy balance, fragrant spices like mustard seed, celery seed, turmeric, and cloves, and that extra layer of flavor from jalapeños, these pickles are perfect alongside sandwiches, burgers, or even as a quick snack straight from the jar. They’re also a great introduction to home preserving, since you can enjoy them fresh from the fridge or process them in a hot water bath for long-term storage.
Whether you’re growing cucumbers in your backyard or found a great deal at the market, this is one of the easiest ways to make the most of the season’s bounty. The flavors really shine after a day or two, so be patient — your taste buds will thank you.
Ingredient Guide
- Pickling Cucumbers – Smaller, firm cucumbers with thin skin, ideal for crisp pickles.
- Yellow Onion – Adds mild sweetness and a bit of texture.
- Jalapeño Peppers – Gives a gentle heat; use more or less depending on your spice preference.
- Kosher Salt – Draws out excess moisture during the brining stage, keeping pickles crisp.
- White Sugar – Balances the vinegar’s acidity and gives the signature bread-and-butter sweetness.
- White Vinegar – Provides the tangy base for the brine and preserves the cucumbers.
- Water – Slightly dilutes the vinegar for a smoother flavor.
- Garlic – Brings aromatic depth to the brine.
- Mustard Seed – Adds a warm, slightly peppery flavor and classic pickle aroma.
- Celery Seeds – Contributes a distinct herbal note.
- Whole Black Peppercorns – Adds subtle heat and complexity.
- Ground Turmeric – Gives a golden color and earthy flavor.
- Ground Cloves – Offers a warm spice note that complements the sweetness.
Shopping Made Easy
- Look for cucumbers labeled as “pickling cucumbers” or “Kirby cucumbers” at farmers’ markets or well-stocked grocery stores.
- Fresh jalapeños are available year-round in most supermarkets; choose firm peppers with smooth skin.
- Whole spices like mustard seeds and peppercorns are often found in the bulk spice section, which can be more affordable.
- If you can’t find celery seeds in your local store, check online retailers or spice specialty shops.
- Choose white vinegar with at least 5% acidity to ensure proper preservation.
Cooking Notes from the Kitchen
- Brining for the full 4 hours ensures maximum crunch, so avoid shortening this step.
- Rinse the vegetables thoroughly after brining to prevent the finished pickles from being overly salty.
- For a more traditional flavor, substitute the jalapeños with thin strips of red bell pepper.
- These pickles develop deeper flavor after sitting for 24–48 hours, so make them ahead if possible.
- If you’re new to canning, follow a tested hot water bath method to ensure safe long-term storage.
How long do Bread and Butter Pickles last in the fridge?
When stored in a clean, airtight glass jar, these pickles will last up to 3 months in the refrigerator, though the crunch is best within the first month.
Can I make Bread and Butter Pickles without sugar?
Yes, but the flavor profile will change. You can reduce the sugar or substitute with honey or a sugar alternative, keeping in mind this will alter the traditional sweet-and-tangy taste.
What’s the difference between Bread and Butter Pickles and dill pickles?
Bread and Butter Pickles are sweet and mildly spiced, while dill pickles are tangy with a strong dill herb flavor and little to no sweetness.
Can I use regular cucumbers instead of pickling cucumbers?
Yes, but regular slicing cucumbers may produce softer pickles. If using them, remove excess seeds and increase brining time slightly for better texture.
Why are they called Bread and Butter Pickles?
The name comes from the Great Depression era, when people would serve these sweet pickles with slices of bread and butter as an inexpensive meal.
Simple Bread and Butter Pickles
Description
Sweet, tangy, and just a little spicy, these Bread and Butter Pickles are a great way to preserve the fresh bounty of cucumbers when they’re in season. While not traditionally Caribbean, this small-batch recipe is perfect for adding a burst of flavor to sandwiches, burgers, or simply enjoying straight from the jar. With jalapeños for a mild kick, and classic spices like mustard seed, turmeric, and cloves, the result is a crunchy, aromatic pickle that tastes even better after a day or two in the fridge.
Ingredients
Instructions
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Wash the cucumbers thoroughly and slice into 1/4-inch rounds.
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Place the cucumbers, onion slices, and jalapeño slices into a large bowl. Sprinkle with kosher salt and mix thoroughly.
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Cover with plastic wrap and refrigerate for 4 hours, stirring a couple of times during the brining process.
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Drain the vegetables and rinse thoroughly under cool water to remove most of the salt. Drain well.
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In a deep saucepan, combine sugar, vinegar, water, garlic, mustard seed, celery seeds, black peppercorns, turmeric, and cloves. Stir and bring to a gentle boil.
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Reduce heat and simmer for 3 minutes to allow the flavors to combine.
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Add the cucumber, onion, and jalapeño slices to the pot. Bring back to a gentle simmer and cook for 2–3 minutes.
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Remove from heat and allow the mixture to cool.
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Transfer pickles and brine into clean glass jars. Store in the refrigerator for best flavor, allowing 1–2 days before eating.
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For long-term storage, process in a hot water bath according to safe canning guidelines.
