• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Everyday Shortcuts
  • Recipes
  • DIY Projects
  • Travel
  • Shop
menu icon
go to homepage
  • Recipes
  • DIY Projects
  • Travel
  • Shop
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • DIY Projects
    • Travel
    • Shop
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×
    Home » Recipes

    Bread and Butter Pickles

    Published: Nov 11, 2021 · Modified: Jun 14, 2023 by Alison · This post may contain affiliate links ·

    Jump to Recipe

    You won’t be able to stop at just one of these delicious, homemade Bread and Butter Pickles. They’re the perfect salty snack for any occasion and they’ll turn your favorite dish into something really special!

    Bread and Butter Pickles

    Making your own pickles is easier than you think. This recipe for bread and butter style pickles has a simple consistency that tastes BETTER than store bought! Bread and butter pickles are a tasty treat that can be served on top of sandwiches, hot dogs, hamburgers, or just about anything. I like to use them as a side dish with some barbecued ribs! You can even eat them all by themselves. YUM!

    You’ll never want to buy pickles from the store again after making these homemade bread and butter style.

    How to Make Bread and Butter Pickles

    What are Bread and Butter Pickles?

    Bread and butter pickles get the name because of the sliceable, buttery tasting sweet cucumbers that are cut into slices. There is no actual butter in this recipe–it just has a similar flavor to sweet butter. Bread and butter pickles are also known as sweet pickles, because the batter is flavored with sugar.

    What are the Best Cucumbers for Pickling?

    Chicago Pickling Cucumbers make great crunchy pickles. If you want to pickle them whole, pick cucumbers when they are still quite small. I let them get about 6” long and can get quite a few pickles from them.

    Bread and Butter Pickles Recipe

    Bread and Butter Pickle Tips

    • If you use pint mason jars and want spears, you may need to cut them in half to fit in the jars.
    • To make sure that the pickles are crunchy, crisp, and not mushy, it is very important to slice the cucumbers about 1/16″ thick.
    • Fresh cucumbers have lots of water in them. Dry them off very thoroughly before placing it into a brine mixture or they could be watery.
    • Use proper canning equipment and make sure to sterilize jars and lids before beginning.
    • If you have extra brining liquid, you can store it in the refrigerator for 1 week. Heat it up and make more pickles.

    Pickle Variations

    • To add some heat, sprinkle in cayenne pepper to taste.
    • To spice it up, add a few teaspoons of red pepper flakes.
    • For some extra tang, try adding a half cup of chopped dill pickles.

    Pickle Ingredients

    9-11 lbs pickling cucumbers 25 large
    Mrs. Wages Pickle Mix: Bread & Butter
    Mrs. Wages Xtra Crunch Granules
    6 ¾ cups White Distilled Vinegar (5% acidity)
    7 cups sugar

    Supplies Needed

    Canning jars: regular or wide mouth, pint or quart.
    Canner
    Canning funnel
    Canning tongs
    Large saucepan
    Large cooking pot
    Paper towel
    Cutting board and knife

    How to Make Bread and Butter Pickles

    Before you prepare your jars get the canner ready by filling it with water and turn on high as it takes a while to boil.

    Prepare and Sterilize the Jars

    Sterilize your canning jars by washing them in hot soapy water. Use brand new lids, rings can be reused if they are not rusty and in good working condition.

    Fill large saucepan ¾ full of water and place on the stove top. You’ll place your clean canning jars upside down in the water, along with rings and lids. You may only be able to do 2-4 at a time. Watch the water can suck up inside the jars and you may need to refill the saucepan as you go. You want to keep your jars hot during this process.

    Wash and Cut the Cucumbers

    Thoroughly wash the cucumbers to remove all dirt and debris from them and drain.

    Cut 1/16” slice off blossom end of cucumbers and discard. Cut off both ends and any bad spots on the cucumbers. You can use a mandoline slicer for this process if you want.

    Cut cucumbers into pickles, you can do either spears or slices. Set aside.

    Make the Brine

    In a large cooking pot, mix together Mrs. Wages pickling mix, water, sugar, and vinegar according to package directions and bring to a boil. Stir constantly until the brining mixture dissolves. Remove from heat. 

    Can the Pickles

    Using tongs, bring your hot jars and lids to your workspace. Fill the jars with cucumbers, leaving ½” head space. Place funnel on top of canning jar and fill with brining liquid up to ½” from the top.

    Add the Xtra Crunch granules. For quart jars, add ¼ teaspoon and for pint jars, add ⅛ teaspoon. Wipe the rim and jar threads with paper towel to make sure there isn’t any liquid or particles that would prevent a proper seal. Wipe the lids and bands so they are dry.

    Place the lid and band on the jar and tighten. Not too tight. You’ll be removing the bands in 24 hours.

    When the water in the canner is at a rolling boil. Use the tongs to place the sealed jars inside. It’s important to do this process with the same size jars, do pints together, and quarts together. When the water comes to a rolling boil again, after placing the jars in the water, set the timer; 10 minutes for pints and 20 minutes for quarts.

    Have a towel handy when you are ready to remove the jars so the water doesn’t drip all over. Use the canning tongs to remove the jars. Place them on a cooling rack or countertop and listen for them to pop and ting…that’s when you know they’ve sealed.

    After 24 hours, double check the top lid has sealed by lightly pressing. There shouldn’t be any give. Remove the band and store the jars in your pantry or cupboard for up to one year.

    Bread and Butter Pickles Canning Recipe

    How to Store Canned Pickles

    • Do not stack jars, if there is any leakage, the weight of a jar on the lid may prevent you from realizing it.
    • Label the lids with date and the kind of pickles.
    • Allow the pickles to set up for at least 4 weeks before eating. We typically wait at least 8 weeks. 

    Recipe

    Bread and Butter Pickles

    EverydayShortcuts.com
    No ratings yet
    Prevent your screen from going dark
    Print Recipe
    Prep Time 25 minutes mins
    Cook Time 20 minutes mins
    Additional Time 1 day d
    Total Time 1 day d 45 minutes mins
    Course Appetizers & Snacks
    Cuisine American

    Ingredients
      

    Pickle Ingredients

    • 9-11 lbs pickling cucumbers 25 large
    • Mrs. Wages Pickle Mix: Bread & Butter
    • Mrs. Wages Xtra Crunch Granules
    • 6 ¾ cups White Distilled Vinegar 5% acidity
    • 7 cups sugar

    Supplies Needed

    • Canning jars: regular or wide mouth pint or quart.
    • Canner
    • Canning funnel
    • Canning tongs
    • Large saucepan
    • Large cooking pot
    • Paper towel
    • Cutting board and knife

    Instructions
     

    Before you prepare your jars get the canner ready by filling it with water and turn on high as it takes a while to boil.

      Prepare and Sterilize the Jars

      • Sterilize your canning jars by washing them in hot soapy water. Use brand new lids, rings can be reused if they are not rusty and in good working condition.
      • Fill large saucepan ¾ full of water and place on the stove top. You'll place your clean canning jars upside down in the water, along with rings and lids. You may only be able to do 2-4 at a time. Watch the water can suck up inside the jars and you may need to refill the saucepan as you go. You want to keep your jars hot during this process.

      Wash and Cut the Cucumbers

      • Thoroughly wash the cucumbers to remove all dirt and debris from them and drain.
      • Cut 1/16” slice off blossom end of cucumbers and discard. Cut off both ends and any bad spots on the cucumbers. You can use a mandoline slicer for this process if you want.
      • Cut cucumbers into pickles, you can do either spears or slices. Set aside.

      Make the Brine

      • In a large cooking pot, mix together Mrs. Wages pickling mix, water, sugar, and vinegar according to package directions and bring to a boil.
      • Stir constantly until the brining mixture dissolves. Remove from heat. 

      Can the Pickles

      • Using tongs, bring your hot jars and lids to your workspace. Fill the jars with cucumbers, leaving ½” head space. Place funnel on top of canning jar and fill with brining liquid up to ½” from the top.
      • Add the Xtra Crunch granules. For quart jars, add ¼ teaspoon and for pint jars, add ⅛ teaspoon.  Wipe the rim and jar threads with paper towel to make sure there isn't any liquid or particles that would prevent a proper seal. Wipe the lids and bands so they are dry.
      • Place the lid and band on the jar and tighten. Not too tight. You'll be removing the bands in 24 hours.
      • When the water in the canner is at a rolling boil. Use the tongs to place the sealed jars inside. It's important to do this process with the same size jars, do pints together, and quarts together. When the water comes to a rolling boil again, after placing the jars in the water, set the timer; 10 minutes for pints and 20 minutes for quarts.
      • Have a towel handy when you are ready to remove the jars so the water doesn't drip all over. Use the canning tongs to remove the jars. Place them on a cooling rack or countertop and listen for them to pop and ting...that's when you know they've sealed.
      • After 24 hours, double check the top lid has sealed by lightly pressing. There shouldn't be any give. Remove the band and store the jars in your pantry or cupboard for up to one year.

      Notes

      • Water Bath Processing Times
        Altitude for both Pints and Quarts

        0-1,000 ft – 10 minutes
        1,001-3,000 ft – 15 minutes
        3,001-6,000 ft – 20 minutes
        6,001–8,000 ft – 25 minutes
        8,001-10,000 ft – 30 minutes

      How to Store Canned Pickles

      Do not stack jars, if there is any leakage, the weight of a jar on the lid may prevent you from realizing it.
      Label the lids with date and the kind of pickles.
      Allow the pickles to set up for at least 4 weeks before eating. We typically wait at least 8 weeks. 

      Nutrition Disclosure

      Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

      Tried this recipe?Tag @everydayshortcuts or use #everydayshortcuts on Facebook, TikTok or Instagram to let us know!

      More Recipes

      • Patriotic Italian Pasta Salad
      • Sheet Pan Chicken and Potatoes
      • Pepperoni Pizza Sliders
      • 4th of July Cheesecake
      FacebookTweetPin

      Alison is a wife and mother of three who embraces the simple life, finding joy in easy recipes, DIY projects, life hacks, and her passion for travel. Learn more about me!

      • Facebook
      • Instagram
      • Pinterest

      Reader Interactions

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Primary Sidebar

      Alison McFadden

      Welcome to Everyday Shortcuts, where I share delicious and simple recipes that anyone can cook, practical household tips and clever shortcuts to help simplify your everyday life. 

      More about me →

      Popular

      • 8 Easy Chicken Freezer Meals in One Hour

      • Crock Pot Coca-Cola Baby Back Ribs

      • My 3 Day Egg Fast Experience and Weight Loss

      • Copycat White Castle Sliders

      Holiday Recipes

      • Bomb Pop Cookies

      • Snowman Cheese Ball

      • Jingle Juice Recipe

      • Grinch Puppy Chow

      Footer

      Everyday shortcuts as seen on logos

      ↑ back to top

      About

      • Privacy Policy
      • Accessibility Policy
      • About Me

      Contact

      • Contact
      • Press & Media
      • PR Friendly

      Alison McFadden is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

      Copyright © 2025 Everyday Shortcuts. All Rights Reserved

      We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept All”, you consent to the use of ALL the cookies. However, you may visit "Cookie Settings" to provide a controlled consent.
      Cookie SettingsAccept All
      Manage consent

      Privacy Overview

      This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
      Necessary
      Always Enabled
      Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
      CookieDurationDescription
      cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
      cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
      cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
      cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
      cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
      viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
      Functional
      Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
      Performance
      Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
      Analytics
      Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
      Advertisement
      Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
      Others
      Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
      SAVE & ACCEPT

      Rate This Recipe

      Your vote:




      A rating is required
      A name is required
      An email is required