With this easy canning recipe, you will learn how to make a small batch of old-fashioned bread and butter pickles, just like the ones your grandma used to make! They are crispy, tangy, and so much better than store-bought!
If you love this recipe, check out my refrigerator bread and butter pickles and refrigerator sweet dill pickles next!
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These homemade pickles are the perfect addition to Big Mac smash burger tacos, smoked pellet grill burgers, or grilled smash burgers.
They are super easy to make and I love making them in small jars so I can pull one out of the pantry whenever I need them.
Small Batch Bread and Butter Pickles
There's something truly satisfying about making homemade pickles. It's a labor of love that gives you delicious results lasting up to a year. Plus, you know what ingredients go into them.
These sweet pickles got their name during the Great Depression when people used them as a cheap staple to add flavor to bread and butter.
Now, they are among the most popular pickles. They are delicious in sandwiches, on a cheese platter, or eaten straight from the jar.
Ingredients Needed
- Cucumbers. You can use any cucumber, but I prefer pickling cucumbers or English cucumbers because they are crunchier and have fewer seeds.
- Onion. You can use any onion, but I prefer red onions.
- Peppers. You can use any bell pepper, or a combination. I used half of a green pepper and half of a red pepper to add a nice pop of color to the brine. Plus, they taste really good too.
- Vinegar. This is the base of the brine. Use white vinegar that is 5% acidity. Anything higher will make the pickles too strong.
- Pickling Salt (canning salt) is free of anticaking agents which can make the brine cloudy. You can also use kosher salt. Check out this article for tips on substituting salt.
- Seasoning. I seasoned the brine with sugar, mustard seed, ground turmeric, and celery seed.
The sweet and tangy flavor comes from the sugar and vinegar. You can adjust the ratio to suit your taste. If you like sweeter pickles, add more sugar. For tangier pickles, use less sugar.
How to Can Small Batch Bread and Butter Pickles
This recipe will make 3 pint jars (2 cups each).
Step 1: Prep the Vegetables
Wash and dry the cucumbers and peppers under cold water. Next, slice the cucumbers into rounds. You can use a sharp knife and eyeball it to cut the cucumbers to a thickness of about ¼ inch, or you can use a mandolin. (I find using a food processor makes them too thin.)
Next, cut the peppers and onion into thin strips, also about ¼ inch thick. Place the sliced cucumbers, peppers, and onion slices into a large bowl. Sprinkle the pickling salt over top. This helps draw out moisture and firm up the cucumbers. Cover with a dish towel or plastic wrap and let it sit on your counter at room temperature for 2 hours. Use a colander to drain the liquid, then rinse with water to remove the salt and drain again.
Step 2: Sterilize the Jars
Before making the brine you need to sterilize the jars. You can do this either by placing them in a large pot upside down in about 2 inches of water and bringing it to a boil for about 10 minutes.
You can also, and this is the easiest way, run them through your dishwasher just before using them and leave them in there until ready to use them. They will be sterilized and nice and hot.
Step 3: Make the Pickle Brine
Combine white vinegar, sugar, mustard seed, turmeric, and celery seed in a large pot. Bring the mixture to a boil over medium-high heat, stirring occasionally.
Add the vegetables to the pot and heat until they just come to a boil, then turn the heat down to a simmer so the vegetables stay hot while you fill jars.
Step 4: Filling Jars
Fill a water bath canner with water, cover it, and turn it on medium heat to begin warming up.
Place a sterilized jar on a dishcloth or dish towel on your counter beside the stove. Use a slotted spoon to fill the hot jars with vegetables, leaving about 1 inch of headspace. Next, pour the hot pickling brine over the top to within ½ inch of the top of the jar.
Run a spatula around the inside of the jar to remove trapped air bubbles. Wipe the rims of the jars clean and place the lids and jars on. Place the jars in the water bath canner.
Step 5: Canning Bread and Butter Pickles
Once all the jars are in the water bath canner, lower them into the canner and ensure they have an inch of water over top. Cover with the lid, turn up the heat to high so they come to a rolling boil, and process the jars in the hot water bath for 10 minutes.
After processing, turn off the heat and carefully lift the rack out of the water. Carefully remove the jars with canning tongs and place them on your counter on a dish towel where they will not be disturbed for 24 hours. You should hear a "pop" as the jars seal.
After 24 hours, check that the jars have all sealed. To do this, press on the tops of the jars. If they don't pop back, they are sealed. They should all be slightly indented. Label and place in a cool, dark place for up to 1 year.
If any of the jars don't seal, place them in your refrigerator and use those ones first.
Refrigerator Bread and Butter Pickles
If you don't want to do the canning, you can keep these pickles in the fridge. Just follow the same steps as above, but instead of processing the jars, let them cool and pop them in the fridge instead. They can be stored in the refrigerator for up to 2 months.
Variations and Substitutions
- Spicy: Add sliced jalapeno peppers or add a pinch of red pepper flakes to each jar.
- Vinegar: Use apple cider vinegar instead of white vinegar.
- Tangy: Reduce the amount of sugar for tangier pickles.
Jeri's Tips
- Use fresh cucumbers. The fresher the cucumber, the crisper the pickle.
- Cut the cucumbers to the same thickness.
- I know it's hard, but for the best flavor, let the pickles sit for 2 weeks before opening them.
Common Pickling Pitfalls and How to Avoid Them
- If your pickles turn out soft instead of crisp, it usually means you overcooked them. The cucumbers should only be heated until the liquid starts to boil, then turned down.
- Always use pickling salt for a clear brine.
- Adjust the sugar in your next batch if your pickles taste too sweet or tart.
Frequently Asked Questions (FAQ's)
Yes, bread and butter pickles should be refrigerated after opening to maintain their freshness and prevent spoilage.
The shelf life of homemade bread and butter pickles is about 1 year when properly sealed and stored in a cool, dark place. Once opened, they should be used within 1-2 months.
Bread and butter pickles are a type of sweet and tangy pickle made from thinly sliced cucumbers, onions, and a brine of vinegar, sugar, and spices.
Bread and butter pickles are a type of sweet pickle as they contain sugar in the brine.
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- Jeri
Recipe
Small Batch Bread and Butter Pickles
Ingredients
- 8 cups cucumbers with peel sliced ¼ inch thick
- 2 onions thinly sliced
- 1 bell pepper thinly sliced
- ¼ cup pickling salt coarse salt
- 2½ cups granulated sugar
- 1½ cups white vinegar 5%
- 1 tablespoon mustard seed
- ½ teaspoon ground turmeric
- ½ teaspoon celery seed
Instructions
- Step 1: Prep the Vegetables. Wash and dry the cucumbers, peppers, and onion. Slice cucumbers into ¼-inch rounds and peppers and onion into thin strips. Place sliced vegetables in a large bowl and sprinkle with pickling salt. Cover and let sit at room temperature for 2 hours. Drain and rinse the vegetables to remove excess salt.
- Step 2: Sterilize the Jars. Sterilize jars by boiling them upside down in 2 inches of water for 10 minutes or run them through a dishwasher cycle just before use.
- Step 3: Make the Pickle Brine. In a large pot, combine white vinegar, sugar, mustard seed, turmeric, and celery seed. Bring to a boil over medium-high heat, stirring occasionally. Add the drained vegetables and heat until they begin to boil, then reduce to a simmer to keep them hot while you fill the jars.
- Step 4: Fill the Jars. Warm up a water bath canner filled with water. Fill the hot sterilized jars with vegetables using a slotted spoon, leaving 1 inch of headspace. Pour hot brine over the vegetables, leaving ½ inch of space at the top. Remove air bubbles by running a spatula around the inside of the jar, then wipe rims clean. Seal jars with lids and bands.
- Step 5: Process the Jars. Lower jars into the water bath canner, ensuring they are covered by at least 1 inch of water. Cover the canner, bring to a rolling boil, and process jars for 10 minutes. Turn off the heat, remove jars carefully, and place them on a towel undisturbed for 24 hours. Check seals after 24 hours. If sealed properly, store jars in a cool, dark place for up to 1 year. If any jars didn’t seal, refrigerate and use those first.
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Recipe Notes:
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
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