Homemade Bread and Butter Pickles Canning from English Cucumbers
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When a semi truck pulled up to our church in War, West Virginia with hundreds of boxes of English cucumbers, I went home with six boxes. That meant 72 cucumbers on my counter with a clock ticking. I had already tackled refrigerator dill pickles and relish from this haul, but bread and butter pickles felt like the obvious third move. Sweet, tangy, shelf stable. These are the pickles that live on burgers and in the back of your fridge at midnight. Unlike dill pickles where crunch is everything, bread and butter pickles work beautifully with English cucumbers because the salting step draws out the excess moisture that would otherwise turn them mushy. I made this recipe twice, yielding 24 pints total from this single haul, and every jar sealed perfectly.
Ginger’s Thoughts
I grew up eating homemade canned bread and butter pickles. Years later I bought some from the grocery store after I had not thought about them in years. They weren’t the same. As with a lot of things, homemade just tastes better and these bread and butter pickles are no exception.
Table of Contents
Why Bread and Butter Pickles Work with English Cucumbers
English cucumbers have thinner skins and higher water content than traditional pickling cucumbers. This is why they turn mushy when you try to make classic dill pickles using the water bath canning method. But bread and butter pickles are different. The salting step at the beginning of this recipe draws out that excess water before the cucumbers ever hit the brine. By the time they go into your jars, they are ready to absorb all that sweet tangy flavor without turning to mush.
This is the method I recommend most for beginners who want to try water bath canning for the first time. The process is straightforward, the ingredients are simple, and the result is something you will actually use. Bread and butter pickles go on sandwiches, burgers, charcuterie boards and straight out of the jar at midnight. No judgment here.
If you want to understand the full breakdown of which preservation methods work best with English cucumbers, head over to the cucumber canning post. That post covers everything you need to know about what to do when you end up with a pile of English cucumbers and no plan.
What You Need to Make Homemade Bread and Butter Pickles
This recipe yields approximately 12 pint jars and uses roughly 4 pounds of English cucumbers.
Ingredients:
- 4 lb English cucumbers, sliced into 1/4 inch rounds
- 2 white onions, thinly sliced
- 1/4 cup pickling salt (not table salt)
- 2 cup white vinegar (5% acidity)
- 1 cup apple cider vinegar (5% acidity)
- 2 1/2 cup granulated sugar
- 1 1/2 tsp mustard seeds
- 3/4 tsp celery seeds
- 1/2 tsp ground turmeric
- 1/4 tsp red pepper flakes (optional)
Equipment you will need:
Water bath canner with rack, pint Mason jars, canning lids, jar lifter, canning funnel, and pickling salt. The Supa Ant 21 Qt Water Bath Canning Pot comes with everything you need in one kit including the rack, ladle, measuring cups and canning funnel. The Ball Wide Mouth Pint Jars are what I use for both pickles and relish. Wide mouth makes filling and cleaning significantly easier.
How to Make Bread and Butter Pickles
Step 1: Prepare your cucumbers and onions
Wash your English cucumbers and slice them into 1/4 inch rounds. Slice your white onions thinly. You want them thin enough that they will soften and blend with the brine but not so thin that they fall apart.
Step 2: Salt your cucumbers and onions
Toss your sliced cucumbers and onions together in a large bowl. Sprinkle the pickling salt over the top and toss well so the salt is distributed evenly. Cover the bowl and let it sit at room temperature for at least one hour or overnight. This step is not optional. The salt draws out excess moisture so your pickles stay crunchy through the canning process.
Step 3: Drain your cucumbers thoroughly
After the salting time, drain the cucumbers and onions in a colander. Rinse them well under cold water to remove excess salt. Squeeze out as much liquid as you can. Set them aside while you prepare your brine.
Step 4: Prepare your jars
While your cucumbers are draining, prepare your canning equipment. Fill your water bath canner about halfway with water and bring it to a boil. Sterilize your pint jars by running them through the dishwasher on a hot cycle or by boiling them for 10 minutes. Keep them hot until you are ready to fill them.
Step 5: Make your pickling brine
In a large stainless steel pot, combine your white vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, ground turmeric and red pepper flakes if using. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar is fully dissolved. This is where all your flavor lives. Take your time here and let the sugar completely dissolve before moving to the next step.
Step 6: Pack your jars
Pack your drained cucumbers and onions into your sterilized hot jars, filling them to about 1/2 inch from the rim. Work quickly so your jars stay hot. If your jars cool down too much before you fill them with hot brine, they can crack when the brine hits them.
Step 7: Pour hot brine over cucumbers
Using a canning funnel, carefully pour the hot brine over the packed cucumbers and onions in each jar. Leave 1/2 inch headspace at the top. The headspace is important for proper sealing. Fill all your jars before moving to the next step.
Step 8: Prepare jars for water bath canning
Wipe the rim of each jar with a clean damp cloth to remove any brine residue. Place a hot canning lid on each jar and screw the band on until it is finger tight. Do not over tighten or the air will not be able to escape during processing.
Step 9: Process in the water bath canner
Carefully lower each filled jar into the boiling water bath using a jar lifter. Make sure the jars are covered by at least one inch of boiling water. Once all jars are in the canner and the water returns to a rolling boil, set your timer for 10 minutes. Process for the full 10 minutes without lifting the lid.
Step 10: Remove and cool
Using your jar lifter, carefully remove each jar from the boiling water and place it on a clean kitchen towel on your counter. Do not move the jars for at least 12 hours. As they cool, you will hear them pop. That pop means your seal worked and your pickles are shelf stable.
Tips for the Best Bread and Butter Pickles
Do not skip the salting step. This is what makes the difference between crispy pickles and mushy ones. The salt draws out moisture so your cucumbers can absorb brine instead of becoming waterlogged.
Use the freshest cucumbers you can find. The fresher the cucumber, the crispier your pickle. If your cucumbers have been sitting in the produce drawer for a week, bread and butter pickles are still a good use for them but do not expect the same texture as fresh-packed jars.
Slice your onions thin but not paper thin. You want them to soften and blend with the brine but not disappear into it. A mandoline slicer makes this easy and consistent.
Do not overcook your brine. Once the sugar is dissolved and the mixture reaches a boil, you are done. You are not trying to reduce it or cook it down. The brine does its work in the jar, not on the stove.
Wipe your jar rims clean. Any brine residue on the rim will prevent a proper seal. A damp cloth takes two seconds and makes a difference.
Let your jars cool undisturbed. Do not move them, do not tighten the bands and do not move them to a cupboard for at least 12 hours. The cooling process is when the seal actually happens.
Check your seals before storing. Press the center of each lid. If it flexes up and down, the seal did not take and that jar needs to be refrigerated and used within a week. A properly sealed lid will be solid and will not flex.
My Go-To Canning and Food Preservation Tools
All of the tools and products I used for this recipe are saved in my Amazon storefront. You will find the jars, salt. canner and more here.
How to Store
How to store at room temperature:
Properly sealed water bath canned jars store in a cool dark place like a pantry or basement for up to one year. Keep them away from direct sunlight and temperature fluctuations.
How to store in the refrigerator:
Once you open a jar, move it to the refrigerator and use it within four weeks. Always check your seal before opening. A lid that flexes or does not pop when you open it is a jar to discard.
How to freeze:
Bread and butter pickles do not freeze well. The texture of the cucumber breaks down when frozen. Stick to pantry or refrigerator storage.
FAQ’s
Can you use regular cucumbers instead of English cucumbers?
Yes. Regular garden cucumbers and pickling cucumbers both work in this recipe. Pickling cucumbers will give you a slightly crunchier result because they have thicker skin and less water content. If you use regular slicing cucumbers from the grocery store, expect them to be slightly softer than a pickling variety. The salting step is still essential regardless of which type you use.
Why do you use both white vinegar and apple cider vinegar?
White vinegar gives you a clean, sharp pickle brine. Apple cider vinegar adds depth and a slightly softer tang. Using half and half is completely optional. You can use all white vinegar and get a classic bread and butter pickle flavor. The apple cider vinegar just adds a little complexity and warmth.
What is pickling salt and why can’t I use table salt?
Pickling salt is pure salt with no additives. Table salt contains iodine and anti-caking agents that can cloud your brine and affect the flavor of your pickles. Canning salt and pickling salt are the same thing. Avoid anything labeled as table salt or kosher salt for canning.
How long does water bath canning take?
From start to finished jars, plan for about three to four hours. Most of that time is waiting for your water bath to come to a boil and for your jars to cool. The actual hands-on work is maybe 45 minutes. You can run multiple batches in a single afternoon once your canner is going.
Can I double this recipe?
Yes. You can scale this recipe up or down depending on how many cucumbers you have. Just keep the ratio of salt to cucumbers consistent. For every 4 pounds of cucumbers, use 1/4 cup pickling salt. The brine proportions stay the same regardless of batch size.
Do I have to use a water bath canner?
Yes, for shelf stability. Water bath canning is the tested safe method for bread and butter pickles. The heat processing creates an airtight seal that keeps your pickles safe on the shelf. If you skip the water bath, you must refrigerate your pickles and use them within a few weeks. There is no shortcut here.
Why did my pickles turn soft?
Soft pickles usually come from one of three things. Your cucumbers were overripe before you started, you skipped or shortened the salting step, or you overcooked the brine. English cucumbers are especially prone to softness because of their high water content, which is why the salting step is non-negotiable. Make sure you are letting them sit with the salt for a full hour or overnight.
How do I know if my seal worked?
After your jars have cooled completely, press the center of each lid with your finger. A proper seal will be solid and will not flex up and down. You may also hear a pop as the jars cool, which is the sound of the seal forming. If a lid flexes when you press it, that jar did not seal and needs to be refrigerated.
Can I reuse canning lids?
No. Canning lids are designed for one-time use only. The sealing compound on the underside of the lid can only create a proper seal once. Always use new lids for each batch of canning. You can reuse the jar itself and the band indefinitely.
Homemade Bread and Butter Pickles
Ingredients
Method
- Wash your English cucumbers and slice them into 1/4 inch rounds. Slice your white onions thinly.
- Toss your sliced cucumbers and onions together in a large bowl. Sprinkle the pickling salt over the top and toss well. Cover and let sit at room temperature for at least one hour or overnight.
- Drain the cucumbers and onions in a colander. Rinse well under cold water to remove excess salt. Squeeze out as much liquid as you can.
- Fill your water bath canner about halfway with water and bring to a boil. Sterilize your pint jars by running them through the dishwasher on hot or by boiling for 10 minutes. Keep them hot.
- In a large stainless steel pot, combine white vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, ground turmeric and red pepper flakes. Bring to a boil over medium-high heat, stirring occasionally until sugar is fully dissolved.
- Pack your drained cucumbers and onions into your sterilized hot jars, filling to about 1/2 inch from the rim.
- Using a canning funnel, carefully pour the hot brine over the packed cucumbers and onions in each jar. Leave 1/2 inch headspace at the top.
- Wipe the rim of each jar with a clean damp cloth. Place a hot canning lid on each jar and screw the band on until finger tight.
- Carefully lower each filled jar into the boiling water bath using a jar lifter. Jars must be covered by at least one inch of boiling water. Once all jars are in and water returns to a rolling boil, set timer for 10 minutes.
- Using jar lifter, carefully remove each jar and place on a clean kitchen towel on your counter. Do not move jars for at least 12 hours. Listen for the pop as they cool, which means your seal worked.
