Bread and butter pickles are a pantry treasure in Amish and Mennonite homes, where summer cucumbers are put up in gleaming jars to enjoy all winter. Crisp slices of cucumber and sweet onion sit in a tangy-sweet golden brine flavored with mustard and celery seed. They're wonderful on sandwiches, burgers or straight from the jar.

Why Make Your Own Pickles?

  • Crisper and fresher than most store-bought jars.
  • You control the sweetness and spices.
  • A beautiful way to preserve the summer harvest.
  • Jars make lovely homemade gifts.

The Secret to Crisp Pickles

  • Use fresh pickling cucumbers — ideally canned within a day of picking.
  • Trim the blossom end, which contains enzymes that soften pickles.
  • Salt and ice soak draws out water so the slices stay crunchy.
  • Don't overcook — bring them just back to a boil before packing.

Safe Water-Bath Canning

For shelf-stable pickles, follow tested home-canning guidelines: use vinegar with 5% acidity, don't reduce the vinegar, use clean jars and new lids, leave 1/2 inch headspace, and process pints in a boiling water bath for 10 minutes at altitudes up to 1,000 feet (increase the time at higher altitudes as recommended by your local extension service). Let jars cool 12–24 hours and check that the lids have sealed; refrigerate any that didn't.

Refrigerator Method

If you're new to canning, skip the water bath: pack the hot pickles into clean jars, cool, cover and refrigerate. They'll keep for about a month in the fridge.

Serving Ideas

  • On burgers, pulled pork and grilled cheese.
  • Chopped into potato salad or tuna salad.
  • On an Amish-style table with cheese, meats and pickled beets.

Frequently Asked Questions

Can I reduce the sugar?

You can reduce the sugar for refrigerator pickles. For canned pickles, keep the vinegar amount the same; sugar affects flavor and texture more than safety, but always follow a tested recipe for canning.

Why are my pickles soft?

Old cucumbers, untrimmed blossom ends, skipping the ice soak or overcooking can all lead to soft pickles.

How long do canned pickles last?

Properly sealed jars are best within 1 year when stored in a cool, dark place. Refrigerate after opening.