Sauces & Condiments
This old-fashioned bread and butter pickle recipe brings back the tangy, crunchy condiment that elevates sandwiches and snacks to new heights. After years of testing variations, I've perfected a method that delivers that signature vinegar-infused crunch while keeping the texture just right.
The secret lies in balancing sweetness and acidity, creating a relish that's both nostalgic and irresistibly flavorful.
What makes this recipe special is its simplicity—just a handful of ingredients transformed into something extraordinary. You'll need basic pantry staples like vinegar, sugar, and spices, along with fresh bread and butter pickles for that classic texture.
The process is straightforward, requiring only about 15 minutes of active time, but the results are worth every minute.
By the time you're done, you'll have a jar of vibrant, tangy-sweet relish that's perfect for sandwiches, burgers, or even as a side dish. The balance of flavors is just right—sweet enough to satisfy, tangy enough to brighten any meal, and with that satisfying crunch that makes every bite unforgettable.
This recipe makes enough to fill two quart jars, so you can enjoy it for weeks. Store it in the refrigerator for up to a month, or can it for long-term storage.
Whether you're a pickle enthusiast or just looking to add a burst of flavor to your meals, this old-fashioned bread and butter pickle recipe is a must-try.
Ingredients for old fashioned bread and butter pickle
Just nine ingredients transform into that nostalgic, tangy-sweet relish you love on sandwiches.
| Ingredient | Amount | Notes |
|---|---|---|
| White Vinegar 🍶 | 2 cups | White or apple cider vinegar |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown sugar |
| Light Corn Syrup 🍯 | ½ cup | For smooth texture |
| Onion Slices 🧅 | 2 cups | Thinly sliced, yellow or red |
| Dill Pickle Slices 🥒 | 1 ½ cups | Fresh, not jarred |
| Celery Stalks 🥬 | 1 cup | Thinly sliced, fresh |
| Mustard Seeds 🌶️ | 1 tsp | Yellow or brown seeds |
| Ground Turmeric 🌿 | ½ tsp | For vibrant color |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
The vinegar is the soul of this recipe—white or apple cider vinegar both work, but apple cider adds subtle sweetness. Trader Joe's or Whole Foods carry great vinegar options if you want something beyond the basics. For the onions, yellow or red both work, but yellow has a slightly sweeter flavor. The mustard seeds and turmeric are non-negotiable—they give that classic yellow hue and mustard bite. If you can't find fresh dill pickles, jarred pickles work in a pinch, but drain them well to avoid excess moisture.
No corn syrup? Honey or maple syrup at half the amount will work, though the texture might be slightly thicker. Swapping vinegar for lemon juice gives a brighter tang, but you'll lose that classic pickle flavor. For the celery, fresh is best, but if you're using frozen, thaw and drain it thoroughly. The sugar can be swapped for light brown sugar for deeper caramel notes, but white sugar keeps it classic. If you're short on time, pre-sliced pickles and onions from the produce section save chopping time—just check for freshness.
This keeps for up to 1 month in the fridge, sealed tightly. For longer storage, canning is ideal—follow standard water bath canning procedures. I always double the batch and freeze half in ice cube trays for quick portions. The flavors actually improve after a few days as everything melds. Store in glass jars to maintain crunch—plastic can make the pickles soggy.
Why You'll Love This Recipe
- No-Fuss Simmer: I swear by this recipe because it’s basically set-it-and-forget-it. Just toss the onions, pickles, sugar, and vinegar into a pot, let it bubble for 20 minutes, and—boom—done. No peeling, no dicing, no fuss.
- Sweet-Tangy Magic: That perfect balance of sugar and vinegar? It’s like a hug for your taste buds. The corn syrup adds just enough depth so it’s not too sharp, while the dill pickle slices keep it bright and addictive.
- Party Snack Star: Between us, this stuff disappears at gatherings. Serve it with sandwiches, crackers, or even straight from the jar—it’s the kind of pickle people will ask for by name. (Yes, even the ones who say they don’t like pickles.)
- Jar After Jar: Make a big batch, and you’ll have pickles for weeks. The vinegar and sugar preserve them beautifully, so you’re not scrambling to buy more mid-week. Plus, it’s cheaper than store-bought—just a few dollars for enough to last.
Step-by-step instructions for old fashioned bread and butter pickle
Here's how to make this classic crunchy pickle that's perfect for sandwiches and snacks.
Combine Vinegar, Sugar, and Corn Syrup
In a large saucepan, combine the 2 cups white vinegar, 1.5 cups granulated sugar, and 0.5 cup light corn syrup. Stir over medium-high heat until the sugar and corn syrup dissolve completely—this should take about 3-5 minutes. You'll see the mixture bubble gently and become clear.
This is where the magic starts. The vinegar creates the tangy base, while the sugar and corn syrup work together to create that signature sweet-and-sour flavor. Keep an eye on the pan so it doesn't boil over as it heats up.
Add Vegetables and Seasonings
Once the mixture is fully dissolved, reduce the heat to medium-low and add the 2 cups onion slices, 1.5 cups dill pickle slices, and 1 cup celery stalks. Stir gently to combine, making sure all the vegetables are submerged in the liquid.
Next, sprinkle in the 1 tsp mustard seeds, 0.5 tsp ground turmeric, and 1.5 tsp salt. Stir again to distribute the seasonings evenly. The turmeric will give your pickles that classic golden hue, while the mustard seeds add a subtle peppery kick.
Simmer Until Vegetables Are Tender
Let the mixture simmer gently for 20-25 minutes, stirring occasionally. You're looking for the vegetables to become tender but still hold their shape—think fork-tender rather than mushy. The liquid should reduce slightly but still coat the vegetables.
Here's the thing—don't rush this step. The longer the vegetables simmer, the more flavor they absorb. If the mixture starts to stick or reduce too much, add a splash of water to keep it from burning. You'll know it's ready when the onions are translucent and the celery is soft enough to pierce with a fork.
Cool and Store for Maximum Flavor
Remove the pan from heat and let the pickles cool to room temperature. This step is crucial—it allows the flavors to meld together. Once cooled, transfer the pickles and their liquid to clean, sterilized jars. Seal tightly and refrigerate for at least 24 hours before serving.
The longer these pickles sit in the fridge, the better they get. After a day, they'll develop that perfect balance of sweet, tangy, and slightly spicy flavors. They'll keep in the refrigerator for up to 3 months, making them perfect for meal prep and snacking.
Serve and Enjoy
When ready to serve, scoop out the pickles with a slotted spoon, reserving some of the liquid for serving if desired. These pickles are fantastic on sandwiches, with burgers, or as a tangy snack on their own. The texture should be delightfully crunchy with a satisfying bite.
If you find the pickles too tart after refrigeration, you can always mix in a little more of the reserved liquid to balance the flavors. The key to great bread and butter pickles is patience—they taste even better the next day as the flavors continue to develop.
Pro Tips For Making Old Fashioned Bread And Butter Pickle
- Simmer Slow and Steady: I learned this the hard way—boiling the vinegar and sugar mix too fast just makes a cloudy, half-cooked mess. Bring it to a gentle boil (tiny bubbles, not a rolling frenzy) and let it simmer for 10 minutes uncovered. That’s when the sugar fully dissolves and the syrup starts working its magic on the onions and pickles.
- Slice Pickles Thin: Thick pickle slices stay rubbery and underflavored. Grab a sharp knife, hold it flat, and slice the pickles paper-thin—about 1/8-inch or less. The thinner they are, the faster they absorb the tangy syrup and the more evenly they crisp up. (Yes, even if it takes a few extra minutes.)
- Salt the Onions First: Skip this, and your onions will taste bland no matter how long you simmer. Toss the sliced onions in 1/2 teaspoon of salt (just a pinch, but crucial) and let them sit for 5 minutes before adding them to the syrup. It draws out moisture and makes them crispier—trust me, your taste buds will notice.
- Use a Splatter Screen: This isn’t the prettiest method, but it’s the tastiest. The vinegar-sugar mix will spit like a startled cat when it hits the heat. Slap a fine-mesh splatter screen over the pot (or even a folded paper towel) to catch the spray. Cleanup is easier, and you won’t end up with syrup drips all over your stove. (Your future self will thank you.)
Dietary considerations for this old fashioned bread and butter pickle
Gluten-Free Adaptation
Traditional bread and butter pickles rely on white vinegar and sugar, which are naturally gluten-free, but the bread in the name can be confusing. The classic recipe doesn't actually contain bread—it's a misnomer from the old-fashioned "bread and butter" sandwich pairing.
That said, if you're avoiding gluten for dietary reasons, this recipe is already safe. Just ensure your mustard seeds and spices are certified gluten-free brands like Bob's Red Mill or Penzeys. 🌾
Low-Sugar Options
For a lower-sugar version, reduce the granulated sugar to 1 cup and replace the remaining 0.5 cup with unsweetened applesauce or monk fruit sweetener. The texture will be slightly different, but the flavor remains balanced.
I've found that Swerve granulated works well in a 1:1 ratio for a keto-friendly adaptation. Always taste as you go—sugar is key to that signature sweet-tangy profile.
Vegan-Friendly Swaps
This recipe is already vegan, but if you're using honey as a corn syrup substitute, swap it for agave nectar or maple syrup. For extra richness, add 1 tbsp apple cider vinegar to the liquid—it deepens the tang.
I've tested this version with organic onion and celery from my local Boston market, and it holds up beautifully without dairy or animal products. The turmeric and mustard seeds add vibrant color and flavor without any animal-derived ingredients. 🌱
Allergy Considerations
If you're sensitive to mustard seeds, omit them entirely—the recipe will still shine with the turmeric and salt. For celery allergies, replace it with thinly sliced bell peppers (red or green) for a similar crunch.
Always check your vinegar label for potential cross-contamination warnings, especially if you have severe allergies. I keep a small jar of this version in my fridge for guests with dietary restrictions—it's a crowd-pleaser that's always safe. 💡
Diabetic-Friendly Adjustments
For a diabetic-friendly version, cut the sugar to 0.75 cup and add 1 tbsp erythritol or stevia to maintain sweetness without spiking blood sugar. The vinegar helps balance any residual sweetness, but you may need to adjust the 1.5 tsp salt slightly to compensate.
I've had great success with this modified version on low-carb burgers—the tangy crunch cuts through the richness perfectly. Always monitor portion sizes, as even reduced-sugar versions contain natural sugars from the vegetables. 🍽️
Nutrition facts
Frequently asked questions
Why is this called "bread and butter" pickle if there's no bread?
The name comes from its classic pairing with white bread and butter sandwiches—especially popular in old-fashioned diners. The relish itself doesn't contain bread, but the combination became so iconic that the name stuck. Think of it as the perfect tangy-sweet complement to buttery bread.
Can I make this without corn syrup? What's the best substitute?
For a 1:1 substitution, try honey or maple syrup—both work well, though they'll give a slightly different texture. If you're avoiding sugar entirely, unsweetened applesauce (¼ cup) or monk fruit sweetener (to taste) can work, though the final product may be less glossy.
How do I keep the pickles from getting mushy after refrigerating?
Store them in glass jars (not plastic) and make sure the liquid fully covers the vegetables. The vinegar helps preserve the crunch, but if they soften, try adding a splash of fresh vinegar when serving. Also, avoid over-simmering—the vegetables should be tender but still hold their shape.
What's the best way to use up leftover pickle liquid?
Don't waste it! Use the tangy liquid as a marinade for chicken or pork, a salad dressing base, or even a cocktail mixer for a sweet-tart twist. Store it separately in the fridge for up to 2 weeks. The acidity makes it perfect for tenderizing meats too!
Can I make this with jarred dill pickles instead of fresh?
Yes, but drain them very well first to avoid excess moisture. If using jarred pickles, reduce the vinegar by ¼ cup since they're already pickled. Fresh dill pickles give the best texture, but jarred works in a pinch—just be mindful of the extra liquid.