Best Bread & Butter Pickles

Best bread and butter pickles are the sweet-tart classic that earned their name during the Depression, when farmers traded jars at market for bread and butter money. The signature golden color comes from turmeric, while dry mustard powder and a brown sugar brine give the layered sweet-spicy-tangy flavor that makes these pickles disappear from cheese boards and burgers in a hurry.

The overnight salt cure on the sliced cucumbers and onions is the crucial step that separates good bread and butter pickles from soggy ones. Salt draws excess water out of the vegetables, leaving behind cells that shrivel just enough to absorb the spiced brine without turning to mush during the canning bath.

A touch of cornstarch in the brine is the small twist that gives this version a slightly thickened syrup. The brine clings to the slices in the jar instead of pooling thin, so every forkful comes coated in flavor.

Pro Tips

• Slice the cucumbers and onions to a uniform ⅛ inch thickness. Mismatched slices cure unevenly during the salt rest and pickle inconsistently.
• Use pickling cucumbers (Kirby, gherkin, or persian) for crisp results. Slicing cucumbers go limp during the salt cure and never recover their crunch.
• Use only pure pickling salt, not iodized table salt. Iodized salt clouds the brine and can darken the pickles.
• Mix the cornstarch and spices with a small amount of cold vinegar before adding to the hot brine. This prevents lumps and ensures even thickening.
• Process for the full 5 minutes in a boiling water bath. Underprocessed jars can spoil during shelf storage.

Variations

• Add 1 teaspoon of celery seeds and 1 teaspoon of coriander for extra spice complexity.
• Stir in 2 sliced jalapenos for a sweet-heat version.
• Use apple cider vinegar in place of white vinegar for a fruitier, mellower brine.