20 Delicious Bread and Butter Pickle Recipes Perfect for Summer

Summer just got a whole lot crunchier! Whether you’re topping burgers, pairing with cheese boards, or snacking straight from the jar, bread and butter pickles are the sweet-and-tangy staple your pantry needs. We’ve rounded up 20 irresistible recipes—from classic to creative twists—that’ll make your taste buds dance. Ready to pickle your way to flavor town? Let’s dive in!

Classic Bread and Butter Pickles

These sweet-tangy pickles are a fridge staple—crisp, lightly spiced, and ready in just a day. No canning required!

Ingredients:

• 3 cups thinly sliced cucumbers (about 4 medium)
• 1 cup thinly sliced white onion
• 1/4 cup pickling or kosher salt
• 1 cup apple cider vinegar
• 3/4 cup granulated sugar
• 1/2 cup water
• 1 tbsp mustard seeds
• 1 tsp celery seeds
• 1/2 tsp ground turmeric
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Toss cucumbers and onion with salt in a colander. Let sit at room temperature for 1 hour, then rinse thoroughly and drain.
2. In a saucepan, combine vinegar, sugar, water, mustard seeds, celery seeds, turmeric, and red pepper flakes (if using). Bring to a boil over medium-high heat, stirring until sugar dissolves.
3. Add drained cucumbers and onion to the pot. Return to a simmer, then immediately remove from heat.
4. Transfer mixture to jars or airtight containers, pressing veggies down to submerge. Cool to room temperature, then refrigerate for at least 24 hours before serving.

The turmeric gives these pickles their sunny color, while the mustard seeds add a subtle pop of texture. They’ll keep for up to 3 weeks—if they last that long!

Tip: For extra crunch, use garden-fresh cucumbers and slice them just shy of 1/4-inch thick.

Spicy Bread and Butter Pickles

These zesty pickles bring the perfect balance of sweet, tangy, and heat—ideal for topping burgers or snacking straight from the jar!

Ingredients:

• 1 lb cucumbers, thinly sliced (about 3–4 medium)
• 1 medium yellow onion, thinly sliced
• 1 1/2 cups apple cider vinegar
• 1 cup granulated sugar
• 1/2 cup water
• 1 tbsp mustard seeds
• 1 tsp celery seeds
• 1 tsp turmeric
• 1/2 tsp crushed red pepper flakes
• 1 1/2 tsp kosher salt

Instructions:

1. In a large bowl, toss cucumbers and onion with 1 1/2 tsp kosher salt. Let sit at room temperature for 1 hour, then drain and rinse.
2. In a saucepan over medium heat, combine 1 1/2 cups apple cider vinegar, 1 cup sugar, 1/2 cup water, 1 tbsp mustard seeds, 1 tsp celery seeds, 1 tsp turmeric, and 1/2 tsp red pepper flakes. Bring to a simmer, stirring until sugar dissolves (about 3 minutes).
3. Add drained cucumbers and onion to the brine. Simmer for 5 minutes until slightly softened but still crisp.
4. Pack into sterilized jars, leaving 1/2-inch headspace. Seal and refrigerate for at least 24 hours before serving (flavor deepens over time!).

The magic here? The turmeric and red pepper flakes create a vibrant golden hue with a sneaky kick that builds with each bite.

Tip: For extra crunch, use firm pickling cucumbers and slice them no thicker than 1/4 inch.

Sweet and Tangy Bread and Butter Pickles

These crisp, sweet-tangy pickles are a pantry staple—perfect for burgers, sandwiches, or snacking straight from the jar!

Ingredients:

• 1 lb cucumbers, thinly sliced (about 3 medium)
• 1 medium yellow onion, thinly sliced
• 1 tbsp kosher salt
• 1 cup apple cider vinegar
• 3/4 cup granulated sugar
• 1/2 cup water
• 1 tbsp mustard seeds
• 1 tsp celery seeds
• 1/2 tsp ground turmeric

Instructions:

1. Toss cucumbers and onion with 1 tbsp kosher salt in a colander. Let sit 1 hour, then rinse and drain well.
2. In a saucepan, combine 1 cup apple cider vinegar, 3/4 cup sugar, 1/2 cup water, 1 tbsp mustard seeds, 1 tsp celery seeds, and 1/2 tsp turmeric. Bring to a boil, stirring until sugar dissolves.
3. Add drained cucumbers and onion to the brine. Simmer 2 minutes, then remove from heat.
4. Pack into sterilized jars while hot, leaving 1/2-inch headspace. Seal and refrigerate at least 24 hours before eating.

The magic here? The turmeric gives these pickles their sunny color, while the mustard seeds add a subtle pop of texture.

Tip: For extra crunch, use pickling cucumbers (like Kirby) and slice them just shy of 1/4-inch thick.

Garlic Bread and Butter Pickles

These tangy-sweet pickles get a bold upgrade with plenty of garlic, making them the perfect crunchy bite for sandwiches, burgers, or snacking straight from the jar.

Ingredients:

• 1 lb pickling cucumbers, sliced into 1/4-inch rounds
• 1 medium yellow onion, thinly sliced
• 1 cup apple cider vinegar
• 1 cup granulated sugar
• 1/2 cup water
• 2 tbsp yellow mustard seeds
• 1 tbsp kosher salt
• 1 tsp celery seeds
• 1/2 tsp turmeric
• 4 cloves garlic, thinly sliced

Instructions:

1. In a large bowl, combine the sliced cucumbers and onion.
2. In a saucepan over medium heat, stir together the apple cider vinegar, sugar, water, yellow mustard seeds, kosher salt, celery seeds, and turmeric. Bring to a simmer, stirring until the sugar dissolves (about 2 minutes).
3. Remove the brine from heat and stir in the sliced garlic. Pour the hot mixture over the cucumbers and onions, pressing them down to submerge.
4. Let cool to room temperature (about 1 hour), then cover and refrigerate for at least 24 hours before serving, stirring occasionally.

The garlic mellows as it pickles, adding depth without overpowering the classic sweet-tangy balance. These keep for up to 2 weeks—if they last that long!

Tip: For extra crunch, soak the cucumber slices in ice water for 30 minutes before pickling.

Jalapeño Bread and Butter Pickles

These sweet, tangy pickles pack a spicy punch—perfect for burgers, sandwiches, or snacking straight from the jar!

Ingredients:

• 1 lb pickling cucumbers, sliced into 1/4-inch rounds
• 1 large jalapeño, thinly sliced (seeds removed for milder heat)
• 1 small yellow onion, thinly sliced
• 1 cup apple cider vinegar
• 1 cup granulated sugar
• 1/2 cup water
• 1 tbsp mustard seeds
• 1 tsp turmeric
• 1 tsp celery seeds
• 1/2 tsp kosher salt

Instructions:

1. In a large bowl, combine cucumbers, jalapeño, and onion. Set aside.
2. In a saucepan over medium heat, whisk together apple cider vinegar, sugar, water, mustard seeds, turmeric, celery seeds, and salt. Bring to a boil, stirring until sugar dissolves (about 2 minutes).
3. Pour hot brine over the cucumber mixture, pressing veggies down to submerge. Let cool to room temperature (about 1 hour).
4. Transfer to an airtight container and refrigerate for at least 4 hours before serving, stirring once halfway through.

The jalapeño adds a slow-building heat that balances the sweet-tangy brine—these pickles get even better after a day or two in the fridge!

Tip: For extra crunch, soak cucumber slices in ice water for 30 minutes before pickling.

Refrigerator Bread and Butter Pickles

These sweet-tangy pickles come together in minutes and get even better as they chill—no canning required!

Ingredients:

• 3 cups thinly sliced cucumbers (about 2 medium)
• 1 small white onion, thinly sliced
• 1 tbsp kosher salt
• 1 cup distilled white vinegar
• 3/4 cup granulated sugar
• 1/2 tsp mustard seeds
• 1/2 tsp celery seeds
• 1/4 tsp ground turmeric

Instructions:

1. Toss cucumbers and onion with salt in a colander. Let drain over a bowl for 1 hour, then rinse and pat dry.
2. Combine vinegar, sugar, mustard seeds, celery seeds, and turmeric in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves (about 2 minutes). Remove from heat.
3. Pack cucumber mixture into a clean quart-sized jar. Pour warm brine over top, pressing down to submerge. Cool to room temperature, then seal and refrigerate for at least 24 hours before serving.

The turmeric gives these pickles their sunny color, while the quick brine keeps them crisp for weeks. Tip: For extra crunch, use garden-fresh cucumbers with unwaxed skins.

Quick Bread and Butter Pickles

These tangy-sweet pickles come together in a flash—no canning required! Perfect for topping burgers or snacking straight from the jar.

Ingredients:

• 1 lb cucumbers, thinly sliced (about 3 medium)
• 1 medium yellow onion, thinly sliced
• 1 tbsp kosher salt
• 1 cup apple cider vinegar
• 3/4 cup granulated sugar
• 1/2 cup water
• 1 tsp mustard seeds
• 1/2 tsp celery seeds
• 1/4 tsp turmeric

Instructions:

1. Toss cucumbers and onion with 1 tbsp kosher salt in a colander. Let drain over a bowl for 1 hour, then rinse and pat dry.
2. In a saucepan, combine 1 cup apple cider vinegar, 3/4 cup sugar, 1/2 cup water, 1 tsp mustard seeds, 1/2 tsp celery seeds, and 1/4 tsp turmeric. Bring to a boil over medium-high heat, stirring until sugar dissolves.
3. Pack cucumbers and onion into a clean quart jar. Pour hot brine over them, leaving 1/2-inch headspace. Let cool to room temperature, then refrigerate for at least 2 hours before serving.

The magic here? The quick brine softens the cukes just enough while keeping that addictive crunch. They’ll keep for up to 2 weeks—if they last that long!

Tip: For extra spice, add a pinch of red pepper flakes to the brine.

Turmeric-Spiced Bread and Butter Pickles

These tangy-sweet pickles get a golden glow and earthy warmth from turmeric, making them a vibrant upgrade to your burger or charcuterie board.

Ingredients:

• 1 lb pickling cucumbers, sliced into 1/4-inch rounds
• 1 large yellow onion, thinly sliced
• 1 cup apple cider vinegar
• 3/4 cup granulated sugar
• 1/4 cup water
• 1 tbsp mustard seeds
• 1 tsp ground turmeric
• 1/2 tsp celery seeds
• 1/2 tsp red pepper flakes
• 1 1/2 tsp kosher salt

Instructions:

1. In a large bowl, toss cucumbers and onion with 1 1/2 tsp kosher salt. Let sit at room temperature for 1 hour, then rinse and drain.
2. In a saucepan over medium heat, combine 1 cup apple cider vinegar, 3/4 cup sugar, 1/4 cup water, 1 tbsp mustard seeds, 1 tsp turmeric, 1/2 tsp celery seeds, and 1/2 tsp red pepper flakes. Bring to a simmer, stirring until sugar dissolves.
3. Add drained cucumbers and onion to the saucepan. Cook for 3 minutes, stirring gently, until cucumbers turn slightly translucent at the edges.
4. Transfer to clean jars, pressing down to submerge veggies in liquid. Cool to room temperature, then refrigerate for at least 4 hours before serving.

The turmeric not only adds a sunny hue but balances the sweetness with a subtle peppery depth—these pickles disappear fast!

Tip: For extra crunch, use garden-fresh cucumbers and skip the salting step if you’re short on time.

Apple Cider Vinegar Bread and Butter Pickles

These sweet-tangy pickles strike the perfect balance between crisp and tender, with a hint of warm spice that makes them irresistible straight from the jar.

Ingredients:

• 1 lb cucumbers, thinly sliced (about 3 medium)
• 1 medium white onion, thinly sliced
• 1 tbsp kosher salt
• 1 cup apple cider vinegar
• 3/4 cup granulated sugar
• 1/2 tsp mustard seeds
• 1/2 tsp celery seeds
• 1/4 tsp ground turmeric
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Toss cucumbers and onion with 1 tbsp kosher salt in a colander. Let sit 1 hour, then rinse and drain well.
2. In a saucepan, combine 1 cup apple cider vinegar, 3/4 cup sugar, 1/2 tsp mustard seeds, 1/2 tsp celery seeds, 1/4 tsp turmeric, and 1/4 tsp red pepper flakes (if using). Bring to a boil, stirring until sugar dissolves.
3. Add drained cucumbers and onion to the pot. Return to a brief boil (about 1 minute), then remove from heat.
4. Pack pickles and liquid into clean jars, pressing to submerge. Cool to room temperature, then refrigerate for at least 4 hours before serving.

The turmeric gives these pickles their sunny color, while the apple cider vinegar adds a fruity sharpness that sets them apart from classic versions.

Tip: For extra crunch, use garden-fresh cucumbers and slice them just slightly thicker (about 1/8-inch).

Maple Syrup Bread and Butter Pickles

These sweet-tangy pickles get a cozy upgrade with pure maple syrup, balancing crunch and caramel-like depth in every bite.

Ingredients:

• 1 lb pickling cucumbers, sliced into 1/4-inch rounds
• 1 large yellow onion, thinly sliced
• 1/2 cup pure maple syrup
• 1/2 cup apple cider vinegar
• 1/4 cup water
• 1 tbsp mustard seeds
• 1 tsp turmeric
• 1 tsp kosher salt
• 1/2 tsp celery seeds

Instructions:

1. In a large bowl, toss cucumbers and onion with 1 tsp kosher salt. Let sit 1 hour, then rinse and drain.
2. Combine 1/2 cup maple syrup, 1/2 cup vinegar, 1/4 cup water, 1 tbsp mustard seeds, 1 tsp turmeric, and 1/2 tsp celery seeds in a saucepan. Bring to a boil over medium-high heat, stirring until syrup dissolves.
3. Add drained cucumbers and onion to the pot. Simmer 3 minutes, stirring gently, until cucumbers turn slightly translucent at the edges.
4. Transfer to clean jars, pressing down to submerge veggies in liquid. Cool to room temperature before refrigerating (they’ll keep for 3 weeks).

The maple syrup adds a subtle richness that makes these pickles irresistible on burgers or straight from the jar—no cloying sweetness, just layered flavor.

Tip: For extra crunch, soak cucumbers in ice water for 30 minutes before salting.

Mustard Seed Bread and Butter Pickles

These tangy-sweet pickles get a subtle kick from mustard seeds, making them the perfect crunchy addition to sandwiches or charcuterie boards.

Ingredients:

• 2 lbs pickling cucumbers, sliced into 1/4-inch rounds
• 1 large yellow onion, thinly sliced
• 1/4 cup pickling salt
• 2 cups apple cider vinegar
• 1 1/2 cups granulated sugar
• 1 tbsp yellow mustard seeds
• 1 tsp celery seeds
• 1/2 tsp ground turmeric

Instructions:

1. Toss cucumber slices and onion with 1/4 cup pickling salt in a large bowl. Cover with ice water and let sit at room temperature for 2 hours. Drain and rinse thoroughly.
2. In a large pot, combine 2 cups apple cider vinegar, 1 1/2 cups sugar, 1 tbsp mustard seeds, 1 tsp celery seeds, and 1/2 tsp turmeric. Bring to a boil over medium-high heat, stirring until sugar dissolves.
3. Add drained cucumbers and onions to the pot. Return to a brief boil (about 1 minute), then remove from heat.
4. Pack hot pickles and liquid into sterilized jars, leaving 1/2-inch headspace. Seal and refrigerate for at least 24 hours before eating (flavor improves over time!).

The mustard seeds add a gentle pop of earthy flavor that balances the classic sweet-tart brine—these disappear fast once you try them on a grilled cheese.

Tip: For extra crunch, use garden-fresh cucumbers within 24 hours of harvesting.

Dill Bread and Butter Pickles

These sweet-tangy pickles with a hint of dill are the perfect balance of crunch and flavor—ideal for sandwiches, burgers, or snacking straight from the jar!

Ingredients:

• 1 lb pickling cucumbers, sliced into 1/4-inch rounds
• 1 cup apple cider vinegar
• 1 cup water
• 3/4 cup granulated sugar
• 1 tbsp kosher salt
• 1 tsp mustard seeds
• 1 tsp celery seeds
• 1/2 tsp turmeric
• 2 cloves garlic, smashed
• 3 sprigs fresh dill

Instructions:

1. In a medium saucepan, combine the apple cider vinegar, water, sugar, kosher salt, mustard seeds, celery seeds, and turmeric. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
2. Pack the cucumber slices, garlic, and dill sprigs tightly into a clean quart-sized jar.
3. Pour the hot brine over the cucumbers, leaving 1/2 inch of headspace. Tap the jar gently to release air bubbles.
4. Seal the jar and refrigerate for at least 24 hours before serving (they’ll keep for up to 3 weeks).

The turmeric gives these pickles their sunny color, while the dill and garlic add just enough savory depth to balance the sweetness. Tip: For extra crunch, soak the cucumber slices in ice water for 30 minutes before pickling.

Red Onion Bread and Butter Pickles

These sweet-tangy pickles are a nostalgic twist on the classic, with red onions adding a vibrant pop of color and mild bite.

Ingredients:

• 2 large red onions, thinly sliced (about 3 cups)
• 1 1/2 cups apple cider vinegar
• 1 cup granulated sugar
• 1/2 cup water
• 1 tbsp yellow mustard seeds
• 1 tsp celery seeds
• 1 tsp turmeric
• 1/2 tsp red pepper flakes
• 1 1/2 tsp kosher salt

Instructions:

1. Pack the sliced red onions into a clean quart-sized jar.
2. In a saucepan, combine 1 1/2 cups apple cider vinegar, 1 cup sugar, 1/2 cup water, 1 tbsp mustard seeds, 1 tsp celery seeds, 1 tsp turmeric, 1/2 tsp red pepper flakes, and 1 1/2 tsp salt. Bring to a boil over medium-high heat, stirring until sugar dissolves.
3. Pour the hot brine over the onions, leaving 1/2-inch headspace. Tap the jar gently to remove air bubbles.
4. Seal the jar and refrigerate for at least 24 hours before serving, shaking occasionally to distribute spices.

The turmeric gives these pickles their sunny hue, while the red pepper flakes add just enough warmth to balance the sweetness. They’re perfect piled high on burgers or chopped into chicken salad.

Tip: For extra crunch, soak the sliced onions in ice water for 30 minutes before packing the jar.

Curry Bread and Butter Pickles

These sweet, tangy pickles get a warm, aromatic twist with a hint of curry powder—perfect for jazzing up sandwiches or snacking straight from the jar!

Ingredients:

• 1 lb pickling cucumbers, sliced into 1/4-inch rounds
• 1 large yellow onion, thinly sliced
• 1 cup apple cider vinegar
• 1 cup granulated sugar
• 1/2 cup water
• 1 tbsp yellow mustard seeds
• 1 tsp turmeric
• 1 tsp curry powder
• 1/2 tsp celery seeds
• 1/2 tsp kosher salt

Instructions:

1. In a large bowl, toss together the cucumbers and onion.
2. In a saucepan over medium heat, combine the apple cider vinegar, sugar, water, mustard seeds, turmeric, curry powder, celery seeds, and salt. Bring to a simmer, stirring until the sugar dissolves (about 3 minutes).
3. Pour the hot brine over the cucumber mixture, stirring gently to coat. Let cool to room temperature (about 1 hour).
4. Transfer to an airtight container and refrigerate for at least 4 hours before serving, stirring occasionally to redistribute the flavors.

The curry powder adds a subtle earthiness that balances the classic sweet-and-sour punch—these pickles disappear fast!

Tip: For extra crunch, soak the cucumber slices in ice water for 30 minutes before starting.

Honey Bread and Butter Pickles

Honey Bread and Butter Pickles

These sweet-tangy pickles strike the perfect balance with a touch of honey, making them irresistible straight from the jar or piled onto sandwiches.

Ingredients

• 1 lb pickling cucumbers, sliced into 1/4-inch rounds
• 1 medium yellow onion, thinly sliced
• 1 cup apple cider vinegar
• 1/2 cup honey
• 1/4 cup granulated sugar
• 1 tbsp mustard seeds
• 1 tsp celery seeds
• 1 tsp turmeric
• 1/2 tsp red pepper flakes
• 1 1/2 tsp kosher salt

Instructions

1. In a large bowl, toss together cucumbers and onion. Sprinkle with 1 1/2 tsp kosher salt, cover with ice water, and let sit for 1 hour. Drain and rinse.
2. In a saucepan over medium heat, combine 1 cup apple cider vinegar, 1/2 cup honey, 1/4 cup sugar, 1 tbsp mustard seeds, 1 tsp celery seeds, 1 tsp turmeric, and 1/2 tsp red pepper flakes. Bring to a simmer, stirring until sugar dissolves.
3. Add drained cucumbers and onion to the pot. Return to a gentle simmer for 3 minutes, stirring occasionally.
4. Pack into sterilized jars, leaving 1/2-inch headspace. Seal and refrigerate for at least 24 hours before serving (flavor deepens over time!).

The honey softens the vinegar’s bite while the spices add a subtle warmth—these pickles are anything but ordinary. Tip: For extra crunch, soak the cucumbers in ice water (without salt) for 30 minutes before salting.

Zucchini Bread and Butter Pickles

These sweet-tangy pickles are the perfect way to use up summer zucchini—they’re crisp, lightly spiced, and downright addictive on sandwiches or straight from the jar.

Ingredients:

• 2 lbs zucchini, sliced into 1/4-inch rounds
• 1 large yellow onion, thinly sliced
• 1/4 cup kosher salt
• 1 1/2 cups apple cider vinegar
• 1 cup granulated sugar
• 1 tbsp mustard seeds
• 1 tsp celery seeds
• 1/2 tsp ground turmeric
• 1/2 tsp crushed red pepper flakes (optional)

Instructions:

1. Toss zucchini and onion with 1/4 cup kosher salt in a colander. Let drain over a bowl for 1 hour, then rinse and pat dry.
2. In a saucepan, combine 1 1/2 cups apple cider vinegar, 1 cup sugar, 1 tbsp mustard seeds, 1 tsp celery seeds, 1/2 tsp turmeric, and 1/2 tsp red pepper flakes (if using). Bring to a boil, stirring until sugar dissolves.
3. Add zucchini and onion to the pot, reduce heat to low, and simmer for 5 minutes until just tender but still crisp.
4. Pack into sterilized jars, leaving 1/2-inch headspace. Seal and refrigerate for at least 24 hours before serving (they’ll keep for up to 3 weeks).

The magic here? Zucchini holds its crunch better than cucumbers, giving these pickles an extra-satisfying bite. Try them piled high on a pulled pork sandwich—you’ll never go back to store-bought!

Tip: For extra flavor, add a few slices of fresh ginger or a cinnamon stick to the brine.

Bread and Butter Pickle Relish

This sweet-tangy Bread and Butter Pickle Relish is a crunchy, nostalgic condiment that’ll jazz up burgers, hot dogs, or even a humble cheese sandwich in minutes.

• 3 cups finely diced pickling cucumbers (about 4 medium)
• 1 cup finely diced yellow onion (1 small)
• 1/4 cup finely diced red bell pepper
• 1 tbsp kosher salt
• 3/4 cup granulated sugar
• 1/2 cup apple cider vinegar
• 1 tsp mustard seeds
• 1/2 tsp celery seeds
• 1/4 tsp turmeric

1. Toss cucumbers, onion, and bell pepper with 1 tbsp kosher salt in a colander. Let drain over a bowl for 1 hour, then rinse and squeeze dry.
2. In a saucepan, combine 3/4 cup sugar, 1/2 cup vinegar, 1 tsp mustard seeds, 1/2 tsp celery seeds, and 1/4 tsp turmeric. Bring to a boil, stirring until sugar dissolves.
3. Add the drained veggies and simmer for 5 minutes, stirring occasionally, until slightly softened but still crisp.
4. Let cool completely before transferring to jars. Store in the fridge for up to 3 weeks.

The magic here? A quick brine keeps the veggies snappy while the warm spices mellow into that classic diner-style sweetness. Tip: For extra crunch, skip the simmer and pour hot syrup over raw veggies—let it cool, then refrigerate overnight.

Bread and Butter Pickle Salad

This tangy-sweet salad is a crunchy, refreshing twist on classic pickles—perfect for picnics or as a zesty side to grilled meats.

Ingredients:

• 2 cups thinly sliced cucumbers (about 2 medium)
• 1/2 cup bread and butter pickles, chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup apple cider vinegar
• 2 tbsp granulated sugar
• 1/2 tsp celery seeds
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine cucumbers, bread and butter pickles, and red onion.
2. In a small saucepan over medium heat, whisk together apple cider vinegar, sugar, celery seeds, salt, and black pepper. Bring to a simmer, stirring until sugar dissolves (about 2 minutes). Remove from heat.
3. Pour the warm dressing over the cucumber mixture and toss gently to coat. Let sit at room temperature for 10 minutes, then refrigerate for at least 30 minutes before serving.

The vinegar dressing softens the cucumbers just enough while keeping them crisp, and the pickles add a punch of nostalgic flavor. Tip: For extra crunch, sprinkle with toasted sunflower seeds before serving.

Bread and Butter Pickle Sandwich

This sweet-and-tangy sandwich is a nostalgic lunchbox favorite, with crisp pickles adding the perfect crunch against creamy mayo and sharp cheddar.

Ingredients:

• 2 slices soft white or wheat sandwich bread
• 2 tbsp mayonnaise
• 1/4 cup shredded sharp cheddar cheese
• 1/3 cup bread and butter pickles, thinly sliced (plus 1 tbsp pickle juice)
• 1 tbsp unsalted butter, softened

Instructions:

1. Spread 1 tbsp mayonnaise on one side of each bread slice.
2. Sprinkle shredded cheddar evenly over one slice. Top with pickles and drizzle with 1 tbsp pickle juice.
3. Close the sandwich and spread the outside of both slices with softened butter.
4. Heat a skillet over medium-low. Cook the sandwich for 3-4 minutes per side, pressing lightly with a spatula, until golden and cheese melts.

The pickle juice soaks into the bread just enough to balance the richness—like a grilled cheese with a tangy twist.

Tip: For extra crunch, add a handful of potato chips inside the sandwich before grilling.

Bread and Butter Pickle Dip

This tangy-sweet dip is a crowd-pleaser, blending the nostalgic crunch of bread and butter pickles with creamy, savory goodness—perfect for game day or snacking straight from the bowl.

Ingredients:

• 1 (8 oz) block cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup finely chopped bread and butter pickles (plus 2 tbsp pickle juice)
• 1/4 cup finely diced red onion
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/4 cup shredded sharp cheddar cheese
• 2 tbsp chopped fresh dill (plus extra for garnish)

Instructions:

1. In a large bowl, beat the cream cheese and sour cream with a hand mixer until smooth and fluffy (about 1 minute).
2. Fold in the chopped pickles, pickle juice, red onion, garlic powder, smoked paprika, and black pepper until fully combined.
3. Gently stir in the cheddar cheese and dill, reserving a pinch of dill for garnish.
4. Cover and refrigerate for at least 1 hour to let the flavors meld. Serve chilled with crackers, pretzels, or veggie sticks.

The pickle juice adds a bright punch that balances the richness of the cream cheese, while the cheddar and dill give it a savory depth. Trust us—it’ll disappear fast!

Tip: For extra texture, sprinkle crushed butter crackers or crispy fried onions on top just before serving.

Conclusion

With so many tasty twists on bread and butter pickles, there’s a perfect recipe here for every home cook! Whether you prefer classic sweetness or a bold new flavor, these pickles are sure to brighten up your summer meals. Try a few, share your favorites in the comments, and don’t forget to pin this roundup for later—happy pickling!