Old Fashioned Bread and Butter Dill Pickles

Making Bread and Butter Dill Pickles

I still remember my first attempt at making these for a family gathering. In a rush, I bought the cheapest cucumbers available and skipped the salting phase. I ended up with a jar of limp, translucent slices that tasted like sugar water.

My uncle, a true condiment enthusiast, took one bite and informed me I'd made "pickled cucumbers," not real pickles.

The difference between a mediocre pickle and a great one comes down to the snap. You want that distinct, audible crack when you bite in. This contrast is what makes the dish work the bright acidity of the vinegar cutting through the sweetness of the sugar, while fresh dill provides a grassy, herbal balance.

These Bread and Butter Dill Pickles are crafted for those who love an old-school deli flavor. They serve as a refreshing palate cleanser rather than a simple accompaniment. Whether you are topping a burger or eating them straight from the jar late at night, they provide a zesty punch that invigorates your taste buds.

The Crunch Factor

The Salt Draw: Salting the cucumbers for three hours pulls water out of the cell walls. This makes the vegetable denser and prevents the brine from diluting, which is the main trick for a crisp result.

Sugar Balance: The granulated sugar doesn't just add sweetness. It creates a thicker, syrup like brine that clings to the cucumber slices, ensuring every bite is coated in flavor.

The balance of acidity and sugar works by stabilizing the cucumber's pectin. This keeps the slices from breaking down when the hot brine hits them.

The Essential Ingredients

Be selective when choosing your cucumbers; you specifically want "pickling" types. Their thicker skins and lower water content prevent them from becoming mushy once they hit the brine.

The spice blend is where you define the character of the pickle. Turmeric provides that trademark golden color, while celery seeds and mustard add an earthy, savory layer. Fresh dill is a must have for a brightness that dried alternatives simply can't provide.

The Produce

• 4 lbs pickling cucumbers, cut into 1/4 inch slices Why this? Firmer flesh prevents sogginess
• 2 cups white onion, sliced thin Why this? Creates a pungent, savory balance
• 2 tbsp fresh dill, chopped Why this? Adds a vibrant, herbal finish

The Brine and Spice

• 3 cups apple cider vinegar Why this? Milder and fruitier than white vinegar
• 2 cups granulated white sugar Why this? Key for a traditional sweet taste
• 1/4 cup coarse pickling salt (for initial soak) Why this? Effectively draws out water
• 2 tbsp pickling salt (for brine) Why this? Maintains a steady salt concentration
• 1 tbsp yellow mustard seeds Why this? Adds a mild, tangy pop
• 1 tsp celery seeds Why this? Classic deli style flavoring
• 1/2 tsp ground turmeric Why this? Produces the signature gold hue
• 1/2 tsp black peppercorns Why this? Adds a touch of warmth

For more inspiration on utilizing your home grown harvest, check out my vegan charcuterie board to display your treats.

Gear You Will Need

No professional equipment is required, though non-reactive materials are essential. Steer clear of aluminum cookware; the vinegar in the brine reacts with that metal, which can discolor the vegetables and leave your pickles with a metallic taste.

• Large non-reactive bowl: Glass or stainless steel is ideal for the salting stage.
• Stockpot: A medium pot for simmering the brine.
• Colander: For rinsing salt from the vegetables.
• 8 Pint Mason Jars: Glass jars with tight fitting lids.
• Measuring cups and spoons: Accurate measurements ensure the correct sugar vinegar balance.

The step-by-step Process

Creating these Bread and Butter Dill Pickles requires a bit of patience, particularly during the curing stage. Don't rush the salting process, as this is the key to achieving the perfect texture.

1. Salt the vegetables. Place your sliced cucumbers and onions in a large glass bowl and toss with 1/4 cup of coarse pickling salt. Let them sit for 3 hours. You will notice a pool of liquid forming at the bottom. Note: This removes excess water from the cell walls.
2. Rinse and dry. Transfer the vegetables to a colander and rinse them thoroughly under cold running water to wash away the extra salt. Pat them dry using a clean towel.
3. Prepare the brine. In a stockpot, combine the granulated white sugar, apple cider vinegar, and 2 tbsp of pickling salt.
4. Add aromatics. Mix in the black peppercorns, turmeric, celery seeds, and mustard seeds.
5. Simmer the liquid. Heat the mixture over medium heat, stirring occasionally until the sugar has fully dissolved and the brine is gently bubbling. This typically takes about 10 minutes.
6. Pack the jars. Distribute the rinsed cucumbers, onions, and chopped fresh dill evenly between the 8 pint jars.
7. Fill with brine. Carefully pour the hot liquid over the vegetables, leaving a 1/2 inch gap at the top of each jar.
8. Seal and cool. Tighten the lids and let the jars rest on the counter until they reach room temperature.
9. Cold cure. Place the jars in the refrigerator. Let them cure for at least 24 hours before opening.

Pro Tip: For a richer profile, stir a teaspoon of smoked paprika into the brine. It introduces a subtle woodsy note that complements the sweetness perfectly.

The Crunch Factor

Wait, I already covered the crunch, but let's talk about the curing. The 24 hour window in the fridge isn't just for cooling. It is when the brine actually penetrates the center of the cucumber slices. If you eat them too early, you will have a salty exterior and a bland interior.

The turmeric is also doing more than just coloring. It acts as a mild stabilizer that helps the brine maintain its consistency. When you combine these factors, you get a Bread and Butter Dill Pickle that stays firm even after weeks in the fridge.

Fixing Common Issues

Even with the right steps, things can go sideways. Most issues come down to the type of cucumber used or the temperature of the brine.

Fixing Mushy Pickles

This usually happens if you used English cucumbers or if you boiled the vegetables in the brine. Always use pickling cucumbers. If you must use English ones, increase the salting time to 4 hours to remove more water.

Dealing with Cloudy Brine

Cloudiness is often caused by impurities in the water or the type of salt used. Using filtered water and pure pickling salt instead of table salt (which has anti caking agents) usually keeps the brine crystal clear.

Balancing Too Much Sugar

If you taste the brine and it feels like syrup, don't panic. You can fix this by adding a tablespoon of apple cider vinegar to each jar. Stir it gently and let it sit for another 12 hours to re balance the tang.

Storage and Zero Waste

Because these are refrigerator pickles and haven't been processed in a water bath, they need to remain chilled. They will keep in the refrigerator for 2 months. The flavor is actually at its best around day five, once the brine is fully infused with dill.

Save your leftover brine rather than tossing it, as it's essentially seasoned vinegar. Try using it as a potato salad base or drizzling it over grilled vegetables for a burst of flavor. It's also perfect for quick pickling sliced red onions for tacos.

If you have small cucumber scraps left over, toss them into a blender with a bit of the brine and some Greek yogurt. This creates a quick, tangy cucumber dip that's delicious with crackers.

Different Flavor Twists

While the classic version is a winner, you can easily tweak these Bread and Butter Dill Pickles to suit your mood. I love playing with the heat levels depending on who is coming over for dinner.

For a spicy version, add one sliced habanero or a teaspoon of red pepper flakes to the brine. The heat cuts through the sugar and creates a really interesting contrast. If you prefer something more "Old World," swap the fresh dill for a few sprigs of fresh tarragon.

It gives the pickles a slight anise flavor that feels very European.

For those who want to cut back on the sugar, you can use a monk fruit sweetener. It doesn't dissolve quite as smoothly as granulated sugar, so make sure you whisk it well during the simmering phase. These variations make the recipe versatile enough for any season.

Best Pairing Ideas

These pickles are wonderful because they balance heavy flavors. Their sweet and tangy profile acts as a perfect contrast to rich meats and creamy side dishes.

They are an ideal companion for a loaded burger featuring bacon and melted cheddar, with the acidity refreshing your palate between bites. I also suggest pairing them with a traditional potato salad, as the vinegar perfectly offsets the creamy mayo base.

For a brunch twist, slice these into thin strips and place them over avocado toast with a poached egg. This brightness turns a simple morning meal into a gourmet bistro experience. Whether you're assembling a deli sandwich or a charcuterie platter, these pickles unify the flavors.

High in Sodium