Bread and Butter Pickles: Easy Recipe, History & Differences

Bread and butter pickles prove that Depression-era frugality can outlast every food trend. These sweet, spiced cucumber pickles—brined with mustard seeds, turmeric, and a vinegar-sugar solution—have earned a permanent spot on burger buns and potato salads across the United States and beyond. Unlike their tangy dill counterparts, bread and butter pickles add sweetness alongside crunch, making them uniquely versatile for both savory and fruit-forward dishes.

Key Spices: Mustard seeds, celery seeds, turmeric · Main Ingredients: Cucumbers, onions, vinegar, sugar · Common Use: Burgers, salads, cold meats · Recipe Sources: BBC Good Food, Simply Recipes

The overview table below captures the defining characteristics of bread and butter pickles for quick reference.

Why do they call them bread and butter pickles?

The name “bread and butter pickles” emerged from American kitchens during the Great Depression, coined by a young couple named Fred and Lena Content who sold their sweet cucumber pickles door-to-door. They reportedly named the product after the humble pairing of bread and butter — a staple that symbolized comfort and affordability during hard times. The name stuck because it resonated with families looking for simple, satisfying food without luxury price tags.

Origin story

The Contents turned their kitchen creation into a commercial product that eventually inspired other producers to adopt the “bread and butter” label. According to Canning Diva (canning recipe specialist), the name connected the pickles directly to everyday meals rather than fancy condiments. During an era when many families struggled to afford protein-heavy dinners, a jar of sweet pickles could stretch a meal further by making simple bread-and-butter sandwiches feel more satisfying.

Historical context

While the exact timeline remains unclear in historical records, the name became widespread enough that major food brands adopted it across the United States. The combination of sweetness from sugar and tang from vinegar created a profile that appealed to children and adults alike — a deliberate design choice that made the pickles pair well with the bread-and-butter sandwiches they were meant to accompany.

The implication: the name itself was marketing genius rooted in empathy, telling families that their humble meals deserved flavor too.

What is the difference between bread and butter pickles and regular pickles?

The core distinction between bread and butter pickles and regular (typically dill) pickles comes down to sugar and vinegar levels. Bread and butter pickles contain noticeably more sugar, giving them a sweet-salty balance that regular dill pickles lack. Dill pickles prioritize tangy, garlicky, herb-forward flavors — bread and butter pickles prioritize sweetness with warm spice undertones.

Sweet vs dill

• Bread and butter pickles: sweet, tangy, with mustard and celery seed warmth (Lazy Daisy’s Cafe)
• Dill pickles: tangy, savory, garlicky with pronounced dill taste (Dill Pickles vs Bread & Butter Pickles YouTube)
• Texture differs too: dill gherkins tend to be crunchier, while bread and butter slices are softer from the brine composition

Ingredients breakdown

Webstaurant Store (foodservice supplier) describes bread and butter pickles as typically crinkle-cut chips with onions, peppers, and seeds like coriander, mustard, and celery. Dill pickles rely on vinegar, pickling salt, and dill herb — no sugar, no turmeric, no the warm spice blend that defines the bread and butter variety.

What this means: if you’re reaching for a pickle that won’t clash with a sweet sauce or a fruit-forward sandwich, bread and butter wins. If you want sharp, acidic bite to cut through fatty foods, dill remains the classic choice.

Bread and butter pickles recipe

Making bread and butter pickles at home requires surprisingly few specialized tools and yields jars that keep for months refrigerated. The British adaptation below produces approximately 7 pints from a single batch — enough to share or store for the season.

Ingredients list

• 12 cups pickling cucumbers cut into ¼-inch rounds
• 6 cups sweet onions, sliced thin
• ⅔ cup canning salt
• 4 cups apple cider vinegar
• 2.5 cups packed brown sugar (British adaptation uses brown instead of white for deeper color)
• 3 tablespoons mustard seeds
• 1 teaspoon celery seeds
• 2 teaspoons turmeric
• 2 teaspoons ground ginger

Step-by-step instructions

1. Salt and rest: Combine cucumbers, onions, and canning salt in a large bowl. Cover with water and let sit for 2 hours. Drain and rinse thoroughly.
2. Prepare brine: Combine vinegar, brown sugar, mustard seeds, celery seeds, turmeric, and ground ginger in a large pot. Bring to a boil, stirring until sugar dissolves.
3. Add vegetables: Add drained cucumbers and onions to the boiling brine. Reduce heat and simmer for 5 minutes.
4. Pack jars: Ladle hot vegetables into clean pint jars, leaving ½-inch headspace. Cover with brine, removing air bubbles.
5. Process: Water bath process pints for 10 minutes, quarts for 15 minutes at full boil (Canning Diva).
6. Seal and store: Remove jars, let cool undisturbed for 24 hours. Check seals before storing in a cool, dark place.

Old fashioned version

Traditional American recipes often used white sugar and distilled white vinegar instead of the British brown sugar and apple cider vinegar approach. Some home cooks also omitted ground ginger entirely, relying solely on mustard seeds and turmeric for spice. The result was a lighter-colored pickle with slightly sharper sweetness — closer to what most Americans find in grocery store jars today.

Is eating bread and butter pickles good for you?

Bread and butter pickles offer some nutritional advantages alongside considerations worth noting. They are low in calories and can contribute probiotics if naturally fermented, but their sodium content and sugar levels warrant attention depending on your dietary goals.

Nutrition facts

A typical serving of bread and butter pickles (about 3-4 slices) contains approximately 20-50 calories, though exact numbers vary by brand and recipe. The sugar content comes primarily from the brine — a few slices won’t spike blood sugar dramatically, but a generous heap could add up. Sodium per serving ranges from 200-400mg, representing a notable chunk of daily recommended limits.

Health benefits and risks

• Potential benefits: Low-calorie flavor boost, vinegar-based brines may support digestion, cucumber antioxidants like beta-carotene
• Risks: High sodium makes them problematic for people managing blood pressure; sugar content matters for those monitoring carbohydrate intake
• Fermentation note: Store-bought versions typically use vinegar brines without live cultures, while homemade fermented versions may offer probiotic benefits

The implication: bread and butter pickles can fit into a balanced diet as an occasional condiment, but they shouldn’t become a daily staple for anyone watching sodium or sugar intake. Dill pickles present a lower-sugar alternative if you crave pickles regularly.

Does the UK have bread and butter pickles?

The UK has a more complicated relationship with bread and butter pickles than most Americans realize. British supermarkets typically stock a product called “sliced pickles” or “pickled cucumbers,” but true bread and butter pickles remain harder to find than in the United States. Canning Diva notes that UK sweet pickles differ significantly from American versions — they tend toward a chutney-like consistency made from chopped vegetables in vinegar and sugar.

Availability options

• Aldi Great Gherkins: The British retailer stocks a bread and butter pickle product under this name, one of the most accessible options
• Crooked Pickle Co.: Specialty producer offering UK-made versions with craft flavor profiles
• Online retailers: Amazon UK and specialty food shops carry American imports for those seeking authentic US-style bread and butter pickles

UK brands like Crooked Pickle

The UK pickle landscape differs dramatically from America’s. Where Americans distinguish between dill and bread-and-butter, Canning Diva explains that what Americans call dill pickles, the British call gherkins or dilled cucumbers. Branston Pickle — made from swede, carrots, onions, and cauliflower in a vinegar-tomato sauce — dominates UK grocery carts and represents an entirely different condiment category.

What this means for readers: if you’re in the UK and want authentic American-style bread and butter pickles, homemade preparation or specialty online ordering offers the most reliable path. Major chains stock Branston as the default “pickle” — a product Americans would likely call chutney rather than pickle.

Related reading: Slow Cooker Chicken Recipes

Frequently asked questions

Bread and butter pickles occupy a specific niche in the condiment world — sweet enough to complement charcuterie boards and tuna salads, tangy enough to cut through rich burger patties, and spiced enough to bring warmth without dominating a plate. For UK readers specifically, the choice between hunting down specialty imports or making a homemade batch comes down to patience and kitchen confidence. The recipe above produces 7 pints that will keep for months, making it a worthwhile weekend project for anyone who’s tired of settling for whatever Branston happens to be on sale.