Bread and Butter Pickles is the depression-era condiment that is still so popular today. These salty, sweet and crunchy pickles turn a sandwich, burger or meat dish into something extra special.
This recipe is based on recipes from the 1930s through to the 1980s, and includes step-by-step instructions and how-to pictures to help you create this tasty and versatile condiment. It does take 2 days, so remember to plan ahead.
Jump to:
Why the name?
These pickles are made with cucumbers. So, why are they called Bread and Butter Pickles? No one knows the reason with certainty, however there are two explanations that both sound quite plausible.
The first version of the story is that these pickles were often eaten with bread and butter during the Great Depression.
Another version re-tells the story of cucumber farmers from Illinois in the US, Omar and Cora Fanning, who filed a patent for the name in 1923. When they found themselves struggling to make ends meet, they started pickling the cucumbers they would have otherwise thrown away, following an old family recipe. The pickles became popular, and they started exchanging the pickles for basics like... you guessed it, bread and butter.
The recipe
The Bread and Butter Pickles recipe found its way to Australia within a decade, and we've loved them ever since. The old fashioned Bread and Butter Pickles recipes below are from The Macleay Chronicle, November 1933 (top left), The Australian Women's Weekly, November 1967 (top right) and another from The Australian Women's Weekly, April 1980 (bottom). But keep scrolling for the tested and tweaked recipe in the recipe card at the end of this post.
Ingredient notes
Day 1
Day 2
On day one, you'll need:
- cucumbers (Lebanese variety work well)
- red capsicum
- white or brown onion
- salt.
(Love cucumbers? Make this lovely Cucumber and Fetta salad or chop up some cucumber sticks and pair with this easy Corn Relish dip.)
The next day, get a medium sterilised jar ready along with these ingredients:
- water
- apple cider vinegar (you can substitute other types of vinegar but it will impact the flavour)
- white sugar
- mustard seeds
- coriander seeds
- ground turmeric.
TIP: The easiest way to sterilise a jar is by placing it (including the lid and any rubber seal) in the dishwasher on the hottest cycle and then removing and placing onto a paper towel-lined tray to air dry completely.
How to make Bread and Butter Pickles
Remember, you need to make these pickles over 2 days.
Day 1
Wash the cucumbers. Slice very thinly using a food processor, cheese slicer or knife (see image 1). You'll also need to thinly slice the capsicum and onion.
In a baking tray, layer the cucumbers, capsicum and onion, sprinkling each layer with salt (see image 2). Cover with a clean tea towel and leave overnight in a cool, dark place.
Day two
Add all of the day 2 ingredients in a saucepan. Stir over medium heat to dissolve the sugar before increasing the heat and simmering the mixture, uncovered, for 5 minutes (see image 3).
While the pickling mixture is simmering, rinse the cucumbers, capsicum and onion in water and drain off the liquid.
Once the pickling mixture has simmered for 5 minutes, add the cucumbers, capsicum and onion (see image 4). Bring the mixture to the boil again and then remove from heat immediately.
Using tongs or a slotted spoon, fill the sterilised jar with cucumbers, capsicum and onion. Pour the liquid into the jar to the top and then seal the jar.
Allow to cool before storing (more on that below).
Storage
- Store pickles in the fridge (unless you follow guidelines for bottling and making the shelf stable – please do your own research).
- Pickles are ready to eat after a few days.
- Pickles should last in fridge for a few months but please use your own judgment.
Love getting into a pickle?
Then try one of these other pickling recipes:
Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)
For more fun and deliciousness in the kitchen, follow along on Facebook, TikTok and Pinterest, and subscribe for new posts via email.
Bread and Butter Pickles Recipe
Equipment
- 1 medium jar, sterilised
- medium baking tray
- medium saucepan
- tongs or slotted spoon
- food processor, cheese slicer or small knife (to finely slice cucumbers)
Ingredients
- 4 Lebanese cucumbers (or equivalent)
- ¼ red capsicum
- 1 small white or brown onion
- ½ cup salt
- 1 cup water
- 1 ½ cups apple cider vinegar
- 1 cup white sugar
- 2 teaspoons mustard seeds
- 1 teaspoon coriander seeds
- ¼ teaspoon ground turmeric
Instructions
- Wash cucumbers. Slice very thinly using a food processor, cheese slicer or knife.
- Thinly slice capsicum and onion.
- Layer cucumbers, capsicum and onion in a baking tray, sprinkling each layer with salt. Cover with a clean tea towel and leave overnight in a cool, dark place.
- The next day, add the rest of the ingredients in a saucepan. Stir over medium heat to dissolve sugar. Increase heat and simmer, uncovered, for 5 minutes.
- While the pickling mixture is simmering, rinse the cucumbers, capsicum and onion in water and drain off liquid.
- Once pickling mixture has simmered for 5 minutes, add the cucumbers, capsicum and onion. Bring the mixture to the boil again and then remove from heat immediately.
- Use tongs or a slotted spoon to fill sterilised jar with cucumbers, capsicum and onion. Pour liquid into jar to the top and then seal jar.
- Allow to cool and then store in the fridge.
Leave a Reply