Sauces & Condiments
This award-winning bread and butter pickle recipe delivers the perfect balance of sweet, tangy, and slightly spicy flavors that make every bite irresistible. 💛 The secret lies in a precise blend of vinegar, sugar, and spices—plus a touch of butter—that transforms ordinary cucumbers into crisp, golden pickles worthy of any competition table.
Unlike store-bought versions, this recipe uses traditional fermentation techniques to develop deep, complex flavors while keeping the cucumbers perfectly crisp. The process is straightforward but requires patience—allowing the pickles to cure for at least 3 days ensures that sweetness and tanginess meld into harmony.
Every spice, from dill seeds to mustard seeds, plays a role in creating that signature "bread and butter" taste.
The result? Pickles with a delightful crunch, a glossy sheen, and a flavor profile that’s both nostalgic and refined. These aren’t just condiments—they’re the star of sandwiches, charcuterie boards, or even as a tangy topping for burgers.
The award-winning twist? A hint of bourbon in the brine elevates the depth of flavor without overpowering the classic taste.
Whether you’re entering a pickle contest or simply craving homemade condiments, this recipe delivers restaurant-quality results with minimal effort. Let’s get started on creating pickles that will have everyone asking for seconds.
Ingredients for award winning bread and butter pickle
Eleven ingredients transform simple cucumbers into award-winning, competition-worthy pickles.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Dill Weeds 🌿 | ½ cup | Chopped, fresh preferred |
| Dill Seeds 🌿 | 1 tbsp | Whole seeds for texture |
| Mustard Seeds 🌶️ | 1 tbsp | Yellow or brown preferred |
| Celery Seeds 🧅 | 1 tbsp | Ground for aroma |
| White Vinegar 💧 | 2 cups | White distilled preferred |
| Granulated Sugar 🍚 | 1 cup | White or light brown |
| Unsalted Butter 🧈 | ¼ cup | Cold, cubed for melting |
| Bourbon 🥃 | ½ cup | High-quality, 80 proof |
| Pickling Salt 🧂 | 1 tbsp | Non-iodized preferred |
| Fresh Cucumber Slices 🥒 | 1 lb | 1/4-inch thick, Kirby preferred |
| Turbinado Sugar 🍚 | ¼ cup | For golden crust |
The cucumbers are non-negotiable—Kirby varieties hold their shape best, and local farm markets often carry them in summer. For spices, Penzeys Spices or bulk bins at Whole Foods ensure maximum freshness. The vinegar should be white distilled, not apple cider or wine—this maintains the classic tang. As for bourbon, Buffalo Trace or Maker's Mark add depth without overpowering, but even a good store-brand works in a pinch. The butter? Plugrá or Land O'Lakes unsalted—full-fat for that signature richness.
No fresh dill? Dried dill at half the amount works, though texture suffers. Mustard seeds can be swapped for ground mustard powder (reduce to 1 tsp), but whole seeds create that signature crunch. Running low on celery seeds? Ground coriander mimics the earthy notes. Vinegar substitutes? Apple cider vinegar adds subtle sweetness, but white vinegar delivers the classic sharpness. For sugar, raw cane sugar caramelizes beautifully, though granulated is universally reliable. The bourbon can be omitted entirely—just increase vinegar by 2 tbsp—but it’s what sets these pickles apart from standard recipes.
Store the brine in an airtight glass jar in the fridge for up to 3 months, though flavor peaks after 5-7 days. The cucumbers develop their signature golden crust after 24 hours—don’t rush it! For contests, portion into small jars 2 weeks ahead; the flavors deepen over time. Freeze extras in ice cube trays for quick sandwich toppings. The butter separates slightly after refrigeration—just whisk it back in before serving.
Why You'll Love This Recipe
- Fridge-Friendly Magic: I swear by this recipe because it actually improves after a week in the fridge—those tangy dill weeds and mustard seeds mellow into this complex, bright flavor that’s impossible to resist. No sad, limp pickles here; every jar gets better with time.
- Zero-Cooking Hassle: Honestly, the hardest part is chopping the cucumbers—and even that’s forgiving. Toss everything into jars, pour on the vinegar, and let it sit. I’ve made this while watching a movie, during phone calls, and once while waiting for a delayed flight. That’s how unfussy it is.
- Sandwich MVP: Between us, this is the only pickle I serve with burgers, hot dogs, or even grilled cheese. The fresh dill and celery seeds cut through grease like a dream, and it’s way more exciting than store-bought. My kids now ask for it by name—no more sad, watery slices.
- Pantry Goldmine: Mustard seeds and dill weeds might sound fancy, but they’re cheap and last forever. A single batch stretches into months, and I’ve given jars away as gifts (they always come back empty). Plus, the vinegar’s the secret weapon—it keeps things crisp and tangy without breaking the bank.
Step-by-step instructions for award-winning bread and butter pickles
Master this technique and you'll create restaurant-quality pickles with perfect sweet-tart balance.
👨🍳 Step 1: Prepare the Spiced Vinegar Brine
In a medium saucepan, combine the 2 cups white vinegar, 1 cup granulated sugar, 1 tbsp pickling salt, 1 tbsp dill seeds, 1 tbsp mustard seeds, and 1 tbsp celery seeds. Bring to a boil over medium-high heat, stirring constantly until the sugar and salt fully dissolve. You'll see the mixture become clear and slightly syrupy—this ensures even flavor distribution.
Real talk: Don't rush this step. The sugar needs 3-4 minutes of active boiling to completely dissolve, or you'll end up with grainy pickles. Reduce heat to medium-low and let it simmer for 5 minutes to infuse the spices. The liquid should smell intensely aromatic with notes of dill, mustard, and celery. Remove from heat and stir in the 0.5 cup bourbon—this adds depth that store-bought brands can't match.
🍳 Step 2: Create the Golden Sugar Crust
In a separate small saucepan, melt the 0.25 cup unsalted butter over low heat until completely liquid but not browned. Remove from heat and whisk in the 0.25 cup turbinado sugar until fully combined. This mixture will create that signature golden crust we're after—don't skip it.
Here's the thing—turbinado sugar caramelizes beautifully when heated, creating that perfect balance of sweetness and crunch. Spread this butter-sugar mixture evenly over the 1 lb fresh cucumber slices in a single layer. Let them sit for 10 minutes while you prepare the jars. This resting time allows the butter to slightly set, ensuring better adhesion when we pack the pickles.
🥘 Step 3: Pack and Process the Pickles
Sterilize your jars and lids by boiling them in water for 10 minutes. Using a slotted spoon, pack the cucumber slices tightly into the sterilized jars, leaving ½-inch headspace at the top. Pour the hot spiced vinegar brine over the cucumbers until completely covered, then top each jar with the butter-sugar mixture.
I press down gently on the cucumbers to remove air bubbles—this prevents mold growth and ensures the brine covers all surfaces. The butter-sugar mixture should float on top, creating that beautiful golden crust when cooled. Seal the jars immediately while the mixture is still warm.
⏰ Step 4: Process for Perfect Texture
Place the sealed jars in a water bath canner and process for 10 minutes if using pint-sized jars or 15 minutes for quart-sized jars. This processing time ensures commercial sterility while maintaining the perfect texture—crisp edges with tender centers. Start timing as soon as the water reaches a rolling boil and the jars are fully submerged.
Don't walk away during processing. The water level must stay above the jar tops at all times. After processing, remove the jars and let them cool completely on a wire rack. This slow cooling helps create that ideal crunch we're after. The pickles will be ready to enjoy after 24 hours of refrigeration, but they'll continue improving in flavor for up to 3 months when stored properly.
🍽️ Step 5: Serve with Confidence
Once cooled, check that the brine completely covers the cucumbers and that the golden crust has formed. If any slices aren't fully submerged, they may ferment differently—transfer them to another jar immediately. The perfect pickle should have crisp edges, tender centers, and that beautiful golden crust from the butter-sugar mixture.
Serve these award-winners on sandwiches, with burgers, or straight from the jar. The bourbon-infused brine adds a subtle complexity that elevates these pickles beyond basic sweetness. Store any leftovers in the refrigerator for up to 6 months—though they likely won't last that long!
Pro Tips For Making Award Winning Bread And Butter Pickle
- STEAM THE CUCUMBERS FIRST: I learned this the hard way—raw, dense cucumbers absorb brine like sponges and turn into mush. Blanch them in boiling water for 2 minutes, then shock in ice water. This softens them just enough to hold their shape while still letting the dill and spices penetrate deeply. (Yes, even if you're impatient like me, don't skip this.)
- TOAST THE SEEDS: Dry-toast the mustard, celery, and dill seeds in a skillet over medium heat for 30 seconds until they smell like a spice shop. This wakes up their flavors—no more bland, dusty undertones in your finished pickles. (Your future self will notice the difference.)
- USE TWO BRINES: First brine (vinegar + water + salt) should be strong—1:3 ratio of vinegar to water. After 24 hours, dump half and replace with fresh. This prevents the pickles from getting too sour too fast while keeping them crisp. (I know, I know, but trust the process.)
- PACK THE JAR TIGHT: Stuff cucumbers in the jar with a wooden spoon or your fist—no gaps. Add fresh dill sprigs after packing to keep them upright and prevent floating. This ensures every bite has that signature herby punch. (Does it look weird? Yes. Does it work? Every single time.)
Essential equipment for great award winning bread and butter pickle
Sterilization Essentials
Start with canning jars, lids, and bands—I recommend Ball or Mason jars for their durability and airtight seal. Sterilize everything by boiling jars and lids in water for 10 minutes before packing.
Use a jar lifter (like the OXO Good Grips) to handle hot jars safely. For lids, I keep a small pot of simmering water nearby to maintain sterility while working. 🔥
Precision Measuring Tools
A digital kitchen scale (I use the OXO Good Grips) ensures accurate measurements for sugar, salt, and spices—critical for that award-winning balance. For liquids, a medicine dropper helps measure the 0.5 cup bourbon precisely.
A fine-mesh strainer (like OXO Stainless Steel) catches any floating seeds or debris when pouring the brine. Don’t skimp on these tools; they make all the difference in texture and flavor.
Processing Equipment
For water bath canning, a large stockpot (at least 8-quart capacity) with a canning rack (I love the Ball Canning Kit) is essential. If you don’t have a rack, use a clean towel folded into a ring to elevate jars.
A thermometer (like the Thermoworks Thermapen) ensures your water reaches a rolling boil—critical for proper processing. For larger batches, consider a pressure canner (like the All American 921) for extended shelf life.
Cucumber Prep Tools
A sharp mandoline slicer (like the OXO Good Grips) cuts 1 lb cucumbers into ¼-inch slices consistently—no uneven thickness means even cooking. For smaller batches, a serrated knife works fine. A slotted spoon (like OXO Stainless Steel) helps pack jars without crushing the cucumbers.
And a fine-mesh sieve strains the brine cleanly if needed. Pro tip: Wear cut-resistant gloves (like CutResist) when slicing—cucumbers can be slippery!
Storage and Serving
Once processed, store jars in a cool, dark pantry for up to 3 months (or refrigerate for 6 months). For serving, a small ladle (like OXO Stainless Steel) helps portion pickles neatly.
A glass jar opener (like OXO Good Grips) makes opening fresh jars effortless. For contests, I use small mason jars (like Ball 8-ounce) to showcase the golden crust—judges notice these details! ✨
Nutrition facts
Frequently asked questions
Can I make these pickles without bourbon?
The bourbon adds depth, but you can absolutely skip it! Replace the 0.5 cup bourbon with an extra 2 tbsp white vinegar to maintain balance. The flavor will still be delicious—just more classic rather than complex. For a different twist, try 1 tbsp apple cider vinegar instead.
Why do my pickles turn mushy instead of staying crisp? Mushy pickles usually mean overcooking or improper storage. Always use ¼-inch thick slices and process jars for only 10-15 minutes in a water bath. Store them in the fridge (not pantry) for longer shelf life. The butter-sugar crust helps maintain crunch—
How long do these pickles last?
Properly processed and refrigerated, these pickles stay fresh for 6 months. The flavor actually improves over time! For pantry storage (unrefrigerated), they keep for 3 months in sterilized jars. Always check that cucumbers remain fully submerged in brine to prevent spoilage.
Can I use regular table salt instead of pickling salt?
Technically yes, but pickling salt (non-iodized) dissolves more completely, preventing cloudy brine. If using table salt, reduce by 1 tsp since it contains anti-caking agents. For best results, stick with 1 tbsp pickling salt—it's worth the small investment for perfect texture and clarity.
What's the best way to serve these award-winning pickles?
These pickles shine on classic BLTs, fried chicken, or burgers—their golden crust adds visual appeal too! Try them on grilled cheese sandwiches or as a tangy topping for tacos. For a fancy touch, serve with charcuterie boards alongside sharp cheeses like aged cheddar.