Mount Olive Bread and Butter Pickles Recipe
There’s something so satisfying about making your own mount olive bread and butter pickles at home—the sweet and tangy flavor, the crisp bite, and knowing exactly what’s in every jar.
I still remember the first summer I decided to tackle canning bread and butter pickles. My garden was overflowing with cucumbers, and I was determined not to let a single one go to waste. The kitchen was steamy, the jars were gleaming on the counter, and I felt like a homesteading champion. Now, years later, these pickles are a staple in my pantry, and I’m here to walk you through every step so you can make them too.
These homemade bread and butter pickles strike the perfect balance between sweet and tangy, with just enough spice from the mustard and celery seeds to keep things interesting. They’re incredible on burgers, sandwiches, or straight from the jar at midnight when no one’s watching.
Table of Contents
Why You’ll Love This Recipe
This recipe delivers that classic mount olive bread and butter pickles flavor you know and love, but fresher and more vibrant than anything from the store. The combination of white vinegar and apple cider vinegar creates a complex tang that balances beautifully with the sugar.
You’re in complete control of the sweetness level, the crunch, and the spices. Plus, once you’ve got the technique down, you can make batch after batch all summer long. There’s also something deeply rewarding about hearing those jar lids pop as they seal—it’s like a little victory bell ringing in your kitchen.
These quick bread and butter pickles are also wonderfully versatile. They’re not just for sandwiches. I’ve served them on charcuterie boards, chopped them into potato salad, and even used the brine in salad dressings. Once you make your first batch, you’ll understand why people guard their pickle recipes like family secrets.
Mount Olive Bread and Butter Pickles
Ingredients
Ingredients
- 4 lbs pickling cucumbers thinly sliced
- 2 large onions thinly sliced
- ¼ cup pickling salt
- 2 cups white vinegar
- 1 cup apple cider vinegar
- 2 cups granulated sugar
- 1 tbsp mustard seeds
- 1 tsp celery seeds
- ½ tsp turmeric powder
Instructions
- In a large bowl, combine the sliced cucumbers and onions. Sprinkle with pickling salt and toss to coat. Let stand for 2-3 hours, or until the cucumbers have released some liquid.
- Drain the cucumber and onion mixture thoroughly, pressing out any excess liquid. Rinse well with cold water and drain again.
- In a large non-reactive pot, combine the white vinegar, apple cider vinegar, granulated sugar, mustard seeds, celery seeds, and turmeric powder. Bring the mixture to a boil over medium-high heat, stirring until the sugar is dissolved.
- Add the drained cucumbers and onions to the boiling brine. Reduce the heat to medium and simmer for 5-7 minutes, or until the cucumbers are crisp-tender and have turned a brighter green.
- Carefully pack the hot pickles into sterilized canning jars, leaving 1/2 inch headspace. Ladle the hot brine over the pickles, ensuring they are fully submerged. Remove any air bubbles.
- Wipe the jar rims clean, center the lids, and screw on the bands until fingertip-tight.
- Process the jars in a boiling water canner for 10 minutes (adjusting for altitude if necessary). Turn off the heat, remove the canner lid, and let the jars stand for 5 minutes before removing them to a wire rack to cool completely.
- Check seals after 24 hours. Any unsealed jars should be refrigerated and consumed within a few weeks. Properly sealed jars can be stored in a cool, dark place for up to 1 year.
Ingredients for Mount Olive Bread and Butter Pickles
Gather your ingredients before you start, because once the brine is boiling, things move quickly. You’ll need fresh pickling cucumbers, which are smaller and firmer than regular slicing cucumbers, along with onions for that classic sweet-and-savory combination.
| Ingredient | Quantity | Notes |
|---|---|---|
| Pickling cucumbers | 4 lbs, thinly sliced | Look for firm, unwaxed cucumbers |
| Large onions | 2, thinly sliced | Yellow or white onions work best |
| Pickling salt | 1/4 cup | Do not substitute with table salt |
| White vinegar | 2 cups | 5% acidity required for safe canning |
| Apple cider vinegar | 1 cup | Adds depth and complexity |
| Granulated sugar | 2 cups | Creates the signature sweet flavor |
| Mustard seeds | 1 tbsp | Yellow or brown mustard seeds |
| Celery seeds | 1 tsp | Adds subtle vegetal notes |
| Turmeric powder | 1/2 tsp | For color and mild earthiness |
The pickling salt is essential—it doesn’t contain additives like iodine or anti-caking agents that can cloud your brine and affect texture. If you can only find regular cucumbers at the store, choose the smallest, firmest ones available and avoid any with soft spots.
Step-by-Step Instructions for Homemade Bread and Butter Pickles
Making canning bread and butter pickles is easier than you might think, and the process is actually quite forgiving. The key is giving the cucumbers enough time to release their water, which concentrates their flavor and helps them stay crisp.
- Salt the cucumbers and onions: In a large bowl, combine the sliced cucumbers and onions. Sprinkle with pickling salt and toss everything together until the vegetables are evenly coated. Cover the bowl and let it stand for 2-3 hours, or until the cucumbers have released a noticeable amount of liquid. You’ll see them looking a bit wilted and sitting in a pool of their own juices—that’s exactly what you want.
- Drain and rinse thoroughly: Drain the cucumber and onion mixture in a colander, pressing out as much excess liquid as you can. The vegetables will feel softer and more pliable now. Rinse them well under cold running water to remove the excess salt, then drain again. Give them a good shake to get rid of any remaining water—this step matters because too much liquid will dilute your brine.
- Make the brine: In a large non-reactive pot (stainless steel or enamel-coated, never aluminum), combine the white vinegar, apple cider vinegar, granulated sugar, mustard seeds, celery seeds, and turmeric powder. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar dissolves completely. The kitchen will smell tangy and slightly pungent—that’s the vinegar working its magic.
- Cook the pickles: Add the drained cucumbers and onions to the boiling brine. Reduce the heat to medium and let everything simmer for 5-7 minutes. You’ll notice the cucumbers turn a brighter, almost glowing green—that’s the turmeric and heat changing their color. They should be crisp-tender, meaning they still have some snap but aren’t raw. Don’t overcook them or they’ll get mushy.
- Pack the jars: Working carefully with hot pickles, pack them into sterilized canning jars, leaving about 1/2 inch of headspace at the top. Use a ladle to pour the hot brine over the pickles, making sure they’re fully submerged. Run a clean chopstick or bubble remover tool around the inside edge of each jar to release any trapped air bubbles.
- Seal the jars: Wipe the rim of each jar with a clean, damp cloth to remove any brine or pickle bits. Center a lid on each jar, then screw on the metal band until it’s fingertip-tight—snug but not cranked down as hard as you can. You want the air to be able to escape during processing.
- Process in a water bath canner: Place the jars in a boiling water canner, making sure they’re covered by at least 1 inch of water. Bring the water to a full rolling boil and process for 10 minutes. If you live at a higher altitude, you’ll need to add extra time—add 1 minute for 1,001-3,000 feet, 2 minutes for 3,001-6,000 feet, and so on. When the time is up, turn off the heat, remove the canner lid, and let the jars sit in the hot water for 5 minutes before removing them.
- Cool and check seals: Use a jar lifter to carefully transfer the jars to a wire rack or a towel-lined counter. Let them cool completely without touching or moving them—this takes about 12-24 hours. You should hear the satisfying “ping” of lids sealing as they cool. After 24 hours, press the center of each lid. If it doesn’t flex or pop, it’s sealed. Any jars that didn’t seal should go straight into the refrigerator and be eaten within a few weeks.
Expert Tips for Perfect Sweet and Tangy Pickles
Use the freshest cucumbers you can find, ideally picked the same day or within 24 hours. Older cucumbers tend to be seedy and can turn soft during canning. If you’re growing your own, harvest them in the morning when they’re most crisp.
Slice your cucumbers uniformly, about 1/4 inch thick. A mandoline makes this job so much easier and ensures even cooking. I learned this the hard way after my first batch had some slices that were perfectly crisp and others that were disappointingly soft.
Don’t skip the salting step. It might seem tedious to wait 2-3 hours, but this process draws out excess moisture and seasons the vegetables from the inside out. It’s the difference between crisp pickles and limp ones.
Make sure your vinegar is at least 5% acidity—check the label. This is crucial for safe canning because the acid prevents the growth of harmful bacteria. Never dilute the vinegar or reduce the amount called for in a canning recipe.
When packing jars, leave the recommended headspace. Too little space and the jars might not seal properly. Too much and you’ll have excess air that can affect quality over time.
Delicious Variations to Try
For spicy bread and butter pickles, add 1-2 teaspoons of red pepper flakes or a few sliced jalapeños to the brine. The heat plays beautifully against the sweetness.
Try adding a cinnamon stick and a few whole cloves to each jar for a warm, spiced version that’s perfect for Thanksgiving relish trays. Just tuck them in before pouring the brine.
Swap out half the cucumbers for zucchini or summer squash for a different texture and slightly more delicate flavor. The process remains exactly the same.
For a less sweet version, reduce the sugar to 1.5 cups. The pickles will be tangier and more assertive, which some people prefer on rich sandwiches or alongside fatty meats.
Add a few thin slices of fresh ginger to the brine for an Asian-inspired twist. About 2 tablespoons of thinly sliced ginger adds a bright, zingy note that pairs wonderfully with the turmeric.
Troubleshooting Common Issues
If your pickles turned out mushy, the cucumbers were probably overripe, cooked too long, or the brine wasn’t acidic enough. Always use firm, fresh cucumbers and watch the simmer time carefully.
Cloudy brine usually means you used table salt instead of pickling salt, or you didn’t rinse the vegetables well enough after salting. It doesn’t affect safety, but it looks less appealing. The pickles are still perfectly safe to eat.
When jars don’t seal, it’s often because the rims weren’t cleaned properly before applying the lids, the bands were too loose or too tight, or the jars weren’t processed long enough. Always wipe those rims meticulously.
If your pickles taste too salty, you probably didn’t rinse the cucumbers thoroughly after the salting step. A good rinse under running water for at least 30 seconds is essential.
Pickles that are too soft might have been processed too long or at too high a temperature. Keep that simmer gentle—you want bubbles but not a rolling boil once the vegetables go in.
How to Store Mount Olive Bread and Butter Pickles
Properly sealed jars of homemade bread and butter pickles can be stored in a cool, dark place like a pantry or basement for up to one year. The flavor actually improves after a few weeks as the cucumbers absorb more of the brine.
| Storage Method | Duration | Notes |
|---|---|---|
| Pantry (sealed jars) | Up to 1 year | Store in cool, dark location |
| Refrigerator (opened jars) | 2-3 months | Keep pickles submerged in brine |
| Refrigerator (unsealed jars) | 3-4 weeks | Use within a month for best quality |
Once you open a jar, always refrigerate it and make sure the pickles stay submerged in the brine. They’ll keep for several months in the fridge, though I’ve never had a jar last that long—they disappear too quickly.
Label your jars with the date so you know when they were made. While they’re safe for a year, the texture and color are best within the first 6-8 months.
If you notice any mold, off smells, or bulging lids, discard the jar immediately without tasting. These are signs of spoilage, though they’re rare if you followed proper canning procedures.
Mount Olive Bread and Butter Pickles FAQs
What are Mount Olive Bread and Butter Pickles?
Mount Olive Bread and Butter Pickles are sweet and tangy pickle slices made from fresh cucumbers, sugar, vinegar, and spices. They have a distinctive sweet flavor with a slightly crisp texture, making them a popular condiment for sandwiches, burgers, and as a side dish. The bread and butter style refers to the traditional sweet pickling method that creates their signature taste.
What ingredients are in Mount Olive Bread and Butter Pickles?
Mount Olive Bread and Butter Pickles typically contain cucumbers, high fructose corn syrup or sugar, vinegar, salt, mustard seeds, celery seeds, onion flakes, turmeric, and calcium chloride for crispness. Some varieties may also include natural flavors and preservatives. The exact ingredients may vary slightly depending on the specific product line, so it’s best to check the label for complete details.
How should Mount Olive Bread and Butter Pickles be stored?
Unopened jars of Mount Olive Bread and Butter Pickles should be stored in a cool, dry place like a pantry. Once opened, the jar should be tightly sealed and refrigerated. When properly refrigerated, opened pickles can typically last for several months. Always use a clean utensil when removing pickles from the jar to prevent contamination and ensure freshness.
Are Mount Olive Bread and Butter Pickles gluten-free?
Yes, Mount Olive Bread and Butter Pickles are generally considered gluten-free as they are made from cucumbers, vinegar, sugar, and spices that do not contain gluten. However, those with celiac disease or severe gluten sensitivity should always check the product label for the most current ingredient information and any potential cross-contamination warnings during manufacturing.
What dishes pair well with Mount Olive Bread and Butter Pickles?
Mount Olive Bread and Butter Pickles pair excellently with burgers, hot dogs, sandwiches, and deli meats. They also complement cheese platters, can be chopped into potato salad, tuna salad, or egg salad, and work well as a topping for grilled meats. Their sweet and tangy flavor makes them a versatile condiment for barbecues, picnics, and everyday meals.
Time to Start Pickling
Making your own mount olive bread and butter pickles at home is one of those kitchen projects that seems intimidating until you actually do it. Then you wonder why you waited so long. The process is straightforward, the ingredients are simple, and the results are absolutely worth it.
Whether you’re putting up dozens of jars to last through winter or just making a batch for the fridge, these sweet and tangy pickles will quickly become a household favorite. They make fantastic gifts too—I’ve yet to meet someone who didn’t light up when handed a jar of homemade pickles.
So grab those cucumbers, sterilize your jars, and get started. Your future self will thank you every time you crack open a jar and hear that satisfying crunch. If you try this recipe, I’d love to hear how it turns out. And if you’re looking for more homemade condiments to pair with these pickles, check out our homemade BBQ sauce and homemade ketchup recipes. For even more canning inspiration and recipe ideas, browse through our complete recipe collection or try our other bread and butter pickle recipe for canning. Happy pickling!
