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Garlic Dill Bread and Butter Pickles
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Honey Bread and Butter Pickles

These Honey Bread and Butter Pickles are sweet, tangy, and delightfully crisp with the natural richness of honey. Fresh cucumbers are simmered in a flavorful vinegar brine with warm spices, creating homemade pickles that pair perfectly with burgers, sandwiches, grilled meats, or cheese boards. They're easy to make and taste even better after a day in the refrigerator.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 people
Course: Condiment
Cuisine: American
Calories: 55
Ingredients Method Notes

Ingredients
  

  • 2 pounds pickling cucumbers thinly sliced
  • 1 large sweet onion thinly sliced
  • 2 tablespoons kosher salt
  • 2 cups white vinegar
  • 1 cup apple cider vinegar
  • ¾ cup honey
  • ½ cup granulated sugar
  • 1 tablespoon mustard seeds
  • 1 teaspoon celery seeds
  • ½ teaspoon turmeric
  • ½ teaspoon whole black peppercorns

Method
 

  1. Combine the sliced cucumbers, onions, and kosher salt in a large bowl.
  2. Cover with ice water and let the mixture rest for 2 hours.
  3. Drain thoroughly and rinse lightly under cold water.
  4. In a large saucepan, combine the white vinegar, apple cider vinegar, honey, sugar, mustard seeds, celery seeds, turmeric, and peppercorns.
  5. Bring the brine to a gentle boil, stirring until the honey and sugar dissolve completely.
  6. Add the cucumbers and onions to the hot brine.
  7. Simmer for 5 minutes until the cucumbers are slightly translucent but still crisp.
  8. Carefully transfer the pickles and hot brine into clean, sterilized jars.
  9. Allow the jars to cool completely before sealing.
  10. Refrigerate for at least 24 hours before serving for the best flavor.

Notes

  • Use fresh pickling cucumbers for the crunchiest texture.
  • Local honey adds a richer, more complex flavor.
  • Refrigerate for 2–3 days for even better taste.
  • Store refrigerated for up to 2 months.
  • Always use clean, sterilized jars and utensils for the freshest results.

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