Honey Bread & Butter Pickles

The sweet-tangy pickle that belongs on every burger and inside every tuna melt. This classic bread and butter recipe swaps granulated sugar for raw honey, which adds a rounder, more complex sweetness and a beautiful golden hue to the brine. Made with thin cucumber coins and sweet onion.

Method

1. 1

   Salt the cucumbers

   Toss sliced cucumbers and onion with pickling salt in a large bowl. Cover with ice and let sit for 1 hour. This draws out moisture and keeps the pickles crisp.

   💡 Don't skip the salting and icing step. It's what separates crisp bread and butter pickles from soggy ones.

   ⏱ 60 min
2. 2

   Rinse and drain

   Drain the cucumbers and onions thoroughly, then rinse well under cold water to remove excess salt. Drain again and pat dry.

3. 3

   Make the brine

   Combine both vinegars, honey, mustard seeds, celery seeds, turmeric, and peppercorns in a saucepan. Bring to a boil, stirring until honey dissolves.

   ⏱ 5 min
4. 4

   Add vegetables to brine

   Add the drained cucumbers and onions to the saucepan. Return to a gentle simmer and cook for exactly 2 minutes — just enough to heat through without cooking.

   💡 Two minutes maximum. Any longer and you lose the crunch you worked for.

   ⏱ 2 min
5. 5

   Pack and refrigerate

   Pack into clean jars with tongs, then pour the hot brine over the top. Let cool, seal, and refrigerate for at least 24 hours before eating. Keeps up to 1 month.

   ⏱ 1440 min