Who else loves a great bread and butter pickle? There’s just something about that perfect balance of sweet and tangy that makes them the ultimate pairing for, well, just about anything! Now, if you’ve ever made bread and butter pickles from scratch, you know how much of a labor of love it can be. I used to do it every summer, hustling to get all the goodies canned and ready to enjoy during the winter months. But here’s the thing—this recipe is going to knock your socks off because it starts with something totally unexpected. Are you ready for it? Mount Olive Kosher Dill Pickles. Yes, we’re making a pickle out of a pickle. Have I piqued your interest yet?
Let me tell you, this shortcut is a game changer. No more waiting for harvest season or spending hours in the kitchen prepping cucumbers. With this method, you can whip up a batch of bread and butter pickles that are just as delicious as the traditional version—without all the fuss. And the best part? You’ll be enjoying these pickles in just 5-7 days.
So why do I love bread and butter pickles so much? For starters, they’re the perfect companion to a tomato sandwich (especially in the summer, right?). But they’re so much more versatile than that. Add them to a charcuterie board for a pop of sweetness, pile them on top of any sandwich, or serve them alongside pimento cheese and barbecue. Oh, and if you’re making Nashville Hot chicken, these pickles are an absolute must. And let’s be honest—sometimes I just snack on them straight from the jar because they’re that good.
Ready to give this super easy recipe a try? Trust me, once you do, you’ll never look at pickles the same way again.
Your Pickle-Making Ingredient List:
Grab the big jar. Go for the 1-gallon size—perfect for batch-making pickles.
Pickles. Start with Mt Olive—because we’re making a pickle out of a pickle!
Granulated Sugar. The base of a sweet and tangy pickle you’ll crave.
Vinegar. Apple Cider Vinegar, for that sweet, fruity flavor with hints of apple.
Water. Filtered water is a must for pure flavors without any tap water taste.
Mustard Seed. Use the Whole Yellow variety—they’re mild with a slightly tangy kick.
Pickling Spice. This is all the yummy goodness you see floating in great pickles. It usually includes bay leaves, mustard seeds, peppercorns, allspice berries, cardamom seeds, celery seeds, and dried chili peppers.
Red Pepper Flakes. Add a little heat with red pepper flakes, just the right amount of spice.
Turmeric. For that gorgeous, bright yellow hue that makes your pickles pop.
Maldon Sea Salt. The perfect seasoning to bring it all together.
Jalapeño Pepper. Fresh jalapeño if you’re into a little kick—just enough to keep things interesting.
Whole Chile de Arbol. A small but potent Mexican chile pepper for color and a bit of spice.
Fresh Dill. Firm, whole dill to add that beautiful, classic touch to your pickles.
Whole Garlic Cloves. Add as much as you like—because who doesn’t love that garlicky goodness?
Now that you’ve got your ingredients ready, it’s time to make those pickles! Enjoy the process and, of course, the delicious results.
Bread and Butter Pickles
Ingredients
- 1 jar of Mount Olive Kosher Dill Pickles sliced
- 1 cup sugar
- 1/2 cup apple cider vinegar
- 1 tbsp mustard seeds
- 1/2 tsp turmeric
- 1/2 tsp celery seeds
- 1/4 tsp ground cloves
Instructions
- Drain the brine from the jar of Mount Olive Kosher Dill Pickles, but don’t toss those pickles! Keep them in the jar.
- In a small saucepan, combine the sugar, apple cider vinegar, mustard seeds, turmeric, celery seeds, and ground cloves. Bring to a gentle simmer, stirring until the sugar is dissolved.
- Pour the hot mixture over the pickles in the jar, making sure they’re fully submerged.
- Seal the jar and give it a good shake to mix everything together.
- Pop the jar in the fridge and let the pickles marinate for 5-7 days. If you can wait that long, that is!
Notes
