Bread and Butter Pickled Onions Canning Recipe

These bread and butter pickled onions are sweet, tangy, and full of old-fashioned flavor. Learn how to preserve sliced onions in shelf-stable jars with this easy water bath canning recipe.

If you love the sweet and tangy flavor of bread and butter pickles, you are going to enjoy these bread and butter pickled onions. They have the same warm, old-fashioned flavor from mustard seed, celery seed, turmeric, and a little sugar, but with tender slices of onion instead of cucumbers.

These pickled onions are delicious piled onto burgers and sandwiches, tucked into wraps, served with barbecue, or chopped and stirred into picnic salads. The onions mellow as they pickle, and the brine gives them that classic sweet-and-sour flavor that pairs well with so many everyday meals.

This recipe is a companion to my Pickled Red Onions Canning Recipe. It uses the same safe vinegar-based canning method, but swaps the red onions for yellow, white, or sweet Spanish onions and flavors the brine with bread-and-butter spices inspired by Granny’s Bread and Butter Pickles.

About This Recipe

This bread and butter pickled onions recipe is safely adapted from the Red Onions in Vinegar recipe from the Ball Complete Book of Home Preserving. The original recipe uses sliced onions preserved in a full-strength vinegar brine and processed in half-pint jars.

For this version, I kept the same basic canning method and vinegar amount, but changed the flavor profile. Instead of red onions and red wine vinegar, this recipe uses yellow, white, or sweet onions, apple cider or white vinegar, along with mustard seed, celery seed, turmeric, black peppercorns, sugar, and a little salt.

The result is a sweet and tangy pickled onion with classic bread-and-butter flavor. These are softer than refrigerator pickled onions because they are heated and processed for shelf-stable storage, but they are full of flavor and so handy to have on the pantry shelf.

Tips for Making Bread and Butter Pickled Onions

This is a simple canning recipe, but a few small details will help give you the best flavor and texture.

Start with Firm Onions

Choose fresh, firm onions with no mold, soft spots, or spongy areas. Yellow, white, or sweet Spanish onions all work well in this recipe.

Yellow onions have a stronger onion flavor that mellows after pickling. White onions have a clean, sharp flavor. Sweet onions are milder and will give the finished pickles a softer, sweeter flavor.

Avoid using onions that are already soft or sprouting. If your storage onions are beginning to sprout but are still firm and usable, trim away the green sprouts and any soft areas. If they are too soft for pickling you can freeze them instead: See How to Freeze Onions.

Slice the Onions Evenly

Slice the onions about 1/4-inch thick. Even slices heat more evenly, soften at the same rate, and pack better into the jars.

A mandoline makes quick work of slicing onions, but a sharp knife works just fine too. After slicing, break apart the rings or segments so they are easier to pack into the jars.

Use Vinegar with 5% Acidity

For safe canning, use commercial vinegar labeled 5% acidity. Apple cider vinegar adds a slightly fruity flavor that works nicely with the sweet bread-and-butter spices. White vinegar gives the onions a sharper, cleaner pickle flavor and keeps the brine lighter in color.

Do not reduce the vinegar or dilute the brine with water. The vinegar is what makes this recipe safe for water bath canning.

Let the Flavor Develop

Like most pickled foods, these onions taste best after they have had some time to sit. Let the sealed jars rest for several weeks before opening so the onions can absorb the sweet, tangy brine and the spices have time to develop.

The turmeric will give the brine a golden color, while the mustard seed, celery seed, and peppercorns add the classic bread-and-butter flavor.

How to Can Bread and Butter Pickled Onions

If you’re new to water bath canning, it may help to review the process before you begin. You can learn the basics in my step-by-step guide: Water Bath Canning for Beginners.

To make your canning project easier, I created a free Home Canning Checklist you can print and keep nearby while you work. It includes safety reminders, prep steps, and space to track each batch. Grab your copy here:

A more detailed and printable recipe can be found at the bottom of this post, but these are the basic steps for making and canning bread and butter pickled onions.

Step 1: Gather the Kitchen and Canning Equipment

You will need:

• Water bath canner and canning rack
• 6 half-pint canning jars
• Canning lids and bands (new lids for each jar, bands can be reused)
• Canning Tools: Jar lifter, canning funnel, and bubble popper/headspace tool
• Large canning ladle
• Cutting board and knife or mandoline
• Plus basic kitchen supplies such as a large prep bowl, large nonreactive pot, measuring cups and spoons, tongs, and kitchen towels.

Wash your jars, lids, bands, and canning tools in warm, soapy water. Rinse well and set aside to air dry.

Place the jar rack in the water bath canner, set the jars upright in the canner, and add water to cover. Bring the canner to a simmer, about 180˚F, and keep the jars hot until you are ready to fill them.

Step 2: Prepare the Onions

Peel the onions and trim off the root and stem ends. Slice the onions into 1/4-inch slices using a sharp knife or mandoline.

Break apart the onion rings or segments, place them in your prep bowl, and set aside while you prepare the brine.

Step 3: Make the Bread and Butter Brine

In a large pot, combine the vinegar, sugar, mustard seed, celery seed, turmeric, black peppercorns, and canning salt.

Bring the brine to a boil over medium-high heat, and stir until the sugar and salt dissolve.

Reduce to medium heat, add the prepared onions to the brine, and simmer for 5 minutes, stirring occasionally, until the onions are heated through and slightly softened.

Step 4: Fill the Jars

Lay a clean kitchen towel on the counter. Use the jar lifter to remove one hot jar from the canner. Drain the water back into the canner and place the jar on the towel. Keep the remaining jars in the canner so they stay hot.

Use tongs to pack the hot onions into the jar. Ladle the hot brine over the onions, making sure to distribute the mustard seed, celery seed, peppercorns, and turmeric evenly among the jars. Leave 1/2-inch headspace.

Run the bubble popper through the jar to release trapped air bubbles. Adjust the headspace again if needed. Wipe the rim with a damp towel, center a lid on the jar, and screw on the band until it is fingertip tight.

Place the filled jar back into the canner and repeat with the remaining jars.

Step 5: Process in a Water Bath Canner

Once all the jars are filled and placed in the canner, adjust the water level so it is 2 inches above the tops of the jars.

Cover the canner and bring the water to a full rolling boil over high heat. Once the water boils vigorously, set a timer and process the jars for the time listed in the recipe below, adjusting for your altitude.

When the processing time is complete, turn off the heat, remove the cover, and let the canner cool down and settle for about 5 minutes.

Step 6: Cool, Check Seals, and Store

Spread a dry kitchen towel on the counter. Use the jar lifter to remove the jars from the canner and place them on the towel. Keep the jars upright, and do not tighten the bands or check the seals yet.

Let the jars cool undisturbed for 12 to 24 hours. After cooling, check the seals by pressing the center of each lid. The lid should not flex up and down. If a jar did not seal, store it in the fridge and use it within a week.

For the properly sealed jars, remove the screw bands and wash well with warm soapy water to remove any residue. Then label, date, and store them in a cool, dark place. For the best flavor, let the jars sit for several weeks before opening.

Ways to Use Bread and Butter Pickled Onions

Bread and butter pickled onions are one of those pantry jars that can brighten up all kinds of simple meals. The sweet, tangy flavor pairs especially well with rich, savory foods.

Try using them:

• Layered on burgers, sandwiches, and wraps.
• Added to grilled cheese, roast beef, turkey, or pulled pork sandwiches.
• Spooned over hot dogs, sausages, or bratwurst.
• Served alongside barbecue chicken, pork, or ribs.
• Chopped and stirred into potato salad, egg salad, macaroni salad, tuna salad, or chicken salad.
• Added to green salads, grain bowls, or bean salads.
• Served with cheese, crackers, and cured meats.
• Added to relish trays, picnic plates, and summer cookouts.

The leftover brine is flavorful too. Once the jar is opened and refrigerated, you can use a splash of the brine in vinaigrettes, marinades, or mayonnaise-based salads.

Frequently Asked Questions About Pickled Onions

Pickle canning recipes allow for some small flavor adjustments, but not every change is safe. Before adapting a recipe, it helps to know which changes are fine and which can affect acidity, processing, or overall safety. For more details, see my guide: How to Modify Pickle and Relish Canning Recipes Safely.

Here are some common questions about safely canning pickled onions:

Enjoy Your Homemade Bread and Butter Pickled Onions

These bread and butter pickled onions are a simple way to preserve extra onions and add sweet, tangy flavor to everyday meals. A jar on the pantry shelf can turn a plain sandwich, burger, salad, or barbecue plate into something special.

If you enjoy this recipe, you may also like these other homemade pickle recipes and canning guides:

• Pickled Red Onions Canning Recipe
• Granny’s Bread and Butter Pickles
• Refrigerator Bread and Butter Pickles
• Bread and Butter Pickled Zucchini

Canning your own pickled onions is an easy way to make the most of the harvest and keep a flavorful pantry staple ready for quick meals all year long.