Bread and Butter Pickles Recipe
Sweet, tangy, and perfectly crunchy, these homemade Bread and Butter Pickles are a classic condiment that belongs in every refrigerator. Fresh cucumber slices are soaked with onions, then simmered in a flavorful vinegar brine infused with mustard seeds, celery seeds, and turmeric for that signature golden color and irresistible sweet-and-sour taste.
These old-fashioned pickles are delicious on burgers, sandwiches, hot dogs, charcuterie boards, or enjoyed straight from the jar. Best of all, this easy refrigerator pickle recipe requires no special canning equipment and is ready to enjoy after just one day.
Why You’ll Love This Recipe
- Sweet, tangy, and perfectly crisp
- Easy refrigerator pickle recipe
- No water-bath canning required
- Made with simple pantry ingredients
- Great for burgers, sandwiches, and salads
- Keeps fresh for weeks in the refrigerator
- Perfect way to use fresh garden cucumbers
Ingredients
- 2 pounds pickling cucumbers, thinly sliced
- 1 medium sweet onion, thinly sliced
- ¼ cup kosher salt
- 2 cups ice cubes
- 2 cups white vinegar
- 1 cup apple cider vinegar
- 1½ cups granulated sugar
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon turmeric
- ½ teaspoon ground ginger
- 6 whole black peppercorns
- 2 garlic cloves, lightly smashed (optional)
Kitchen Equipment
- Large mixing bowl
- Colander
- Medium saucepan
- Measuring cups and spoons
- Sharp knife or mandoline slicer
- Glass jars with lids
Step-by-Step Instructions
Step 1: Salt the Cucumbers
Place the sliced cucumbers and onions into a large bowl. Sprinkle with kosher salt and add the ice cubes. Toss well and let stand for 2 hours to draw out excess moisture.
Step 2: Rinse and Drain
Drain the cucumbers thoroughly in a colander and rinse under cold water. Pat dry with paper towels.
Step 3: Prepare the Pickling Brine
In a medium saucepan, combine the white vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, ground ginger, peppercorns, and garlic (if using). Bring the mixture to a gentle boil while stirring until the sugar dissolves completely.
Step 4: Add the Cucumbers
Carefully stir the drained cucumber and onion slices into the hot brine. Simmer for about 2–3 minutes, just until the cucumbers begin to soften slightly.
Step 5: Fill the Jars
Using a slotted spoon, divide the cucumbers and onions evenly among clean glass jars. Pour the hot brine over the vegetables until completely covered.
Step 6: Chill and Serve
Allow the jars to cool to room temperature before sealing. Refrigerate for at least 24 hours before serving for the best flavor. The pickles will continue to improve over the next several days.
Tips for the Best Bread and Butter Pickles
- Use fresh pickling cucumbers for maximum crunch.
- Slice the cucumbers evenly with a mandoline.
- Don’t skip the salting step—it helps keep the pickles crisp.
- Allow at least one full day before tasting.
- Store only in the refrigerator unless using approved canning methods.
Variations
Spicy Bread and Butter Pickles
Add sliced jalapeños or crushed red pepper flakes.
Garlic Pickles
Increase the garlic for a bolder flavor.
Dill Version
Add fresh dill sprigs to each jar.
Extra Sweet
Increase the sugar by ¼ cup.
Reduced Sugar
Use 1 cup of sugar for a tangier pickle.
What to Serve with Bread and Butter Pickles
These pickles are delicious with:
- Hamburgers
- Cheeseburgers
- Pulled pork sandwiches
- Fried chicken sandwiches
- Hot dogs
- Tuna salad
- Potato salad
- Charcuterie boards
- BBQ meals
Storage
Store sealed jars in the refrigerator for up to 2 months.
Always use a clean utensil when removing pickles from the jar.
Frequently Asked Questions
Why are they called Bread and Butter Pickles?
The name is believed to come from the Great Depression, when families commonly served these inexpensive sweet pickles alongside bread and butter as a simple meal.
Can I use regular cucumbers?
Yes, although pickling cucumbers produce a firmer, crunchier texture.
Can I can these for pantry storage?
Yes, but you’ll need to follow a tested water-bath canning recipe and proper food safety guidelines.
How long before they’re ready?
They’re tasty after 24 hours, but the flavor becomes even better after 2–3 days.
Final Thoughts
Homemade Bread and Butter Pickles are the perfect balance of sweet, tangy, and crunchy. They’re incredibly easy to make with everyday ingredients and add a burst of flavor to sandwiches, burgers, salads, and snacks. Keep a jar in your refrigerator, and you’ll always have a delicious homemade condiment ready whenever you need it.
Bread and Butter Pickles Recipe
Ingredients
- 2 pounds pickling cucumbers thinly sliced
- 1 medium sweet onion thinly sliced
- ¼ cup kosher salt
- 2 cups ice cubes
- 2 cups white vinegar
- 1 cup apple cider vinegar
- 1½ cups granulated sugar
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon ground turmeric
- ½ teaspoon ground ginger
- 6 whole black peppercorns
- 2 garlic cloves lightly smashed (optional)
Instructions
- Combine the sliced cucumbers and onions in a large bowl. Sprinkle with kosher salt, add the ice cubes, toss well, and let stand for 2 hours.
- Drain the cucumber mixture in a colander, rinse thoroughly under cold water, and drain well.
- In a medium saucepan, combine the white vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, ground ginger, peppercorns, and garlic if using. Bring to a gentle boil, stirring until the sugar completely dissolves.
- Add the drained cucumbers and onions to the hot brine. Simmer for 2–3 minutes, just until the cucumbers begin to soften slightly.
- Using a slotted spoon, divide the cucumbers and onions evenly among the clean mason jars. Carefully pour the hot pickling brine over the vegetables, leaving about ½ inch of headspace.
- Allow the jars to cool to room temperature, seal with lids, and refrigerate for at least 24 hours before serving. The flavor improves after 2–3 days.
Notes
- Pickling cucumbers stay much crispier than regular slicing cucumbers.
- A mandoline slicer creates evenly thin slices.
- Do not skip the salting step—it helps maintain a crunchy texture.
- Refrigerate the pickles at all times if not using a proper canning method.
- The flavor continues to improve for several days after preparation.
Nutrition (Per Serving)
- Calories: 55 kcal
- Carbohydrates: 13 g
- Protein: 0.5 g
- Fat: 0 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 180 mg
- Potassium: 70 mg
- Fiber: 0.5 g
- Sugar: 12 g
- Vitamin A: 40 IU
- Vitamin C: 2 mg
- Calcium: 12 mg
- Iron: 0.3 mg