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Bread and Butter Pickles
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Bread and Butter Pickles Recipe

These homemade Bread and Butter Pickles are crisp, sweet, tangy, and packed with classic pickling spices. Made with fresh cucumbers and onions in a flavorful vinegar brine, they're the perfect refrigerator pickles for burgers, sandwiches, BBQs, and everyday snacking.
Prep Time20 minutes
Cook Time10 minutes
Inactive Time2 hours
Total Time2 hours 30 minutes
Course: Condiment
Cuisine: American
Keyword: bread and butter pickles, cucumber pickles, easy pickle recipe, homemade pickles, refrigerator pickles, sweet pickles
Servings: 20
Calories: 55kcal

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