Bread and Butter Pickles Recipe
Bright, crisp, sweet-and-tangy pickles that are perfect for sandwiches, barbecues, or snacking straight from the jar.
I grew up watching a jar of bread and butter pickles disappear faster than any cookie plate at family gatherings. This recipe makes bright, crisp, sweet-and-tangy pickles that are perfect for sandwiches, barbecues, or just snacking straight from the jar. If you like a classic dill that’s gone sweet, these are simple to make and store in the fridge for quick access—plus, if you want a light dessert after a pickle-heavy meal, try this bariatric jello recipe for something low-calorie and refreshing.
What makes this recipe special
This bread and butter pickle recipe balances the crunch of fresh cucumbers with the warm bite of mustard and celery seeds and a hint of turmeric for color. It’s built for easy weekday prep and scaled to make plenty for sharing or keeping on hand in the fridge. Because these are refrigerator pickles (no hot water bath), they’re quick to put together and perfect for people who want tasty pickles without the pressure of full home canning.
How this recipe comes together
Step-by-step overview:
- Salt the sliced cucumbers and onions to draw out excess water and concentrate flavor.
- Rinse, dry, and let slices sit to preserve crispness.
- Heat a simple brine of vinegar, water, sugar, and spices until the sugar dissolves.
- Pack sterilized jars with cucumbers and onions, pour in hot brine, and seal for refrigerated storage.
This process gives you bright, crunchy pickles without advanced canning equipment.
Key Ingredients
- 3 pounds crisp cucumbers, sliced 1/4-inch thick (kirby or pickling cucumbers work best)
- 1/2 medium onion, thinly sliced
- 1/4 cup kosher or sea salt
- 2 cups white vinegar
- 1/2 cup water
- 1 cup sugar (white granulated)
- 2 tablespoons mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon turmeric
Notes/substitutions: - Vinegar: white vinegar keeps color bright. You can use apple cider vinegar for a fruitier tang but expect a darker color.
- Sugar: substitute coconut sugar or a sugar substitute cautiously; texture and preservation will change.
- Turmeric adds color; it can stain surfaces and hands — gloves help when handling.
Directions to follow
- Place the cucumber slices and thin onion slices in a colander set over a large bowl or in the sink.
- Toss with the 1/4 cup salt and let sit 1–2 hours. The salt draws out water and firms the cucumbers.
- Rinse the cucumbers and onions thoroughly under cold running water to remove salt.
- Arrange the slices in a single layer on sheet pans lined with paper towels. Cover with another layer of paper towels and let them dry overnight in the refrigerator or a cool, dry place.
- The next day, combine vinegar, water, sugar, mustard seeds, celery seeds, and turmeric in a large saucepan.
- Bring the mixture to a boil, stirring until the sugar has completely dissolved. Remove from heat.
- Pack sterilized jars with the cucumbers and onions, leaving about 1/2 inch headspace.
- Pour the hot vinegar mixture over the packed cucumbers to fill the jars.
- Seal jars per the lid manufacturer’s instructions. Since these are stored in the fridge, a hot water bath isn’t required; after pouring the hot brine, turn jars upside down for 15–20 minutes so the hot liquid contacts the lid. Flip upright and cool—lids should "pop" down as they seal.
- Store jars in the refrigerator and wait several days before opening (3–7 days recommended) to let flavors meld. Serve chilled.
01Ingredients
Vegetables
Brine Ingredients
02Method
- Preparation
- Making the brine
- Packing the jars
- Storage
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0 OF 12 DONE03Recipe notes
- 01Refrigerate only. Best quality for 6-8 weeks, but they'll often last up to 2 months. Not recommended for freezing.
How did it turn out?
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Best ways to enjoy it
- Classic: Serve chilled on turkey ham and turkey sandwiches or with a big homemade burger.
- Snack: Spoon onto a cheese board next to sharp cheddar and crackers.
- Picnic-ready: Use as a tangy side for potato salad or pulled chicken.
- For cozy pairings, these bright pickles cut through rich soups and stews — try them alongside a creamy broccoli cheese soup like this broccoli cheese soup for contrast.
Keeping leftovers fresh
Refrigerate only: Because these were not processed in a boiling water bath, keep jars in the fridge at all times.
Shelf life: Best quality for 6–8 weeks; they’ll often last up to 2 months but taste and crunch decline over time.
Freezing: Not recommended — cucumbers become mushy when frozen.
Safety: Discard if you see mold, an off odor, or foaming. Always use clean utensils to remove pickles to avoid contaminating the brine.
Creative twists
- Spicy: Add 1–2 teaspoons crushed red pepper flakes or a sliced jalapeño to each jar.
- Dill-sweet: Add a few dill sprigs per jar for a hybrid dill-bread-and-butter flavor.
- Low-sugar: Reduce sugar to 3/4 cup and taste the brine while hot; adjust to preference, but expect less syrupy texture.
- Quick pickles: If short on time, after brining rinse and dry, you can pour the hot brine over the cucumbers and refrigerate for a minimum of 24 hours—flavors will be milder.
Your questions answered
How long does preparation take from start to finish?
A: Active hands-on time is about 30–45 minutes (slicing, salting, heating brine). With the 1–2 hour salting and overnight drying, expect two days before packing jars. Flavor improves after a few days in the fridge.
Can I can these for pantry storage?
A: This recipe is written as refrigerator pickles. If you want shelf-stable jars, follow a tested water-bath canning recipe and proper canning procedures. Do not assume these refrigerator-method jars are shelf-stable.
Can I use regular table salt instead of kosher salt?
A: Yes, but adjust quantity—table salt is denser. If substituting table salt, use about half the volume (roughly 2 tablespoons) for the initial 1/4 cup kosher salt called for.
My brine is cloudy — is that normal?
A: A slight cloudiness can happen over time with refrigerator pickles. However, if you notice mold, bubbles, or a foul smell, discard. Clean utensils help prevent contamination.
Conclusion
If you want a classic, easy-to-make pickle that stays crisp and sweet, this bread and butter pickle recipe delivers every time. For more ideas, check out Simply Recipes’ Bread and Butter Pickles and my Dill Pickle Bread Recipe.
Side Dish
Side Dish
Side Dish
