Bread and Butter Pickles are absolutely irresistible: crisp cucumber slices bathed in a sweet-tangy brine with just the right hint of spice. They're the crunchy, zesty little secret that makes burgers sing, sandwiches pop, and cheese boards unforgettable.
This foolproof recipe gives you classic, old-fashioned flavor without fussing with complicated canning—just a quick prep, a little patience, and you’re rewarded with jars of golden-green goodness. Even better, they’re ready to eat in just a few hours, so you can enjoy homemade pickles the same day!
Whether you have a bumper crop of cucumbers or just want a nostalgic taste of summer in every bite, these Bread and Butter Pickles are a must-try. They’re my favorite way to brighten up a meal all year long—try them once, and you’ll never go back to store-bought.
Why You'll Love This Recipe
- No canning required: Quick and easy refrigerator pickles anyone can make—no fancy equipment!
- Incredibly flavorful: The perfect balance of sweet, tangy, and spicy in every crunchy bite.
- Versatile: Use them on burgers, sandwiches, salads, or enjoy straight from the jar.
- Make ahead: They stay crisp and tasty in the fridge for weeks, ready whenever you need a flavor boost.
Key Ingredients for Bread and Butter Pickles
See recipe card below for full list of measurements, ingredients, and instructions.
Cucumbers
Crisp, fresh cucumbers are the heart of this recipe, providing that essential snappy crunch. Look for small, unwaxed pickling cucumbers (sometimes called Kirby cucumbers) for the best texture. Slice them evenly to ensure every pickle has that satisfying bite. In a pinch, Persian or English cucumbers work, but they may be slightly less crisp.
Onion
Sliced onion adds a savory, aromatic layer that balances the sweetness of the brine. Yellow or sweet onions both work beautifully—just be sure to slice them thin so they soften and absorb all the delicious flavors. Red onions add a pop of color if you want to mix things up.
Vinegar
Distilled white vinegar brings sharpness and preserves the pickles’ vibrant color. Apple cider vinegar is a fantastic substitute for a milder, fruitier tang; just note it may darken the brine slightly.
Sugar
Granulated sugar provides the classic Bread and Butter Pickles sweetness. Feel free to adjust the amount to your taste, or substitute part of the sugar with honey for a different complexity. Brown sugar can give a deeper molasses note, but will darken the pickles.
Spices
Mustard seeds, celery seeds, turmeric, and a pinch of crushed red pepper flakes deliver that signature old-fashioned flavor and gentle heat. Don’t skip the turmeric—it gives the pickles their beautiful golden hue! If you like things a little spicier, toss in more red pepper flakes or a few whole peppercorns.
Instructions for Bread and Butter Pickles
See recipe card below for full list of measurements, ingredients, and instructions.
Prep the Cucumbers and Onions
Start by slicing your cucumbers and onions thinly for maximum crunch and flavor. Layer them in a large nonreactive bowl (glass or stainless steel works best).
Salt and Chill
Sprinkle the kosher salt evenly over the cucumbers and onions. Toss everything together gently, then cover the mixture with the ice cubes. Let it sit for 1 hour—this step draws out excess moisture, helping the pickles stay crisp.
Rinse and Drain
After an hour, discard any remaining ice. Drain the cucumbers and onions well, then rinse thoroughly under cold water to remove the salt. Drain again and set aside.
Make the Brine
In a large saucepan, combine the sugar, both vinegars, mustard seeds, celery seeds, turmeric, and red pepper flakes. Bring to a simmer over medium heat, stirring until the sugar is dissolved and the brine is fragrant (about 3-4 minutes).
Pack and Pickle
Add the drained cucumbers and onions to the hot brine. Stir gently and cook for just 2 minutes—don’t let them boil, or they’ll lose their crunch. Remove from the heat.
Jar and Cool
Using tongs, pack the pickles and onions into clean jars. Pour the brine over to cover, tapping jars gently to remove air bubbles. Let cool to room temperature, then cover and refrigerate for at least 1 hour before eating. The flavor is even better after 24 hours!
Recipe Variations
Make It Spicy
Craving extra heat? Double the red pepper flakes or add a few thin slices of fresh jalapeño to the jar for a spicy kick that’s sure to wake up your taste buds.
Lower Sugar Version
Prefer a tangier pickle? Reduce the sugar by up to half for a more assertive, less sweet bite. You can also try replacing some sugar with a sugar substitute like Stevia for a lower-carb version.
Different Vinegar Options
Experiment with the flavor by using all apple cider vinegar for a fruitier, milder pickle, or try rice vinegar for a subtly sweet twist.
Add Extra Veggies
Throw in thinly sliced carrots, bell pepper strips, or cauliflower florets for color and crunch. These blend beautifully with the flavors and add a fun variety to your pickle jar.
Gluten-Free & Vegan
This recipe is naturally vegan and gluten-free as written! Just double-check that your vinegar is certified gluten-free if needed for allergies.
Serving Suggestions
Bread and Butter Pickles are the ultimate sandwich sidekick—pile them high on burgers, sliders, or pulled pork sandwiches for a burst of flavor and crunch. They’re fantastic chopped into potato salad, served with grilled sausages, or as a zesty topping for tacos. Don’t forget to add them to your next cheese board, garnishing with fresh dill or parsley for a pop of color.
Storage and Reheating
Store your pickles in airtight jars or containers in the refrigerator. They’ll stay crisp and flavorful for up to 3 weeks. No need to reheat—these are best enjoyed chilled straight from the fridge. Freezing is not recommended, as it will soften the cucumbers and alter the texture.
Frequently Asked Questions About Bread and Butter Pickles (FAQ)
Q: How long do Bread and Butter Pickles last in the fridge?
A: Stored in airtight jars, these pickles stay fresh and crisp for up to 3 weeks in the refrigerator.
Q: Can I make these pickles shelf-stable for pantry storage?
A: This recipe is designed for refrigerator pickles. For shelf-stable pickles, you’ll need to process the jars in a boiling water bath according to safe canning guidelines.
Q: What’s the difference between Bread and Butter Pickles and dill pickles?
A: Bread and Butter Pickles are sweeter and tangier with a blend of sugar, vinegar, and warm spices, while dill pickles are more savory and flavored primarily with dill and garlic.
If you love a pickle with the perfect sweet-tangy crunch, these Bread and Butter Pickles are going to be your new favorite! Give them a try, then leave a comment or star rating to let me know how they turned out for you. Happy pickling!
Bread and Butter Pickles
Sweet, tangy, and crunchy, this Bread and Butter Pickles recipe is the perfect homemade condiment for burgers, sandwiches, and snacking straight from the jar.
Ingredients
Instructions
- 1Thinly slice cucumbers and onion. Layer in a large nonreactive bowl.
- 2Sprinkle kosher salt over vegetables, toss gently, and top with ice cubes. Let sit for 1 hour.
- 3Discard ice. Drain vegetables and rinse thoroughly under cold water. Drain again.
- 4In a large saucepan, combine sugar, white vinegar, apple cider vinegar, mustard seeds, celery seeds, turmeric, and red pepper flakes. Bring to a simmer, stirring to dissolve the sugar.
- 5Add drained cucumbers and onions to the hot brine. Stir and cook for 2 minutes; do not boil.
- 6Using tongs, transfer vegetables to clean jars. Pour hot brine over to cover. Let cool to room temperature.
- 7Cover jars and refrigerate at least 1 hour before eating. For best flavor, chill 24 hours.
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