posted in 4th of July

Bread and Butter Pickles

This is truly a wonderful, no-canning skills needed recipe for Bread and Butter Pickles.

There is a short, how-to video included toward the end of this post.  Then you can print out the complete recipe.

Bread and Butter Pickles recipe - from

This Bread and Butter Pickles recipe is one that I love with all of my  heart.

When I was little (old enough to stay by myself), I’d sometimes hang out at my Dad’s house in the summers while he he went off to work.  Lunchtime would roll around and I’d open his refrigerator to see what sorts of things a Dad keeps in there.  Sweet pickles and American cheese were always to be found.  Yes, I like all varieties of pickles, and (gasp!) I like American cheese too. I discovered the joy of eating them together.

But before I gross you out too much, I must share with you my first experience with pickling: Bread and Butter Pickles

Bread and Butter Pickles recipe - from

Although sweet pickles are my favorite, bread and butter pickles run a close second.  Their sweet and tangy crunch are pretty irresistible.

Bread and Butter Pickles recipe - from

Here’s how you make them:  start with pickling cucumbers.  They’re smaller than a salad cucumber.  Your market should carry them, and this time of year you’ll find them at farmer’s markets too.

Bread and Butter Pickles recipe - from

Slice them up.  Good, thick slices that will still allow the pickle to yield a crunch when you bite into it.

Bread and Butter Pickles recipe - from

If you have one of these fancy doo-dads, you can make fancy pickles with ridges.

Bread and Butter Pickles recipe - from

The pickles get a good dose of Kosher salt, then they can sit in the fridge for an hour.  Then those pickles get rinsed off in the sink.  Just rinse all of that salt off really well so that salty flavor won’t follow the pickles into the pickling liquid.

Bread and Butter Pickles recipe - from

Make the pickling liquid.  Combine sugar…

Bread and Butter Pickles recipe - from

…white vinegar…

Bread and Butter Pickles recipe - from

…cider vinegar…

Bread and Butter Pickles recipe - from

…brown sugar…

Bread and Butter Pickles recipe - from

…mustard seeds…

Bread and Butter Pickles recipe - from

…celery seeds…

Bread and Butter Pickles recipe - from

…and turmeric. Bring that all to a boil.

Bread and Butter Pickles recipe - from

Meanwhile, add some sliced sweet onion to your sliced cucumbers.

Bread and Butter Pickles recipe - from

Pour the hot pickling liquid over the cucumbers and onion.

Bread and Butter Pickles recipe - from

Let it sit there at room temperature for an hour or so.

Bread and Butter Pickles recipe - from

Move those cucumbers and onions to the cutest jar you have, and refrigerate them for 24 hours. This is when the magic process of pickling is going to happen.

If you’re impatient like me, you won’t wait 24 hours. I tried mine after just a few hours and they tasted perfectly pickled to me. So sweet and crunchy and incredibly tangy.

If you’re a pickle fan (and you should be), you probably will enjoy these. They are so simple to make, and how cool would it be to be able to share homemade pickles at a summer barbecue?! And I promise that you don’t have to eat them with American cheese (but you’re tempted to try it now, aren’t you?)

Bread and Butter Pickles recipe - from

Click below to watch a short video showing you how to make these Bread and Butter Pickles, then scroll down to the bottom of this post to print out the complete recipe.

Yield: About 4 cups of pickles

Prep Time: 20 minutes + marinating time

Cook Time: 5 minutes

Bread and Butter Pickles

I could eat the whole jar... really.


  • 5 1/2 cups (1 1/2 pounds) thinly sliced pickling cucumbers
  • 1 1/2 tablespoons kosher salt
  • 1 cup thinly sliced sweet onion
  • 1 cup granulated white sugar
  • 1 cup white vinegar
  • 1/2 cup apple cider vinegar
  • 1/4 cup light brown sugar (packed)
  • 1 1/2 teaspoons mustard seeds
  • 1/2 teaspoon celery seeds
  • 1/8 teaspoon ground turmeric


  1. Combine cucumbers and salt in a large, shallow bowl; cover and chill 1 1/2 hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl.
  2. Combine sugar and remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.


  • Don't cut the cucumbers too terribly thin. You want them to have a little bit of crunch to them!
  • You may find that your cucumbers are already ready to sample within just a few hours of marinating in the pickling liquid (rather than waiting an entire 24 hours!)
  • Nutritional Information per serving:  Serving size: 1/4 cup (drained)
  • Calories: 18, Fat: .1g, Saturated Fat: 0g, Fiber: .5g, Protein: .4g, Cholesterol: 0mg, Carbohydrates: 4.4g
  • WW POINTS per serving:  Points Plus Program: 1, Old Points Program: 0
SOURCE: (adapted from Cooking Light's Cooking Through the Seasons)

And here are some more recipes using cucumbers:

175 Responses to “Bread and Butter Pickles”

  1. postedJun 7, 2015 6:55 PM
    Linda Nedilsky

    These were amazing! When I was growing up my best friend’s mom made refrigerator bread and butter pickles and they were always ready to eat. I could never find a recipe like hers. I have been looking for 40 years. I found yours on the internet and it sounded very close, so I tried it. And they were just like I remember. My husband consumed 2 jars in just 2 days! Making more tonight!

    • postedJun 8, 2015 6:11 AM

      Excellent! Happy to hear it was a success for you!

  2. postedAug 10, 2015 1:03 PM

    First time making these pickles and it certainly will be the last… No matter how many times I rinsed these cucumbers they kept the salt in and now after finishing the recipe I am throwing them out, after all the work and all I put into them…… Terrible……..

    • postedAug 11, 2015 7:50 PM

      I’m not sure how that happened… if you read reviews from others it does not appear that others had that trouble. Sorry- wish I could pinpoint what went wrong!

  3. postedAug 21, 2015 1:54 PM

    What a fabulous recipe! I made up my first batch today… They are SO delicious… I’ll be making more for sure!!

  4. postedAug 30, 2015 11:00 PM
    sandra valani

    Excellent Presentation!!!! I am making pickles tomorrow and will make some using your receipe!!! MAY OUR PRECIOUS CREATOR OF LIFE bless you for sharing you receipe with Humanity!!! I love your short cut for drawing the extra water from the cucumbers. Putting them in the fridge for a short time is a fantastic idea!!!!

  5. postedMay 26, 2016 8:05 PM

    This recipe is FANTASTIC!!!  The end product was great. I enjoyed the pickles with burgers, chopped up on tacos, and I even chopped them up and made tatar sauce to put on fish. Nice crunchy sweet texture with the onions.  I will not buy bread and butter pickles again thanks to this recipe.  I’ll pickle my own.

  6. postedJun 6, 2016 8:35 PM

    My aunt used to add cauliflower to stretch the mixture…all tasted good.

    • postedJun 9, 2016 7:40 AM

      great idea!

  7. postedJun 7, 2016 5:24 AM

    My recipe is very similar, we use 100% REAL cider vinegar in ours.

  8. postedJun 7, 2016 2:01 PM

    Can you make these without the onion? My hubs is allergic

    • postedJun 9, 2016 7:39 AM

      I’m sure you can… it will just have a little bit of a different flavor than the original recipe.

  9. postedJun 14, 2016 1:42 PM
    Toni Lucas

    I grew up eating pickle and cheese sandwiches. Haven’t had one in a long time but you have made me hungry for one. 

  10. postedJul 23, 2016 12:38 PM

    These were soooo good! I’ve made them twice already! I didn’t change the recipe a bit. I put one pint jar in the fridge and then hot water bathed the other ones and so I haven’t tried those yet to see how they taste but even if they don’t come out crunchy like the ones in the fridge, the taste is amazing! Thanks for sharing!

  11. postedAug 2, 2016 6:38 AM

    Tasted like an onion!  Yuck!  Will maybe try again with very very little if any onion!

    • postedAug 2, 2016 9:45 AM

      you must have used some really strong onions! They shouldn’t taste like an onion.

  12. postedMar 19, 2017 11:44 AM
    Debbie Coulter

    Can you use this same recipe to can pickles?

    • postedMar 20, 2017 7:53 PM

      I’m not very familiar with canning, so I have no idea!

  13. postedMar 25, 2017 8:02 AM
    Connie Ostrander

    Have made my own in the past. But now pick them up at Gordon Food Service. They are sold by the gallon and they are delicious. Will be trying these too–just to see which I like best.

  14. postedApr 1, 2017 9:20 AM

    I made this yesterday and they are PERFECT, thank you the recipe. Now I want other pickle dill ,garlic ect.

  15. postedApr 6, 2017 3:21 PM
    Lori vogler

    Are the onions a necessary part of the recipe for taste? I hate onions & would just throw them out anyhow. Can I just save that money?

    • postedApr 25, 2017 6:33 AM

      All of the ingredients in the recipe add to the flavor. I don’t eat the onions. I supposed you can try leaving them out.

    • postedApr 25, 2017 6:33 AM

      All of the ingredients in the recipe add to the flavor. I don’t eat the onions. I suppose you can try leaving them out.

  16. postedApr 6, 2017 3:41 PM

    I’ve bought sweet jalapenos like this. Would this recipe work with them?

    • postedApr 25, 2017 6:32 AM

      I haven’t tried it!

  17. postedApr 11, 2017 9:34 AM

    My aunt made the best. She cut up red peppers with the onions also. Sooooo good!!!

  18. postedMay 23, 2017 6:44 AM
    Lindsey P

    So I made these and they tasted good after the first 24 hours but after a couple days they became more bitter and vinegar tasting. Did I not add enough sugar or is there another reason this could happen?

    • postedMay 24, 2017 6:55 PM

      How strange! I have no idea…

  19. postedMay 27, 2017 4:30 PM

    Can this recipe be used for canning these pickles?? If so should I hot water or pressure cook??

    • postedMay 28, 2017 2:14 PM

      I’m not familiar with canning at all, so I can’t help you there!

  20. postedJul 9, 2017 1:37 PM

    Can the mixture be cooled off some before u put on slices?
    Just wondering if that would have a crisper result in the pickles?

    • postedJul 27, 2017 7:38 AM

      I make it as directed, so I’m not sure how that would affect the outcome. I think the warm mixture really helps get the flavors in the cucumber.

  21. postedJul 10, 2017 5:24 AM

    I also them with American cheese. It’s a favorite midnight snack! Lol. I’m gonna try this recipe. Literally up to my ears in canning and vegetables right now!

  22. postedJul 16, 2017 8:52 AM

    What makes a cucumber a pickling cucumber?

    • postedJul 27, 2017 7:35 AM

      That’s a question for Google, but I understand they are different than regular cucumbers.

  23. postedJul 28, 2017 10:28 PM

    I am so very happy to see a recipe for bread and butter pickles. Soooooooo, I am sending you a big hug and kiss and a BIG THANK YOU for making the easiest recipe I’ve been able to find.

  24. postedJul 29, 2017 9:40 AM

    Second time making these with the same excellent result–deliciousness! Made exactly as recipe instructs. Easy recipe. Thanks!

  25. postedJul 30, 2017 2:04 PM

    I made this recipe last year and it was the best! I hot water bathed them for 20 minutes and we have been eating them all year! They are so good. I canned some in pint jars & gave them out as gifts, but for myself, I definitely used bigger jars as these pickles are addictive!! Thx for sharing the recipe!

  26. postedJul 30, 2017 10:57 PM
    Patricia A Mason

    Can these be Canned in a jar?
    If so, how long you processes them for?

    Would you please let me know

    • postedAug 18, 2017 1:35 PM

      I am not familiar at all with traditional canning methods, so I cannot help.

  27. postedJul 31, 2017 5:17 PM

    Do you add water to top off the jar? 

    • postedAug 18, 2017 1:35 PM

      Nope, just follow the instructions!

  28. postedAug 1, 2017 5:31 AM

    These are great tasting bread and butter pickles. I love making these.

  29. postedAug 8, 2017 10:28 AM
    Virginia Vermont

    I make these every year when our cucumbers ripen and they last until the next summer if kept refrigerated.. By the time I make them we have just finished last year’s batch. I put them in clean (dishwasher washed) canning jars and keep refrigerated. Use the crinkle cut blade of a mandolin to cut the cucumbers. We share some, but absolutely love the taste of summer with hot dogs and hamburgs during the winter.

  30. postedAug 19, 2017 11:07 AM

    Thank you for the step by step photos and recipe.  Made  this last weekend and  they turned out great!  How long do they usually last in. last in the refrigerator?

    • postedSep 11, 2017 8:45 PM

      one to two weeks…

  31. postedAug 23, 2017 5:56 PM
    Amy Snyder

    Can you can these pickles in a hot water bath to make them shelf stable?

    • postedAug 24, 2017 12:38 PM

      I’m afraid I’m not familiar with traditional canning practices, so I’m not sure!

  32. postedSep 23, 2017 6:52 AM

    I made this recipe last night for the THIRD time and definitely not my last! My son is visiting so I wanted to give him some to bring home when he leaves. These pickles are absolutely delicious!! So easy and inexpensive compared to store bought! They are great tasting and make such a sweet gift for a neighbor or friend. I double the recipe when I make it because they go quickly in my house!

  33. postedOct 15, 2017 6:25 PM

    These pickles are delicious, Lori, and so easy to make! My grandsons devoured them—along with their grilled cheese sandwiches. I’ve just made two more batches to restock and to give away. Thanks for sharing this yummy recipe!

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