Bread and Butter Pickles

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

Watch the video showing you how to make these Bread and Butter Pickles, then scroll to the bottom of this post so you can print out the recipe and make them at home.

Bread and Butter Pickles in a jar

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 in a jar

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

Pickling Cucumbers

How to Make Bread and Butter Pickles:

Start with buying some pickling cucumbers.  They’re smaller than a salad cucumber.  Your market should carry them, and in the summer months you’ll find them at farmer’s markets too.

How to Make Bread and Butter Pickles : slice pickling cucumbers

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

How to Make Bread and Butter Pickles : slice cucumbers

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

How to Make Bread and Butter Pickles : add salt

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.

How to Make Bread and Butter Pickles : add sugar

Make the pickling liquid.  Combine the sugar…

How to Make Bread and Butter Pickles : add vinegar

…with white vinegar,

How to Make Bread and Butter Pickles : add cider vinegar

cider vinegar,

How to Make Bread and Butter Pickles : add brown sugar

brown sugar,

How to Make Bread and Butter Pickles : add mustard seed

mustard seeds,

How to Make Bread and Butter Pickles : add celery seeds

celery seeds,

How to Make Bread and Butter Pickles : add turmeric

and turmeric. Bring that all to a boil.

How to Make Bread and Butter Pickles : add sweet onion

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

How to Make Bread and Butter Pickles : add pickling liquid to cucumbers

Pour the hot pickling liquid over the cucumbers and onion.

How to Make Bread and Butter Pickles : let sit at room temperature

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

Bread and Butter Pickles

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 my Bread and Butter Pickles 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 Bread and Butter 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

If you are looking for more recipes using cucumbers, you might also enjoy my Tomato, Cucumber and Basil Salad or this Cucumber- Gin Fizz CocktailCucumber Sorbet, Cucumber Salad, and Cucumber Tea Sandwiches are also great recipes starring cucumbers!

5 from 8 votes
Print

Bread and Butter Pickles

These pickles are so simple to make.  Be careful... you'll want to eat the whole jar!

Course Condiments
Cuisine American
Keyword pickles
Prep Time 20 minutes
Cook Time 5 minutes
Marinating Time: 1 day 1 hour
Total Time 25 minutes
Servings 16 servings (1/4 cup per serving)
Calories 76 kcal

Ingredients

  • 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 packed light brown sugar
  • 1 1/2 teaspoons mustard seeds
  • 1/2 teaspoon celery seeds
  • 1/8 teaspoon ground turmeric

Instructions

  1. Combine the cucumbers and salt in a large, shallow bowl; cover and chill 1 1/2 hours. Move the cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return the cucumbers to bowl. Add the onion to the bowl.

  2. Combine the sugar and the remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour the hot vinegar mixture over the 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.

Recipe Video

Recipe Notes

  • 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!)
Nutrition Facts
Bread and Butter Pickles
Amount Per Serving (1 serving (1/4 cup))
Calories 76
% Daily Value*
Sodium 657mg 27%
Potassium 84mg 2%
Total Carbohydrates 17g 6%
Sugars 16g
Vitamin A 0.7%
Vitamin C 2.4%
Calcium 1.4%
Iron 1.2%
* Percent Daily Values are based on a 2000 calorie diet.
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Lori Lange of Recipe Girl

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Comments

  • Alice wrote:

    Can these be kept in the refrigerator longer than 2 weeks?

    • Lori Lange wrote:

      Maybe?

  • Carrie Loper wrote:

    This is amazing!

  • Erin wrote:

    So easy to make and great to have on hand all summer long!

  • Stephanie Manley wrote:

    I gotta try these, my Mom used to make these all of the time when I was growing up.

  • Toni | Boulder Locavore wrote:

    I will definitely try this!

  • Joanne wrote:

    This is pickles taken to the next level. SO good!

  • Cathy Pollak wrote:

    I love the idea of making these at home.

  • Liz wrote:

    These bread and butter pickles are just like my mom used to make! I think I could easily eat a jar on my own!!

  • Melissa Sperka wrote:

    Making these is one of my absolute favorite things about garden season. Delicious!

  • Cheryl wrote:

    These pickles are awesome! I made them last summer and canned them like I do with my dill pickles. They turned out just as good. I actually just opened my last jar this week and still just as good!

    • Lori Lange wrote:

      That’s great to hear. A lot of people ask if this recipe works with traditional canning methods, but I had never tried it. Glad to hear that it does!

  • Tina wrote:

    I have been making these for 3 or 4 years now and everyone who tries them fall in love with them. These are the best pickles and so fun and easy to make. I so appreciate you sharing this recipe!

  • James wrote:

    I double the sugar and other pickling ingredients and pour it over jalapeños. Sweet spicy and hot whats not to love?

  • Billy wrote:

    Thank you so much for this recipe! I love that there is a visual guide with the video you included as well – makes it so much easier to follow! Can’t wait to try this one at home!

  • Trish wrote:

    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!

  • Diane wrote:

    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!

  • Marion wrote:

    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?

    • Lori Lange wrote:

      one to two weeks…