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?)

serving of 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 15 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 657mg29%
Potassium 84mg2%
Carbohydrates 17g6%
Sugar 16g18%
Vitamin A 35IU1%
Vitamin C 2mg2%
Calcium 14mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
More Pickling Recipes...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

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Comments

  • Barbara Norris wrote:

    Can you can these?

    • Lori Lange wrote:

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

  • Lorraine wrote:

    I also love that you reply to all your comments!

    • Lori Lange wrote:

      🙂

  • Lorraine wrote:

    Yum these are the BEST bread and butter pickles ever…and yes it would be real easy to eat the whole jar!!
    Thank you for sharing!?

  • Kathleen Thomas wrote:

    I wrote down this recipe and have that they will be good for 30 days. Now I can’t find that! SO, HOW LONG ARE THEY GOOD AFTER COMPLETION??

    • Lori Lange wrote:

      Well, in the recipe it says to keep in the refrigerator for up to two weeks. Did yours stay okay for 30 days?

  • Joanna wrote:

    Can I use this recipe for canning?

    • Lori Lange wrote:

      I have not tried it!

  • Joyce Stiler wrote:

    Hi this looks like a great recipe & I would love to try it. I have 2 questions: can I use regular cucumbers ( that’s what I have growing in my garden & what kind of mustard seeds do you use , yellow or brown? Thanks Joyce

    • Lori Lange wrote:

      I don’t think regular cucumbers are meant for pickling (but you can probably Google and research that possibility), and the type of mustard seeds do not matter. Enjoy!

  • Nicole wrote:

    Hi, can I take this recipe and can it ?

    • Lori Lange wrote:

      I’m not familiar with canning, so I’m not sure.

  • Sharon wrote:

    Great recipe, I cut down on sugar and still wonderful. Only had a quart of cucumbers but I am headed back to farmers market for more

  • Susan wrote:

    Typically I never leave comments, but this recipe had to be an exception. These are the best bread and butter pickles I have ever eaten. They are quick and easy to make and ready in no time. The sweet onion gave them a little extra kick. I made 5 quarts, gave some to family and friends and they are asking for more. Thanks for the excellent recipe.

    • Lori Lange wrote:

      Happy you enjoyed!

  • Phyllis Dickerson wrote:

    All easy pickle recipes!

  • Jennifer wrote:

    I could literally eat the entire jar! SO yummy!