Sweet, tangy, and crunchy — this bread and butter pickle recipe turns a pile of cucumbers into jars of the best homemade pickles you’ve ever made. No pickling experience needed. Pick your version below: quick fridge pickles, shelf-stable canned jars, a no-sugar option, or a spicy kick.
Quick Facts
- Prep time: 20 minutes (plus 1 hour salting)
- Cook time: 10 minutes
- Yield: About 4 pint jars
- Method: Fridge pickle or water bath canning
- Shelf life: 2 months refrigerated (unsealed) / 1 year canned (sealed)
Ingredients
- 6 cups pickling cucumbers, thinly sliced (about 3 lbs)
- 1 large yellow onion, thinly sliced
- 1/4 cup pickling or kosher salt
- 2 cups apple cider vinegar
- 2 cups granulated sugar
- 2 tsp mustard seed
- 1 tsp celery seed
- 1/2 tsp ground turmeric
- 1/2 tsp black peppercorns
Step 1: Salt the Cucumbers
Layer sliced cucumbers and onion in a large bowl. Sprinkle with salt, cover with ice, and let sit for 1–2 hours. This draws out moisture so the pickles stay crisp instead of going soft. Drain and rinse well.
Step 2: Make the Brine
Combine vinegar, sugar, mustard seed, celery seed, turmeric, and peppercorns in a saucepan. Bring to a boil, stirring until the sugar dissolves.
Step 3: Combine and Pack
Add the drained cucumbers and onions to the hot brine. Simmer for 3–5 minutes until slightly softened but still crisp. Pack into clean jars, covering the vegetables completely with brine.
Step 4: Choose Your Storage Method
- Fridge pickle recipe: Let jars cool, seal, and refrigerate. Ready to eat in 24 hours; best flavor after 3 days.
- Canned recipe: Process filled, sealed jars in a boiling water bath for 10 minutes (adjust for altitude). Let cool undisturbed for 12–24 hours and check that lids have sealed before storing at room temperature.
Easy Bread and Butter Pickle Recipe (No Canning Required)
Short on time or equipment? Skip the water bath entirely. Follow steps 1–3 above, then pour everything — brine included — straight into a large mason jar or airtight container once cooled. Store in the fridge. This is the fastest route to homemade pickles with zero canning gear.
Bread and Butter Pickle Recipe for Canning (Shelf-Stable)
For pantry-stable jars you can gift or stock up on, use the full canning method in Step 4. Sterilize jars and lids beforehand, leave 1/2-inch headspace when packing, and always confirm a proper seal (the lid should not flex when pressed) before storing outside the fridge.
No Sugar Bread and Butter Pickle Recipe
Replace the sugar with 1 cup of a granulated sugar substitute like erythritol or monk fruit blend, or reduce sugar to 3/4 cup for a less-sweet, more tangy pickle. The vinegar-to-cucumber ratio stays the same — sugar mainly affects sweetness, not preservation, in the fridge version.
Note: reduced sugar is not recommended for shelf-stable canning, since sugar content isn’t part of what makes this recipe safe to can (the vinegar acidity is), but taste and texture will differ from the classic version.
Spicy Bread and Butter Pickle Recipe
Add 1–2 sliced jalapeños or 1/2 tsp crushed red pepper flakes to the brine in Step 2. For extra heat, include the jalapeño seeds.
This variation pairs the classic sweet-tangy base with a slow-building kick — great on burgers or straight from the jar.
Microwave Bread and Butter Pickle Recipe
For a single-jar batch in minutes: combine 2 cups sliced cucumber and onion with 3/4 cup vinegar, 3/4 cup sugar, 1 tsp mustard seed, and a pinch of turmeric in a microwave-safe bowl. Microwave on high for 3–4 minutes, stirring halfway, until the sugar dissolves and the brine is hot.
Pour into a jar, cool, and refrigerate. Ready to eat same-day.
Simple Bread and Butter Pickle Recipe (5 Ingredients)
Cucumbers, onion, vinegar, sugar, and salt — that’s it. Skip the mustard seed, celery seed, and turmeric if you want a cleaner, simpler flavor. The turmeric mainly affects color, and the seeds add texture, not core flavor, so this stripped-down version still tastes like a true bread and butter pickle.
Tips for Crisp Homemade Pickles
- Use fresh, firm pickling cucumbers — not waxed grocery-store cucumbers.
- Don’t skip the salting step; it’s the key to crunch.
- Slice cucumbers uniformly (about 1/4-inch) for even pickling.
- Let jars sit at least 24 hours before tasting — flavor deepens over the first week.
Frequently Asked Questions
How long do bread and butter pickles last?
Fridge pickles keep about 2 months refrigerated. Properly sealed, canned jars last up to a year in the pantry and 2–3 months once opened.
Can I make bread and butter pickles without canning?
Yes. The fridge method skips the water bath entirely and is ready to eat within a day.
Why are my pickles soft instead of crunchy?
Usually skipped salting, cucumbers that weren’t fresh enough, or over-simmering the vegetables in the brine.
Can I reduce the sugar?
Yes, for fridge pickles. Cut sugar by up to a third without affecting safety — just expect a tangier result.
