Bread and butter pickles are the perfect balance of sweet, tangy, and just a little bit spiced. Unlike dill pickles, which lean savory and salty, bread and butter pickles have a distinct sweetness that makes them addictive straight out of the jar — and even better piled onto a burger or sandwich. This recipe is a quick refrigerator version, meaning no special canning equipment is required, though notes for shelf-stable canning are included below if you want to preserve them longer.
What Makes Them “Bread and Butter” Pickles?
The name comes from their history as an affordable, everyday pickle that families would eat alongside bread and butter during tough economic times. Today, they’re loved for their sweet-tangy brine, thinly sliced cucumbers and onions, and warm spices like mustard seed and turmeric that give them their signature golden color.
Ingredients
For the pickles
- 1 ½ lbs pickling cucumbers (or Kirby cucumbers), thinly sliced into rounds
- 1 medium yellow onion, thinly sliced
- 2 tablespoons kosher salt
For the brine
- 1 ½ cups apple cider vinegar
- 1 cup granulated sugar
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- ½ teaspoon ground turmeric
- ¼ teaspoon whole black peppercorns
- 1 clove garlic, smashed (optional)
Equipment
- A large bowl or colander
- A mandoline or sharp knife for thin, even slices
- A medium saucepan
- 2-3 clean pint-sized jars with lids
Instructions
Step 1: Slice and salt the cucumbers
Wash the cucumbers well and slice them into thin, even rounds, about ⅛-inch thick — a mandoline makes this quick and consistent, but a sharp knife works fine too. Slice the onion thinly as well. Place the cucumbers and onions in a large bowl or colander, sprinkle with the kosher salt, and toss to coat evenly.
Step 2: Let them sweat
Let the salted cucumbers and onions sit for 1-2 hours at room temperature, or in the refrigerator if it’s warm out. This draws out excess moisture, which keeps the pickles crisp instead of watery. After resting, rinse thoroughly under cold water to remove the excess salt, then drain well and pat dry with a clean towel.
Step 3: Make the brine
In a medium saucepan, combine the apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, peppercorns, and garlic (if using). Bring to a boil over medium-high heat, stirring occasionally until the sugar fully dissolves. Once boiling, reduce the heat and let it simmer for 1-2 minutes, then remove from heat.
Step 4: Combine and jar
Pack the drained cucumbers and onions tightly into clean jars. Pour the hot brine over the top, making sure the vegetables are fully submerged. Gently tap the jars on the counter to release any air bubbles.
Step 5: Cool and refrigerate
Let the jars cool to room temperature on the counter, uncovered, then seal with lids and refrigerate. For the best flavor, let the pickles sit for at least 24 hours before eating — they’ll keep improving over the first few days as the flavors meld.
Shelf-Stable Canning Option
If you want to preserve these pickles outside the refrigerator, process the filled and sealed jars in a boiling water bath for 10 minutes (adjusting for altitude as needed), then let them cool completely on the counter before checking that the lids have sealed. Properly sealed jars can be stored in a cool, dark pantry for up to a year; once opened, refrigerate and use within a couple of months.
Tips for the Best Bread and Butter Pickles
- Use pickling cucumbers if you can find them — they’re smaller, firmer, and have fewer seeds than regular slicing cucumbers, which keeps the pickles crisp.
- Slice evenly so the pickles cure at the same rate and have a consistent texture.
- Don’t skip the salting step — it’s key to preventing soggy pickles.
- Adjust the sweetness by reducing the sugar slightly if you prefer a more tangy pickle, or adding a bit more for extra sweetness.
- Add a pinch of red pepper flakes to the brine if you want a little heat.
Storage
Refrigerator pickles will keep well in the fridge for up to 2 months. Always use a clean utensil when taking pickles out of the jar to keep the brine from spoiling.
Final Thoughts
Bread and butter pickles are a simple, no-fuss way to use up a cucumber harvest or satisfy a craving for something sweet, tangy, and crunchy. Once you’ve made a batch, you’ll likely find yourself adding them to sandwiches, burgers, and cheese boards on repeat.
