If you’ve ever been gifted a jar of homemade pickles, you know the kind of love and care that goes into something as simple and beautiful as a preserved cucumber. And if you haven’t — I hope this recipe changes that for you! Today, I’m sharing my go-to recipe for Bread and Butter Pickles: a sweet, tangy, crunchy delight that takes your sandwich game from zero to unforgettable. Thank you for being here. It means the world to share these moments and flavors with you.
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Why You’ll Love This Bread and Butter Pickles
These bread and butter pickles are refrigerator pickles — which means no canning required. That’s right: simple ingredients, easy steps, and in just over a day, you’ll have a crisp, sweet, zesty jar of pickles ready to pile onto burgers, layer into sandwiches, or just snack on straight from the jar.
I promised you versatile, and here’s proof! They’re punchy with vinegar, sweetened just enough to balance, and bursting with that nostalgic deli flavor — but elevated. You’ll notice hints of mustard and celery seed, a whisper of turmeric, and that irresistible crunch.
What Makes These Pickles Special?
- No canning needed — just a fridge and a little patience
- Classic flavor with the perfect balance of sweet and tangy
- Great for gifting — nothing says “I appreciate you” like a jar of homemade pickles
- Ridiculously easy to make and even easier to eat
The Taste? Anything but boring!!
These are everything a bread and butter pickle should be — sweet, acidic, with a gentle kick from mustard and celery seed. There’s depth from apple cider vinegar and brown sugar, a touch of earthiness from turmeric, and that signature golden hue we all love.
Benefits of Making Your Own Bread and Butter Pickles
- Control the sweetness and tartness to your liking
- No preservatives or additives
- Use up extra cucumbers from your garden or market haul
- Saves money compared to store-bought gourmet pickles
- Therapeutic to make — the slicing, the simmering, the waiting… it’s all part of the joy
Ingredients
- 1 & 1/2 pounds pickling cucumbers, sliced 1/4-inch thick (about 5 & 1/2 cups)
- 1 & 1/2 tablespoons coarse salt
- 1 cup thinly sliced sweet onion
- 1 cup granulated sugar
- 1 cup white vinegar
- 1/2 cup apple cider vinegar
- 1/4 cup light brown sugar
- 1 & 1/2 teaspoons mustard seeds
- 1/2 teaspoon celery seeds
- 1/8 teaspoon ground turmeric
Tools You’ll Need For Bread and Butter Pickles
- A large, shallow bowl
- Colander
- Sharp knife or mandoline slicer
- Medium saucepan
- Glass jars or containers with airtight lids
- Spoon or ladle
Additions & Substitutions
- Add red pepper flakes for a little heat
- Swap sweet onion for red onion for a bolder flavor and color
- Try dill seeds instead of celery for a different herbal note
- Use all apple cider vinegar for a fruitier tang
How to Make Bread and Butter Pickles (Step-by-Step)
Step 1: Combine sliced cucumbers and salt in a shallow bowl. Cover and chill for 1 ½ hours.
Step 2: Rinse cucumbers thoroughly under cold water in a colander. Drain well and return to the bowl.
Step 3: Add sliced onions to the cucumbers and toss together.
Step 4: In a medium saucepan, combine both sugars, white and apple cider vinegar, mustard seeds, celery seeds, and turmeric. Bring to a simmer over medium heat, stirring until the sugar fully dissolves.
Step 5: Pour the hot vinegar mixture over the cucumbers and onions. Let it sit at room temperature for 1 hour.
Step 6: Cover and refrigerate for 24 hours before serving — though they’re already delicious after just a few hours!
What to Serve with Bread and Butter Pickles
- Classic cheeseburgers — tuck them between the patty and the bun
- Pulled pork sandwiches — the sweet-tangy contrast is unbeatable
- Charcuterie boards — pickles add a pop of brightness
- Grilled cheese — seriously, try it!
- Snack boards — with crackers, cheeses, and cured meats
Tips for Perfect Bread and Butter Pickles
- Use pickling cucumbers, not standard salad cucumbers — they hold their crunch better
- Slice evenly for uniform pickling and the best texture
- Let them marinate for at least 24 hours for full flavor development
- Store in glass jars to avoid any reaction with the vinegar
- Always use clean utensils to scoop — this extends their fridge life
Storage Instructions
- Keep pickles in an airtight container in the refrigerator
- They’re best enjoyed within 1 month
- Do not attempt to shelf-store without proper canning — this is a refrigerator recipe only
General Info About Bread and Butter Pickles
Bread and butter pickles are believed to have originated in the early 20th century, made popular during the Great Depression for their affordability and versatility. Despite the name, there’s no actual bread or butter involved — the term is thought to come from serving them on simple bread and butter sandwiches.
Frequently Asked Questions
Can I use a sugar substitute?
I haven’t tested this with sugar substitutes, so I can’t guarantee results. If you try, let me know how it goes!
Can I make these shelf-stable with canning?
This recipe is intended for refrigerator storage only. If you want to can them, you’ll need to follow a safe canning process.
Can I skip the onions?
Absolutely! The onions add flavor, but the pickles will still be delicious without them.
How soon can I eat them?
They’re tasty after a few hours, but 24 hours in the fridge really makes the flavors shine.
Conclusion
These Bread and Butter Pickles are the kind of kitchen magic I can’t get enough of — the kind you make once and wonder how you ever lived without. They’re easy, wildly flavorful, and the perfect little project for a quiet afternoon. Whether you’re new to pickling or a seasoned pro, I hope you try this version and fall in love like I did.
Looking for more ways to love your peaches and cucumbers? Don’t miss my Peach BBQ Sauce or Grilled Peach Salad with Goat Cheese — they’re summer in every bite.
Let’s Stay Connected
Tried this recipe? I’d love to see it! Tag your photos on Pinterest or drop a review below — it means so much and helps others find this recipe, too.
Nutritional Information (per 1/4 cup serving)
- Calories: 76
- Carbohydrates: 18g
- Protein: 1g
- Fat: 1g
- Saturated Fat: 1g
- Sodium: 658mg
- Potassium: 80mg
- Fiber: 1g
- Sugar: 17g
- Vitamin A: 31IU
- Vitamin C: 2mg
- Calcium: 14mg
- Iron: 1mg
Note: These numbers are estimated and can vary depending on exact ingredients used.
Sweet & Zesty Bread and Butter Pickles
Equipment
- Large shallow bowl
- Colander
- Sharp knife or mandoline slicer
- Medium saucepan
- Measuring cups and spoons
- Airtight jars or containers
Ingredients
- 1 ½ pounds pickling cucumbers sliced ¼-inch thick (about 5 ½ cups)
- 1 ½ tablespoons coarse salt
- 1 cup thinly sliced sweet onion
- 1 cup granulated sugar
- 1 cup white vinegar
- ½ cup apple cider vinegar
- ¼ cup light brown sugar
- 1 ½ teaspoons mustard seeds
- ½ teaspoon celery seeds
- ⅛ teaspoon ground turmeric
Instructions
- In a large shallow bowl, combine sliced cucumbers and salt. Cover and refrigerate for 1 ½ hours.
- Rinse cucumbers thoroughly under cold water in a colander. Drain well and return to the bowl.
- Add sliced onions to the cucumbers and toss gently to combine.
- In a medium saucepan, combine granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and turmeric.
- Bring the mixture to a simmer over medium heat, stirring until the sugar is completely dissolved.
- Carefully pour the hot vinegar mixture over the cucumber and onion mixture. Let it stand at room temperature for 1 hour.
- Transfer the mixture into airtight jars or containers.
- Cover and refrigerate for at least 24 hours before serving. Enjoy!
