Bread and Butter Pickles are a classic sweet and tangy condiment, perfect for sandwiches, burgers, or as a crunchy snack. Made with crisp cucumbers, onions, and a flavorful brine of vinegar, sugar, and spices, these pickles are easy to prepare and require no canning. Their signature balance of sweetness and acidity makes them a favorite for any occasion.

Why You’ll Love This Recipe

Easy to Make – Simple ingredients and no special equipment required.
Sweet and Tangy – A perfect balance of flavors that complements many dishes.
Great for Meal Prep – Stays fresh in the fridge for weeks.
Versatile – Enjoy them on sandwiches, burgers, salads, or as a snack.
No Canning Required – A quick refrigerator pickle method makes this foolproof.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cucumbers, thinly sliced
Onion, thinly sliced
Salt
Apple cider vinegar (or white vinegar)
Sugar
Mustard seeds
Celery seeds
Ground turmeric
Crushed red pepper flakes (optional)

Directions

Prepare Cucumbers and Onions – In a large bowl, toss sliced cucumbers and onions with salt. Let sit for 1 hour to draw out moisture, then rinse and drain.
Make the Brine – In a saucepan, combine vinegar, sugar, mustard seeds, celery seeds, turmeric, and red pepper flakes. Bring to a simmer, stirring until sugar dissolves.
Pack the Jars – Divide the cucumbers and onions into clean glass jars. Pour the hot brine over them, ensuring they are fully submerged.
Cool and Refrigerate – Let the jars cool to room temperature, then seal and refrigerate.
Enjoy – Pickles are best after 24 hours but improve in flavor over time.

Servings and Timing

Servings: About 2 pints
Prep Time: 10 minutes
Resting Time: 1 hour
Cook Time: 5 minutes
Total Time: 1 hour 15 minutes

Variations

Extra Crunchy: Add ice cubes to the cucumbers while they sit with salt, then drain before pickling.
Spicy Kick: Increase red pepper flakes or add sliced jalapeños.
Less Sweet: Reduce the sugar for a more tart pickle.
Garlic Lover’s Version: Add a few cloves of crushed garlic to the jars before adding brine.

Storage/Reheating

Refrigeration: Store in an airtight jar in the fridge for up to 4 weeks.
Freezing: Not recommended, as freezing changes the texture.
Shelf Storage: These are refrigerator pickles and should not be stored at room temperature.

FAQs

Why are they called Bread and Butter Pickles?

The name comes from the Great Depression when people ate these pickles with bread and butter as an affordable meal.

Can I use regular cucumbers instead of pickling cucumbers?

Yes, but pickling cucumbers stay crunchier and absorb the brine better.

How long should I wait before eating them?

They taste best after 24 hours but develop deeper flavor after a few days.

Do I need to sterilize the jars?

Since these are refrigerator pickles, clean jars are fine—no sterilization required.

Can I use a sugar substitute?

Yes, but it may affect the flavor and texture slightly. Try honey or a sugar-free alternative.

What vinegar works best?

Apple cider vinegar gives a slightly sweet depth, while white vinegar provides a sharper tang.

How do I make these for canning?

Use a proper canning method with sterilized jars and a hot water bath to make them shelf-stable.

Why did my pickles turn soft?

Soft pickles can result from over-soaking in salt or using overripe cucumbers. Always use fresh, firm cucumbers.

Can I add fresh dill?

Yes! While not traditional, dill adds great flavor.

What can I serve these with?

They’re great on burgers, hot dogs, sandwiches, charcuterie boards, or as a side to barbecue.

Conclusion

Bread and Butter Pickles are a simple and delicious way to add a sweet and tangy crunch to your meals. With no canning required and just a few ingredients, they’re easy to make and full of homemade goodness. Whether you enjoy them on a burger or straight from the jar, these pickles are sure to become a favorite!