Description

These homemade Bread and Butter Pickles are crunchy, sweet, and tangy, made with fresh cucumbers, onions, and a perfectly balanced vinegar brine. They’re quick to make and great for adding to sandwiches, burgers, or enjoying straight from the jar!

Ingredients

Scale

For the Pickles:

5–6 small cucumbers (Kirby or pickling cucumbers), thinly sliced
1 small onion, thinly sliced
1/4 cup kosher salt
2 cups ice cubes (to help crisp the cucumbers)

For the Brine:

1 1/2 cups apple cider vinegar
1 1/2 cups granulated sugar
1 tsp mustard seeds
1/2 tsp celery seeds
1/2 tsp turmeric
1/2 tsp ground ginger (optional, for extra depth)
1/4 tsp red pepper flakes (optional, for a slight kick)
1 tsp whole black peppercorns

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Instructions

Salt & Soak the Cucumbers:
- In a large bowl, toss the sliced cucumbers and onions with kosher salt.
- Cover with ice cubes and let sit for 1-2 hours (this helps keep them crisp).
- Rinse well under cold water and drain.
Prepare the Brine:
- In a medium saucepan, combine vinegar, sugar, mustard seeds, celery seeds, turmeric, ginger, red pepper flakes, and peppercorns.
- Bring to a gentle simmer over medium heat, stirring until sugar is dissolved.
Pack the Jars:
- Divide the drained cucumbers and onions between clean, sterilized jars.
- Pour the hot brine over the cucumbers, ensuring they are fully submerged.
Cool & Refrigerate:
- Let jars cool to room temperature, then seal and refrigerate for at least 24 hours before eating.
- For the best flavor, wait 48 hours!

Notes

Quick Pickles: These are refrigerator pickles, meaning they are not canned and must be stored in the fridge. They last up to 3 months.
Canning Option: If you’d like to can them for shelf storage, process jars in a boiling water bath for 10 minutes.
Customize the Flavor: Add a cinnamon stick for extra warmth or a few cloves of garlic for a garlicky twist.