Sweet, Tangy, and Perfectly Crunchy—Made for the Fridge or the Pantry
There’s something nostalgic about the sound of a knife slicing through crisp cucumbers, the waft of warm vinegar and spices filling the kitchen, and the satisfying clink of jars sealing on the counter. Bread and butter pickles are a classic for a reason—sweet, tangy, a little zippy—and they go with everything from burgers to charcuterie boards.
This small-batch recipe gives you the flexibility to make a few jars for the fridge or preserve them shelf-stable using a water bath canner. It’s perfect for when you’ve got just a handful of cucumbers and a craving for homemade pickles.
What Are Bread and Butter Pickles?
These are sweet-and-sour pickles traditionally made with sliced cucumbers and onions. The brine is flavored with sugar, vinegar, mustard seed, celery seed, and turmeric—which gives them that signature golden glow. Unlike dill pickles, bread and butters are sweeter and often served as a condiment rather than a snack.
Refrigerator Bread and Butter Pickles
Equipment
- 1 colander
- 2 16-ounce jars with lids
- 1 small to a medium pot
Ingredients
- 1½ pounds pickling cucumbers
- 1 cup thinly sliced sweet onion
- ½ cup brown sugar
- ½ cup Pre cane sugar
- 1 cup white vinegar
- 1/2 cup cider vinegar
- 2½ tbsp kosher salt
- 2 tsp mustard seeds
- ½ tsp celery seed
- ½ tsp turmeric
- ½ tsp chili flakes optional
Instructions
- Cut the cucumbers to desired thickness ¼ to ½ inch; this is up to you and how thick you like your pickles. It is important to cut off the blossom end as it will let off an enzyme that will make your pickles soft.
- Place the cucumbers in a colander and rub with the salt.
- Place the colander over a bowl or in your sink and let sit for an hour or 2
- Rinse well under running water for 2 to 3 minutes.
- In a large non-reactive pot (stainless steel or enameled), combine:Vinegars, sugar, mustard seed, celery seed, turmeric, and red pepper flakes.Bring to a simmer, stirring until sugar dissolves.
- Bring to a boil stirring to dissolve the sugars.
- Turn off the heat and let it set while you get your jars ready.
- Pack your jars with the rinsed cucumbers and onions.
- Pour the brine mixture over the cucumbers and let come to room temperature.
- Refrigerator Pickles InstructionsSeal jars with lids and let cool to room temperature.Refrigerate for at least 24 hours before eating, for best flavor.Keeps in the fridge for 4–6 months.
- Water Bath Canning InstructionsPrepare a water bath canner and bring water to a boil.Process sealed pint jars for 10 minutes (adjust for altitude if needed).Remove jars and let cool undisturbed for 12–24 hours.Check for seals, label, and store in a cool, dark place for up to 1 year.