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Bread and Butter Pickles being picked up from a Jar Using a Fork
Michonne Zendaya

Bread and Butter Pickles

Sweet, tangy, and crisp, these classic bread and butter pickles are perfect for burgers, sandwiches, or snacking straight from the jar. A timeless refrigerator pickle recipe made with cucumbers, onions, and spices.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 48 tablespoons
Course: Condiment, Preserve
Cuisine: American
Calories: 35
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs pickling cucumbers, sliced into 1/4-inch rounds
  • 1 large sweet onion, thinly sliced
  • ¼ cup kosher salt
  • 2 cups granulated sugar
  • 2 cups white vinegar
  • 1 tbsp mustard seeds
  • 1½ tsp celery seeds
  • 1 tsp ground turmeric
  • ice cubes (for soaking)

Equipment

  • large mixing bowl
  • large pot
  • slotted spoon
  • mason jars or storage containers
  • knife and cutting board

Method
 

  1. Place sliced cucumbers and onions in a large bowl. Sprinkle with kosher salt and mix well. Add enough ice cubes to cover. Let sit for 2 hours, then drain and rinse well.
  2. In a large pot, combine sugar, vinegar, mustard seeds, celery seeds, and turmeric. Bring to a boil.
  3. Add the drained cucumbers and onions to the pot. Return to a boil and remove from heat.
  4. Use a slotted spoon to transfer the pickles to clean jars. Pour brine over to cover. Let cool before sealing and refrigerating.
  5. Allow to chill at least 24 hours before eating for best flavor.

Notes

Store in the refrigerator for up to 3 months. Allow to sit for at least 24 hours before serving for best flavor. For canning, follow USDA guidelines. Try using apple cider vinegar for a fruity twist.