I can’t wait to share my Quick Bread and Butter Pickles Recipe that yields crisp, sweet and tangy refrigerator pickles perfect for piling on burgers, sloppy joes, sandwiches and wraps.
I never planned to get obsessed with a jar, but this Bread And Butter Pickles Homemade Easy version totally snuck up on me. The crunch of pickling cucumbers with thin rings of yellow onion is wildly satisfying, sweet yet tangy, and somehow keeps me coming back.
I find myself piling them on burgers, wraps, even a sad lunch salad to make it sing. If you’re curious about Quick Refrigerator Pickles Bread And Butter options, this one should be on your radar.
Simple, a little bold, and kind of addictive, you won’t want to hide the jar.
Ingredients
- Crunchy watery cucumbers add fiber and low calories keep pickles crisp and refreshing.
- Sweet sharp onion gives savory bite adds natural sugars and aromatic depth.
- Sugar makes the classic sweet tang carbs supply quick energy balances vinegar.
- Vinegar brings bright sourness and preserves low calories but strong tang.
- Mustard seeds add nuttiness and mild heat oil releases big flavor hits.
- Turmeric gives warm color and subtle earthiness has anti inflammatory compounds.
- Celery seeds lend celery salty herb note tiny but boost savory complexity.
- Red pepper flakes add heat tiny flakes amp spice and preserve color.
Ingredient Quantities
- About 3 pounds small pickling cucumbers, thin sliced (about 8 cups)
- 1 large yellow onion, thin sliced (about 2 cups)
- 1 1/2 cups granulated sugar
- 1 1/2 cups distilled white vinegar (5% acidity)
- 1 1/2 tablespoons pickling salt
- 1 tablespoon yellow mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon ground turmeric
- 1/2 teaspoon crushed red pepper flakes (optional)
How to Make this
1. Wash the cucumbers and onion, trim the ends, then thinly slice the cucumbers (about 8 cups) and the yellow onion (about 2 cups). A sharp knife or mandoline makes this quick, just be careful.
2. If you want extra crisp pickles, soak the cucumber slices in ice water for 20 to 30 minutes, then drain well. Dont skip this if your cukes are a bit limp.
3. Pack the cucumber and onion slices tightly into clean glass jars, leaving about 1/2 inch headspace at the top. Pack them so there arent big air pockets.
4. In a medium saucepan combine 1 1/2 cups granulated sugar, 1 1/2 cups distilled white vinegar (5% acidity), 1 1/2 tablespoons pickling salt, 1 tablespoon yellow mustard seeds, 1 teaspoon celery seeds, 1 teaspoon ground turmeric, and 1/2 teaspoon crushed red pepper flakes if you want heat.
5. Bring the brine to a rolling boil over medium-high heat, stirring so the sugar and salt dissolve and the spices bloom, then remove from heat.
6. Carefully pour the hot brine over the packed cucumbers and onions, filling to cover and leaving the same 1/2 inch headspace. Tap the jars gently to release trapped air bubbles and add more brine if needed.
7. Let jars cool to room temperature (15 to 30 minutes), then seal with lids and refrigerate. The pickles are fine to eat after 24 hours, but they taste best after 48 hours.
8. Store in the refrigerator and use within about 4 weeks for best flavor and crunch. If any jar smells off or looks cloudy, throw it out.
Equipment Needed
1. Cutting board and a sharp chef’s knife or mandoline (for thin cucumber and onion slices)
2. Large bowl (for the ice water soak)
3. Clean glass jars with lids, plus a funnel to pour the hot brine without spilling
4. Medium saucepan
5. Measuring cups and measuring spoons
6. Wooden spoon or heatproof spatula (to stir the brine)
7. Ladle or heatproof measuring cup to fill jars, and tongs or a jar lifter to handle jars safely
8. Paper towels or clean kitchen towels for drying rims and wiping spills
FAQ
Bread And Butter Pickles Recipe Substitutions and Variations
- Small pickling cucumbers (about 3 lb): can be swapped for Persian, Kirby, or baby cucumbers, same weight. If you only have long English cucumbers, slice and sprinkle with salt, let sit 15–20 minutes to draw out excess water, then pat dry before pickling.
- Distilled white vinegar (5%): swap 1:1 with apple cider vinegar or white wine vinegar, both typically 5% acidity. If your vinegar is stronger, dilute with a little water so acidity stays near 5%.
- Granulated sugar: use light brown sugar 1:1 for a deeper, caramel note. For liquid sweeteners like honey or maple syrup use about 3/4 the volume (they’re sweeter and add flavor). For low sugar try a 1:1 erythritol or monk fruit baking blend.
- Yellow mustard seeds: replace with 1 to 1 1/2 teaspoons ground mustard powder for 1 tablespoon seeds, or use 1 tablespoon prepared yellow mustard if you want a milder, more blended mustard flavor.
Pro Tips
1) Want crunch that actually lasts? Cut off the blossom end of each cucumber before slicing, soak the slices in ice water for 20-30 minutes, drain very well, and tuck a grape leaf or oak leaf into each jar if you can find one. The blossom end has enzymes that make cukes go soft, and those tannin-rich leaves really do help keep em snappy.
2) Make the spices sing, not hide. Toast the mustard and celery seeds in a dry skillet for 20-30 seconds till fragrant then either leave whole or lightly crush a few mustard seeds to release more punch. Heat the brine just long enough for sugar and salt to dissolve, dont babysit a rolling boil for ages or the cucumbers will soften.
3) Safety and storage rules: this recipe is for fridge pickles, not shelf stable canning. If you want jars that sit on the pantry shelf youll need a tested water-bath canning process and exact acidity levels, dont guess. Otherwise keep them refrigerated and use within about 4 weeks.
4) Little practical stuff that saves time and mess: turmeric stains everything, so use stainless pans and a wooden spoon and wear gloves if you dont want yellow hands. If you slice with a mandoline, use the guard or a cut-resistant glove, youll thank yourself later.
Bread And Butter Pickles Recipe
I can’t wait to share my Quick Bread and Butter Pickles Recipe that yields crisp, sweet and tangy refrigerator pickles perfect for piling on burgers, sloppy joes, sandwiches and wraps.
12
servings
129
kcal
Equipment: 1. Cutting board and a sharp chef’s knife or mandoline (for thin cucumber and onion slices)
2. Large bowl (for the ice water soak)
3. Clean glass jars with lids, plus a funnel to pour the hot brine without spilling
4. Medium saucepan
5. Measuring cups and measuring spoons
6. Wooden spoon or heatproof spatula (to stir the brine)
7. Ladle or heatproof measuring cup to fill jars, and tongs or a jar lifter to handle jars safely
8. Paper towels or clean kitchen towels for drying rims and wiping spills
Ingredients
-
About 3 pounds small pickling cucumbers, thin sliced (about 8 cups)
-
1 large yellow onion, thin sliced (about 2 cups)
-
1 1/2 cups granulated sugar
-
1 1/2 cups distilled white vinegar (5% acidity)
-
1 1/2 tablespoons pickling salt
-
1 tablespoon yellow mustard seeds
-
1 teaspoon celery seeds
-
1 teaspoon ground turmeric
-
1/2 teaspoon crushed red pepper flakes (optional)
Directions
- Wash the cucumbers and onion, trim the ends, then thinly slice the cucumbers (about 8 cups) and the yellow onion (about 2 cups). A sharp knife or mandoline makes this quick, just be careful.
- If you want extra crisp pickles, soak the cucumber slices in ice water for 20 to 30 minutes, then drain well. Dont skip this if your cukes are a bit limp.
- Pack the cucumber and onion slices tightly into clean glass jars, leaving about 1/2 inch headspace at the top. Pack them so there arent big air pockets.
- In a medium saucepan combine 1 1/2 cups granulated sugar, 1 1/2 cups distilled white vinegar (5% acidity), 1 1/2 tablespoons pickling salt, 1 tablespoon yellow mustard seeds, 1 teaspoon celery seeds, 1 teaspoon ground turmeric, and 1/2 teaspoon crushed red pepper flakes if you want heat.
- Bring the brine to a rolling boil over medium-high heat, stirring so the sugar and salt dissolve and the spices bloom, then remove from heat.
- Carefully pour the hot brine over the packed cucumbers and onions, filling to cover and leaving the same 1/2 inch headspace. Tap the jars gently to release trapped air bubbles and add more brine if needed.
- Let jars cool to room temperature (15 to 30 minutes), then seal with lids and refrigerate. The pickles are fine to eat after 24 hours, but they taste best after 48 hours.
- Store in the refrigerator and use within about 4 weeks for best flavor and crunch. If any jar smells off or looks cloudy, throw it out.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 164g
- Total number of serves: 12
- Calories: 129kcal
- Fat: 0.44g
- Saturated Fat: 0.05g
- Trans Fat: 0g
- Polyunsaturated: 0.17g
- Monounsaturated: 0.21g
- Cholesterol: 0mg
- Sodium: 904mg
- Potassium: 195mg
- Carbohydrates: 31g
- Fiber: 1.03g
- Sugar: 27.6g
- Protein: 1.25g
- Vitamin A: 50IU
- Vitamin C: 4.5mg
- Calcium: 24mg
- Iron: 0.43mg
