If you’re looking for the perfect bread and butter pickle recipe, this homemade version delivers crisp cucumbers, sweet onions, and a delicious balance of tangy vinegar and warm spices. They’re incredibly easy to make and taste even better than store-bought pickles.
Bread and butter pickles are sweet and tangy cucumber pickles made by soaking fresh cucumber slices and onions in a vinegar brine flavored with sugar, mustard seeds, celery seeds, and turmeric. They require minimal prep, keep well in the refrigerator, and pair perfectly with burgers, sandwiches, barbecue, and charcuterie boards.
Why You’ll Love This Easy Bread and Butter Pickle Recipe
There are countless pickle recipes online, but this one stands out because it’s incredibly simple while delivering restaurant-quality flavor.
You’ll love it because:
- Perfect sweet and tangy balance
- Ready with simple pantry ingredients
- No pressure canning required
- Great for beginners
- Keeps for weeks in the refrigerator
- Delicious on burgers, sandwiches, wraps, salads, and barbecue
One of my favorite ways to enjoy these pickles is alongside crispy grilled chicken or sandwiches. If you’re planning a summer meal, they also pair beautifully with BBQ Chicken Drumsticks, adding a bright, crunchy contrast to smoky barbecue flavors.
What Are Bread and Butter Pickles?
Bread and butter pickles are sliced cucumbers preserved in a sweet vinegar brine made with onions, sugar, mustard seed, celery seed, and turmeric.
Unlike dill pickles, they’re noticeably sweeter while still maintaining enough acidity to stay refreshing.
Their crunchy texture and balanced flavor make them incredibly versatile.
They’re commonly served with:
- Hamburgers
- Pulled pork sandwiches
- Fried chicken
- Hot dogs
- Cheese boards
- Potato salad
- Tuna salad
- Egg salad
They’re also fantastic chopped into salads. If you’re already a fan of fresh cucumber dishes, you’ll probably enjoy this Asian Cucumber Salad Recipe, which highlights the same crisp texture in a completely different way.
Ingredients You’ll Need
- 2 pounds fresh pickling cucumbers
- 1 large sweet onion, thinly sliced
- 2 cups white vinegar
- 1 cup apple cider vinegar
- 1½ cups granulated sugar
- 2 tablespoons kosher salt
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon ground turmeric
- ½ teaspoon black peppercorns
Optional:
- Red pepper flakes
- Fresh garlic
- Dill sprigs
Kitchen Equipment
You’ll need:
- Sharp knife or mandoline
- Large mixing bowl
- Medium saucepan
- Measuring cups
- Measuring spoons
- Mason jars with lids
- Tongs
- Funnel (optional)
How to Make the Best Bread and Butter Pickles
Step 1 – Slice the Vegetables
Wash the cucumbers thoroughly.
Slice them into uniform ¼-inch rounds.
Thinly slice the onions.
Place everything in a large bowl.
Step 2 – Salt the Cucumbers
Sprinkle the cucumbers with kosher salt.
Let them sit for about 1½ hours.
This draws out excess moisture and helps create extra-crispy pickles.
Afterward, rinse thoroughly and drain well.
Step 3 – Make the Pickling Brine
In a saucepan combine:
- White vinegar
- Apple cider vinegar
- Sugar
- Mustard seed
- Celery seed
- Turmeric
- Peppercorns
Bring everything to a gentle boil while stirring until the sugar dissolves.
Step 4 – Add the Cucumbers
Carefully stir the cucumber slices and onions into the hot brine.
Cook for 1–2 minutes only.
Avoid overcooking.
They should remain crisp.
Step 5 – Fill the Jars
Transfer the cucumbers and onions into sterilized mason jars.
Pour the hot brine over the vegetables until fully submerged.
Leave about ½ inch of headspace.
Seal tightly.
Step 6 – Chill
Allow the jars to cool.
Refrigerate for at least 24 hours.
For the best flavor, wait 48 hours before serving.
The pickles become even better after several days.ok
Eating Them Too Soon
Fresh pickles are good, but waiting at least 48 hours allows the flavors to fully develop
Using Table Salt Instead of Kosher Salt
Kosher salt dissolves cleanly and helps maintain a clear brine, while some table salts contain additives that can make the liquid cloudy.
Quick Success Checklist
Before putting your jars in the refrigerator, make sure you’ve:
- ✔ Used fresh pickling cucumbers
- ✔ Salted and rinsed the cucumbers
- ✔ Heated, not overcooked, the vegetables
- ✔ Filled clean sterilized jars
- ✔ Covered everything completely with brine
- ✔ Allowed at least 24–48 hours before serving
Related Recipes You May Also Enjoy
If you loved this bread and butter pickle recipe, here are a few more recipes from College Meal Saver that pair perfectly with it:
- Easy Cucumber Caprese Salad – A fresh summer salad featuring crisp cucumbers, tomatoes, mozzarella, and basil.
- Asian Cucumber Salad Recipe – Another fantastic way to enjoy fresh cucumbers with a bold, tangy flavor.
- Easy Homemade Tartar Sauce Recipe – The perfect dipping sauce for fish, seafood, and sandwiches topped with homemade pickles.
- Seasoned Baked Potato Wedges – A crispy side dish that pairs wonderfully with burgers and homemade pickles.
- BBQ Chicken Drumsticks – A classic barbecue main dish that becomes even better with sweet and tangy bread and butter pickles.
Conclusion
This bread and butter pickle recipe is proof that a handful of simple ingredients can create something truly delicious. With crisp cucumbers, sweet onions, and a perfectly balanced sweet-and-tangy brine, these homemade pickles are easy enough for beginners yet flavorful enough to become a family favorite.
Whether you’re topping burgers, layering sandwiches, serving them with barbecue, or adding them to picnic spreads, these refrigerator pickles bring fresh, homemade flavor to almost any meal. Best of all, they’re simple to prepare, budget-friendly, and taste even better after a few days in the refrigerator.
If you enjoyed this recipe, be sure to save it for later, make a batch this week, and explore more homemade favorites on College Meal Saver. Recipes like Easy Cucumber Caprese Salad, Asian Cucumber Salad Recipe, and Easy Homemade Tartar Sauce Recipe are perfect companions for these sweet and tangy pickles and will help you create an unforgettable summer menu.
Easy Bread and Butter Pickles
Ingredients
Equipment
Method
- Wash the cucumbers thoroughly and slice them into 1/4-inch rounds. Thinly slice the sweet onion and place both in a large mixing bowl.
- Sprinkle the cucumbers with kosher salt and let them sit for 1 1/2 hours. Rinse thoroughly under cold water and drain well.
- In a medium saucepan combine the white vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, and black peppercorns. Bring to a gentle boil, stirring until the sugar completely dissolves.
- Add the drained cucumbers and onions to the hot brine. Stir gently and cook for just 1 to 2 minutes. Do not overcook.
- Transfer the cucumbers and onions into sterilized mason jars. Pour the hot brine over the vegetables until completely submerged, leaving about 1/2 inch of headspace. Seal with lids.
- Allow the jars to cool to room temperature before refrigerating. Chill for at least 24 hours, preferably 48 hours, before serving for the best flavor.