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Bread and Butter Pickle Recipe
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Classic Bread and Butter Pickle Recipe

Sweet, tangy, and perfectly crunchy, these homemade bread and butter pickles are a delicious way to preserve fresh cucumbers. They're easy to prepare with simple pantry ingredients and develop even better flavor after chilling. Enjoy them on burgers, sandwiches, charcuterie boards, or as a flavorful snack.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 People
Course: Condiment
Cuisine: American
Calories: 45
Ingredients Method Notes

Ingredients
  

  • 2 pounds pickling cucumbers thinly sliced
  • 1 large onion thinly sliced
  • 2 tablespoons kosher salt
  • 2 cups white vinegar
  • 1 cup apple cider vinegar
  • 1½ cups granulated sugar
  • 1 tablespoon mustard seeds
  • 1 teaspoon celery seeds
  • ½ teaspoon turmeric
  • ½ teaspoon whole black peppercorns

Method
 

  1. Combine sliced cucumbers, onions, and salt in a large bowl.
  2. Cover with ice water and let stand for 2 hours.
  3. Drain well and rinse lightly.
  4. In a large saucepan, combine both vinegars, sugar, mustard seeds, celery seeds, turmeric, and peppercorns.
  5. Bring the brine to a gentle boil while stirring until the sugar dissolves.
  6. Add the cucumber and onion mixture to the hot brine.
  7. Simmer for 5 minutes until the cucumbers are slightly softened but still crisp.
  8. Transfer the pickles and brine into clean jars.
  9. Cool completely before sealing.
  10. Refrigerate for at least 24 hours before serving for the best flavor.

Notes

  • Pickling cucumbers provides the crunchiest results.
  • Slice cucumbers evenly for consistent texture.
  • Refrigerated pickles stay fresh for up to 2 months.
  • Flavor becomes richer after 2–3 days.
  • Always use clean jars and utensils.

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