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Bread & Butter Pickles
4.5 from 12 votes

Bread & Butter Pickles

This refrigerator Bread and Butter Pickles recipe is a quick and easy way to make your own pickles, no fancy equipment required. The fresh-tasting pickles are delightfully crisp, sweet, and tangy. Pile them on burgers, sloppy joes, sandwiches and wraps, and so much more!

Prep Time
25 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 2 pints
Calories: 66 kcal
Course: Condiments

Ingredients

  • ¾ cup apple cider vinegar
  • ¾ cup white vinegar
  • ½ cup water
  • 1 cup granulated sugar
  • 1½ tablespoons kosher salt
  • ½ teaspoon Turmeric ground
  • 1¼ pounds cucumber or other mini cucumber or pickling cucumber, Persian
  • ¼ cup white onion or yellow onion, thinly sliced
  • 1 teaspoon celery seed
  • 1 teaspoon mustard seeds

Instructions

    Cup of Yum
  1. Prepare pickling brine: Place apple cider vinegar, white vinegar, water, sugar, salt, and turmeric in a small saucepan over high heat and bring to a boil. Whisk rapidly until sugar and salt dissolve. Remove pan from heat and let cool to room temperature. If you want to speed up the cooling process, carefully transfer hot brine to a heat-proof jar or bowl and place in fridge or freezer to cool it down faster.
  2. Prepare jars: While brine is cooling, wash two wide-mouth 1-pint jars and their lids in very hot, soapy water. Set aside.
  3. Prepare cucumbers & onion: Wash and dry the cucumbers. Cut off the ends of the cucumbers and discard. Then slice cucumbers into coins, aiming for about ⅛" thickness - a mandoline works great for even slicing. Or slice them into spears. Then slice the onion about ⅛" thick as well.
  4. Pack jars: Divide the celery seeds and mustard seeds between the two jars. Then add the cucumbers and onion to both jars. Pack them in as tightly as you can without smashing the cucumbers. Then gently but firmly tap the bottom of the jars on a wooden cutting board or thick kitchen towel to settle everything into the jars as solidly as possible. Add more cucumbers if needed to leave ½" of space at the top of the jars. If using spears, trim the ends if needed, to leave ½" of space at the top.
  5. Add pickling brine: Once brine has cooled to room temperature, pour it over cucumbers, filling each jar within ½" of the top. Gently tap the jars against a wood cutting board or thick towel again, to remove air bubbles. Top off with additional brine to cover the cucumbers. Twist lids tightly onto jars. Then turn jars upside down and shake to distribute spices. Turn jars right-side up and gently tap again on a cutting board to settle cucumbers solidly into the brine.
  6. Store in refrigerator: These are quick refrigerator pickles that need to be stored in the refrigerator, and keep well for up to 2 months. Do NOT store these in the pantry.

Notes

  • I am always impatient and can't help but dig into the pickles the next day, but the flavor will increase the longer they sit, and will be very good at 48 hours.
  • If you're planning to serve these when entertaining, I recommend making the pickles 48-72 hours in advance, for best pickled flavor.

Nutrition Information

Serving 1 Calories 66kcal (3%) Carbohydrates 15g (5%) Sodium 357mg (15%) Sugar 14g (28%)

Nutrition Facts

Serving: 2 pints

Amount Per Serving

Calories 66

% Daily Value*

Serving 1
Calories 66kcal 3%
Carbohydrates 15g 5%
Sodium 357mg 15%
Sugar 14g 28%

* Percent Daily Values are based on a 2,000 calorie diet.