There are certain smells that just transport you right back to childhood, aren’t there? For me, it’s the sweet, tangy aroma of a simmering pickle brine filling the kitchen on a hot summer day. I can still picture my grandmother’s counter, lined with glistening jars of her famous Bread and Butter Pickle Recipe. She’d let me sneak a crunchy, cold slice right from the jar, and that perfect balance of sweet and zesty was pure magic.
For years, I was too intimidated to try making them myself. Canning felt complicated! But then I discovered the secret: you don’t have to. This is a refrigerator bread and butter pickle recipe, which means you get all of that incredible, homemade flavor without any of the scary canning equipment. It’s simple, it’s quick, and trust me, once you make your own, you’ll never go back to the store-bought kind. These pickles are the star of any sandwich, burger, or cheese board! Check the Ceviche Recipe.
Why You’ll Love This Recipe
I’m not kidding when I say this is the best bread and butter pickle recipe I’ve ever made. Here’s why I know it’ll become a staple in your kitchen, too:
- Perfectly Balanced Flavor: It’s that signature sweet and tangy taste you crave, with just the right amount of spice. Not too sweet, not too vinegary—it’s just right.
- Unbelievably Crisp: We use a crucial but simple technique (salting!) that guarantees a satisfyingly crunchy pickle every single time. No mushy pickles here!
- So Incredibly Easy: This is a small-batch refrigerator pickle recipe. You just slice, brine, and chill. It’s the perfect weekend project.
- Simple, Everyday Ingredients: No need to hunt for specialty items. You probably have most of what you need in your pantry already.
Ingredients You’ll Need
Getting the right ingredients is key, especially the cucumbers! Look for Kirby or other pickling cucumbers at your local grocery store or farmer’s market.
- 2 lbs pickling cucumbers (like Kirby), about 8-10 small cucumbers
- 1 large sweet onion (like Vidalia or Walla Walla), thinly sliced
- 3 tbsp pickling salt or kosher salt
- 2 cups granulated sugar
- 1 ½ cups apple cider vinegar
- ½ cup distilled white vinegar
- 1 tbsp mustard seeds
- 1 tsp celery seeds
- ½ tsp ground turmeric
How to Make This Bread and Butter Pickle Recipe
Just follow these simple steps, and you’ll have jars of pickle perfection waiting for you in the fridge.
Prep Your Veggies: Wash your cucumbers well. Using a sharp knife or a mandoline (my favorite for uniform slices!), slice the cucumbers into ¼-inch thick rounds. Thinly slice your onion into half-moons. Place the cucumber and onion slices in a large, non-reactive bowl (glass or stainless steel is perfect).
Salt and Chill (The Secret to Crispness!): Sprinkle the pickling salt over the cucumbers and onions and toss gently to combine. Cover the bowl and place it in the refrigerator for 2 to 3 hours. This step is crucial! The salt draws out excess water from the vegetables, which is what keeps them super crunchy.
Rinse Thoroughly: After chilling, you’ll notice a lot of liquid in the bottom of the bowl. Transfer the vegetables to a colander and rinse them very well under cold running water. You want to wash off all the excess salt. Let them drain completely.
Make the Brine: In a medium saucepan or pot, combine the sugar, apple cider vinegar, white vinegar, mustard seeds, celery seeds, and ground turmeric. Bring the mixture to a simmer over medium heat, stirring until the sugar is completely dissolved. The turmeric will give the brine a beautiful golden color.
Combine and Simmer: Add the drained cucumber and onion slices to the pot with the hot brine. Stir gently to coat everything. Return the mixture to a simmer, but don’t let it boil for a long time—you just want to heat the vegetables through, about 1-2 minutes. This helps them absorb the flavor without getting soft.
Jar and Chill: Carefully pack the pickles and onions into clean glass jars (this recipe makes about 2-3 pint jars). Pour the hot brine over the top to cover the vegetables completely. Let the jars cool to room temperature on the counter, then seal them with lids and transfer to the refrigerator.
Be Patient! For the best flavor, let the pickles marinate in the fridge for at least 24 hours before you dig in. The flavors will meld and intensify, and they’ll be even better after a few days!
Expert Tips & Variations
Here are a few of my favorite tips to make this bread and butter pickle recipe your own:
- Use a Mandoline: For perfectly even slices that look as good as they taste, a mandoline slicer is a game-changer. Just please be careful and always use the hand guard!
- Don’t Rush the Rinse: Make sure you rinse the salt off the cucumbers really, really well. If you don’t, your final pickles will be too salty. I like to taste a slice after rinsing to be sure.
- Spicy Bread and Butter Pickles: Love a little heat? Add ½ teaspoon of red pepper flakes or a few thin slices of jalapeño to the brine for a spicy kick.
- Add Some Garlic: Toss a couple of lightly smashed garlic cloves into the jars before you pour in the brine for an extra layer of savory flavor.
- Brown Sugar Twist: For a deeper, more molasses-like sweetness, you can substitute half of the white sugar with light brown sugar.
Frequently Asked Questions (FAQ)
1. How long do these refrigerator pickles last?
Because this is a refrigerator pickle recipe and not a shelf-stable canned one, they must be stored in the fridge. In a clean, sealed jar, they will stay crisp and delicious for up to 2 months.
2. Can I use a different type of cucumber?
For the absolute best texture, pickling cucumbers (like Kirby) are the way to go. They have thin skin and low water content, making them ideal for a crunchy pickle. In a pinch, you could use Persian or mini cucumbers. I’d avoid standard waxy slicing cucumbers, as they tend to become soft.
3. Why aren’t my pickles crunchy?
The most common culprit for soft pickles is skipping or rushing the salting step (Step 2). Drawing out that excess water is what makes all the difference! The second reason could be over-boiling them in Step 5. You just want to bring them to a bare simmer before jarring.
I truly hope you give this bread and butter pickle recipe a try. There’s something so satisfying about pulling a jar of your own homemade pickles from the fridge. They’re a little taste of summer you can enjoy any time of year. Happy pickling!
I am a passionate recipe developer and food enthusiast specializing in heart-warming traditional dishes and simple, everyday meals. My goal is to inspire you to find joy and confidence in the kitchen through my easy-to-follow recipes.