Easy Bread and Butter Pickles
Transform your cucumbers into zesty, tangy perfection with this Easy Bread and Butter Pickles recipe—a quick, no-fuss way to make homemade pickles bursting with sweet and savory flavor. Featuring crisp cucumber slices and tender onions, these pickles are infused with a bold blend of white and apple cider vinegar, sugar, and warming spices like mustard seeds, celery seeds, and ground turmeric. With just 20 minutes of prep and no canning required, this beginner-friendly recipe delivers fresh, refrigerator pickles in as little as 24 hours. Perfect as a topping for burgers, a crunchy side for sandwiches, or a straight-from-the-jar snack, these homemade bread and butter pickles will quickly become a staple in your fridge.
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Recipe Information
Ingredients
- 6 cups (sliced) cucumbers
- 1 cup (sliced) yellow onion
- 2 tablespoons kosher salt
- 1.5 cups granulated sugar
- 1 cup white vinegar
- 1 cup apple cider vinegar
- 1 tablespoon mustard seeds
- 0.5 teaspoon celery seeds
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon crushed red pepper flakes
Instructions
Wash cucumbers and slice them into 1/4-inch thick rounds. Thinly slice the yellow onion.
In a large bowl, combine the cucumber slices and onion slices with the kosher salt. Toss to coat evenly.
Cover the bowl and let the mixture sit for about 1 hour at room temperature. This helps draw out excess moisture.
After 1 hour, rinse the cucumber and onion mixture thoroughly under cold water to remove the salt. Drain well and set aside.
In a medium saucepan, combine the granulated sugar, white vinegar, apple cider vinegar, mustard seeds, celery seeds, ground turmeric, and crushed red pepper flakes.
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally until the sugar fully dissolves (about 5 minutes).
Remove the saucepan from heat and let the liquid cool slightly for about 5 minutes.
Place the drained cucumbers and onions into clean, heatproof jars or containers.
Carefully pour the warm pickling liquid over the cucumbers and onions until they are fully submerged.
Allow the jars to cool to room temperature. Once cooled, cover the jars with lids and refrigerate for at least 24 hours to let the flavors develop.
Enjoy the pickles within 2–3 weeks! Keep refrigerated.
Nutrition Facts
Calories |
1534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.9 g | 6% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3596 mg | 156% | |
| Total Carbohydrate | 362.2 g | 132% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 327.0 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2195 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
