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A close-up of a glass jar filled with crunchy homemade Bread and Butter Pickles resting on a rustic wooden table.

Easy 5-Minute Homemade Bread and Butter Pickles

Elevate your favorite meals with these crisp, tangy, and sweet homemade Bread and Butter Pickles. This foolproof recipe uses a simple brine and fresh produce to deliver a professional deli-style crunch right from your own refrigerator.
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Prep Time 1 hour 15 minutes
Cook Time 5 minutes
Servings: 6
Course: Condiment, Side Dish
Cuisine: American
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds Kirby or pickling cucumbers, thinly sliced
  • 1 large yellow onion, thinly sliced into half-moons
  • 2 tablespoons kosher salt
  • 1 cup apple cider vinegar
  • 1 cup granulated sugar
  • 1 tablespoon mustard seeds
  • 1 teaspoon celery seeds
  • 1/2 teaspoon ground turmeric

Equipment

  • Large mixing bowl
  • Sharp chef's knife
  • Cutting board
  • Medium saucepan
  • Whisk or wooden spoon
  • Clean glass mason jars with lids
  • Colander
  • Clean kitchen towel or paper towels

Method
 

  1. Wash the cucumbers thoroughly under cold running water.
  2. Slice the cucumbers and onions into uniform rounds and place them into a large mixing bowl.
  3. Toss the vegetables with the kosher salt, ensuring they are well coated. Let them sit for 60 minutes to draw out excess moisture.
  4. Drain the liquid from the bowl and pat the vegetables dry with a clean kitchen towel or paper towels.
  5. In a medium saucepan, combine the apple cider vinegar, sugar, mustard seeds, celery seeds, and turmeric.
  6. Bring the brine to a gentle simmer over medium heat, stirring occasionally, until the sugar is completely dissolved.
  7. Pack the dried cucumber and onion slices tightly into clean glass jars.
  8. Pour the hot brine over the vegetables, ensuring the slices are completely submerged, leaving a small amount of headspace at the top.
  9. Seal the jars and allow them to cool to room temperature before transferring them to the refrigerator.
  10. Let the pickles sit in the refrigerator for at least 24 hours before serving to allow the flavors to meld.

Notes

For the best flavor and texture, store your pickles in the refrigerator for at least 24 to 48 hours before eating. These pickles will stay crisp and delicious for up to 3 weeks when kept refrigerated. Feel free to customize your brine by adding 2 crushed garlic cloves or a pinch of red pepper flakes for a spicy kick. Always ensure your jars are thoroughly cleaned or sterilized before packing to ensure food safety.