This bread and butter pickles recipe is EASY. To be more specific, these are bread and butter refrigerator pickles; so you won’t have to learn how to can in order to make homemade pickles.
Bread and butter pickles are a little different from classic dill pickles in that they tend to be a little sweeter and use a variety of spices as opposed to mostly dill. So, the flavor is more rounded.
I love to add bread and butter pickles to burgers as well as chop them up into a relish to make quick tuna salad when I don’t have all the ingredients for my favorite deli-style tuna salad.
We also like to make a meat and cheese board for an easy at-home dinner date, and I usually will add some pickles and olives to that as well. There are MANY ways to use bread and butter pickles, or you can eat them all on their own as a delicious snack.
Related: Learn to make your own classic fried pickles OR air fryer pickles.
Ingredients:
- Cucumbers
- Shallot
- Salt
- White vinegar
- Apple cider vinegar
- Granulated white sugar
- Mustard seeds
- Turmeric
- Cloves
How to Make Bread and Butter Pickles:
Slice the cucumbers in the shapes you want your pickles to be in. This may be in small circles or in long rectangles; or a combination of the two. Sprinkle a little salt over the tops of them and let them sit while you prepare the brining liquid.
Slice the shallot, and set aside.
In a medium to large pot, combine the vinegars, sugar, mustard seeds, turmeric, and cloves. Cook over high heat, stirring until the sugar completely dissolves. Just as the liquid comes to a boil turn off the heat.
Add the cucumbers and shallots to jars. Then pour the hot liquid into the jars, so all the pieces get covered in the liquid. Add the lids and place in the refrigerator.
Leave the pickles for at least 24 hours to brine. I personally like them best in the 3-7 day range; but they are good after 24 hours, and especially if you like them on the crunchy side.
Tips and Substitutions:
- You can use all white vinegar instead of a mixture of white and apple cider vinegar if you need. I just like the flavor and color ACV brings.
- Sometimes I add a few red pepper flakes to the bringing liquid if I want to add a little heat to my pickles.
- Any reusable jar or container with a lid can work for brining and storing homemade pickles in the refrigerator. I prefer glass, but plastic can work as well.
- If you use plastic, just make sure it’s a kind that can withstand some heat, as the brining liquid with be very hot when you first add it.
Serving Suggestions:
Here are some recipes you might want to serve these homemade pickles with:
- Alongside this easy hamburger soup
- On top of a cheeseburger pizza
- On top of a hamburger at a BBQ
- Alongside these Italian beef sandwiches
- With an easy chicken salad sandwich
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easy, refrigerator pickles (no canning required)
Yield 10
Prep 5 minutes mins
Brine Time 1 day d
Cook 5 minutes mins
Total 1 day d 10 minutes mins
Ingredients
- 2 pounds cucumbers
- 2 tablespoons salt
- 1 ¼ cup vinegar (white)
- 1 cup vinegar (apple cider)
- 1 cup granulated white sugar
- 1 tablespoon mustard seeds
- ¼ teaspoon turmeric
- ⅛ teaspoon cloves
Equipment
jars with lids
Instructions
Slice the cucumbers in the shapes you want your pickles to be in. This may be in small circles or in long rectangles; or a combination of the two.
Sprinkle a little salt over the tops of them and let them sit while you prepare the brining liquid.
Slice the shallot and set aside.
In a medium to large pot, combine the vinegars, sugar, mustard seeds, turmeric, and cloves.
Cook over high heat, stirring until the sugar completely dissolves. Just as the liquid comes to a boil turn off the heat.
Add the cucumbers and shallots to jars.
Then, pour the hot liquid into the jars, so all the pieces get covered in the liquid.
Add the lids and place in the refrigerator.
Leave the pickles for at least 24 hours to brine.
Notes
- I personally like these pickles best in the 3-7 day range; but they are good after 24 hours and especially if you like them on the crunchy side.
- You can use all white vinegar instead of a mixture of white and apple cider vinegar if you need. I just like the flavor and color ACV brings.
- Sometimes I add a few red pepper flakes to the bringing liquid, if I want to add a little heat to my pickles.
- Any reusable jar or container with a lid can work for brining and storing homemade pickles in the refrigerator. I prefer glass, but plastic can work as well. If you use plastic, just make sure it’s a kind that can withstand some heat as the brining liquid with be very hot when you first add it.
© Author Emma Chapman
Course condiment, Snack
Cuisine American
Keywords pickles
Nutrition
Nutrition Facts
Bread and Butter Pickles
Amount per Serving
Calories
104
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.04
g
%
Polyunsaturated Fat
Monounsaturated Fat
0.3
g
Sodium
1399
mg
61
%
Potassium
152
mg
4
%
Carbohydrates
22
g
7
%
Fiber
1
g
4
%
Sugar
21
g
23
%
Protein
1
g
2
%
Vitamin A
66
IU
1
%
Vitamin C
3
mg
4
%
Calcium
20
mg
2
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
