A wonderful, simple recipe for homemade refrigerator Bread and Butter Pickles. No canning equipment required! Just prepare and pop in the fridge!
About five years ago, I vowed to spend the summer learning how to can and had grand plans to can ALL THE THINGS. I bought a book, read it, and had a list of recipes I wanted to try. Then I blinked, and summer was almost over. Oops. Then I saw this recipe for refrigerator bread and butter pickles, and I was immediately drawn to it because there was no canning equipment required. You could make these pickles in just about no time and pop them straight in the refrigerator. Score!
Bread and butter pickles have always been my absolute favorite sandwich pickle. A dill spear is great on the side of a burger for munching on, but give me bread and butter pickles on a big sandwich any day. They’re a little sweet and little zesty and with a kick. Love them!
You start out with beautiful little pickling cucumbers…
(If you have especially small regular cucumbers, you could use those, as well!)
You’ll slice up the cucumbers into pretty little pieces, about ¼-inch thick (you don’t want them to be super thin). I found this little wavy slicer thing (a very technical term) at the checkout in Bed Bath & Beyond about 10 years ago. I can’t find it on their website anymore, but I did locate it on Amazon, if you want the cute fancypants crinkle cut (which I happen to love).
Otherwise, just grab your favorite knife or a mandoline and slice away!
Once the cucumbers are all sliced up, you sprinkle them with salt, toss to combine, cover the bowl and pop them in the refrigerator for about an hour and a half.
After that hour, you rinse the cucumbers with cold water, drain, and then toss together with the thinly sliced onion.
Set those aside and get your pickling concoction together. You’ll combine white vinegar, cider vinegar, white sugar, brown sugar, mustard seed, celery seed and ground turmeric in a saucepan and get it to a simmer, making sure the sugar dissolves.
Once you reach that point, pour the liquid over the cucumbers and onions and let it sit at room temperature for about an hour.
That’s it! You’re done! Transfer the pickle and onion mixture (including the liquid) into the container you wish to store them in (I love these jars – they’re the perfect size!) and pop them in the refrigerator. After about 24 hours you will have absolutely delicious pickles!
I just made this recipe again last week with pickling cucumbers from my father-in-law’s garden, and they are delicious as always!
If You Like This Refrigerator Bread and Butter Pickles Recipe, Try These:
Combine cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers.
Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves.
Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 1 month.
Recipe Notes:
I do not recommend using this recipe for canning or long-term storage.
The jars pictured in the post are Bormioli jars - love them!
I made these a couple months ago and not really being a fan of vinegar, I didn’t care for them but my mom loved them so I sent them home with her. Pickling cucumbers were in the market today so I tried the recipe again using only Rice Vinegar. I didn’t have Turmeric so I used Mustard Power instead. I love these! I’ve already “tasted” more than I should and can’t wait until tomorrow. Thanks for this recipe!
I have been making these pickles for over a year now, and finally got around to thanking you for this terrific recipe. My grandchildren devour these delicious pickles, and reminds me of my grandmother’s bread and butters. My favorite pickle recipe 😍👌
This is a ‘real deal’ recipe! Very tasty, even as a side dish. Goes well with fatty foods especially. I have made variations of this over the years. It’s a great hostess gift as well. If your market has pearl onions, you can use them whole. Who doesn’t love pickled onions?
We made this today and decided after tasting them we had to make more. Rushed out and bought more stuff to make double the recipe. Added crunched cloves of garlic 4 per bottle (We love garlic) but this recipe was so wonderful. We are now making batches :)
I used to love these as a kid many decades ago; my grandmother would put up lots every summer coming from the last generation where ‘if you wanted it canned you canned it yourself’. With her own home grown cucumbers no less. Your recipe brings back lots of faded memories and makes delicious pickles. I only make one small addition, four or five cloves in the bottom of each jar. The pickle slices and onions come out of the jar with a delightful spicy perfume. Try it sometime.
I just made these pickles using larger diameter cucumbers. Both table cucumbers with green skin and Lemon cucumbers with yellow skin. I did add calcium chloride to try and see if that will crisp up the pickles.
I made these 2 weeks ago and they are gone! Perfect bread and butter pickles! My family and friends can’t get enough. Went to the farmers market last night and am making a double batch. Thank you for your yummy recipe.
My pickles taste very vinegary. What did I do wrong? I added more sugar plus water that I simmered but they are too vinegary I LOVE the simple, easy to follow recipe!
Our mustard seeds here is black instead of the one you’re using. Not sure if that would affect the taste somehow ? Do you know ? I wouldn’t wanna try and then waste an entire batch of cucumbers. Hope I get a reply on this.
I made these 2 days ago. When I tried one today I found them to be bitter. Followed the recipe as written. Not sure why they would be bitter. Is there anything I can do to take the bitter taste away??
It could be the pot you boiled the liquid in. You need to use a non-reactive pot whenever you boil vinegars so you don’t leach metal into your liquid. I found this out the hardway years ago after I spent an hour peeling tiny quail eggs to pickle.
I finally had a chance to make these now that we have a garden and a surplus of cucumbers. They are SO GOOD! Even my husband likes them, and he’s not always keen on sweeter pickles, but prefers spicier things. This is definitely going to be a recipe that I use again and again.
You’re right. Although the pickles are yummy…..I’ve used this recipe for a couple of years. Makes yummy pickles, but I always have to double the brine amounts to get enough to cover pickles once they are jarred.
People around my area make something similar to the pickles, but include zucchini, yellow squash, red, yellow, and green peppers, onions, and sometimes carrots. Could this liquid be used to make this treat, also?
I accidently salted them too much on step 1 (for some reason I had it in my head that I was doubling the recipe). Is all lost? Will they be super salty??
We love love love these pickles. Can’t wait for our garden to start producing our pickling cucumbers to make again. Just wanted to let everyone know that these do hold up well wayyyyyy past the month mark. I made them last summer, put them in my spare refrigerator and ate my last jar in December and they were just as crunchy and yummy.
I made these last year and they were fabulous. Really tasty and easy to make. I was wondering if there is something that can be substituted for the sugars, not artificial but natural like possibly coconut palm sugar? Or if anyone has tried making this with a natural sugar. Thanks again for a great recipe!! Make them and you won’t be disappointed!!!
Hi Angi, did you ever receive a reply about making a whole B&B pickles recipe? I can’t find any info on why they are always sliced and I would prefer to make mine whole, but am wondering if there is some good reason why they are never prepared that way? If you have gained any experience or insights (since you posted the question several months ago) that you can share, I would totally appreciate it. Thanks, John
I love these. I have been making them weekly because they keep disappearing. The only thing I do change is I add sliced jalapenos to make them sweet and spicy.
Made 2 batches, some like it hot! In one jar I added a Tablespoon of red pepper flakes! They are definitely spicy! As a fan of bread and butter pickles, these were wonderful! Other than the peppers in one jar, I followed the recipe exactly. I will be making this recipe again soon because these won’t be in the fridge long! Thank you for this recipe!
Omg! This recipe for refrigerated bread and butter pickles was fabulous..they taste awesome..and I never liked bread and butter pickles…thank you so much for the recipe..you made a bread and butter pickle lover out of me..
‘I’ve been canning his exact recipe for any years and storing them as well. They come out perfect for the past dozen years. Just wondering why you DO NOT suggest canning???
Horrible. They taste like vinegar… the vinegar burns the back of my throat when I eat even one. I saw other recipes that add water. This recipe does not. Is that the reason why? I’m American and moved to South Korea where I can’t find this kind of pickle so I wanted to make it myself. Now I have so many terrible pickles and we have to eat them so as not to waste.
This is a wonderful recipe! I have made it three times so far this year from our summer garden, and will be making it again with regular cucumbers from the grocery store. Hopefully, they will turn out as good. Thank you for sharing!!!
Best tasting refrigerator bread and butter pickles! My husband was eating them out of the bowl before I could get them in containers. Served them to a friend and her fiance – it was our first time meeting him. He got tears in his eyes while eating them and we were concerned – he told us that they reminded him of his aunt’s homemade bread and butter pickles. She had died several years ago and he didn’t think he would ever taste anything like her pickles again….he was thrilled to get recipe. Taste evokes wonderful memories! Thanks again!
I have made this recipe twice and I love the pickles, but I have not had enough liquid to fill the jars holding the cucumbers either time. This time I ended up with 3 pint jars and had another pint jar and a half pint jar full of cucumbers, but with no liquid left to fill them. I even make a 1 1//2 times the recipe for the liquid. I had 1 pound 11 ounces of cucumbers.
So thankful to come across this recipe, I’ve made more jars of pickles than I can count this year…..everyone loves them!! So easy and doesn’t matter they are only good far a month in frige…they don’t last a week!
Just put them into the jars and waiting to sample. The brine is really tasty and I cannot wait to add theseto our plates! Thank you for sharing your recipe.
I’m making these for the third time this season. My family loves them! Also, the brine makes amazing pickled eggs!!! Just pour over peeled hard boiled eggs and let sit in the fridge for a few days. A dozen eggs doesn’t last more than 2 weeks in the house, everyone eats them so quick!
These are very good and so easy to make. I’m currently making a batch, this time I’m adding sliced peppers as well as onions just because I have it all from my car. Looking forward to eating this batch with Mississippi roast sandwiches tomorrow!
I just made these! I have a small mandolin with three thickness settings and zipped right through the cucumbers and the onion when it was time to add it. While I am not a fan of sweet pickles, even I am impressed by how zippy these are after only a moment sitting in their brine! Hubby, who loves bread & butter pickles gave an appreciative “MmmM!!” after sneaking an early taste too!Thank you for your wonderful recipes! You have never steered me wrong! ♥
I made these for a friend last week and they loved them! I added a bit of chopped garlic and they turned out great! I am making more for my friend today. Thanks for the great and easy recipe!
I am making your recipe for these pickles and have everything accept the jars. I do however have some new mason canning jars that hold 32 oz each with new lids and rims. Can I use them to store in the refrigerator without doing the actual canning process ?? Thank you
Hi William, In order for a recipe to be safe for long-term storage at room temperature, the mixture needs to reach a certain ph balance. This recipe is not tested for such safety.
Ok… I surrender to these pickles, seriously! Two lbs pickling cukes (approx 7 or 8) was perfect amount for my trial batch, got just shy of 3 full quarts. Made them in large glass cookie jar, stirring couple times throughout the day, were ready after 2 days in fridge, then portioned out into quart jars. Only thing I’ll do different next time is cut back on the salt by 1/2 (for our preference). Excellent in every way, delish robust flavor, everything one wants in a Bread and Butter pickle. Suitable for gifting, saving those glass jars with lids! Looking forward to making a double batch soon. These will be part of my summer fridge for years to come. Ty so much:)
I have never made bread and butter pickles however do dills all the time. These were scrumptious! Used them in my potato salad today and what a difference.
I made theses pickles and I have a question can I just add cucumbers to the batch or do I have to heat the spices and liquid and add to the mixture? I have a recipe that i just add cucumbers to the mixture.
My mother-in-law used to can bread & butters years ago back in the 80’s. Always loved them, but I lost the recipe which I had written out by hand at the time. Took a chance on this recipe, since I never took up canning, and amazed at how great they are—the closest I’ve tasted to her recipe! I just wish I could keep them throughout the winter!
These were soooooo gooood!!!! I will be making them for my friends (that like pickles) for Christmas presents….along with some of your wonderful cakes!
I made this recipe last month and my husband loved them. I am making another couple jars today because he loves the flavor so much. This is one of the easiest recipes I have tried for pickles, takes little time to prepare and the taste is the best.
FIRST TIME MAKING PICKLES. I LOVE THIS ONE! IT WAS EASY AND EASY TO FOLLOW INSTRUCTIONS. THANKS FOR SHARING… I’M GONNA KEEP MAKING THEM AND PAST THIS RECIPE ALONG.
Made this recipe on July 10 2018 with pickle cucumbers from my garden. The recipe interested me because it uses white and apple cider vinegars. I find just white vinegar a bit strong for my taste. Also liked the use of white and brown sugars. I made the refrigerator version. It was easy, quick and very delicious. Will definitely make again.
I just came in from the garden with a small basket of bush cucumbers and have them in the brine now and know the pickles will be delicious! When my daughters were younger and all still at home I canned all sorts of vegetables, but find it easier to make small refrigerator batches every few weeks. Or more when the girls take them. This is the third season I have used your recipe and they always turn out great! Thankyou!
This is a very simple recipe. And boy are they good . I have been looking for one like this that works . I used village farms scrumptious mini cucumbers from Sams Club . These are so good I thought wow let’s pickle some ! I can tell they will not last to long!
When printing the recipe is very light . the date , subject and your website are normal color . My ink is ok , also I’ve printed from other sites and they prink ok.
Love this recipe. Hard to keep because the grand kids love them so. I am wondering why these cannot be canned. With all the vinegar one would think they might store well. Thanks
Hi Donna, So thrilled that everyone enjoys these! There are some very specific ph levels to deem a recipe safe for long-term storage, and since I am not familiar with those requirements, I don’t want to recommend people do it for safety reasons.
This recipe is amazing, I will never buy store pickles again in the summertime when cucumbers are plentiful. It was so easy to follow the pickles tasted good hot so there very good cold. I used the jars that you used, I made a double batch because I had a lot of cucumbers that I was given I will keep this recipe in my favorites for sure….wa
I made these pickles with Splenda and Splenda brown sugar for a diabetic friend of mine. He had complained about having to give up his beloved bread and butter pickles due to the sugar content. Now he’s tickled to be able to eat pickles again! They are every bit as delicious as the regular ones! Thanks for sharing this wonderful recipe!
Nevermind…once I could see the comments after asking my question, I saw you have already answered it. Thanks for sharing an easy pickle recipe w/o having to can them !
Just finished making a double batch of these and they are super yummy. I’m munching on a pickle and cheese sandwich right now and my taste buds are happy! Thanks for the easy, yummy recipe. It’s a keeper.
Hi Danielle, I don’t recommend it. Salting the cucumbers helps draw out the excess moisture; without this step the pickles would be very soggy and not very flavorful.
Cucumbers , and so pickles too ,usually don’t freeze well. The freezing process breaks down the cucumber and would make them soft and soggy, not firm and crisp as they would be if you just left them refrigerated in the jar .
As long as the vinegar is 5% acidity you can use any vinegar you want. On the average, rice vinegar is only 4.5%, white distilled vinegar and apple vinegar are 5%, and wine vinegar is usually above 5%, 5.7 to 6% acidity.
These are perfect, every single time! Perfect balance of tangy and sweet and so incredibly easy to make! I have found the timing to be pretty forgiving; I’ve left the cuke/salt mixture sit a bit longer or shorter than in the recipe, let them chill with the brine longer etc, and they still turn out great. I will never buy pickles again!!!
Have made these for years. They will last longer than a couple of weeks. Juice can be reused at least once if they are eaten quickly. I have added sliced fresh cukes or have reheated the juice and poured over sliced fresh cukes.
My sister and I used to make these. We would slice red and yellow sweet peppers along with the onion and add to the cucumbers. They taste great and add a little color to the pickles when finished.
I have used this recipe far longer than I want to admit, but you will be delighted with the results. My mother in law had a huge garden and out of self preservation we started making these pickles to use some of the cukes! It was quick and easy to do and we had no time to make pickles and we tried this. Bottom line, been making them ever since! It works…..they are delicious……you will use them with every sandwich, hamburger, meal you make and not just for the summer. When you are in the Winter months, you can make use of any veggie you can find….squash, pearl onions, carrots….it will work with any, just slice them thin and crispy will be your reward! Enjoy……
My family loved them so much I had to quadruple the recipe for 1/2 gallon sized mason jars! They keep really well in the fridge for 6-8 months, my sister accidentally forgot about hers in the outside fridge. We particularly love onions so added extra, also pickling cukes were unavailable so I used regular cukes. Suggest not slicing too thin.
I made this recipe for the first time last week, gave most of those away, and am making it again this week. The recipe is easy to follow and the resulting pickles are delicious!
What a wonderful recipe. Everyone who has tasted my pickles wants the recipe. I even made a fan of a friend who doesn’t like pickles. Now she too wants th e recipe. I did bring my sauce to a boil and then after adding pickles brought the sauce back to a simmer . Thanks so much for a great experience
These look so good, my question is…..have you ever heard of or do you have a recipe for pickled watermelon rind!?!? My grandmother made them, and I loved them! I came across your blog, yesterday, from researching pâte à choux, after watching some old episodes of Spring Baking Championship. I love your blog, and your recipes are easy to follow, and I cannot wait to try all the ones I have pinned so far on Pinterest! Thanks! Sharon
My brother and I also grew up eating pickled watermelon rind that our grandmother made….hard to find anyone these days that’s heard of it! Have you run across any good recipes for them? I’m just now checking out this website after making the bread and butter pickles…
Question! I just came across two recipes in my grandmother’s handwriting (while searching for another old recipe, Cheryls Carrots Supreme). I have lived in Maine for 25 years now and still havent tried to make puckles OR baked beans. This may sound pretty dumb, but gramma doesnt say if you peel the cucumbers before slicing etc. You dont either, and the pictures of your pickles look a bit like maybe they are “partially” peeled, making a stripe pattern. Can you help me with this? I did learn years ago not to peel zucchini because it just falls apart when its cooked. But sometimes cucumber peels taste really sour so if using them fresh I usually do peel em. What’s the verdict on this? (I too will probably try your refrigerator pickles rather than Gramma’s canning recipes.) Thanks! Just for fun, here are the old-timey names from Illinois in the 1920’s: Gertrude Anna Hoffman Deem (“gramma”), Mrs J Ratz, “E Wankel”. Names right out of a novel! Thanks again. I have brown eyes, too… Barbara A, St George Maine
Hi Barbara, I do not peel the cucumbers at all, the stripes may just be from lighter sections of the skin. I think if you peeled they would break down a bit. Thanks for sharing the names, love them!
What happens if i let the vinegar liquid cool BEFORE i added to the cucumbers? The printer cut off the part that said, “pour hot liquid”. Thanks so much!!
I want to respond to my own question, from Oct 9! I have it figured out but it did help to put them all back in a bowl and stir a lot! Anyway, thank you for your time!
Hi! First I want to thank you for this delicious recipe! My first batch was amazing! Everyone loved them! This time, though, I decided to triple the recipe. (So many people wanted their own jar). While putting them in the jars I realized that I don’t know if I spread the liquid, as in all the flavors, equally. Tried some today, are not as good. And, definitely, a different taste in another jar! Put them all in a large bowl. Any ideas to distribute more evenly?
I made a 1 gallon jar of bread and butter pickles. They look real nice and they taste pretty good. I can hardly wait for them to be cured and ready to eat.
After simmering your vinegar & sugar mixture, do you let it cool before pouring it over the sliced cucumbers🥒? Or do you pour it over the cucumber slices 🥒 while still hot?
On my second batch of these pickles which I made because I am the only one who likes “sweet” pickles in our house. Well that has changed apparently. Raves from all who tried them. Love the easy recipe and that I can make them any time. Used English/seedless cucs and Thank you.
I had to double this recipe n it still wasn’t enough juice to cover the pickles so I added some water. Just put them in the frig tonight so we’ll see what happens
With an over abundance of cucumbers this year decided to try this recipe. So glad I did.These are so simple to make and the taste rewards are even better.
We are having a big family picnic for Labor Day and this year decided to order pulled pork, ribs, chicken and brisket from a BBQ place in Pittsburgh’s North Hills and I’m making all the sides. When the farm around the corner from my house had a huge supply of little cucumbers for pickling, I decided to take the plunge and make these, since sweet pickles like this go so well with BBQ. Well, so much for that brilliant idea! I made them 3 days ago and they are about gone! So I am headed back to the farm with my fingers crossed.These are amazing! My husband and I just had some with a tuna melt for lunch. A keeper recipe, for sure — and so easy! Thank you for sharing.
so my pickles are sitting for the first hour and oh my they really smell good. I may have let them sit to long they seemed a little soft. Cut them yesterday left overnight. Maybe that was wrong any comments?
Making these for the fist time tonight and SO excited! I couldn’t l help but try one just a couple of minutes after pouring the vinegar mixture over them and they are amazeballs! I didn’t even include the brown sugar and they taste prefect! Thank you so much for a quick, easy, delicious recipe! Can’t wait to share with my hubby & our friends! :)
I made this two weeks ago. My better half loves them. But I read somewhere that all you have to do is the salt and rest 1.5 hours and add to juices. Is this correct? We have lots of juices left. Would it be bad to do so?
I grew up eating homemade bread and butter pickles and these are some of the best I have ever eaten! And super quick and easy to make. Thank you for sharing the recipe.
This is a wonderful recipe. My sister and I have been making a few pints of these every week for the past month or so. Easy and quick. Our families love them.
This is super easy and delicious. I also used this recipe to make spears. For a little kick i added a tea spoon of red pepper flakes in the bottom of my jars.. wonderful..
Just about to make we think else! Thanks for sharing such an easy recipe! Quick question, how long do they last in the fridge? Do you recommend a specific “shelf life”?
This came out excellent, first thing I’ve ever made with my garden cucumbers, except cucumbers and vinegar lol My 2 grandsons loved it. Thank you for sharing
I just finished making the pickles. Got cucumbers and onions from my neighbors garden. The instructions were very easy to follow. Thank you for sharing this recipe.
Yes, I’ve made these. I’m on my fourth batch! My garden keeps giving me pickling cucumbers and I keep making these bread and butter pickles. My whole family loves them. Super easy and way better then store bought. Thanks so much for this recipe!
Hi Manami, For a recipe to be safe to can for long-term storage, there needs to be a very precise acidity level, and I cannot confirm that this recipe meets those standards.
Just made another batch, these are the best! Perfect measurements, right combination of flavors. I did make a modification on this most recent batch, I put in a pinch of red chile pepper flake. Doesn’t make it too spicy (although one could add more and make it spicier) . I did double the brine though so I could completely cover my pickles in the 2 quart size canning jars I get from this recipe. Thank you for this recipe, couldn’t be easier or more tasty!
This is an AWESOME recipe! I made it yesterday from fresh cucumbers that my next door neighbor grew on our shared fence (I get any that grow on my side of the fence)! This recipe was super easy to make! I have never ever made pickles before and these were wonderful!! I have shared them with all my family and I have started getting everything together to make the next batch! My grandson had never eaten homemade pickles before and he raved about them….he is 15 years old and he couldn’t stay out of them once he tried them! I don’t have instagram yet, but I will sign up for it tonight and send you a picture! I am smiling from ear to ear, because I am so happy with this recipe! I also posted a picture on Facebook to tell all my friends about this wonderful recipe! Thanks for posting this wonderful easy recipe!!
I decided to make this recipe after making a super easy recipe for dill pickles. This has got to be one of the easiest things I’ve ever done and the results were fantastic!The pickles and the onions remained crisp and crunchy and the flavor was off the charts. I am going to use the same recipe to make squash pickles, too.
I made these pickles for the first time yesterday.. Boy are they fabulous! One question – the pickles are almost gone, but, as you know, there’s a lot of juice left. Have you ever just added more cucumbers and onions to the leftover juice? I wonder if that will make pickles as good as the first batch. Let me know what you think!
Hi Jill, I’ve never done it, but some other readers have commented that they have. I don’t think they would pack the same punch as the first batch, but would work nonetheless!
Hi Polly, For a recipe to be safe for canning and long-term storage, it needs to have a very specific ph level. I have no idea if this recipe meets those requirements, and therefore cannot safely tell people it would okay for canning.
do you have a similar recipe for refrigerator dill pickles like your bread and butter pickles. which come out fantastic. and so easy . but would like to do some dill
I had a ton of cucumbers this year and need to use them quick. I have made 3 batches of bread and butter pickles using this recipe and can’t get enough of them! Really really good!
Thank you. my son-in-law has a huge garden planted and I’m looking forward to trying this recipe. we love bread and butter pickles. I’ll be sure to let you know how they turn out.
Made these a couple weeks ago and they were delicious. In fact, they were so good I went to the farmers market for more cucumbers. I doubled the recipe this time and added some dried crushed red pepper. Oh my goodness they are amazing! Also, after we finished the first jar I cut up some roasted beets and dropped them into the liquid for pickled beets. Best pickled beets I’ve ever had.
These are a snap to ‘m make and very delicious. Have made them for many yrs. Family loves them . Pickles stay crunchy since they arent cooked. So DIVE IN.
Hi Karen, The salt is key to the actual “pickling” process. You absolutely need it for canned pickles, but for refrigerator pickles, I’ve read that you can replace it with another acid, such as vinegar or lemon juice. I’ve never tried this, so I couldn’t say how the taste would be affected, but the recipe does already call for vinegar.
Karen: You need the salt to remove the liquid from the cucumbers. After letting them sit in the salt bath you can rinse the salt off and drain them on some paper towels.
LOVE these pickles! Had to make about 3 batches within a couple of months. I put a few jalapenos in to make them a litte spicy and they were delicious.
I love Bread and Butters. I do have a question..are they crunchy? I will be canning pickles this week end and thought I would try this recipe. They look so good.
Is the link to the jars you use the right size? It has a 72 oz capacity. It does seem like it would work–just wanted to be sure. There is a 33plus oz jar and a group of four small jars by that company too. I’ve decided your recipe is the one I want to try :-).
Yes, that’s the correct link! You could also use smaller jars and divide the pickles up between them. It’s my favorite pickle recipe, I hope you enjoy!
I love putting bread and butter pickles on almost any sandwich I make nowadays! This leads me towards the idea of needing to make my own at home! I spend enough money at the grocery store that I think it would be way worth it to start homecrafting these beauties! I think if I do end up jumping into the deep end on something like this, I will definitely use your recipe! Thank you so much for your informative article on how to properly make these types of pickles.
I tried this bread butter pickle recipe and it tastes just awesome. I also recommend everyone to try this recipe at least one time you will love it. Thanks for sharing these recipes.
I just made these 2 days ago and have already almost ate them all! Can I reuse the liquid and just do the cucumbers in the salt again? And then add them to the mix? Or do I need to start all over?
Never again will I eat store-bought sweet pickles! These were absolutely delicious and 2 weeks after I made them, I’m still eating them and they are still delicious! The preparation is so simple and the finished product tastes like you spent days on them! Thanks so much for the recipe! These pickles are definitely GOOD EATS!
I made these pickles on Saturday and they turned out absolutely delicious! The only difference was I used a red onion instead of white for the color. These are great and I’ll definitely make these again! They’re super simple to make and again, they’re delicious! Thanks for the recipe!
These sound really good, I might have to try them. I tried to make bread and butter pickles years ago, but they weren’t very crunchy. I was trying to make the like Bubbies bread and butter pickles- they are so good and stay really crisp. I should try it again using your recipe!
Hi Connie, I cannot recommend it, as this is specifically formulated for using within a short amount of time from the refrigerator. I do not know if it would be a safe recipe for long-term storage.
Yay, thank you! I’d saved your original posting of this recipe like 4-5 years ago, and then I couldn’t find it anywhere in my files. I couldn’t even remember for sure if it was from you or not. It’s the one! My favorite bread and butter pickles recipe to date. Guess I’d better go buy some pickling cakes!
You always make anything appealing with your beautiful photos! We had not had bread and butter pickles for many years. I made these last week and they seem to be better each day. We have been having them with lunch and with dinner. Thanks Michelle!
Just finished a batch of these pickles! Can not wait to try them tomorrow after sitting these next 24 hrs considering all the great reviews you’ve gotten. May have to try just one later this evening to get a “sneak preview” of what tomorrow will bring :)
I have been canning and pickling for years. I made your recipe and they were the best bread and butter pickles I ever made! Thank you so much for sharing this wonderful, easy recipe. Two batches were gone before the snow came!
these are some of the best (if not the best) bread and butter pickles i have eaten. i think the brown sugar adds a lot of depth. however, i found that i needed to double the brine to accommodate this many pickles. anybody else have this problem? regardless…they are delish!
So worth the trip… these pickles are wonderful! I bought one of those little curvy slicer thingys Friday at BB&B. I doubled your recipe and doubled again! I made 2 quarts, 4 pints and 3 1/2 pints. My family and friends will be so happy!! Thank you so much for your recipe. Oh.. this is my first year gardening and canning…I love it!!! And I must say thanks to my friend for her help, advice and guidance!!
I’ve always loved Bread & Butter pickles. Of course, I grew up eating Mrs. Fanning’s Bread & Butter pickles — which were the only brand my mom would buy (we lived in Connecticut… don’t know if it’s a nationally distributed brand or just something regional).
I just tried making these today. They came out looking great and I can’t wait to sample them!
I don’t understand why these pickles wouldn’t last more or less indefinitely in the refrigerator like store bought pickles. Doesn’t the salt and vinegar preserve them?
Quick question… dany chance thewey might last a month insteadf of 2 weeks in the refrigerator ? I have a refrigerator dill recipe & waa hoping they would last about the same time! love your recipes ! thank you!
Hi I’m about to make these this weekend and I was wondering how these would do if you stored them in a cool dark place like a basement on a canning shelf? I would love to make these but I’d like to have them through out the year.
Hi Kalyn, I would not recommend that. These are meant to simply be refrigerator pickles and the recipe is not developed to be safe for long-term room temperature storage.
Boil your mixture for 10 minutes, pour over the slice cucumbers in mason jars, add a (new) lid and ring and you have canned B & B pickles for a long time—like forever; esp. when those cucumbers start coming in and you don’t know what to do with them. I don’t add brown sugar, though.
I made these using English cucumbers or seedless ones that are available throughout the year at the store. It isn’t as good as making it with pickling cucumbers, but it is nice to be able to make some for a Christmas/New Year’s treat. Thanks so much for the recipe…I made it three or four times in season and am now trying it out of season.
Thank you for this recipe, i made it and canned them, delicious!!! Didn’t have light brown sugar so i used dark, i ended up doing a double batch since i sliced a large amount of cucumbers! Definately a keeper!
I do processed bread and butter pickles every year. This seemed like it would be easier. It was about the same amount of work, but since they weren’t processed they only keep for a short amount of time. If you just process the jars for 5 minutes in a boiling water bath you can keep them a lot longer
Great memory! I used to make these years ago. I used to slice up red and yellow bell peppers thin like the onions. They get just as sweet, and make such a pretty mix of colors. I used to make them for the holidays, (put a pretty bow around the jar) and bring them as a small host gift when visiting. Always a big hit!
I’m years late but you’re never too late for a good thing. Anyways, question; (and someone may have asked this already but), what if you don’t like sweet pickles? What if you like dill or garlic sours? Can you suggest the alternative ingredient or what to take out of yours? (i.e. brown sugar)
Hi Robert, I would probably use a recipe specific for dill pickles (or garlic), if that’s what you would prefer. It’s quite different than bread and butter, and isn’t really a matter of easily subtracting ingredients.
Hello! I LOVE bread and butter pickles!! Delicious! But my only question is… (I’ve never canned anything before) is there a way to freeze these so they last longer than 2 weeks? We love bread and butter pickles, but there’s no way we would eat the whole jar in 2 weeks! Its only 2 of us here! Lol. Thanks! :)
Nevermind! I just read a previous comment about storing them longer! :) sorry for a repeat question! I will still try this recipe and split them with the family!
I love bread & butter pickles. Even though I have never made them, this recipe looks easy enough for my first-time project! How long will the pickles last in the fridge?
Ok I’m new to all this and found on Pinterest . I may sound stupid but it wouldn’t b the first time…LOL. Do I have to use canning cucs for this or can I just use what I can find at Wal Mart? What’s the diff between iodized salt and kosher salt and would the salt make a diff in this recipe? I’ve had gastric bypass surg and have lost 160 lbs and kept it off for almost 2 yrs. I get some great recipes ( and some really bad ones) from Pinterest then healthy them up. So my last ? Then I’ll leave I alone. Can I replace the sugar w Splenda since I can’t have the sugar anymore or would that mess w the process? Thanks and hope to hear back soon so my fam and I can try these out
Hi Anna, Pickling cucumbers are by far your best bet. If you can’t find them, you’ll want to find the smallest regular cucumbers you can. Kosher salt is much coarser than iodized salt, so they cannot be substituted 1:1 for each other. As for the Splenda in place of the sugar, I’m honestly not sure. I’ve never used Splenda so I’m not certain how it may alter this recipe. Enjoy!
Oh wow! These look wonderful and so easy. I can’t wait to grow some cucumbers in the garden so I can try them! I’ll be pinning. Thank you for sharing your recipe!
I’ve been wanting to make B&B Pickles. I’m the only one in my family who would eat them…Is there a way to store these longer? Have you tried vacuum sealing them? Thank you!
Hi Kimberly, I wouldn’t recommend this recipe for true canning purposes, as I know the acidic levels in those need to be precise to be safe. There really is no other way to extend the life of “refrigerator” jams, pickles, etc.
I made these this weekend. Awesome! Thanks for the recipe. I added a few sliced jalapenos for some heat to half the batch. Just to spice things up a bit.
Made these today and LOVE them!! I did find it much easier to put the pickles and onions in my jars before pouring in the mixture. Thanks so much! Do you have a dill pickle recipe that you like??
Quick question- I am making these pickles today. In the first part, you say to let the pickles & salt sit out at room temperature for 1 1/2 hrs. In the recipe at the bottom, you say to cover & chill the salted cucumbers for 1/2 hrs. Which did you do?
I LOVE bread and butter pickles. Reading your blog for the first time, from your seriouseats photo – it’s beautiful! and I can’t wait to make this recipe…
It wasn’t until I canned bread & butter pickles last year that I absolutely fell in love with them! Now I am anxiously awaiting cucumbers from our CSA this year so that I can make them again!!
I’ve never done any canning. All the posts on it certainly makes me want to get motivated to get over my hesitation of it start doing some. Perhaps I should get my feet wet by doing your pickles. I don’t like pickles but they certainly would make lovely gifts for others.
Double yum! Will definitely have to do this – what a great way to display them at a picnic too! On another container note…I use the same plastic containers that you do to store your sugars!
I have plenty of Lock & Locktoo, I’ll put mine in them, since it’s just me. Thanks. I have some jars from when I used to make Pear preserves. Can’t find pear trees in anyone’s yard.
I am totally on your bandwagon that a sandwich isn’t a sandwich without bread and butter pickles. I could eat tongue if it had them on it. Well, probably not, but I think you get how much I loooove them. Thanks for the post. Now where are all my canning supplies?
Oh, you sooooo have to get started canning. Once you do, you’ll be an addict for life. There is nothing like seeing your own canned goods on a shelf waiting to be eaten. Except maybe seeing these pickles on the fridge shelf waiting t be eaten :-D
Ohhh, yummy. I have a very similar recipe I just call Refrigerator Pickles, and believe me they never last long. I love small batch canning and preserving and i really enjoyed your photos of this pickle session. Can’t wait to see what other recipes pique your interest.
I am in love with that fancy pants crinkle cut too! They look so gourmet. The thing that surprises me most about this recipe is the tumeric! I never would have thought…
I did the SAME thing in regards to canning. Boo. But I DO want to make pickles really, really badly. Yours look so beautiful!! And there’s always next year for more :)
So fast and easy—I can’t believe it. And they really do look great. I also love the jars, and thanks for the link. I make granola a lot and want to send some to daughters at college, etc. These jars would be perfect.
Bread & butter pickles are my favorite kind. My aunt used to make many jars of them every year – she sliced the cucs with an electric meat slicer. I was excited to see a no-canning recipe, but as a household of one, I couldn’t finish off a whole recipe in two weeks. Guess they’d make nice gifts. Off to look for little cucs.
It seems a lifetime ago but when my children were young and we lived in North Carolina we had some property and a huge garden. We grew everything imaginable including our own pickles for canning. I tried several varieties. I never made a kosher style dill pickle that was worth the trouble but I loved sweet baby gherkins and my most favorite of all were the bread and butter pickles. Your photo took me back to my friend Jan and I in the kitchen canning all day long with our four little girls running around giggling thinking they were helping.
Still love these pickles…love the memory even more.
How funny! I just made these pickles yesterday! I’m excited to taste them later this evening to see how they turned out! I made about 5 1/2 quarts of pickles and a pint of banana peppers, so there’s plenty to share!
Why do you say you would not can these pickles? I have made one like this with regular sugar and canned them they are really good and last a lot longer
My hubby got me that one for my birthday, and it’s wonderful. I hope you love it! :) Also, I just tried these pickles; they’re so good! Thanks for the recipe!
These look really good. I just made a few jars of them last weekend. Canning is such a rewarding thing to learn how to do! It’s hard because it’s so hot in the summer, but totally worth it when you can have fresh fruits and veggies all winter long!
I love these pickles! My mom used to make them all the time when I was growing up. This summer did go way too fast, we all need another month so we can get that list of things to do finished off!
I made these a couple months ago and not really being a fan of vinegar, I didn’t care for them but my mom loved them so I sent them home with her. Pickling cucumbers were in the market today so I tried the recipe again using only Rice Vinegar. I didn’t have Turmeric so I used Mustard Power instead. I love these! I’ve already “tasted” more than I should and can’t wait until tomorrow. Thanks for this recipe!
Just made a batch of these pickles and they turned out beautifully! In the fridge now and can’t want to try them tomorrow!
I have been making these pickles for over a year now, and finally got around to thanking you for this terrific recipe. My grandchildren devour these delicious pickles, and reminds me of my grandmother’s bread and butters. My favorite pickle recipe 😍👌
best pickles ever. I modified the recipe for canning. Still awesome.
This is a ‘real deal’ recipe! Very tasty, even as a side dish. Goes well with fatty foods especially. I have made variations of this over the years. It’s a great hostess gift as well. If your market has pearl onions, you can use them whole. Who doesn’t love pickled onions?
Help! I accidentally added 1/2C brown sugar to brine instead of 1/4C!!! Remedy, please…?😉
I’m out of tumeric. Will it make a noticeable difference if I don’t use?
We made this today and decided after tasting them we had to make more. Rushed out and bought more stuff to make double the recipe. Added crunched cloves of garlic 4 per bottle (We love garlic) but this recipe was so wonderful. We are now making batches :)
I used to love these as a kid many decades ago; my grandmother would put up lots every summer coming from the last generation where ‘if you wanted it canned you canned it yourself’. With her own home grown cucumbers no less. Your recipe brings back lots of faded memories and makes delicious pickles. I only make one small addition, four or five cloves in the bottom of each jar. The pickle slices and onions come out of the jar with a delightful spicy perfume. Try it sometime.
I don’t have mustard seed .Should I attempt this without?
You could, but I do think it adds wonderful flavor; if you can get to the store to buy some, I would!
Best Bread ‘n Butter pickles ever! Love love love these pickles! Also, really love the Browneyed Baker site for the best most reliable recipes.
This is the only refrigerator pickle recipe I’ll use from now on! They are delicious and so easy. I did use a few more cucumbers though.
I’ve used this recipe all summer, and we love it! One of the best tasting, palate cleansing, recipes that all of have loved!
If you process these in water bath is vinegar brine strong enough to be shelf stable
Why can’t I use this recipe for canning?
I just made these pickles using larger diameter cucumbers. Both table cucumbers with green skin and Lemon cucumbers with yellow skin. I did add calcium chloride to try and see if that will crisp up the pickles.
Time will tell.
I made these 2 weeks ago and they are gone! Perfect bread and butter pickles!
My family and friends can’t get enough. Went to the farmers market last night and am making a double batch. Thank you for your yummy recipe.
Absolutely, LOVE these bread & butter pickles! Easy to make! Thanks for the recipe!
Awesome results, everyone loved them..so simple to make..
Wow…quick and oh so good!! Plan on making more.
I just made this recipe for the first time I think I cut my cucumbers too thin and added too much onion will this make it mushy and oniony ?
A very easy recipe. They taste pretty good but I would lessen the vinegar and increase the sugar!
Yum fast and easy. I added some jalapeno rings for some extra zest. Definately a keeper
This is soooooo easy! My family loves these pickles. A great way to use up all the extra cucumbers the garden is gifting us with!
HI! Found a typo you may want to correct.
You say this:
You’ll combine white vinegar, cider vinegar, WHITE SUGAR, BROWN SUGAR, mustard seed, celery seed and ground turmeric in a saucepan.
But the recipe says this:
½cup apple cider vinegar
¼cup LIGHT BROWN SUGAR
1½teaspoons mustard seeds
What happened to the white sugar?
Looking forward to trying!
My pickles taste very vinegary. What did I do wrong? I added more sugar plus water that I simmered but they are too vinegary I LOVE the simple, easy to follow recipe!
I just made these and they are so easy and delicious!
Can I process these like I do for freezer pickles where I can use at a later date.
There is only 2 of us and the freezer recipe is great for us but can still refrigerate some for use in the long to short term.
I think freezing these should be okay.
Thanks for these. Added two Serrano peppers and got a little heat! Perfect amounts of everything!
Our mustard seeds here is black instead of the one you’re using. Not sure if that would affect the taste somehow ? Do you know ? I wouldn’t wanna try and then waste an entire batch of cucumbers. Hope I get a reply on this.
I don’t think it should matter, as long as they’re regular mustard seeds.
Way too sour to be b and b’s. Unless I tweak next time, won’t be making these again.
I made these 2 days ago. When I tried one today I found them to be bitter. Followed the recipe as written. Not sure why they would be bitter. Is there anything I can do to take the bitter taste away??
It could be the pot you boiled the liquid in. You need to use a non-reactive pot whenever you boil vinegars so you don’t leach metal into your liquid. I found this out the hardway years ago after I spent an hour peeling tiny quail eggs to pickle.
I finally had a chance to make these now that we have a garden and a surplus of cucumbers. They are SO GOOD! Even my husband likes them, and he’s not always keen on sweeter pickles, but prefers spicier things. This is definitely going to be a recipe that I use again and again.
Hey, Kristina, I added two Serrano peppers to mine and got that spicy kick your husband might like!
The best ever
Thanks for this recipe. I’m going to use it as a template to make a different blend of spices with less sugar.
Brine recipe doesn’t even cover the cucumbers :(
only covers half.
I love making these. Simple, easy, and most of all delicious!!! I like to add a 1/2 teaspoon of red pepper flakes for a little heat.
You’re right. Although the pickles are yummy…..I’ve used this recipe for a couple of years. Makes yummy pickles, but I always have to double the brine amounts to get enough to cover pickles once they are jarred.
So very easy and came out deliciously! I used cucumbers and zucchini and used brown sugar and date sugar.
I so love them!! Can you eat them all and add more cucumbers?? Or do you pour out and remake?
People around my area make something similar to the pickles, but include zucchini, yellow squash, red, yellow, and green peppers, onions, and sometimes carrots. Could this liquid be used to make this treat, also?
Yes, absolutely!
I accidently salted them too much on step 1 (for some reason I had it in my head that I was doubling the recipe). Is all lost? Will they be super salty??
Hannah, did the saltiness mellow out?
My pickles are not completely covered, what can i do?
can this recipe be canned?
No, it is not formulated for long-term storage.
Wow! The flavor is spot on! This was so simple to do and my family loves them. An entire jar gone in less than 30 minutes. So good!
We love love love these pickles. Can’t wait for our garden to start producing our pickling cucumbers to make again. Just wanted to let everyone know that these do hold up well wayyyyyy past the month mark. I made them last summer, put them in my spare refrigerator and ate my last jar in December and they were just as crunchy and yummy.
I made these last year and they were fabulous. Really tasty and easy to make. I was wondering if there is something that can be substituted for the sugars, not artificial but natural like possibly coconut palm sugar? Or if anyone has tried making this with a natural sugar. Thanks again for a great recipe!! Make them and you won’t be disappointed!!!
I used swerve substitute for sugar and they came out fabulous! No aftertaste, just perfect
Can this recipe be used to make whole B&B pickles????
Hi Angi, did you ever receive a reply about making a whole B&B pickles recipe? I can’t find any info on why they are always sliced and I would prefer to make mine whole, but am wondering if there is some good reason why they are never prepared that way? If you have gained any experience or insights (since you posted the question several months ago) that you can share, I would totally appreciate it. Thanks, John
I’m glad to see you did that. I’m diabetic and I was looking ❤️
I love these. I have been making them weekly because they keep disappearing. The only thing I do change is I add sliced jalapenos to make them sweet and spicy.
Becky, about how many jalapeno’s do you use?
Made 2 batches, some like it hot! In one jar I added a Tablespoon of red pepper flakes! They are definitely spicy! As a fan of bread and butter pickles, these were wonderful! Other than the peppers in one jar, I followed the recipe exactly. I will be making this recipe again soon because these won’t be in the fridge long! Thank you for this recipe!
Joie, great idea! I did that with the dill pickles I made, but didn’t think to add the chilis to this one. Will do that next time.
Omg! This recipe for refrigerated bread and butter pickles was fabulous..they taste awesome..and I never liked bread and butter pickles…thank you so much for the recipe..you made a bread and butter pickle lover out of me..
‘I’ve been canning his exact recipe for any years and storing them as well. They come out perfect for the past dozen years. Just wondering why you DO NOT suggest canning???
Can you tell me how to can them? I am new to this. I would like to make a big batch and keep it on a shelf through the year
I can them also….they turn out fine
Did you go by this recipe when you caned these?
I do t have the small cukes year round, can you use English or regular cukes for this recipe?
I made these last week, and they were very easy to make and when chilled down, they are delicious! I will be making them again.
Awesome recipe😀 made them my son in law who passionetly hates pickles loved them n ate them out of the jar!!
Horrible. They taste like vinegar… the vinegar burns the back of my throat when I eat even one. I saw other recipes that add water. This recipe does not. Is that the reason why? I’m American and moved to South Korea where I can’t find this kind of pickle so I wanted to make it myself. Now I have so many terrible pickles and we have to eat them so as not to waste.
This is a wonderful recipe! I have made it three times so far this year from our summer garden, and will be making it again with regular cucumbers from the grocery store. Hopefully, they will turn out as good. Thank you for sharing!!!
Best tasting refrigerator bread and butter pickles! My husband was eating them out of the bowl before I could get them in containers. Served them to a friend and her fiance – it was our first time meeting him. He got tears in his eyes while eating them and we were concerned – he told us that they reminded him of his aunt’s homemade bread and butter pickles. She had died several years ago and he didn’t think he would ever taste anything like her pickles again….he was thrilled to get recipe. Taste evokes wonderful memories! Thanks again!
Do you have a recipe for these pickles for canning?
Hi Rhonda, I do not, unfortunately.
I have made this recipe twice and I love the pickles, but I have not had enough liquid to fill the jars holding the cucumbers either time. This time I ended up with 3 pint jars and had another pint jar and a half pint jar full of cucumbers, but with no liquid left to fill them. I even make a 1 1//2 times the recipe for the liquid. I had 1 pound 11 ounces of cucumbers.
Do you sterilize the jars before and if so what method? Thanks
Hi Anne, No I just run them through the dishwasher before using.
So thankful to come across this recipe, I’ve made more jars of pickles than I can count this year…..everyone loves them!! So easy and doesn’t matter they are only good far a month in frige…they don’t last a week!
How long do these last in refrigerator
Hi Sherri, For 1 month.
I made this last week thay were so good 😍😍 I made 6 jars and thay did not make it past 3 days. Everyone who came over tried them and took a jar 😅😅😅
Awesome! Sharing it with my friends and family!
Just put them into the jars and waiting to sample. The brine is really tasty and I cannot wait to add theseto our plates! Thank you for sharing your recipe.
So easy and so delicious!
I’m making these for the third time this season. My family loves them! Also, the brine makes amazing pickled eggs!!! Just pour over peeled hard boiled eggs and let sit in the fridge for a few days. A dozen eggs doesn’t last more than 2 weeks in the house, everyone eats them so quick!
These are very good and so easy to make. I’m currently making a batch, this time I’m adding sliced peppers as well as onions just because I have it all from my car. Looking forward to eating this batch with Mississippi roast sandwiches tomorrow!
I made these last week for my big macs, they were so easy and turned out so good! No wonder they’re one of your most popular recipes.
I think i will love the way that u have put the pickles on the internet
Great Refrigerator B&B Pickles!!!
Excellent, made them last year, making a
batch as I’m writing this👍🏼
What would you recommend adding to this recipe to make it spicy? :)
Hi Kyla, I would try crushed red pepper flakes!
So how long will they last in the fridge?
Hi Jana, About 1 month. Enjoy!
I just made these! I have a small mandolin with three thickness settings and zipped right through the cucumbers and the onion when it was time to add it. While I am not a fan of sweet pickles, even I am impressed by how zippy these are after only a moment sitting in their brine! Hubby, who loves bread & butter pickles gave an appreciative “MmmM!!” after sneaking an early taste too!Thank you for your wonderful recipes! You have never steered me wrong! ♥
I just made these for the first time. So simple and easy. At this point, they’re sitting on my counter step. I’ll let you know in 25 hours.
They came out delicious.
I made these for a friend last week and they loved them! I added a bit of chopped garlic and they turned out great! I am making more for my friend today. Thanks for the great and easy recipe!
You’re welcome, Marlene! I’m so thrilled to hear they were well-received!
What is the recipe for long term caned bread and butter pickles?
Hi Paul, I do not have one yet.
Love this
How long will the pickles keep in the refrigerator. ?
Hi Lisa, About 1 month. Enjoy!
I am making your recipe for these pickles and have everything accept the jars. I do however have some new mason canning jars that hold 32 oz each with new lids and rims. Can I use them to store in the refrigerator without doing the actual canning process ??
Thank you
Hi Cindy, Yes, you can do that!
Why shouldn’t these be stored long term?
Hi William, In order for a recipe to be safe for long-term storage at room temperature, the mixture needs to reach a certain ph balance. This recipe is not tested for such safety.
OMG, I am so glad I found this recipe! I don’t even like sweet pickles but these are AWESOME!
Do you use vidalia onions or white onions?
Hi Shelley, I use vidalia. Enjoy!
Ok… I surrender to these pickles, seriously! Two lbs pickling cukes (approx 7 or 8) was perfect amount for my trial batch, got just shy of 3 full quarts. Made them in large glass cookie jar, stirring couple times throughout the day, were ready after 2 days in fridge, then portioned out into quart jars. Only thing I’ll do different next time is cut back on the salt by 1/2 (for our preference). Excellent in every way, delish robust flavor, everything one wants in a Bread and Butter pickle. Suitable for gifting, saving those glass jars with lids! Looking forward to making a double batch soon. These will be part of my summer fridge for years to come. Ty so much:)
You are so welcome! Thank you for stopping back to leave a review, it’s much appreciated! xo
I have never made bread and butter pickles however do dills all the time. These were scrumptious! Used them in my potato salad today and what a difference.
I am wondering if I could use this to make a bread and butter pickle relish?
Hi Judy, I don’t see why not!
I made theses pickles and I have a question can I just add cucumbers to the batch or do I have to heat the spices and liquid and add to the mixture?
I have a recipe that i just add cucumbers to the mixture.
Thank you
Teresa
Hi Teresa, I know others have added cucumbers to the the mixture and it’s worked just fine.
Hands down the best bread and butter recipe on the web!
That is so amazing to hear, thank you Carson!
My mother-in-law used to can bread & butters years ago back in the 80’s. Always loved them, but I lost the recipe which I had written out by hand at the time. Took a chance on this recipe, since I never took up canning, and amazed at how great they are—the closest I’ve tasted to her recipe! I just wish I could keep them throughout the winter!
Also have to say: my oh-so-picky husband likes them too :)
Hi Dawn, Awww this makes me so happy!!
How long do these keep on the refrigerator?
Hi Becky, About 1 month.
Can you ise regular cucumbers?
Hi Vicki, You can but I would recommend small ones.
These were soooooo gooood!!!! I will be making them for my friends (that like pickles) for Christmas presents….along with some of your wonderful cakes!
Loved your bread and butter pickies.
How much % ist the white vinegar? In Germany,there ist different Kind of %.
Where can I find those jars?
Hi Marzzy, You can get them here >> Bormoli jars
I made this recipe last month and my husband loved them. I am making another couple jars today because he loves the flavor so much. This is one of the easiest recipes I have tried for pickles, takes little time to prepare and the taste is the best.
I am SO thrilled to hear that Cheryl! Thank you so much for stopping back and sharing a review!
FIRST TIME MAKING PICKLES. I LOVE THIS ONE! IT WAS EASY AND EASY TO FOLLOW INSTRUCTIONS. THANKS FOR SHARING… I’M GONNA KEEP MAKING THEM AND PAST THIS RECIPE
ALONG.
Made this recipe on July 10 2018 with pickle cucumbers from my garden. The recipe interested me because it uses white and apple cider vinegars. I find just white vinegar a bit strong for my taste. Also liked the use of white and brown sugars. I made the refrigerator version. It was easy, quick and very delicious. Will definitely make again.
Thank you for the review, Colleen! So glad you’re enjoying the recipe!
Great recipe, will make these again!
I just came in from the garden with a small basket of bush cucumbers and have them in the brine now and know the pickles will be delicious! When my daughters were younger and all still at home I canned all sorts of vegetables, but find it easier to make small refrigerator batches every few weeks. Or more when the girls take them. This is the third season I have used your recipe and they always turn out great! Thankyou!
You’re welcome Heather! I’m so happy to hear you enjoy them!
You paid 16.00 for a jar???
How long will these pickles keep in the refrigerator
About 1 month.
These are fantastic. Could I do asparagus with the same recipe?
Thank you Anna! And yes, I think it would work just fine with asparagus! Enjoy!
Fantastic recipe that I will make again and again and all Addy have reccommend to my friends.
This is a very simple recipe. And boy are they good . I have been looking for one like this that works . I used village farms scrumptious mini cucumbers from Sams Club . These are so good I thought wow let’s pickle some ! I can tell they will not last to long!
These are delicious!!!
I just made another batch
I have a recipe for “freezer” bread & butter pickles. After they thaw they are still crispy.
Recipe was great.. pickles are crisp and delicious!!!!!
Thank you
When printing the recipe is very light . the date , subject and your website are normal color . My ink is ok , also I’ve printed from other sites and they prink ok.
Thankyou very much. I added chili’s and it was nice.
Love this recipe. Hard to keep because the grand kids love them so.
I am wondering why these cannot be canned. With all the vinegar
one would think they might store well.
Thanks
Hi Donna, So thrilled that everyone enjoys these! There are some very specific ph levels to deem a recipe safe for long-term storage, and since I am not familiar with those requirements, I don’t want to recommend people do it for safety reasons.
This recipe is amazing, I will never buy store pickles again in the summertime when cucumbers are plentiful. It was so easy to follow the pickles tasted good hot so there very good cold. I used the jars that you used, I made a double batch because I had a lot of cucumbers that I was given I will keep this recipe in my favorites for sure….wa
Hi Janet, So thrilled you enjoyed these! Thank you for taking the time to come back and leave a review!
I made these yesterday and they were so easy I tasted them hot so I know there going to be awesome cold, very easy to make. Definitely will make again
I made these pickles with Splenda and Splenda brown sugar for a diabetic friend of mine. He had complained about having to give up his beloved bread and butter pickles due to the sugar content. Now he’s tickled to be able to eat pickles again! They are every bit as delicious as the regular ones! Thanks for sharing this wonderful recipe!
Thank you so much for sharing this adaptation, I’m sure it will help others! I’m so glad your friend is enjoying the pickles!
How long will these pickles keep?
Nevermind…once I could see the comments after asking my question, I saw you have already answered it. Thanks for sharing an easy pickle recipe w/o having to can them !
You’re welcome, enjoy!!
How long do the pickles keep?
Hi Jeanette, About 1 month in the fridge!
Can the celery seed be left out without changing the taste much at all. I have a daughter that is allergic to celery and celery seeds
Hi Sherrye, It will change the taste a bit, but I think they would still be good!
Can you make dill pickle in the fridge too
Hi Regina, Sure, I don’t see why not!
You say not for long term storage. How long will they stay fresh? How long is too long?
Hi Barb, About 1 month in the fridge!
Just finished making a double batch of these and they are super yummy. I’m munching on a pickle and cheese sandwich right now and my taste buds are happy! Thanks for the easy, yummy recipe. It’s a keeper.
Hi Karene, I’m so glad you enjoyed these pickles! Thank you so much for taking the time to stop back and leave a review! :)
Is it possible to make these without the salt?
Hi Danielle, I don’t recommend it. Salting the cucumbers helps draw out the excess moisture; without this step the pickles would be very soggy and not very flavorful.
We do not like onions can they be left out of the recipe?
Hi Rebecca, It will alter the final flavor a bit, but yes, you can omit them if you’d like.
Love this I love bread and butter pickles and they look so easy to make
COULD YOU USE THIS RECIPE TO MAKE GREEN TOMATO WEDGES
Sure, I don’t see why not!
Have you tried freezing these pickles?
We made some bit sliced them thinly. They still tasted great.
Hi Rebecca, I have not tried freezing them.
Cucumbers , and so pickles too ,usually don’t freeze well. The freezing process breaks down the cucumber and would make them soft and soggy, not firm and crisp as they would be if you just left them refrigerated in the jar .
How long are these good for?
Hi Sandy, Up to 1 month in the refrigerator. Enjoy!
Looking forward for more good recipes.
My mother doesn’t like apple cider vinegar. Do I put more of the white vinegar or just leave the apple cider vinegar out
Hi Jessica, Yes you could use all white vinegar if you’d like, I think it would be okay.
As long as the vinegar is 5% acidity you can use any vinegar you want. On the average, rice vinegar is only 4.5%, white distilled vinegar and apple vinegar are 5%, and wine vinegar is usually above 5%, 5.7 to 6% acidity.
These are perfect, every single time! Perfect balance of tangy and sweet and so incredibly easy to make! I have found the timing to be pretty forgiving; I’ve left the cuke/salt mixture sit a bit longer or shorter than in the recipe, let them chill with the brine longer etc, and they still turn out great. I will never buy pickles again!!!
So awesome to hear, Susan! Thanks so much for taking the time to leave a review!
How long do these pickles last?
Hi Shelly, Up to 1 month in the fridge. Enjoy!
Have made these for years. They will last longer than a couple of weeks. Juice can be reused at least once if they are eaten quickly. I have added sliced fresh cukes or have reheated the juice and poured over sliced fresh cukes.
My sister and I used to make these. We would slice red and yellow sweet peppers along with the onion and add to the cucumbers. They taste great and add a little color to the pickles when finished.
I have used this recipe far longer than I want to admit, but you will be delighted with the results. My mother in law had a huge garden and out of self preservation we started making these pickles to use some of the cukes! It was quick and easy to do and we had no time to make pickles and we tried this. Bottom line, been making them ever since! It works…..they are delicious……you will use them with every sandwich, hamburger, meal you make and not just for the summer. When you are in the Winter months, you can make use of any veggie you can find….squash, pearl onions, carrots….it will work with any, just slice them thin and crispy will be your reward! Enjoy……
My family loved them so much I had to quadruple the recipe for 1/2 gallon sized mason jars! They keep really well in the fridge for 6-8 months, my sister accidentally forgot about hers in the outside fridge. We particularly love onions so added extra, also pickling cukes were unavailable so I used regular cukes. Suggest not slicing too thin.
I made this recipe for the first time last week, gave most of those away, and am making it again this week. The recipe is easy to follow and the resulting pickles are delicious!
I would like to make this recipe, but as I will be the only one eating them, would you please let me know if this recipe can be halved? Thank you.
Hi Valerie, Yes you can halve this recipe without an issue!
What a wonderful recipe. Everyone who has tasted my pickles wants the recipe. I even made a fan of a friend who doesn’t like pickles. Now she too wants th e recipe. I did bring my sauce to a boil and then after adding pickles brought the sauce back to a simmer . Thanks so much for a great experience
These pickles are the best, very easy to prepare. I keep them in my fridge all the time.
These look so good, my question is…..have you ever heard of or do you have a recipe for pickled watermelon rind!?!? My grandmother made them, and I loved them!
I came across your blog, yesterday, from researching pâte à choux, after watching some old episodes of Spring Baking Championship. I love your blog, and your recipes are easy to follow, and I cannot wait to try all the ones I have pinned so far on Pinterest!
Thanks!
Sharon
Hi Sharon, I’ve heard of it, but I’ve never had it! Thank you so much for the kind words; I’m so thrilled that you found the site and are enjoying it!
My brother and I also grew up eating pickled watermelon rind that our grandmother made….hard to find anyone these days that’s heard of it! Have you run across any good recipes for them? I’m just now checking out this website after making the bread and butter pickles…
Question! I just came across two recipes in my grandmother’s handwriting (while searching for another old recipe, Cheryls Carrots Supreme). I have lived in Maine for 25 years now and still havent tried to make puckles OR baked beans. This may sound pretty dumb, but gramma doesnt say if you peel the cucumbers before slicing etc. You dont either, and the pictures of your pickles look a bit like maybe they are “partially” peeled, making a stripe pattern. Can you help me with this? I did learn years ago not to peel zucchini because it just falls apart when its cooked. But sometimes cucumber peels taste really sour so if using them fresh I usually do peel em. What’s the verdict on this? (I too will
probably try your refrigerator pickles rather than Gramma’s canning recipes.) Thanks! Just for fun, here are the old-timey names from Illinois in the 1920’s: Gertrude Anna Hoffman Deem (“gramma”), Mrs J Ratz, “E Wankel”. Names right out of a novel!
Thanks again. I have brown eyes, too… Barbara A, St George Maine
Hi Barbara, I do not peel the cucumbers at all, the stripes may just be from lighter sections of the skin. I think if you peeled they would break down a bit. Thanks for sharing the names, love them!
I put the salt on pickles and forgot about them till morning. Is that ok or did I ruin this batch?
Hi Terri, Not sure if they are legitimately ruined, but they will likely be quite salty!
What happens if i let the vinegar liquid cool BEFORE i added to the cucumbers? The printer cut off the part that said, “pour hot liquid”. Thanks so much!!
Hi Mark, You can still eat them, but using hot liquid helps to release the flavors more quickly. Should be just fine!
Hello again!
I want to respond to my own question, from Oct 9! I have it figured out but it did help to put them all back in a bowl and stir a lot!
Anyway, thank you for your time!
Janet
Hi Janet, No problem! My suggestion was going to be to put them in a large bowl and really stir everything together, so I’m glad that worked!
Hi!
First I want to thank you for this delicious recipe! My first batch was amazing! Everyone loved them!
This time, though, I decided to triple the recipe. (So many people wanted their own jar). While putting them in the jars I realized that I don’t know if I spread the liquid, as in all the flavors, equally.
Tried some today, are not as good. And, definitely, a different taste in another jar!
Put them all in a large bowl. Any ideas to distribute more evenly?
Janet
I made a 1 gallon jar of bread and butter pickles. They look real nice and they taste pretty good. I can hardly wait for them to be cured and ready to eat.
After simmering your vinegar & sugar mixture, do you let it cool before pouring it over the sliced cucumbers🥒? Or do you pour it over the cucumber slices 🥒 while still hot?
Hi Kimberly, You pour it over hot (specified in step #2)… enjoy!! :)
Crap….i let the liquid cool first. Should I be ok?
This recipe is so easy and the results are great, they are like candy. Thank you for this amazing recipe.
On my second batch of these pickles which I made because I am the only one who likes “sweet” pickles in our house. Well that has changed apparently. Raves from all who tried them. Love the easy recipe and that I can make them any time. Used English/seedless cucs and Thank you.
I had to double this recipe n it still wasn’t enough juice to cover the pickles so I added some water. Just put them in the frig tonight so we’ll see what happens
With an over abundance of cucumbers this year decided to try this recipe. So glad I did.These are so simple to make and the taste rewards are even better.
I love this one its so eazy now im giving out pickles have to many
How important is the turmeric in this recipe?
I’d say pretty important to the underlying flavor, although if you have an allergy or something like that, it can be left out.
I made these yesterday and they are SO delicious! Thanks for posting this recipe!
These were so easy and they taste fantastic.
do you have a receipt on regular pickles canning
Hi Pat, These dill pickles can be canned for long-term storage: https://www.browneyedbaker.com/dill-sandwich-pickles/
My mom always makes this kind of pickles at home. I love it. Easy and tasty dish. Thanks for sharing. :)
Have you every added sliced jalapenos to this recipie?
Hi Kathryn, I never have, but I don’t see why you couldn’t!
These are so good! Thanks for the recipe. Going to make them again.
We are having a big family picnic for Labor Day and this year decided to order pulled pork, ribs, chicken and brisket from a BBQ place in Pittsburgh’s North Hills and I’m making all the sides. When the farm around the corner from my house had a huge supply of little cucumbers for pickling, I decided to take the plunge and make these, since sweet pickles like this go so well with BBQ. Well, so much for that brilliant idea! I made them 3 days ago and they are about gone! So I am headed back to the farm with my fingers crossed.These are amazing! My husband and I just had some with a tuna melt for lunch. A keeper recipe, for sure — and so easy! Thank you for sharing.
so my pickles are sitting for the first hour and oh my they really smell good. I may have let them sit to long they seemed a little soft. Cut them yesterday left overnight. Maybe that was wrong any comments?
Making these for the fist time tonight and SO excited! I couldn’t l help but try one just a couple of minutes after pouring the vinegar mixture over them and they are amazeballs! I didn’t even include the brown sugar and they taste prefect! Thank you so much for a quick, easy, delicious recipe! Can’t wait to share with my hubby & our friends! :)
Great!
I made this two weeks ago. My better half loves them. But I read somewhere that all you have to do is the salt and rest 1.5 hours and add to juices. Is this correct? We have lots of juices left. Would it be bad to do so?
Thank you
Karen
Karenmccurrywright@yahoo.com
Hi Karen, I know a number of people have done this with good results!
Really good, but next time less onion. Thank You for your recipe ideas.
You’re welcome, Sandy!
I grew up eating homemade bread and butter pickles and these are some of the best I have ever eaten! And super quick and easy to make. Thank you for sharing the recipe.
That’s so excellent to hear, Melissa! Thanks so much for coming back to share your review!
How do I figure the calorie content of this recipe? We don’t really consume the syrup.
Hi Karel, There are a lot of calorie calculators on the web, I think one of the most popular is on My Fitness Pal – I would try using that!
This is a wonderful recipe. My sister and I have been making a few pints of these every week for the past month or so. Easy and quick. Our families love them.
This recipe turned out delisous. My family loves them. In fact I am getting ready to make 2 more batches today.
Just made these and even without the 24 hours of refrigeration, they are great! Just like my grandmother made when I was a kid. Thanks for the recipe!
This is super easy and delicious. I also used this recipe to make spears. For a little kick i added a tea spoon of red pepper flakes in the bottom of my jars.. wonderful..
I made these last year and am down to two pint jars left, they are
as good as when I made them, just finished making 10 more jars , love the recipe
Just about to make we think else! Thanks for sharing such an easy recipe! Quick question, how long do they last in the fridge? Do you recommend a specific “shelf life”?
Hi Bekki, You’re welcome, I hope you enjoy them! I would eat them within a month.
This came out excellent, first thing I’ve ever made with my garden cucumbers, except cucumbers and vinegar lol My 2 grandsons loved it. Thank you for sharing
You’re welcome, Rebecca, and thank you for stopping back to leave a review. I’m so happy to hear you and your grandsons loved the pickles!
I forgot to leave my star rating. Definitely a 5 star recipe.
Hi Carol, I’m so thrilled you enjoyed these pickles! Thanks so much for taking the time to come back and leave a review!
I just finished making the pickles. Got cucumbers and onions from my neighbors garden. The instructions were very easy to follow. Thank you for sharing this recipe.
I made these last year and loved them. Cukes are overflowing in my garden now so time to make more. Be careful of turmeric staining clothes though
These are amazing! Thank you so much for the recipe. I love refrigerator pickles that stay crisp – no soggy pickles for my family!!
Hi Nancy, You’re welcome! So happy to hear you love the recipe!
Yes, I’ve made these. I’m on my fourth batch! My garden keeps giving me pickling cucumbers and I keep making these bread and butter pickles. My whole family loves them. Super easy and way better then store bought. Thanks so much for this recipe!
You’re welcome! Thanks so much for stopping back to leave a review!
Why is the recipe for refrigerator bread and butter pickles not good for canning? Thanks!
Hi Manami, For a recipe to be safe to can for long-term storage, there needs to be a very precise acidity level, and I cannot confirm that this recipe meets those standards.
This is the easiest recipe I have ever made. The pickles are excellent. Everyone that tries them wants to take some home.
The vinegar mixture was insufficient to cover even half of the cucumbers. Is this right?
Hi Clint, That would not be right; it should cover them all. What type of container did you use?
Made rhese last night with cucumbers from our garden, The family has not stopped eating them. Yummy !
Yay! That’s awesome! Thanks for taking the time to stop back and leave a review.
Just made another batch, these are the best! Perfect measurements, right combination of flavors. I did make a modification on this most recent batch, I put in a pinch of red chile pepper flake. Doesn’t make it too spicy (although one could add more and make it spicier) . I did double the brine though so I could completely cover my pickles in the 2 quart size canning jars I get from this recipe. Thank you for this recipe, couldn’t be easier or more tasty!
Love that addition of red pepper flakes, Marie! Thanks so much for sharing a review!
Can you use large cucumbers out of the garden?
Hi Kathy, Yes, you could do that!
How long do these last in the fridge?
Hi Sara, Up to 1 month.
This is an AWESOME recipe! I made it yesterday from fresh cucumbers that my next door neighbor grew on our shared fence (I get any that grow on my side of the fence)! This recipe was super easy to make! I have never ever made pickles before and these were wonderful!! I have shared them with all my family and I have started getting everything together to make the next batch! My grandson had never eaten homemade pickles before and he raved about them….he is 15 years old and he couldn’t stay out of them once he tried them! I don’t have instagram yet, but I will sign up for it tonight and send you a picture! I am smiling from ear to ear, because I am so happy with this recipe! I also posted a picture on Facebook to tell all my friends about this wonderful recipe! Thanks for posting this wonderful easy recipe!!
Hi Vicki, I’m so happy that you and your family loved the pickles! I so appreciate you taking the time to leave a review!
I decided to make this recipe after making a super easy recipe for dill pickles. This has got to be one of the easiest things I’ve ever done and the results were fantastic!The pickles and the onions remained crisp and crunchy and the flavor was off the charts. I am going to use the same recipe to make squash pickles, too.
I’m so thrilled you loved this! Thanks so much for leaving a review!
Great recipes
I made these pickles for the first time yesterday.. Boy are they fabulous! One question – the pickles are almost gone, but, as you know, there’s a lot of juice left. Have you ever just added more cucumbers and onions to the leftover juice? I wonder if that will make pickles as good as the first batch. Let me know what you think!
Hi Jill, I’ve never done it, but some other readers have commented that they have. I don’t think they would pack the same punch as the first batch, but would work nonetheless!
What is the reason this is not recommended for canning?
Hi Polly, For a recipe to be safe for canning and long-term storage, it needs to have a very specific ph level. I have no idea if this recipe meets those requirements, and therefore cannot safely tell people it would okay for canning.
do you have a similar recipe for refrigerator dill pickles like your bread and butter pickles. which come out fantastic. and so easy . but would like to do some dill
Hi Evelyn, I do! >> https://www.browneyedbaker.com/quick-easy-refrigerator-dill-pickles/
Can you use cucumbers picked from your garden instead of picking cucumbers?
Thank you.
Hi Cathy, Yes, you can absolutely use cucumbers from your garden! You may end up with larger pickles, but as long as you don’t mind, go for it!
I had a ton of cucumbers this year and need to use them quick. I have made 3 batches of bread and butter pickles using this recipe and can’t get enough of them! Really really good!
So awesome to hear, Kristin!
Can these be canned and how for longer storage?
Hi Pat, I do not recommend canning them or attempting long term storage for this recipe.
they taste great how long will they last in refg
Hi Brenda, I would do up to a month!
They only keep 2 weeks?
Hi Tom, I think you could stretch it to a month!
Can these be canned in jars for the winter?
Hi Teresa, I do not recommend using this recipe for long-term storage.
Do you have to use jars? Are can you use something like Lock and Lock container?
Hi Melissa, I recommend glass for freshness, but Lock and Lock would work, as well.
HOw long will the pickles last in the refrigerator?
Hi Lisa, You could keep them for up to 1 month.
Can I water bath these and keep them in my pantry?
Hi Deb, I do not recommend using this recipe for long-term storage.
Can you can these as well?
Hi Shelley, I do not recommend using this recipe for canning; I do not know if the ph levels are safe for long-term storage.
Do these only keep for two weeks?
Hi Lisa, I think you could probably do a month.
I have done these with young zucchini as well!
Could you leave the onion out of these pickles?
Hi Rebecca, Yes, you could.
Thank you. my son-in-law has a huge garden planted and I’m looking forward to trying this recipe. we love bread and butter pickles. I’ll be sure to let you know how they turn out.
Made these a couple weeks ago and they were delicious. In fact, they were so good I went to the farmers market for more cucumbers. I doubled the recipe this time and added some dried crushed red pepper. Oh my goodness they are amazing! Also, after we finished the first jar I cut up some roasted beets and dropped them into the liquid for pickled beets. Best pickled beets I’ve ever had.
These pickles are delicious and okra done the same way is delicious too.Thank you for the recipe.
Even a 78 yr old male can do this. My favorite pickle!
These are a snap to ‘m make and very delicious. Have made them for many yrs. Family loves them . Pickles stay crunchy since they arent cooked. So DIVE IN.
How long will these last in the fridge?
Up to 1 month in the refrigerator.
How long do they last.
Hi Beth, Up to 1 month in the refrigerator.
What is the purpose of the salt I am on a low sodium diet and was wondering if I could just skip the salt.
Hi Karen, The salt is key to the actual “pickling” process. You absolutely need it for canned pickles, but for refrigerator pickles, I’ve read that you can replace it with another acid, such as vinegar or lemon juice. I’ve never tried this, so I couldn’t say how the taste would be affected, but the recipe does already call for vinegar.
Karen:
You need the salt to remove the liquid from the cucumbers. After letting them sit in the salt bath you can rinse the salt off and drain them on some paper towels.
LOVE these pickles! Had to make about 3 batches within a couple of months. I put a few jalapenos in to make them a litte spicy and they were delicious.
I love Bread and Butters. I do have a question..are they crunchy? I will be canning pickles this week end and thought I would try this recipe. They look so good.
Hi Connie, They are! They do soften a bit the longer they stay in the refrigerator, but they’re definitely not soggy.
Is the link to the jars you use the right size? It has a 72 oz capacity. It does seem like it would work–just wanted to be sure. There is a 33plus oz jar and a group of four small jars by that company too. I’ve decided your recipe is the one I want to try :-).
Yes, that’s the correct link! You could also use smaller jars and divide the pickles up between them. It’s my favorite pickle recipe, I hope you enjoy!
Good but very strong vinegar taste. Will use less vinegar and more sugar next time.
I love putting bread and butter pickles on almost any sandwich I make nowadays! This leads me towards the idea of needing to make my own at home! I spend enough money at the grocery store that I think it would be way worth it to start homecrafting these beauties! I think if I do end up jumping into the deep end on something like this, I will definitely use your recipe! Thank you so much for your informative article on how to properly make these types of pickles.
I tried this bread butter pickle recipe and it tastes just awesome. I also recommend everyone to try this recipe at least one time you will love it.
Thanks for sharing these recipes.
I just made these 2 days ago and have already almost ate them all! Can I reuse the liquid and just do the cucumbers in the salt again? And then add them to the mix? Or do I need to start all over?
Hi Sarah, I haven’t done that, but I’ve heard of other people doing it.
Never again will I eat store-bought sweet pickles! These were absolutely delicious and 2 weeks after I made them, I’m still eating them and they are still delicious! The preparation is so simple and the finished product tastes like you spent days on them! Thanks so much for the recipe! These pickles are definitely GOOD EATS!
I made these pickles on Saturday and they turned out absolutely delicious! The only difference was I used a red onion instead of white for the color. These are great and I’ll definitely make these again! They’re super simple to make and again, they’re delicious! Thanks for the recipe!
How long can you keep these bread & butter pickles when you make these.
Hi Sandy, See #2 above – I estimate 2 weeks to store them in the refrigerator.
These sound really good, I might have to try them. I tried to make bread and butter pickles years ago, but they weren’t very crunchy. I was trying to make the like Bubbies bread and butter pickles- they are so good and stay really crisp. I should try it again using your recipe!
CAN THIS RECIPE BE CANNED.
Hi Connie, I cannot recommend it, as this is specifically formulated for using within a short amount of time from the refrigerator. I do not know if it would be a safe recipe for long-term storage.
Yay, thank you! I’d saved your original posting of this recipe like 4-5 years ago, and then I couldn’t find it anywhere in my files. I couldn’t even remember for sure if it was from you or not. It’s the one! My favorite bread and butter pickles recipe to date.
Guess I’d better go buy some pickling cakes!
Oops *cukes
You always make anything appealing with your beautiful photos! We had not had bread and butter pickles for many years. I made these last week and they
seem to be better each day. We have been having them with lunch and with dinner. Thanks Michelle!
Just finished a batch of these pickles! Can not wait to try them tomorrow after sitting these next 24 hrs considering all the great reviews you’ve gotten. May have to try just one later this evening to get a “sneak preview” of what tomorrow will bring :)
Can pickling salt be used instead of kosher salt?
Hi Leslie, Yes, but I would reduce the amount to 1 tablespoon.
Why do I have nearly twice the amount of liquid that I need to fill the jars? Can I save it for the next batch?
Hi Tina, If you have leftover liquid, you could probably save it, I’ve never done so.
These are the best. I have made them a few times and me, my wife and friends love them. Thank you for your post.
I have been canning and pickling for years. I made your recipe and they were the best bread and butter pickles I ever made! Thank you so much for sharing this wonderful, easy recipe. Two batches were gone before the snow came!
these are some of the best (if not the best) bread and butter pickles i have eaten. i think the brown sugar adds a lot of depth. however, i found that i needed to double the brine to accommodate this many pickles. anybody else have this problem? regardless…they are delish!
This turns out the BEST pickles. I tripled the batch and gave some as gifts. Everyone LOVED them!
Thank you!
I was curious if I made these pickles, could I still preserve them to keep in dry storage for a period of time?
Nevermind. I saw the answer. Thanks!
These sound delicious. Could I triple recipe and do a canning processing in water to preserve them?
Hi Kathy, I cannot recommend canning these pickles, as I do not know if the acidity level is appropriate for long-term storage.
Am I doing something wrong? This wasn’t enough liquid to cover all cucumbers when I put them into mason jars!
I goofed and got celery salt, not seed….any thing I can replace celery seed with?
Nevermind….ran to town and got celery seed….
So worth the trip… these pickles are wonderful! I bought one of those little curvy slicer thingys Friday at BB&B. I doubled your recipe and doubled again! I made 2 quarts, 4 pints and 3 1/2 pints. My family and friends will be so happy!! Thank you so much for your recipe. Oh.. this is my first year gardening and canning…I love it!!! And I must say thanks to my friend for her help, advice and guidance!!
I’ve always loved Bread & Butter pickles. Of course, I grew up eating Mrs. Fanning’s Bread & Butter pickles — which were the only brand my mom would buy (we lived in Connecticut… don’t know if it’s a nationally distributed brand or just something regional).
I just tried making these today. They came out looking great and I can’t wait to sample them!
From one brown-eyed baker to another, Thank you!
I don’t understand why these pickles wouldn’t last more or less indefinitely in the refrigerator like store bought pickles. Doesn’t the salt and vinegar preserve them?
Quick question… dany chance thewey might last a month insteadf of 2 weeks in the refrigerator ? I have a refrigerator dill recipe & waa hoping they would last about the same time! love your recipes ! thank you!
Hi Margie, You could try keeping them longer, I would just pitch them if the liquid gets cloudy or the pickles start to discolor/have an off taste.
Hi I’m about to make these this weekend and I was wondering how these would do if you stored them in a cool dark place like a basement on a canning shelf? I would love to make these but I’d like to have them through out the year.
Hi Kalyn, I would not recommend that. These are meant to simply be refrigerator pickles and the recipe is not developed to be safe for long-term room temperature storage.
Boil your mixture for 10 minutes, pour over the slice cucumbers in mason jars, add a (new) lid and ring and you have canned B & B pickles for a long time—like forever; esp. when those cucumbers start coming in and you don’t know what to do with them.
I don’t add brown sugar, though.
I made these using English cucumbers or seedless ones that are available throughout the year at the store. It isn’t as good as making it with pickling cucumbers, but it is nice to be able to make some for a Christmas/New Year’s treat.
Thanks so much for the recipe…I made it three or four times in season and am now trying it out of season.
Thank you for this recipe, i made it and canned them, delicious!!! Didn’t have light brown sugar so i used dark, i ended up doing a double batch since i sliced a large amount of cucumbers! Definately a keeper!
Have you or anyone else tried to use a different sugar? Like Xylitol or Stevia? These sound amazing!!
Hi Kim, I haven’t used a sugar substitute in these, so I’m not sure how it might affect the recipe.
I do processed bread and butter pickles every year. This seemed like it would be easier. It was about the same amount of work, but since they weren’t processed they only keep for a short amount of time. If you just process the jars for 5 minutes in a boiling water bath you can keep them a lot longer
Great memory! I used to make these years ago. I used to slice up red and yellow bell peppers thin like the onions. They get just as sweet, and make such a pretty mix of colors. I used to make them for the holidays, (put a pretty bow around the jar) and bring them as a small host gift when visiting. Always a big hit!
I have added a small dry hot pepper to each jar of pickles and it really is fantastic
Made these this evening and they are simply FABULOUS! Definitely being put on my Tried It & Win Board! Thanks!!!
Great recipe
I’m years late but you’re never too late for a good thing. Anyways, question;
(and someone may have asked this already but), what if you don’t like sweet pickles? What if you like dill or garlic sours? Can you suggest the alternative ingredient or what to take out of yours? (i.e. brown sugar)
Hi Robert, I would probably use a recipe specific for dill pickles (or garlic), if that’s what you would prefer. It’s quite different than bread and butter, and isn’t really a matter of easily subtracting ingredients.
Hello! I LOVE bread and butter pickles!! Delicious! But my only question is… (I’ve never canned anything before) is there a way to freeze these so they last longer than 2 weeks? We love bread and butter pickles, but there’s no way we would eat the whole jar in 2 weeks! Its only 2 of us here! Lol. Thanks! :)
Nevermind! I just read a previous comment about storing them longer! :) sorry for a repeat question! I will still try this recipe and split them with the family!
I love bread & butter pickles. Even though I have never made them, this recipe looks easy enough for my first-time project! How long will the pickles last in the fridge?
Hi Janet, Per the recipe above, about 2 weeks for optimum freshness.
Ok I’m new to all this and found on Pinterest . I may sound stupid but it wouldn’t b the first time…LOL. Do I have to use canning cucs for this or can I just use what I can find at Wal Mart? What’s the diff between iodized salt and kosher salt and would the salt make a diff in this recipe? I’ve had gastric bypass surg and have lost 160 lbs and kept it off for almost 2 yrs. I get some great recipes ( and some really bad ones) from Pinterest then healthy them up. So my last ? Then I’ll leave I alone. Can I replace the sugar w Splenda since I can’t have the sugar anymore or would that mess w the process? Thanks and hope to hear back soon so my fam and I can try these out
Hi Anna, Pickling cucumbers are by far your best bet. If you can’t find them, you’ll want to find the smallest regular cucumbers you can. Kosher salt is much coarser than iodized salt, so they cannot be substituted 1:1 for each other. As for the Splenda in place of the sugar, I’m honestly not sure. I’ve never used Splenda so I’m not certain how it may alter this recipe. Enjoy!
Oh wow! These look wonderful and so easy. I can’t wait to grow some cucumbers in the garden so I can try them! I’ll be pinning. Thank you for sharing your recipe!
I’ve been wanting to make B&B Pickles. I’m the only one in my family who would eat them…Is there a way to store these longer? Have you tried vacuum sealing them?
Thank you!
Hi Kimberly, I wouldn’t recommend this recipe for true canning purposes, as I know the acidic levels in those need to be precise to be safe. There really is no other way to extend the life of “refrigerator” jams, pickles, etc.
I made these this weekend. Awesome! Thanks for the recipe. I added a few sliced jalapenos for some heat to half the batch. Just to spice things up a bit.
You never disappoint me!! These were delicious and SO easy! :) THANK you for always posting such FABULOUS recipes! :-)
Made these today and LOVE them!! I did find it much easier to put the pickles and onions in my jars before pouring in the mixture. Thanks so much! Do you have a dill pickle recipe that you like??
Hi Tasha, So glad you enjoyed them as much as I did! I don’t have a dill pickle recipe yet but that’s next on my list!
Quick question- I am making these pickles today. In the first part, you say to let the pickles & salt sit out at room temperature for 1 1/2 hrs. In the recipe at the bottom, you say to cover & chill the salted cucumbers for 1/2 hrs. Which did you do?
I meant for 1 1/2 hrs, lol! Just curious if the pickles turn out better if you do the room temp or chill and cover?
Hi Carrie, My apologies for the typo – they are to be covered and chilled; I have corrected the error in the post. Thank you for catching that!
Thank you for the great blog post. I loved it so much I have listed on this week’s BBQ Grail’s 10 Posts Worth A Look: http://wp.me/pwBnV-1YT
Larry
thank you so much for the recipe! i made some this past weekend and they turned out great!
I LOVE bread and butter pickles. Reading your blog for the first time, from your seriouseats photo – it’s beautiful! and I can’t wait to make this recipe…
Every time I see these I just want to sit down with the jar and eat them. you’re pretty amazing to make bread and butter pickles look THAT good.
It wasn’t until I canned bread & butter pickles last year that I absolutely fell in love with them! Now I am anxiously awaiting cucumbers from our CSA this year so that I can make them again!!
I’ve never done any canning. All the posts on it certainly makes me want to get motivated to get over my hesitation of it start doing some. Perhaps I should get my feet wet by doing your pickles. I don’t like pickles but they certainly would make lovely gifts for others.
These look great! Going to try them out next week. Once made and stored, how long should they last in the fridge?
Hi Lisa, They will stay a few weeks.
Oh -these sound amazing! I’ve set next year as my goal to grow a garden and can…except I’m traveling a bunch next summer…..we’ll see!
Double yum! Will definitely have to do this – what a great way to display them at a picnic too! On another container note…I use the same plastic containers that you do to store your sugars!
Aren’t those lock n’ lock containers the best?! I have so many of them!
I have plenty of Lock & Locktoo, I’ll put mine in them, since it’s just me. Thanks. I have some jars from when I used to make Pear preserves. Can’t find pear trees in anyone’s yard.
I am totally on your bandwagon that a sandwich isn’t a sandwich without bread and butter pickles. I could eat tongue if it had them on it. Well, probably not, but I think you get how much I loooove them. Thanks for the post. Now where are all my canning supplies?
Gorgeous pictures &… oooohh the pickles!!
Yes. Adore those jars.
Oh, you sooooo have to get started canning. Once you do, you’ll be an addict for life. There is nothing like seeing your own canned goods on a shelf waiting to be eaten. Except maybe seeing these pickles on the fridge shelf waiting t be eaten :-D
Ohhh, yummy. I have a very similar recipe I just call Refrigerator Pickles, and believe me they never last long. I love small batch canning and preserving and i really enjoyed your photos of this pickle session. Can’t wait to see what other recipes pique your interest.
I am in love with that fancy pants crinkle cut too! They look so gourmet. The thing that surprises me most about this recipe is the tumeric! I never would have thought…
how long do these pickles last in the frig?
They last about a week in the fridge but you’ll eat them before then!
This is such a nice recipe. I looooove these pickles!
I’ve purchased similar jars at World Market.
These look amazing. I may have to go cucumber hunting this weekend!
I did the SAME thing in regards to canning. Boo. But I DO want to make pickles really, really badly. Yours look so beautiful!! And there’s always next year for more :)
So fast and easy—I can’t believe it. And they really do look great. I also love the jars, and thanks for the link. I make granola a lot and want to send some to daughters at college, etc. These jars would be perfect.
Bread & butter pickles are my favorite kind. My aunt used to make many jars of them every year – she sliced the cucs with an electric meat slicer. I was excited to see a no-canning recipe, but as a household of one, I couldn’t finish off a whole recipe in two weeks. Guess they’d make nice gifts. Off to look for little cucs.
Love the idea of making these from scratch – I love them on sandwiches. Have you tried making radish pickles? They’re my current fave.
It seems a lifetime ago but when my children were young and we lived in North Carolina we had some property and a huge garden. We grew everything imaginable including our own pickles for canning. I tried several varieties. I never made a kosher style dill pickle that was worth the trouble but I loved sweet baby gherkins and my most favorite of all were the bread and butter pickles. Your photo took me back to my friend Jan and I in the kitchen canning all day long with our four little girls running around giggling thinking they were helping.
Still love these pickles…love the memory even more.
How funny! I just made these pickles yesterday! I’m excited to taste them later this evening to see how they turned out! I made about 5 1/2 quarts of pickles and a pint of banana peppers, so there’s plenty to share!
how did you do the banana peppers..I have tons of them…..thanks
Amazing! I swear I could smell them while reading this post, and I had to stop and look around. Then I realized it was flowers. I make no sense.
I love the jars you are using..where did you find them?
Hi Jessica, Thank you! If you scroll back up, I provide a link to the jars at the end of the post. I bought them on Amazon.
Why do you say you would not can these pickles? I have made one like this with regular sugar and canned them they are really good and last a lot longer
I like all the onion flavoring in there.
Just curious – what book did you get about canning? I’m interested in learning to can as well.
Hi Danielle, I bought the Ball Complete Book of Home Preserving
My hubby got me that one for my birthday, and it’s wonderful. I hope you love it! :)
Also, I just tried these pickles; they’re so good! Thanks for the recipe!
I never knew that pickles were so easy to make!
Not a big fan of bread and butter pickles but my family loves them so i will definitely try making these! I also love the jars, I bought mine at IKEA!
These look really good. I just made a few jars of them last weekend. Canning is such a rewarding thing to learn how to do! It’s hard because it’s so hot in the summer, but totally worth it when you can have fresh fruits and veggies all winter long!
These pickles look so good. They seem so easy to make too. Love the pictures…now I’m craving them.
I love these pickles! My mom used to make them all the time when I was growing up. This summer did go way too fast, we all need another month so we can get that list of things to do finished off!
Do you have a good one for mustard pickles??