Easy Bread & Butter Pickles
These crisp, sweet, and tangy pickles are ready to eat in 3 hours. They’ll be softer if you peel them and crisper if you don’t. I use a 24 oz. glass jar that spaghetti sauce comes in. They are best eaten within two weeks. - Jenny Jones
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 3 hours
Makes: About 2 cups of pickles
Ingredients:
- 1 cup water
- 1/2 cup sugar (use 2/3 - 3/4 cup if you like them sweeter)
- 1 teaspoon salt
- 1 cup distilled white vinegar
- 1/4 teaspoon each celery seed, mustard seed, & coriander seed
- 1/2 cup thinly sliced onion
- 4 firm pickling/Kirby or Persian cucumbers, thinly sliced
Instructions:
- Place water, sugar and salt in a small saucepan. Heat and stir until sugar & salt are dissolved.
- Pour the warm water into a large glass jar.
- Add vinegar and the three spices (seeds).
- Add cucumber slices and onions in alternating layers.
- Cover and refrigerate for at least 3 hours.
Note: Container sizes will vary. If your cuces & onions are not fully submerged just add more liquid to cover (half water/half vinegar).
Leave a Comment
Rebecca
August 16, 2023 at 11:28 pm
My friends mom. Pickled carrots and green beans. She boiled them first They were still firm not too hard.
We really liked themReply to this comment
Phil
July 10, 2021 at 7:52 am
So now I have a jar filled with the liquid and spices and am attempting to float the cucumber slices to the bottom…..Something I’m doing wrong? Phil
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Debby
February 3, 2020 at 8:46 pm
You can now purchase sweet pickles in the store made with Splenda. Have you tried making these pickles with Splenda?
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angelina c tavares
January 1, 2020 at 5:00 pm
made the pickles and it was easy and good. I made one spicy added chili flakes for my husband loved it.
Reply to this comment
Carrie
July 1, 2019 at 9:07 pm
Do you have to use coriander seed. Is there something else I can use in stead?
Reply to this comment
Glenn
November 18, 2018 at 12:53 am
Do you have a new version of this for Bread & Butter Pickles with Probiotics…? I saw where you said you were going to put one up. Where can I find it…?
Reply to this comment
Charlie
May 16, 2017 at 6:06 am
See AlsoInstant Pot Iced Tea {3 Ways} - Recipes From A PantryUltimate Guide to Shirataki Noodles: Recipes and Step-by-Step Instructions9 Quick & Easy Low Carb Muffin RecipesThe Best and Easiest Strawberry Gelato Recipe You'll ever Make!Jenny,
Recipe calls for white vinegar. How about substituting apple cider vinegar. Braggs is suppose to have the “mothers” in it which is healthy
Reply to this comment
Ann
May 6, 2017 at 7:26 pm
Hi Jenny, you can find Persian cucumbers at most Korean markets. In fact, I just got some at my local Korean market at 3 pounds for 99 cents!
Reply to this comment
Beverly
May 6, 2017 at 2:10 pm
I love bread and butter pickles, but I thought you should know that these have not probiotic effects. It is only fermented cucumbers that have probiotics.
Cucumbers that have been pickled in salty water and fermented. They are low in calories and high in vitamin K. However, pickles made using vinegar do not have any probiotic effects.Reply to this comment
Jenny
May 6, 2017 at 3:09 pm
Oh no! Thank you so much for setting me straight. All these years I thought they had probiotics but I looked it up and learned something new today, thanks to you. I appreciate your taking time to write and I am removing that information from the recipe.
Reply to this comment
Patricia
January 13, 2017 at 9:30 am
I have been searching your recipe site for a couple of hours and find that you add sugar to many recipes where I wouldn’t expect it. I am diabetic and must account for all carbohydrates in my food. Just how important is this added sugar in your recipes?
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REN
August 18, 2016 at 9:11 am
Jenny, you have a magic touch. I make a lot of your recipes. Each one is a gem.
Your bread and butter pickles are simply out of this world.
I make a new batch, the moment they are finished, which is every few days.
There is nothing to beat a slice of your freshly baked bread, with thinly sliced feta cheese, & your incredible cucumbers.
Thank you so much for sharing.Reply to this comment
catherine chin
August 4, 2016 at 11:13 pm
Greeting for Malaysia Jenny thank so much i had try so much of recipe all turn up so nice brownie , and the pickle , the bread Thank
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Donna A.
July 10, 2016 at 5:36 pm
I took a chance that these would turn out great and doubled the recipe. It was difficult to wait 3 hours to try them but when I did, all I can say is I’ll never make pickles any other way and I’ve made a lot of pickles. They are crunchy with the perfect amount of sweet and tartness. I eat them straight out of the jar and put them on sandwiches. These pickles are the best and so are you for giving us so many easy and healthy recipes. Thanks Jenny.
Can’t wait to try your dill pickle recipe.
Reply to this comment
Linda
June 23, 2016 at 10:57 am
Hi Jenny–Greetings from Canada! I love your recipes. With your bread and butter pickles and your dill pickle recipes do you use pickling salt or table salt or does it matter? I would like to make these today.
Reply to this comment
Jenny
June 23, 2016 at 11:07 am
I have only made them with regular table salt. (making some today)
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Grandmother B
May 28, 2016 at 10:54 am
Jenny I have just discovered you on YouTube. I am really enjoying your videos and plan to make some of your no knead bread. I have made bread and butter pickles before. I was wondering if you knew how to make sweet gherkins which uses the whole cucumber when small. The ones in the grocery store are made with high fructose corn syrup and I wanted to cut that out of my diet. You have some great recipes, I added your blog to my blog reader too!!
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Jenny
May 30, 2016 at 5:05 pm
Sorry, I do not.
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ally
April 23, 2016 at 11:45 am
Hey jenny, I was wondering if you could use English cucumbers for this recipe.
Reply to this comment
Jenny
April 24, 2016 at 10:09 am
Any cucumber will work.
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linda gendron
January 25, 2016 at 5:45 pm
can I use another kind of cucumber thank you love your recipes and the way you explain thing
Reply to this comment
Jenny
January 26, 2016 at 4:45 pm
I’ve been making my bread & butter pickles with Persian cucumbers because I can’t find the Kirbies right now. They turn out great.
Reply to this comment
Jenny W
August 7, 2015 at 11:30 am
How long can the pickles be refrigerated and still taste good? Just wondering how many batches to make now that cucumbers are in season here in the northeast. Thanks for your great recipes. I’ve enjoyed making so many of them and, of course, eating the fruits of labor.
Reply to this comment
Jenny
August 8, 2015 at 10:22 am
Some sources say they keep for up to 2 months but from my experience, homemade bread & butter pickles are best eaten within two weeks.
Reply to this comment
Karin
July 23, 2015 at 12:06 pm
Jenny,
I had some cucumbers from my garden to find a way to use and tried your recipe here. They are delicious and so easy to make .Thank You
KarinReply to this comment
Stan
June 15, 2015 at 1:48 pm
Love your cooking and recipes!
Can I get the 3 hour dill pickle recipe? It is gone from your website.
Thank you!Reply to this comment
Jenny
June 15, 2015 at 3:25 pm
Oops, I don’t know why it left but we just put it back. 🙂
Reply to this comment
Stan
June 15, 2015 at 5:43 pm
Thank you so much! You are great!
Reply to this comment
SHIROLA
February 11, 2015 at 9:05 am
I always wanted to know how to pickle! you made it very easy and fun. I have one question for a first timer. Would it be okay to add lemons and carrots to this mixer?
Reply to this comment
Jenny
February 13, 2015 at 1:24 pm
I’m not sure since I’ve never done it but I think carrots, being hard vegetables, would never get picked in 3 hours.
Reply to this comment
Keri
November 24, 2014 at 4:16 pm
Not familiar with a “Kirby” cucumber? Is it the same as a regular cucumber?
Reply to this comment
Jenny
November 24, 2014 at 4:37 pm
It’s a short, fat, sometimes curved cucumber with bumpy skin. I mostly find Kirby, Persian, and the big garden cucumbers at my store. Here’s a link with some photos: http://www.foodsubs.com/Squcuke.html
Reply to this comment
sylvia
October 14, 2014 at 12:49 pm
This recipe sounds delicious and easy.
How long will these stay good in the refrigerator?Love your video’s and recipe’s.
Sylvia
Reply to this comment
Jenny
October 15, 2014 at 9:26 am
Mine have never lasted more than a couple of weeks but I think they would keep for a month or two.
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Jill Delgado
April 14, 2014 at 6:24 pm
My Mom made a pickle, like this dor as long as I can remember. I’m 80 and have made them my whole married life, and my children make them, now.
These pickles, a sliced tomato and a piece of warm bread is the best meal in the world.
Thanks for posting this so that others can have a “pickle party”!
Love your site,,,
jillie
Reply to this comment
Donna
August 8, 2015 at 7:00 pm
I agree. I love picking fresh tomatoes and cucumbers from the garden and eating them with any of the homemade breads on Jenny’s website – so yummy! I’ve made several jars of pickles already this year and will try this new pickle recipe.
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