Last Updated on March 7, 2026
These bread and butter pickles are the perfect balance of sweet and tangy, with just a little bit of spice from mustard seeds and optional red pepper flakes. The best part? No canning equipment needed. Just slice, brine, and refrigerate for 24 hours. I love having a jar of these in the fridge for burgers, sandwiches, or just snacking straight from the jar (yes, I do that). They’re crisp, flavorful, and taste so much better than store-bought pickles. Plus, you know exactly what’s in them-no weird preservatives or artificial colors.
Quick Highlights
- No canning equipment required - just refrigerate
- Ready in 24 hours, lasts for weeks
- Perfect sweet and tangy balance
Choosing Your Cucumbers & Tools
What type of cucumbers work best? Pickling cucumbers (also called Kirby cucumbers) are ideal because they stay crisp. Regular cucumbers work too, but they might be slightly softer. Avoid waxed cucumbers from the grocery store-the brine won’t penetrate the wax coating.
Do I need a crinkle cutter? Not at all-it just gives you that classic pickle look. A regular knife works perfectly fine and your pickles will taste exactly the same.
Can I adjust the sweetness? Absolutely. If you like them sweeter, add an extra tablespoon of brown sugar. For less sweet pickles, reduce the sugar by a tablespoon or two.
The Secret to Maximum Crunch
Salt them first: Tossing the cucumbers and onions with kosher salt and letting them sit for 30 minutes draws out excess moisture. This is what keeps them crispy instead of soggy.
Rinse thoroughly: After that 30-minute salt soak, make sure to rinse off all the salt. You don’t want them to be too salty-the brine has the perfect amount of seasoning.
Cover completely: Every cucumber slice needs to be submerged in the brine. If some are sticking out, they’ll get soft and won’t pickle properly.
Wait the full 24 hours: I know it’s tempting to taste them after a few hours, but trust me-they get so much better after a full day. The flavors really develop and meld together.
Fun Ways to Switch It Up
- Spicy version: Double the red pepper flakes or add sliced jalapeños
- Dill twist: Add fresh dill sprigs for a bread-and-butter-meets-dill situation
- Extra garlic: Increase garlic cloves to 10 for serious garlic lovers
- Asian-inspired: Add a few slices of fresh ginger to the brine
- Sweet heat: Add a cinnamon stick for warming spice
Make-Ahead & Storage Tips
Fridge
Up to 4 weeks in an airtight container or jar. The flavor intensifies as they sit, so they’re actually better after a few days.
Scaling up
This recipe is super easy to double or triple if you want to make multiple jars at once.
Make-Ahead Notes
These are the ultimate make-ahead recipe. Prep a batch on Sunday and you’ll have delicious pickles all week long. They keep getting better with time.
📋 Recipe
Bread and Butter Pickles
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Ingredients
- 1 lbs cucumbers
- 1 small onion sliced
- 3 tablespoons kosher salt
- 1 cup white distilled vinegar
- ⅓ cup apple cider vinegar
- ⅓ cup brown sugar
- 1 tablespoon coriander seeds
- 6 garlic cloves peeled
- 1 teaspoon mustard seeds
- ¼ teaspoon red pepper flakes optional
Instructions
- Using a crinkle cutter, slice the cucumbers into ¼-inch rounds.
- Cut the onion into ¼-inch slices and combine with the cucumber slices in a large bowl.
- Toss everything with the kosher salt and let sit for 30 minutes.
- While the cucumbers rest, pour the white vinegar into a bowl and set aside.
- In a saucepan, combine the apple cider vinegar, brown sugar, coriander seeds, garlic cloves, mustard seeds, and red pepper flakes (if using).
- Heat over medium heat, stirring occasionally, until the brown sugar completely dissolves.
- Remove from heat and pour the mixture into the bowl with the white vinegar.
- After the cucumbers and onions have sat for 30 minutes, rinse them thoroughly and transfer to a clean bowl.
- Pour the vinegar mixture over the vegetables, ensuring everything is fully submerged.
- Cover and refrigerate for 24 hours before serving.
