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Pickled cucumbers in a white dish with a jar of pickles in the background.

Bread and Butter Pickles Recipe

Bree Hester
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 3 hours
Total Time 3 hours 25 minutes
Course condiment, entree or side dish
Cuisine American
Servings 24 (4 cups)
Calories 80 kcal

Ingredients
  

  • 3 pounds Kirby or pickling cucumbers
  • 3 large sweet onions thinly sliced
  • 3/4 cup Diamond Kosher salt the brand does matter here, other Kosher salts will be way too salty
  • 1 1/2 cups sugar
  • 1 1/2 cups white vinegar
  • 3/4 teaspoon turmeric
  • 3 Tablespoons mustard seeds I used both yellow and brown
  • 3 Tablespoons coriander seeds
  • 3/4 teaspoon celery seed

Instructions
 

  • Wash and prep your cucumbers and onions.
  • In a large bowl, combine the cucumbers, onion, and salt. Mix well.
    Sliced onions and green onions with salt in a metal bowl for cooking or recipe prep.
  • Cover with ice and let sit at room temperature for two hours.
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  • In a large pot, bring the sugar, vinegar and spices to a boil.
    Golden bubbling honey mustard sauce in a le Creuset pot for flavorful recipes.
  • Drain the cucumber mixture and add to the vinegar mixture and bring almost to a boil. Remove from the heat and let cool.
  • Remove from the heat and let cool.
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  • These pickles will start to get that glorious pickled flavor after a few hours. You can store your pickles in an airtight container for up to 3 weeks in the fridge. See? I told you it was easy.
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Nutrition

Calories: 80kcalCarbohydrates: 18gProtein: 1gFat: 1gSaturated Fat: 0.04gSodium: 3542mgFiber: 1g
Keyword bread and butter pickles, cucumber pickles, DIY pickles, easy refrigerator pickles, homemade pickles, no-canning pickles, pickle recipe, quick pickles, sandwich pickles, summer preserves, sweet pickles
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