Go Back
+ servings
bread and butter pickles

Bread and Butter Pickles

Homemade bread and butter pickles are quite easy to make, and personally, I like this version a bit more than the store-bought kind. Make a small or large batch, just make sure you always have a jar handy in the fridge, ‘cause you will go through it fast!
No ratings yet
Print Pin
Course: Appetizer, Snack
Cuisine: American, Vegetarian
Prep Time: 10 minutes
Cook Time: 15 minutes
Refrigerate: 3 hours
Total Time: 3 hours 25 minutes
Servings: 6
Author: Jeri Mobley-Arias


  • ¼ white onion, thinly sliced
  • 1½ tablespoons kosher salt
  • 1¾ cups distilled vinegar
  • 1 cup sugar
  • 1 tablespoon mustard seed
  • 1 teaspoon celery seed
  • ¼ teaspoon red chili flake
  • ¼ teaspoon black peppercorn
  • 2 cloves garlic, smashed
  • 1 tablespoon coriander
  • ⅛ teaspoon turmeric
  • 1 sprig dill
  • 1½ tablespoons water


  • Rinse and slice cucumber into ¼ inch coins and thinly slice onion. Place in a mixing bowl.
  • Add kosher salt, mix well, cover with plastic wrap, and place in the refrigerator for 2-3 hours. After each hour, mix well, cover and place back in the refrigerator. This step is important as the salt will draw moisture from the cucumbers, yielding a crisp pickle.
  • Rinse cucumbers and onions very well, removing salt.
  • In a medium saucepan add vinegar, dill, garlic, spices, and water and bring to a boil. Lower to medium heat and cook for 3 minutes.
  • Place cucumber and onion in a sterilized jar. Layer cucumber and onion evenly so that you can pack the jar. Fill with hot brine.
  •  Cover and once the jar comes to room temperature, place in refrigerator.
  •  Store in the refrigerator for up to one month. Ideal if you allow 24 hours before consuming, this gives the pickling liquid time to impart flavor to the pickles.