Quick Bread and Butter Pickles are your shortcut to sweet, tangy, crunchy perfection, with no canning required! These easy refrigerator pickles come together quickly and are ready to enjoy in just 48 hours (though they only get better with time).
Quick Recipe Insights
It's not officially summertime in my house without a jar of these pickles in the fridge. They're a warm-weather staple and are ideal for layering on burgers, piling onto fried chicken sandwiches, or adding them to a charcuterie board. They bring a crisp, tangy burst of flavor that instantly feels like summer!
They're especially perfect on barbecue chicken sliders, and quick and easy sloppy joes - and don't toss that brine! It's also the secret weapon for the best German potato salad recipe.
Ingredients
A few notes on some of the ingredients that make this recipe:
- Pickling Cucumbers: Look specifically for pickling cucumbers. These are typically smaller in diameter than English or Persian cucumbers (the two most common varieties you'll find in grocery stores) and will have slightly bumpy skin. These will have the best snappy and crisp texture once they're pickled.
- White Wine Vinegar: White wine vinegar softens some of the harsh vinegar flavors and adds complexity. You can substitute with any vinegar you like, as long as it has an acidity level of 5%.
- Brown Sugar: A small amount of brown sugar adds just a hint of caramely sweetness.
All ingredients and full amounts are listed in the recipe card below.
What are the Best Cucumbers for Pickles?
Knowing which pickle to pick is half the battle here! The best cucumbers for this recipe (and almost all pickle recipes) are pickling cucumbers. These are smaller, crunchier, and have less water content than regular grocery store varieties. They hold their texture better and give you that satisfying snap we're after as well.
While not a comprehensive list, here are some specific pickling varieties to look for (especially at the farmer's market):
- Kirby
- Gherkin
- Burpee Pickler
- Carolina Cucumber
If you can't find these by name, no problem! Just look for cucumbers that are:
- About 5 to 6 inches long
- 1 to 1½ inches thick
- Have a bumpy, textured skin (a good sign they're ideal for pickling)
How to Make Quick Bread and Butter Pickles
These pickles are about as easy as it gets. Slice the cucumbers and onions, toss them with salt to draw out moisture, and let them rest. While things are resting, heat the brine. Once the brine is ready, pack everything into jars, pour the warm liquid over the top, and wait for the magic to happen in the fridge.
Step 1: Slice the cucumbers and onions to your desired thickness. I prefer about ⅛-inch thick. Rest for 1 hour, then drain.
Step 2: While the cucumbers are resting, bring the vinegar and sugar to a boil, remove from the heat, and add the spices.
Step 3: Pack the jars with equal amounts of the sliced cucumbers and onions.
Step 4: Pour the warm brine into both jars and allow to cool to room temperature. Add lids and place in the fridge for a minimum of 12 hours, with 48 hours (or more) being ideal for texture and flavor.
Storing Instructions
These pickles will last up to three months in the refrigerator. Just be sure to keep the pickles submerged in the pickling liquid to keep things fresh.
I will either use plastic wide-mouth mason jar lids or the new wide-mouth wooden mason jar lids that I used for the pictures to store these pickles.
Top Pickling Tip
These pickles start tasting their best after 48 hours in the fridge, so patience is key. A fun experiment is to taste these at 12 hours, 24 hours, and again at 48 hours to see the difference! You'll be surprised by how much the flavors and texture develop over time.
How to Use These Pickles
You can use these pickles anywhere that pickles are called for. These work wonderfully for sandwiches, burgers, or just to snack on by themselves!
These are awesome on my Buttermilk Fried Chicken Sandwiches, as a topping for quick and easy sloppy joes, or on my barbecue chicken sliders! These are also delicious for burgers - check out my ultimate smash burger recipe, or my take on a California classic with my double-double animal-style smash burgers!
Don't toss that brine! Use the leftover pickling liquid to:
- Make the best German Potato Salad ever.
- Marinate chicken before frying by swapping in this brine for dill pickle juice, like in this fried chicken recipe from Food & Wine.
Frequently Asked Questions
You can, but be aware that standard grocery store cucumbers, like English or Persian varieties, hold more water than traditional pickling cucumbers. That extra moisture can result in a softer texture, which may not be ideal if you're aiming for a crisp bite, especially in quick fridge pickles.
The name around these pickles has a bit of myth surrounding it, but these became popular during the Great Depression in the 1920s.
This affordable, flavorful snack was traded for pantry staples like bread and butter! (Speaking of bread - check out my recipe for the best homemade white bread!)
Refrigerator pickles (like this recipe) will last up to three months when stored at or below 40°F; however, they will be at their best quality within 1 - 2 months.
Be sure to keep the pickles submerged in the brine, and discard them if the brine turns cloudy, starts to have an "off" odor, fizzes, or mold develops.
Bread and butter pickles are sweet, moderately tangy, and gently spiced, typically featuring sugar, turmeric, mustard seeds, and sliced onions.
Dill pickles (like my recipe for easy refrigerator dill pickle slices) are typically sour and salty, flavored primarily with dill weed or dill seed, garlic, and vinegar, giving them their classic garlicy, tangy bite.
Other Top Pickle Picks
Looking for more pickly goodness? Here are a few more of my favorite recipes featuring all things "pickle"!
Did you make this recipe?
Let me know in the comments below how yours turned out, and don't forget to leave a rating!
Recipe
Quick Bread and Butter Pickles (No Canning)
Equipment
- Mandolin Slicer Optional
- Large Mixing Bowl
- Medium Sauce Pan
- Mason Jar Funnel Or other large funnel
- 2 Mason Jars Quart Size (32 oz.)
Ingredients
- 3 lbs. Fresh Pickling Cucumbers Sliced to your desired thickness
- 1 Yellow Onion Thinly Sliced
- 2 Tablespoons Kosher Salt
- 1 Cup Distilled White Vinegar
- 1 Cup White Wine Vinegar
- 1 ¼ Cup Granulated Sugar
- ¼ Cup Light Brown Sugar
- 1 Teaspoon Yellow Mustard Seeds
- ½ Teaspoon Celery Seeds
- ⅛ Teaspoon Ground Turmeric
Instructions
- Using a mandolin slicer (or slice by hand if you don't have one) and thinly slice the cucumbers and sweet onion. Add the cucumbers, onion, and kosher salt to a large bowl, tossing to combine. Rest uncovered on the counter for 1-hour, then drain thoroughly. Pack cucumbers and onions equally into both mason jars.
- While the vegetables are resting, prepare the brine. Add both vinegars and sugars to a medium sauce pan, and bring to a boil, stirring frequently. Remove from heat and stir in mustard seeds, celery seeds, and ground turmeric.
- Using a mason jar funnel (or other large funnel), pour the warm brine mixture evenly over the cucumbers and onions in both mason jars, then allow them to cool to room temperature. Cover and refrigerate for at least 12 hours. For optimal results, go 48 hours or longer.
Notes
- Storage: Will stay at their best quality for 1-2 months, and up to 3 months if kept at or below 40°F. Keep the pickles submerged, and discard them if the brine starts to cloud, gets fizzy, moldy, or has an off-odor. These are not designed to be shelf stable, so please do not can.
- Cucumber Varieties: Look for pickling cucumbers or smaller varieties like Kirby, Gherkin, Burpee Pickler, or Carolina Cucumber. They should be 5 to 6 inches, 1 to 1 ½ inches thick, and have a slightly bumpy, textured skin.
- Thickness: ⅛-inch slices will yield the crispiest results; ¼-inch slices will provide more flavor to whatever you put them on.
- Brine Uses: Use the leftover brine for the best German potato salad, or use it to marinate chicken before frying!
Jeannie Burks says
Hi! I just made these tonight! My first time making bread and butter pickles! I have several jars. How long will they last in the refrigerator ! Looking at the comments I wish you would come up with a canning recipe for this recipe!
Spencer Klickman says
Hi Jeannie! Hope you enjoy them!
These will last up to two months in the fridge. These get better the longer they sit, and really hit their stride after about a week or so!
Pat says
I just made 4 jars and can’t wait to have them . I was wondering if I could water bath them to seal the jars ? I have so many cucumbers I would love to save for a later date .
Spencer Klickman says
Hi, Pat! Thanks for giving this recipe a try - these turn out really good, so I can't wait for you to try them!
Unfortunately, I don't have any "hands-on" experience with canning, so I can't say one way or another if you could do a water bath. In the quick research that I've done, quick pickles (like this recipe) won't really work for canning. I believe you need to create a shelf-stable environment with the proper salt level and/or pH level prior to sealing the jars. Again - I'm not an expert on the matter, so I would ask that you seek out the advise of someone who knows what they are doing before canning this recipe.
Please let me know how they turn out for you!
Pat says
Thanks for getting back to me . I did not do a water bath I put them in jars and when I put them in the fridge they sealed . I will keep them in the fridge for safe keeping .
My family loves them !
Thanks Pat
Spencer Klickman says
Thanks for the follow up, Pat! So glad to hear your family has been enjoying them!
Kelly H says
I messed up and thought that this was a canning recipe. So essentially I've cold packed and hot brined and am now processing them. I will probably process for 20 minutes. Given the amount of vinegar there should not be an issue with bacterial growth.
Spencer Klickman says
Hi, Kelly - Sorry for the mix-up, but I also appreciate the input as I don't have any canning experience. I hope they turn out well for you!
I may just have to look into making a canned version of this recipe now!
Delaney says
I messed up when reading the lines for white sugar and brown sugar and added an entire cup of brown sugar. Y'know what? They're still fantastic. I had made a batch of sour pickles awhile back. Delicious, but only if you like sour pickles. Husband and I do; son does not. He likes bread and butter pickles. So after I had such great success with your sub rolls, I decided to try these. I know I could have cracked open the jars a few days after I made them, but I thought I'd leave them in the back of the fridge longer.
Oooooh boy, are these good. I had tossed some garlic cloves in there, too. It's all so good. Great fridge pickles! Sweet, because of how I messed up, so I can only imagine how good they are if I added the proper amount of brown sugar.
Spencer Klickman says
So glad to hear that they turned out well, despite the extra sugar! These really hit their stride on about day 3 in the fridge, so I applaud you on resisting the temptation to crack the jars open early!
Gina lewis says
The pickles were wonderful! I am so glad I tried them. They were easy to do also. I will be making these again.
Spencer Klickman says
Thanks so much, Gina. I'm so happy to hear that the recipe worked out for you!
Paula says
These are the best! Can't go back to store bought now!
Spencer Klickman says
It's a great way to use fresh summer produce, and they just get better they longer they sit too! Thanks!
Lorie says
I love bread and butter pickles! Can’t wait to try them!
Spencer Klickman says
Let me know how yours turn out!