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Bread-and-Butter Pickles

Scott Phillips

Yield: Yields about 2-1/2 quarts

These sweet and sour pickles can be eaten as soon as they cool, but the longer they sit, the more flavorful and crunchy they’ll become. Try them on slices of buttered bread in their namesake snack.


  • 3 lb. pickling cucumbers, such as Kirby, trimmed and sliced 1/4 inch thick (about 9 cups)
  • 1 medium yellow or white onion, halved and thinly sliced
  • 1-3/8 oz. kosher salt (1/4 cup Diamond Crystal or 2 Tbs. plus 2 tsp. Morton)
  • 3 cups cider vinegar
  • 2-1/4 cups packed light brown sugar
  • 1 Tbs. yellow mustard seed
  • 1 tsp. celery seed
  • 1 tsp. ground turmeric

Nutritional Information

  • Nutritional Sample Size Per 1 oz.
  • Calories (kcal) : 10
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 30
  • Carbohydrates (g): 2
  • Fiber (g): 0
  • Protein (g): 0


  • In a large bowl, toss the cucumbers and onion with the salt until thoroughly mixed. Refrigerate, covered, for 1 to 2 hours.
  • Quickly rinse and drain, then use your hands to squeeze out any excess moisture. Divide among three 1-quart jars or other sealable nonreactive containers.
  • In a 2- to 3-quart nonreactive saucepan, bring the vinegar, brown sugar, mustard seed, celery seed, and turmeric to a simmer over medium heat, stirring until the sugar dissolves, 3 to 5 minutes.
  • Pour the liquid and spices over the vegetables to cover by an inch or more. Let sit, uncovered, at room temperature until cool, about 2 hours.

Make Ahead Tips

The pickles can be refrigerated, covered, for up to 2 months.


Rate or Review

Reviews (4 reviews)

  • EMEllison | 07/03/2018

    Followed the recipe exactly and it is perfect! Not too sweet, right amount of crunch. They rival the bread and butter pickels my aunt Dot used to make when I was a kid!

  • butterscotch | 09/07/2014

    This was my first-ever pickle recipe, and I was very pleased with the result. I think the recipe calls for a tad too much vinegar in the brine, but I will correct that in my next batch--and there will be a next batch.I found celery salt was a good substitute for the celery seed in the recipe and didn't make the pickles too salty.

  • Carolepip | 08/18/2014

    I'm about to make my second batch of these delicious tidbits. Easy and so delicious that they seem to disappear very quickly. I only had dark brown sugar for the first batch, but bought light for this one so it will be interesting to see the difference. Next week trying the sour dill pickles.

  • LVermandel | 07/04/2014

    Very easy, very tasty. Will definitely be making these again.

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