Holly's Homestead — Recipe
Bread and Butter Pickles
Sweet, tangy refrigerator pickles that turn a cucumber glut into jars
DIFFICULTY Easy
COURSE Preserve
CUISINE American
COURSE Preserve
CUISINE American
Estimated nutrition per serve: 30 kcal · 0g protein · 7g carbohydrate · 0g fat. Calculated from standard USDA reference values for the ingredients listed; an approximate guide, not a lab analysis.
A batch this size may need an extra 5-10 minutes of simmering to thicken properly - there's more liquid to reduce relative to the pot's surface area.
01Ingredients
02Method
- Toss the cucumber and onion with the salt in a colander and leave for 1 hour. Rinse and drain well, then pat dry.
- Combine the vinegar, sugar, mustard seeds, turmeric and celery seeds in a saucepan and stir over medium heat until the sugar dissolves.
- Bring to the boil, then remove from the heat.
- Pack the cucumber and onion into clean jars and pour the hot brine over, covering the vegetables completely.
- Cool to room temperature, seal and refrigerate. Wait at least 24 hours before eating; flavour peaks after 3 days.
03Notes & substitutions
- Use firm, small cucumbers like Lebanese or pickling types for the crispest result.
- Add a few slices of jalapeno or a pinch of chilli flakes for a spicy version.
- Use white wine vinegar for a lighter, sharper pickle.
- These are refrigerator pickles and are not shelf stable; do not store them in the pantry.
- Great on burgers, sandwiches and cheese platters.
04Common mistakes
- Skipping the salting step — it draws out water and keeps the slices crisp.
- Using soft or overripe cucumbers — they turn mushy in the brine.
- Cooking the cucumbers in the brine — only pour it over hot; boiling them makes them soft.
- Using unclean jars — wash the jars in hot soapy water and rinse well to keep the pickles fresh.
05Storage & leftovers
Fridge
Up to 1 month in sealed jars; keep the slices under the brine.
Pantry
Not shelf stable - these are refrigerator pickles only.
Freezer
Not recommended; the slices go soft.
More About This Recipe
07Troubleshooting
- Pickles are soft. The cucumbers were old or not salted; use firm fresh cucumbers.
- Brine is cloudy. Usually from the salt or spices; it is fine unless it smells off.
- Pickles are too sweet. Cut the sugar to 100g next time.
- Slices float above the brine. Press them down, or top up with extra brine.
Frequently Asked Questions
How long do they last?
Up to a month in the fridge, kept under the brine.
Can I can them for the pantry?
This recipe is for the fridge. Shelf-stable canning needs a tested recipe and processing method.
Why are they called bread and butter pickles?
The name is thought to come from the sandwich pickles served on buttered bread in the American Depression era.
Can I use other vegetables?
Yes - zucchini and carrot slices work well.