Mom's Best Recipes
Recipe

Effortless Bread and Butter Pickles

Sweet, tangy, and extra crisp pickles that chill in the fridge fast. No canning, no stress, just a refreshing jar you will keep “testing” straight from the shelf.

Author By Matt Campbell
4.8 (214)
A glass jar filled with chilled bread and butter pickle slices and onion rounds in golden brine on a kitchen counter with a cutting board nearby
Jump to Recipe

If your fridge could talk, it would ask for a jar of bread and butter pickles. These are the chilled, refreshing kind that wake up sandwiches, rescue a boring plate of leftovers, and magically make a handful of crackers feel like a real snack.

This version is all about low effort, high reward. We salt the cucumbers for crunch, warm a quick brine just long enough to dissolve the sugar, then pour it over everything and let the refrigerator do the heavy lifting. You get that classic sweet tang, a little mustardy spice, and crisp edges that actually snap.

Fresh cucumbers sliced into even rounds on a cutting board with a chef's knife and a small bowl of salt

Why It Works

  • Crisp texture thanks to a quick salt rest that pulls out excess water.
  • Bright sweet tang from apple cider vinegar, sugar, and a balanced spice mix.
  • No canning required, so it is approachable for weeknights and first-time picklers.
  • Flexible and forgiving, easy to make with standard grocery store spices and whatever jar you have, as long as it is clean and has a tight lid.

Pairs Well With

  • A pulled pork sandwich on a bun with pickles on the side on a wooden board

    Pulled Pork Sandwiches

  • Crispy chicken tenders on a plate with a dipping sauce cup and pickles nearby

    Crispy Chicken Tenders

  • A bowl of creamy potato salad with herbs and a spoon resting on the rim

    Classic Potato Salad

  • A smash burger with a browned patty and melted cheese on a toasted bun

    Smash Burgers

Storage Tips

Keep Them Crisp

  • Refrigerate: Store pickles fully submerged in brine in a clean jar with a tight lid for up to 2 to 3 weeks.
  • Best crunch window: Days 2 through 10 are peak crisp and flavor.
  • Use clean utensils: Forks, not fingers. It keeps the brine fresh longer.
  • Do not freeze: Cucumbers turn soft and watery once thawed.
  • Food safety note: Keep refrigerated, and discard if you see mold or notice an off smell.

Tip: If the onions start floating, give the jar a gentle turn once a day for the first two days so everything gets evenly seasoned.

If the brine does not cover: Pack into an extra jar, or make 1.5x brine next time. Fully submerged pickles stay crisper and taste more even.

Common Questions

Common Questions

How soon can I eat them?

You can snack after 4 hours, but they really hit their stride after 24 hours. For full bread and butter flavor, give them 48 hours.

Do I have to use pickling cucumbers?

They are the best for crunch, but not required. If you can only find regular cucumbers, peel them in stripes (optional), scoop watery seeds if they are huge, and keep slices a little thicker.

Can I reduce the sugar?

Yes. Start by cutting the sugar to 1/2 cup. The pickles will be more tangy than classic bread and butter, but still balanced.

Why salt the cucumbers first?

Salting pulls out water, which helps the pickles stay crisp and prevents the brine from getting diluted and flat.

Are these shelf-stable?

No. This is a refrigerator pickle recipe, not a canning recipe. Keep them chilled, and discard if you see mold or notice an off smell.

I started making these when I realized I was buying pickles for “sandwiches,” then eating half the jar standing in front of the fridge like a raccoon with a good secret. Bread and butter pickles are the ones I crave when it is hot out and I want something chilled, sweet, and sharp that snaps back. This recipe is my no drama version. Slice, salt, pour, chill. Then try not to keep opening the jar just to check if they are ready.