crispy bread and butter pickles

Bread and Butter Pickles

These are your classic bread and butter pickles. Flavored with mustard seed, celery seed and tumeric these pickles retain a bit of a crunch. You will love them.
Course Appetizer
Cuisine American
Keyword bread and butter pickles, pickles,
Prep Time 15 minutes
Cook Time 5 minutes
Brining 2 hours
Total Time 2 hours 20 minutes
Servings 2 jars
Calories 62kcal



Cucumber Ingredients

  • 1 1/2 - 2 pounds pickling cucumber I used 8 cucumbers
  • 1 1/2 tbls. kosher salt
  • 1 small onion sliced use to your taste

Brine Ingredients


  • Wash and sterilize canning jars. Note: I have various sized jars but 12 ounce-sized jars will work.
  • Wash the cucumbers
  • Slice the cucumbers into 1/4" slices
  • Put the cucumbers in a bowl and add the salt
  • Stir to combine and put into the refrigerator for one hour
  • After an hour transfer the cucumbers to a colander and rinse to remove the salt
  • Put the cucumbers back into your bowl and add the onions
  • Make the brine by adding all the brine ingredients to a saucepan
  • Stir and bring to a simmer, cook until the sugars are dissolved.
  • Pour the hot brine over the cucumbers and onions and let sit in the bowl for one hour
  • Put the pickles in the sterilized jars cover with the brine and refrigerate. These will stay for 3 weeks.


These are refrigerator pickles so they are not hot packed.
One Hot Oven provides approximate nutritional information as a courtesy and cannot guarantee the accuracy for any recipe on this blog.


Calories: 62kcal | Carbohydrates: 15.3g | Protein: 0.3g | Sodium: 4mg