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bread and butter pickles

Bread and Butter Pickles

These are your classic bread and butter pickles. Flavored with mustard seed, celery seed, and turmeric these pickles retain a bit of a crunch. You will love them.
Course Appetizer
Cuisine American
Keyword how to make bread and butter pickles, how to make 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 and onions in the sterilized jars cover with the brine then press down on the pickles to release any air pockets. If necessary pour more brine over the pickles. Leave 1/2" space at the top.
  • Keep the jars in the refrigerator for up to 3 months. These pickles are ready to eat the next day. They just need a good chilling.


These are refrigerator pickles so they are not hot packed. See the instructions above for hot packing and refer to this USDA canning guide for more information.
One Hot Oven provides approximate nutritional information as a courtesy and cannot guarantee the accuracy of any recipe on this blog.


Serving: 1serving | Calories: 62kcal | Carbohydrates: 15.3g | Protein: 0.3g | Sodium: 4mg