These are the best-tasting pickles you’ll ever have on your burgers, hot dogs, or eaten straight from the jar. After trying them, you won’t go back to store-bought pickles ever again.
This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!
This post is a recipe for the best bread and butter pickled cucumbers — a simple recipe with cucumbers, turmeric, coriander seeds, bay leaf, apple cider vinegar, sugar, and more.
These are truly the BEST Bread and Butter Pickled Cucumbers. This recipe, a breeze to prepare, offers simplicity and delight. The most challenging part? A bit of waiting — but I assure you, the patience is richly rewarded.
These pickles are perfect companions to any dish and stand unrivalled in flavour. Once you savour this recipe, no other will ever compare. It will carve a cherished place in your heart.
Why You Only Need This Pickle Recipe
With each batch, I find myself drawn back to its simplicity and perfection. This recipe consistently delivers on taste and quality — it has become my go-to, my tried-and-true, my culinary comfort zone. And the bonus? The leftover brine becomes the secret ingredient for the crispiest chicken wings you have ever made.
Don’t Throw Away the Brine!
Do you have some pickle brine left after finishing the jar? Learn how to make our Crispy Pickle Brine Chicken Wings — the brine marinates the chicken overnight, infusing it with a unique tangy flavour and keeping it incredibly moist and tender.
How to Get a Crunchy Texture
To enhance crispiness, slice the cucumbers into a bowl and add a dash of sea salt. Include the sliced onions, then cover the mixture with crushed ice and press it down with a plate to keep the cucumbers submerged as the ice melts. Cover and refrigerate overnight. This process draws out excess moisture and guarantees an optimal crunchiness that elevates the pickles to perfection.
Ingredients
Ingredients
Cucumbers
- Why it matters: Kirby cucumbers or Persian cucumbers are ideal — they have thinner skin, fewer seeds, and stay crunchier in the jar than regular cucumbers. I peel half the skin off in alternating strips so the finished pickle looks beautiful in the jar. A mandoline slicer produces perfectly even slices for consistent pickling.
Turmeric
- Why it matters: Turmeric is what makes these pickles truly distinctive. It adds a warm, slightly peppery depth that no one can quite identify — they just know the pickles taste exceptional. It also gives the brine that gorgeous golden hue that makes these pickles stand out on any table.
Apple Cider Vinegar
- Why it matters: Apple cider vinegar adds a rounder, more complex tang compared to plain white vinegar. It also brings subtle fruity notes that complement the sweetness of the bread and butter style. I increase the vinegar-to-water ratio slightly for a more pronounced pickle flavour.
Spices
- Why it matters: The brine includes celery powder, coriander seeds, bay leaf, and clove. None of them is overpowering individually, but together they create a layered, aromatic brine that tastes like something your grandmother spent hours perfecting.
Mason Jars
- Why it matters: Use wide-mouth mason jars with a canning funnel for easy filling. Wide-mouth jars make it far easier to pack in the cucumbers tightly and retrieve the pickles without a mess.
Frequently Asked Questions
How long do homemade bread and butter pickles last?
Stored in a sealed jar in the refrigerator, these pickles keep beautifully for up to 3 months. The flavour actually improves after the first 48 hours as the cucumbers absorb the brine. For the absolute best taste, wait at least 24 hours before opening the jar.
Do I need to process these jars in a water bath?
For refrigerator pickles (the method in this recipe), no water bath canning is needed. These are quick pickles intended to be stored in the fridge and consumed within 3 months. If you want shelf-stable pickles that can be stored in the pantry for up to 1 year, you will need to process the sealed jars in a boiling water bath for 10 minutes. Follow a tested canning recipe for safety.
Why do my pickles turn soft instead of staying crunchy?
The most common culprits are: not soaking in salt and ice overnight, using regular slicing cucumbers instead of Kirby or Persian varieties, or packing them too loosely. The ice-and-salt method is key — it firms the flesh and draws out the moisture that would otherwise make the pickles go limp. Do not skip this step.
Can I use white vinegar instead of apple cider vinegar?
Yes, but the flavour will be sharper and less complex. Apple cider vinegar adds a natural sweetness and depth that works particularly well with the bread and butter style. If you use white vinegar, consider reducing the amount slightly to avoid an overly acidic brine.
What is the difference between bread and butter pickles and dill pickles?
Bread and butter pickles use a sweet-tangy brine with sugar and warm spices like turmeric, coriander, and celery seed. Dill pickles use a sharp vinegar brine with fresh or dried dill and garlic, with little to no sugar. Bread and butter pickles are sweeter, milder, and more aromatic. They are the classic choice for burgers and sandwiches.
Can I pickle other vegetables with this brine?
Absolutely. This brine works wonderfully with thinly sliced red onions, banana peppers, cauliflower florets, and green beans. Adjust the brining time based on the vegetable — denser vegetables like cauliflower benefit from a slightly longer soak of 48–72 hours.
Ingredients
Method
- Slice cucumbers into ⅛ inch thick slices. To draw out the liquid for extra crunch: layer the cucumber slice with onions, salt and ice in a glass or stainless steel container and weight with a plate large enough to cover the cucumbers and keep them submerged when the ice melts. Cover and refrigerate overnight.
- Next day, sterilize three 1L canning jars, along with their rings nd lids, and put them on a clean dish towel or wire rack.
- Drain the cucumbers and onions, put them in a large non reactive pot, and add the sugar, mustard seeds, turmeric, celery seeds, vinegar, bay leaf, cloves, and jalapeño. Bring to a simmer over high heat, stirring to completely dissolve the sugar. About 5 minutes. Skim off any foam that has formed at the top.
- Divide the batch in three parts for the jars. Ladle the hot vinegar liquid over the cucumbers leaving a ¼ inch headspace. White the rims and threads clean, put the lids and rings on the jars, and tighten the rings. Cool the jars to room temperature.
- Refrigerate the jars and let the pickle cure for at least 1 week before eating. Unopened, the pickles will keep for up to 2 months in the fridge.
Once you have a jar of these pickles, the natural next step is our Crispy Pickle Brine Chicken Wings — where the leftover brine does the heavy lifting. For more fermented and preserved favourites, explore our Traditional Kimchi and Mexican Pickled Red Onion.
