Why You’ll Love Quick Bread and Butter Pickles Recipe
- No canning required, just a simple refrigerator method
- Crisp texture with a perfect balance of sweet and tangy flavors
- Quick prep with minimal cooking involved
- Uses basic pantry spices for classic pickle flavor
- Ready to eat in just a few hours
- Great for burgers, sandwiches, and snacking
- Easily adjustable sweetness and spice level
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 pounds small to medium cucumbers, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 ½ cups white vinegar (5% acidity)
- 1 cup granulated sugar
- 1 tablespoon kosher salt
- 1 teaspoon mustard seeds
- ½ teaspoon celery seeds (optional)
- ¼ teaspoon ground turmeric
- ¼ teaspoon crushed red pepper flakes (optional)
Directions
- Wash the cucumbers and slice them thinly along with the onion. Place them in a large bowl, sprinkle with kosher salt, and mix well. Let them sit at room temperature for 1 hour to draw out excess moisture.
- While the vegetables rest, combine white vinegar, sugar, mustard seeds, celery seeds, turmeric, and red pepper flakes in a saucepan.
- Heat the mixture over medium heat, stirring occasionally until the sugar fully dissolves, about 3–4 minutes. Remove from heat and allow it to cool slightly.
- Drain the liquid released from the cucumbers and onions. Gently press them to remove extra moisture without crushing the slices.
- Pack the cucumbers and onions into clean glass jars.
- Pour the warm brine over the vegetables, making sure everything is fully submerged.
- Seal the jars tightly and refrigerate.
- Let the pickles chill for at least 4–6 hours, though 24 hours gives the best flavor.
- Keep refrigerated and enjoy within 2 weeks.
Servings and timing
- Servings: 4 servings
- Prep Time: 20 minutes
- Resting Time: 1 hour
- Cooking Time: 5 minutes
- Chill Time: 4–24 hours
- Total Time: About 1 hour 15 minutes (plus chilling)
Variations
- Spicy Pickles: Add extra red pepper flakes or sliced fresh chili for more heat.
- Garlic Dill Twist: Add sliced garlic cloves and fresh dill for a more savory profile.
- Lower Sugar Version: Reduce sugar slightly for a more tart pickle.
- Whole Spice Upgrade: Add coriander seeds or black peppercorns for deeper flavor.
- Mixed Vegetable Pickles: Include sliced carrots, bell peppers, or cauliflower.
- Extra Crunch Version: Use only Kirby cucumbers and keep slices slightly thicker.
Storage/Reheating
Store the pickles in airtight glass jars in the refrigerator. They stay fresh for up to 2 weeks. Always keep them submerged in brine to maintain flavor and texture. These pickles are not meant to be reheated and are best enjoyed cold straight from the jar or added to chilled dishes.
FAQs
Can I use regular cucumbers instead of Kirby cucumbers?
Yes, but Kirby cucumbers are preferred because they stay firmer and crunchier after pickling.
Do I need to peel the cucumbers?
No, the peel adds color and helps maintain crunch, but you can peel them if you prefer a softer texture.
Why do I need to salt the cucumbers first?
Salting draws out excess water, helping the pickles stay crisp and absorb more flavor.
How long do these pickles need to sit before eating?
They can be eaten after 4–6 hours, but taste best after 24 hours.
Can I reuse the pickle brine?
It is not recommended to reuse it for another batch, as flavor and safety may be reduced.
How do I make the pickles less sweet?
Simply reduce the sugar slightly in the brine to suit your taste.
Can I add more spices?
Yes, you can customize with garlic, dill, peppercorns, or coriander seeds.
Do I need to sterilize the jars?
Clean, dry jars are sufficient since this is a refrigerator pickle recipe.
Why are my pickles soft?
They may have been sliced too thin or the cucumbers were overripe.
Can I store these pickles at room temperature?
No, they must be kept refrigerated at all times.
