Easy Homemade Bread & Butter Pickle Recipe


Units Scale
  • 2 / 3 cup of Sugar (adjust to taste, max 1 Cup)
  • 2 Cucumbers
  • 2 Tablespoons Pickling Spices
  • 1/2 Teaspoon Celery Seed
  • 3 Tablespoons Salt
  • 2 cups Distilled Vinegar
  • 2 Red Onions (chopped)


  1. Slice cucumbers into about ¼ thick slices, making sure to discard end pieces.
  2. Place all cucumber slices in a large dish and cover with about half the salt, making sure to spread it evenly over the pieces.
  3. Carefully start layering onions on top of pickles, spreading the remainder of salt on top of the mixture (do not mix).
  4. Cover the cucumber and onion mixture and set aside 1 hour 30 minutes.
  5. Uncover and mix the cucumber and onion mixture with a fork. Cover and let sit again for another 1 hour 30 minutes. Put the cucumber mixture aside.
  6. In a bowl, mix all the spices and sugar. Place spices in your chosen jar(s). Place vinegar in a jar, making sure to leave enough room for the cucumber mixture (DO NOT PLACE THEM IN THE JAR YET). Mix spice mixture and vinegar well in the jar(s). Put aside.
  7. In a large calendar, wash the cucumber and onion mixture. Strain as much water as possible.
  8. Start placing cucumber mixture in your jar, careful not to overfill the jar.
  9. Pour remaining vinegar on top of cucumber and onion mixture, making sure it is completely submerged. Cover with the jar lid.
  10. Let chill in the fridge for a minimum of 24 hours before using. For more extended curing, make sure to shake the jar once or twice carefully. Toss after a week if you have not used the proper canning procedure.