Bread and Butter Pickles

Preparation info

  • Difficulty


  • Makes about

    1 quart

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

Bread and butter pickles really are a happy marriage of sweet and tangy flavors thanks to hearty doses of sugar and cider vinegar. I serve these pickles on the side of every sandwich at BarBacon, and they really are one of my favorite things to make and eat.


  • cups (about 1 pound/455 g) thinly sliced (about ¼-inch/6-mm) Kirby cucumbers
  • 1 small sweet onion, halved and thinly sliced
  • tablespoons kosher salt
  • 12 ice cubes
  • 2 cups (480 ml) apple cider vinegar
  • 1 cup (200 g) sugar
  • teaspoons mustard seeds
  • ½ teaspoon celery seeds
  • teaspoon ground turmeric


In a large bowl, combine the cucumbers, onion, salt, and ice cubes and let sit at room temperature for 2 hours. Transfer the cucumber mixture to a colander and rinse thoroughly under cold water. Drain well and return to the bowl.

Put the vinegar, sugar, mustard seeds, celery seeds, and turmeric in a medium saucepan and bring to a simmer over medium heat, stirring until the sugar dissolves, about 3 minutes. Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature for 1 hour. Cover and refrigerate for 24 hours. The pickles will keep, in an airtight container in the refrigerator, for up to 1 month.