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Quick Bread & Butter Pickles

These crunchy sweet quick pickles are made for your next cheese board, sandwich or simply snacking on.

Course Appetizer
Cuisine American
Keyword Bread and Butter pickles, pickles, sweet pickles
Prep Time 30 minutes
Servings 2 quart jars
Author Fraiche


  • 630 grams pickling cucumbers, sliced into 1/4" thick coins 5 cups sliced
  • 2 tablespoons kosher salt
  • 2 cups thinly sliced sweet or yellow onion 1/2 large
  • 1 1/2 cups white vinegar
  • 1 1/2 cups sugar
  • 3/4 cup apple cider vinegar
  • 2 teaspoons pickling spice
  • 1 teaspoon mustard seed
  • 1/2 teaspoon ground turmeric


  1. In a large bowl combine the sliced cucumbers with the salt, stir to combine and refrigerate for 1-2 hours. Rinse the cucumbers to remove the excess salt, drain, return to the bowl and toss together with the sliced onion. Divide the cucumbers and onions between two 1-quart jars.

  2. In a medium non-reactive saucepan (stainless steel or similar) combine the vinegar, sugar, apple cider vinegar, pickling spice, mustard seed and turmeric. Bring to a simmer over medium heat and whisk just until the sugar has dissolved. Remove from the heat and cool slightly.

  3. Pour the warm brine over the cucumbers and onion to cover. Let cool to room temperature, cover, and refrigerate for 2-3 days or up to 1 month.