Quick Recipe Version (TL;DR)

Yield: About 4 cups (12 servings)
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 1 hour 30 minutes (plus 4–24 hours curing)

Quick Ingredients

2 lb small firm cucumbers (Kirby/pickling), thinly sliced
1 medium sweet onion, thinly sliced into rounds
2 tbsp kosher salt (for salting cucumbers)
2 cups ice cubes
1 1/2 cups distilled white vinegar (5% acidity)
1/2 cup apple cider vinegar
1 1/4 cups granulated sugar
1/2 cup water
1 tsp kosher salt (for brine)
1 1/2 tsp yellow mustard seeds
1 tsp celery seeds
1/2 tsp ground turmeric
1/4 tsp crushed red pepper flakes (optional)
1 tsp whole black peppercorns (optional)
2 garlic cloves, smashed (optional)

Do This

1. Thinly slice cucumbers and onion; toss with 2 tbsp kosher salt in a large bowl and top with ice. Let stand 1 hour, then drain and rinse well.
2. Pat cucumbers and onions dry and pack them into clean glass jars (about 1 quart total capacity).
3. In a saucepan, combine vinegars, water, sugar, 1 tsp kosher salt, mustard and celery seeds, turmeric, red pepper, peppercorns, and garlic.
4. Bring brine to a gentle simmer over medium heat, stirring until sugar dissolves, 3–4 minutes. Remove from heat.
5. Carefully pour hot brine over cucumbers and onions, making sure they are fully submerged. Distribute spices evenly between jars.
6. Cool uncovered to room temperature (about 30 minutes), then cover and refrigerate.
7. Let cure at least 4 hours (24 hours for best flavor) before serving on burgers, sandwiches, or picnic platters.

Why You’ll Love This Recipe

Classic bread-and-butter pickle flavor: sweet, tangy, and gently spiced with turmeric, mustard seed, and celery seed.
Beautiful golden brine and thin, crinkly slices that look gorgeous on burgers and charcuterie or picnic platters.
No canning required: these are easy refrigerator pickles most home cooks can make in under an hour of hands-on time.
Make-ahead friendly: they keep for weeks in the fridge, so you are always cookout-ready.

Grocery List

Produce: Small firm cucumbers (Kirby or pickling cucumbers), 1 medium sweet onion, 2 garlic cloves (optional).
Dairy: None.
Pantry: Kosher salt, ice, distilled white vinegar (5% acidity), apple cider vinegar, granulated sugar, yellow mustard seeds, celery seeds, ground turmeric, crushed red pepper flakes (optional), whole black peppercorns (optional).

Full Ingredients

Cucumbers & Onions

2 lb small firm cucumbers (Kirby or pickling cucumbers), rinsed and ends trimmed
1 medium sweet onion (about 8 oz), peeled
2 tbsp kosher salt (for drawing out moisture; Morton brand; if using fine sea salt, use 1 tbsp plus 1 tsp)
2 cups ice cubes or crushed ice

Sweet-Tangy Brine

1 1/2 cups distilled white vinegar (5% acidity)
1/2 cup apple cider vinegar
1 1/4 cups granulated sugar
1/2 cup water
1 tsp kosher salt
1 1/2 tsp yellow mustard seeds
1 tsp celery seeds
1/2 tsp ground turmeric
1/4 tsp crushed red pepper flakes (optional, for gentle heat)
1 tsp whole black peppercorns (optional)
2 garlic cloves, lightly smashed (optional, for subtle garlic aroma)

Optional For Serving

Soft burger buns or brioche rolls
Grilled burgers, hot dogs, or veggie patties
Charcuterie or cheese board items (cheddar, cold cuts, crackers, olives)

Step-by-Step Instructions

Step 1: Get Your Jars and Tools Ready

Before you start, wash your jars and tools so everything is clean and ready. You will need glass jars with a total capacity of about 1 quart (for example, one 1-quart jar, or two pint jars). Wash jars, lids, and rings in hot, soapy water, then rinse well. Let them air-dry on a clean towel.

Gather a large mixing bowl, a colander, a sharp knife or mandoline, a cutting board, and a medium saucepan. Having everything laid out makes the process smooth and quick.

Step 2: Slice the Cucumbers and Onion into Rounds

Trim just the very ends off the cucumbers. Slice them into thin rounds about 1/8 inch thick. If you like a prettier, slightly ruffled edge, you can use a serrated or wavy knife, but a regular chef’s knife works perfectly.

Peel the onion, then slice it crosswise into thin rounds about 1/8 inch thick as well. Separate the onion into rings with your fingers. You want the cucumbers and onions to be thin enough to soak up the brine quickly, but not so thin that they fall apart.

Step 3: Salt and Chill for Extra-Crisp Slices

Place the cucumber rounds and onion rings into a large mixing bowl. Sprinkle the 2 tablespoons of kosher salt over the top and toss well to evenly distribute the salt.

Spread the vegetables out in the bowl, then scatter the ice cubes over them. Let the mixture stand at room temperature for 1 hour. The salt will draw out excess water, and the ice keeps the cucumbers crisp and firm.

After 1 hour, transfer everything to a colander, discarding the melted ice. Rinse the cucumbers and onions thoroughly under cold running water to remove the excess salt. Taste one slice; it should be pleasantly seasoned, not overly salty. Shake off as much water as possible, then gently pat dry with clean kitchen towels or paper towels.

Step 4: Make the Sweet-Tangy Turmeric Brine

In a medium saucepan, combine the white vinegar, apple cider vinegar, water, granulated sugar, and 1 teaspoon of kosher salt. Add the mustard seeds, celery seeds, ground turmeric, crushed red pepper flakes (if using), whole black peppercorns (if using), and smashed garlic cloves.

Set the saucepan over medium heat. Stir occasionally until the sugar fully dissolves and the brine just comes to a gentle simmer, 3–4 minutes. You do not need a rolling boil; a light simmer is enough to infuse the spices and dissolve the sugar.

Once the brine is clear and steaming, remove the pan from the heat. The turmeric will give the liquid a warm golden color, and you will see the mustard and celery seeds floating throughout.

Step 5: Pack the Jars with Slices

Pack the drained and dried cucumber slices and onion rings snugly into your clean jars. Alternate layers of cucumbers and onions so every scoop later has a mix of both. Leave about 1/2 inch of space at the top of each jar.

If you like, you can add a few extra onion rings or a garlic clove to each jar for appearance and flavor. Lightly tap the jars on the counter to help the slices settle and reduce air pockets.

Step 6: Pour In the Hot Brine

Carefully pour the hot brine over the packed cucumbers and onions, dividing the liquid and spices evenly between the jars. A small funnel can make this easier, but you can also pour straight from the saucepan with a steady hand.

Use the back of a clean spoon or a butter knife to gently press the slices down and release trapped air bubbles. Make sure all the cucumbers and onions are fully submerged in the brine; add a little extra vinegar or water if needed to cover, keeping the flavor in mind.

Leave about 1/4 to 1/2 inch of headspace at the top of each jar.

Step 7: Cool, Chill, and Let the Flavors Develop

Let the uncovered jars sit at room temperature until the brine and jars are no longer hot to the touch, about 30 minutes. Once cooled, wipe the rims if needed and screw on the lids.

Refrigerate the jars for at least 4 hours before serving, so the cucumbers and onions have time to absorb the sweet-tangy, spiced brine. For the deepest bread-and-butter pickle flavor and a more saturated golden color, wait 24 hours.

These sweet bread-and-butter slices are now ready to pile onto burgers and sandwiches, spoon onto picnic platters, or tuck alongside rich, salty foods like cheese and cured meats.

Pro Tips

Pick the right cucumbers: Choose small, firm cucumbers such as Kirby or pickling cucumbers. Avoid large salad cucumbers, which tend to be watery and soft once pickled.
Keep them crisp: Do not skip the salting and ice step; it pulls excess water from the cucumbers to keep the finished slices snappy rather than soggy.
Slice evenly: Consistent 1/8-inch slices help everything cure at the same rate. A mandoline makes this very fast, but a sharp knife works well too.
Adjust the sweetness: For a slightly less sweet pickle, reduce the sugar to 1 cup. For a classic old-fashioned sweetness, you can increase the sugar to 1 1/2 cups.
Let them rest: You can eat them the same day, but the flavor improves dramatically after 24 hours in the fridge and continues to develop over several days.

Variations

Extra-Spicy Bread-and-Butter Slices: Increase crushed red pepper flakes to 1/2 teaspoon, add another teaspoon of mustard seeds, and toss in a sliced fresh jalapeño with the cucumbers and onions.
Garlic-Dill Style: Keep the sweet brine but add a small handful of fresh dill sprigs to each jar and increase the garlic to 3–4 cloves for a bolder, herbaceous twist.
Lower-Sugar Version: Reduce the sugar to 3/4 cup and increase the water to 3/4 cup. The pickles will be less syrupy and more sharply tangy, but still lightly sweet.

Storage & Make-Ahead

These are refrigerator pickles, not a fully tested canning recipe, so they must be stored cold. Once the jars are cooled and refrigerated, the sweet bread-and-butter slices will keep well for 3 to 4 weeks. Always use a clean utensil to remove pickles from the jar and return them to the fridge promptly after serving to maintain freshness and food safety.

This recipe is ideal for making ahead of a party or cookout. Prepare the pickles 1–3 days before you need them; the flavor only improves with a bit of time. If you are making a big batch for multiple events, consider doubling the recipe and using several smaller jars so you only open what you need.

Nutrition (per serving)

Approximate values per 1/4-cup serving (about 5–6 slices plus some onion): 40 calories; 0 g fat; 0 g saturated fat; 10 g carbohydrates; 9 g sugar; 0 g protein; 240 mg sodium. Exact values will vary based on slice thickness, how much brine you consume, and ingredient brands.

Sweet Bread and Butter Pickle Slices with Turmeric