When cucumbers start coming in by the armful, this is the kind of old-fashioned recipe that feels like a blessing. Bread and butter pickles have long been a thrifty way to make a garden harvest last, and this especially simple version has the plainspoken charm of church-supper wisdom passed from one kitchen to another. With just a few ingredients, you get crisp, sweet-tangy slices that tuck beautifully beside everyday meals and bring a little summertime brightness to the table long after the vines have quit producing.
These pickles are mighty good with fried chicken, burgers, ham sandwiches, pinto beans, or a plate of cold roast beef. I also like setting out a little dish of them with cheese and crackers, or chopping a few slices into potato salad, tuna salad, or deviled eggs for a sweet pickle bite that wakes everything up.
3-Ingredient Bread and Butter Pickles
Servings: 24 servings
Ingredients
6 cups thinly sliced cucumbers
1 medium onion, thinly sliced into rings
2 cups prepared bread and butter pickle brine or sweet pickle mix, enough to cover
Directions
1. Wash the cucumbers well, then slice them into thin rounds. Peel the onion and slice it into thin rings.
2. Pack the cucumber slices and onion rings into a clean glass mason jar, layering them evenly so the onions are tucked throughout.
3. Pour the prepared bread and butter pickle brine over the vegetables until everything is fully covered. Tap the jar gently on the counter to settle the contents and add a little more brine if needed.
4. Seal the jar with a lid and refrigerate for at least 24 hours before serving, so the cucumbers can take on that sweet-tangy flavor. For best flavor, let them sit 2 to 3 days.
5. Keep the pickles refrigerated and use within 2 weeks, serving them cold straight from the jar.
Variations & Tips
For extra crunch: Start with very fresh pickling cucumbers and chill them before slicing. The fresher they are going into the jar, the crisper the finished pickles will stay.
Sweeter or tangier: If your prepared brine allows room for adjustment, you can add a spoonful of sugar for a sweeter pickle or a splash of vinegar for a sharper bite. Taste the brine first and make little changes rather than big ones.
Add a little spice: If your family likes a gentle kick, tuck in a pinch of red pepper flakes or a few mustard seeds. It keeps the recipe simple but gives the jar a little extra personality.
Jar size note: A quart-size mason jar usually works well for this amount, though you may need a second small jar if your cucumbers are packed loosely. Always make sure the vegetables stay submerged in the brine.