Here’s my easy recipe for small-batch bread & butter pickles. Bread & butter pickles are delicious crunchy pickles with a uniquely sweet and slightly spicy flavor. They’re great on burgers, in all kinds of salads, and straight out of the jar.

I adapted this recipe from one that I found in an old cookbook published in the 1950s. This recipe is great because you can use it to pickle almost all your favorite vegetables or vegetable combinations!

Yield: 3 cups of pickles in juice

Serving size: 4 slices



  1. Add the cucumbers to a large bowl.
  2. Add in 1 tsp. of the salt and the water. Give it a quick mix to distribute the salt, cover the bowl and place it in the refrigerator overnight.
  3. On the following day, add all the remaining ingredients (excluding the cucumbers and water) to a four-quart pot.
  4. Stir the mixture and place the pot onto the stovetop. Bring to a boil, and boil for thee minutes.
  5. At this point, grab the sliced cucumbers from the fridge, and drain them.
  6. Transfer the drained cucumbers into the pot of hot liquid and mix them to coat them in the liquid. Be careful not to splash. The liquid will be very hot.
  7. Bring the pot back up to a boil.
  8. As soon as it boils, remove the pickles from the stove and spoon them into clean mason Jars.
  9. Cover the pickles with the liquid and place the uncovered pickles into the refrigerator to chill.
  10. Once they are chilled, place the lids onto the jars.
  11. Leave the pickles in the fridge for two or three days before you dig in!
2 Carbs Per Serving

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