overnight bread and butter pickles

I love pickles. Sometimes, I crave them. And no, I’m not pregnant. They are just awesome. What’s even better than regular pickles? Homemade pickles. Homemade bread and butter pickles. Homemade bread and butter pickles that are ready overnight. No canning required!

Of course, since it’s me and I’ve got too much going on in life for complicated recipes, this recipe is super easy. I got it from The Hungry Mouse – but I leave out a lot of ingredients. Ha. Suuuueeee meeeeeee.

Overnight Bread and Butter Pickles Recipe

-4 cucumbers (use pickling ones if you want. I just used regular ones)
-1 cup vinegar (yep, the cheap normal stuff)
-1 cup water
-4 tbsp sugar
-2 tbsp salt (plus some extra)
-1/2 tsp mustard seed
-1/4 tsp ground turmeric

(totally just realized that I’ve been saying and typing “tumeric” instead of “turmeric” my whole life. oops. well… at least I know now)

Wash and dry your cucumbers. I only had 2 in my fridge so I halved the whole recipe when I made it.

Cut ’em up. Make your slices as thick as you want your pickles to be. See mine below. You could even do them into spears! (oooh! why haven’t I ever done that?!??? next time….) I cut a few of mine with a Crinkle Cutter– they look AWESOME that way. Very much more like a legit pickle.  (see first picture)

Put them in a heat safe bowl. Sprinkle them with salt and mix them so the salt gets on all of them. How much salt? I have no idea. Just sprinkle it on all of them. A teaspoonish? You are smart people, you’ll figure it out. Then let sit for around an hour. Go hang out on pinterest. The salt will bring out lots of water. The less time you let them sit, the less crunchy they will be. So if you like soggy pickles, skip this step I guess….
After an hour, pour the water out.

In a pot, heat together:  everything else. That’s:

 -1 cup vinegar
-1 cup water
-4 tbsp sugar
-2 tbsp salt
-1/2 tsp mustard seed
-1/4 ground turmeric

Let it get to a boil. Once it’s boiling, pour it over all the cucumbers (soon to be pickles!!!)

Let them sit out until they aren’t hot. Then cover them and stick ’em in the fridge. Then the next morning….. (if you’ve been able to wait that long to try one)

YOU’VE GOT PICKLES! of course, I put mine in cute lil jars. They will keep for a couple of weeks in the fridge, but honestly, you don’t hafta worry about them going bad. You’ll eat them too fast!

ok. go make some pickles now so you can have them tomorrow.



  1. D June 30, 2012 at 3:40 pm

    I’ve used a very similar recipe before with excellent results. Today I made your recipe and the liquid is cloudy rather than clear. I’m not sure why but they sure taste great. Thanks for sharing this with us. :)

  2. anna March 20, 2013 at 4:32 pm

    My granny made these (similar recipe) for us growing up and I’ve been making them for years. I’m pregnant now and craving them like crazy! This recipe is much simpler I will be making these tonight! Thanks for the flash back of memories and the easy recipe!

  3. Sandy September 7, 2013 at 9:14 pm

    THANK YOU for the recipe. I was going to buy a jar for my husband the other day but the high fructose corn syrup made me put them right back on the shelf. I googled and found your great recipe. And THANK YOU for the shout out for the “R”! I’ve been sharing a recipe for a joint inflammation drink from Dr. Arjan (drarjan.com) that calls for a turmeric paste…Several people repeat it as tumeric when I tell them. From now on I’m going to direct them to your blog :-)

  4. Carmela September 11, 2014 at 1:55 pm

    I made these last night. Threw them away this am. They were so bitter, and the liquid was yellow. I a trying them again. But what happens if no tumeric?

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