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This easy microwave bread and butter pickles recipe is sure to become your favorite way to use up some of your abundant cucumber harvest.Â
If you’ve ever tried making your own bread and butter pickles, you know that it can be just a little messy (and time-consuming). The good news is there’s an easier way to make a batch of fresh homemade pickles in under 10 minutes using the microwave!
I used to think that pickling was a complicated affair, reserved for those with a knack for canning and preserving. But let me tell you, making bread and butter pickles at home is as easy as pie—or should I say, as easy as cucumber slices soaking in brine?
Why I Love These Bread and Butter Pickles
- Simple and Quick: You don’t need to be a culinary wizard to whip up a batch of these pickles. All you need are some fresh cucumbers, a few pantry staples, and a few minutes of your time. That’s it! You’ll be amazed at how quickly you can create something so delicious.
- Totally Foolproof: No canning, no sterilizing, no fuss! This recipe is as straightforward as it gets. You mix, you pour, you refrigerate. Even if you’ve never pickled anything in your life, you can make these bread and butter pickles with ease.
- A Little Sweet, A Little Zesty: The beauty of these pickles lies in their perfect balance of flavors. They’re sweet but not cloying, tangy but not puckering. The mustard seeds, turmeric, celery seed, and vinegar add a delightful zing, making each bite a mini flavor explosion.
- Totally Addictive: Once you’ve had a taste, you’ll find it hard to stop. These pickles are the kind of snack you’ll find yourself reaching for again and again. They’re great on their own, but they also add a crunchy, tangy kick to sandwiches, burgers, and salads.
- A Year-Round Staple in My Fridge: Why limit the joy of pickles to summer barbecues and picnics? With how easy these are to make, you can enjoy them all year round. Plus, they make fantastic gifts. Your friends and family will be so impressed that you made these yourself!
So, if you’ve been hesitant about diving into the world of homemade pickles, consider this your sign to go for it. Trust me, your taste buds will thank you!
When are they ready to eat?
The best part is that you don’t have to wait too long to taste the efforts of this bread and butter pickles recipe! You can serve these easy microwave bread and butter pickles as soon as they are cooled off or better yet, let them sit in the refrigerator for a few days to develop a deeper flavor. Trust me, they won’t last long, so don’t worry too much about letting them get better with age!
This bread and butter pickles recipe is similar to our pickled beets recipe and is a great way to use up cucumbers if you’re like me and become overrun with them this time of year.Â
Ingredients
Here are all the ingredients you’ll need:
- cucumbers
- onion
- white vinegar
- sugar
- salt
- celery seed
- turmeric
- mustard seed
When I planted cucumber seeds in my permaculture garden this spring, I never guessed that I’d end up with so many cucumbers come summer! I don’t mind at all because cucumbers are one of my all-time favorite vegetables. I love them in straight out of the garden sprinkled with a little salt, added to salads for a bit of extra crunch, but by far, my favorite way to eat them is pickled.Â
This easy microwave bread and butter pickles recipe my mother taught me and is my go-to for easy refrigerator pickles. This recipe uses a combination of white vinegar, sugar, salt, onions, and spices. The combination is amazing!  I love the warm scents of onion and turmeric that fill my kitchen as I prepare this easy recipe.Â
Can I double the Bread and Butter Pickles recipe?
Yes, that’s the great thing about this easy pickle recipe. If you’re like me and have a lot of cucumbers to use up, then you’ll love this bread and butter pickles recipe. You can double, triple, or even quadruple it depending on how many cucumbers you have. Don’t worry about making too much. It seems that no matter how big a batch I make, my family has no trouble gobbling them up and then asking for more, they’re that good!
If you’re looking for more old-fashioned recipes, check out my recipe index.Â
What Kind of Cucumbers Should I Use?
For this easy bread and butter pickles recipe, you can use any kind of cucumbers you have. The best option may arguably be the pickling cucumber, which is grown for pickling. However, any cucumber will work.
I used a combination of several different kinds of cucumber for these pickles because it’s what I had on hand. English cucumbers, or slicing cucumbers, will produce a softer pickle, but they taste just as great. You can even use cucumbers that have gotten to be a bit too large for just eating, you know the kind I’m talking about…the ones with the larger seeds. To use these monster cucumbers cut off their stem ends, cut them into quarters lengthwise, and cut away their seeds. Then, instead of cutting them into cute little circles cut your overgrown cukes into chunks.Â
Slicing the Cucumbers
For this recipe, I sliced my cucumbers thin—about ¼ inch thick. This size is great for adding on top of hamburgers. Feel free to slice them thicker if you prefer. For even vegetable slicing, If you are making a large batch at once, I recommend using a mandoline slicer or the slicing attachment for the Kitchenaid mixer. This makes the whole process much faster.Â
How Do I Store these Pickles?
This recipe makes two pint jars of pickles. You can also use a glass casserole dish or other randomly sized jars in your home. I often make several batches a day for a week, filling one large jar to keep in the fridge throughout the summer.
How Long Will These Pickles Keep?
If you store these pickles in the refrigerator, they will last for two months. Since they’re not canned, they are not shelf-stable and need to be stored in the refrigerator all the time.
Easy Microwave Bread and Butter Pickles
Ingredients
- 2 cups thinly sliced cucumbers
- 1 small onion thinly sliced
- 1/2 cup white vinegar
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon mustard seed
- 1/2 teaspoon celery seed
- 1/2 teaspoon turmeric
Instructions
- Thinly slice cucumbers and onion and add to a covered pyrex or caserole dish. Add vinegar, sugar, water, salt, mustard seed, celery seed, and turmeric . Stir to combine.
- Cook on high in the microwave for 8 minutes stirring halfway thru.
- Cool on the counter for an hour or two before placing in fridge, or divide into 2 pint sized jars.
- Refrigerate until completely cooled before eating. Store pickles in refrigerator for up to 2 months
Ready to Get Preserving?
There you have it! Making this bread and butter pickles recipe is a breeze, and the rewards are oh-so-tasty. So why not roll up your sleeves and give it a try? Your kitchen will be filled with the delightful aroma of spices, and your fridge will be stocked with jars of homemade goodness.
But don’t stop there! If you’ve caught the preserving bug like I have, you’ll be thrilled to know that the possibilities are endless. From jams and jellies to fermented veggies, preserving the harvest is not only practical but also deeply satisfying. It’s a beautiful way to honor the Earth’s bounty and to keep enjoying your garden’s gifts long after the growing season has ended.
Want to Learn More?
If you’re as passionate about seasonal living and making the most of your harvest as I am, you’ll love my other articles on preserving the harvest. Dive into the world of canning, fermenting, and dehydrating to unlock new flavors and extend the life of your homegrown or foraged foods.
- Purslane Recipe: Embracing the Wild with Fermented Purslane, Ginger, and Garlic
- Sauerkraut 101: The Easy Guide to Crafting Homemade Fermented Cabbage
- Fermented Zucchini Pickles: Delicious and Good for Your Gut
- Easy Fermented Garlic Honey: Benefits and Recipe
- Easy Small Batch Huckleberry Jam Recipe
- Small Batch Wild Black Raspberry Jam Recipe
- The Best Strawberry Rhubarb Jam Recipe You’ll Ever Make
- Easy Homemade Dilly Beans: AKA Pickled Green Beans
- Old Fashioned Pickled Beets: The Best Way To Preserve Beets
Happy pickling and preserving! 🥒🌿
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