These microwave bread and butter pickles are a sweet, tangy, and irresistibly crunchy refrigerator pickle you can make in minutes, no canning required. Perfect for burgers, BBQs, or straight from the jar, they bring old-fashioned flavor with modern-day convenience.
Southern comfort food made easy and shareable, that’s what Grits and Pinecones is all about. With 10 years of trusted recipes and a warm Southern voice, Sharon brings real-life experience to every dish.
“This recipe holds a special place in my heart. It was shared with me many years ago by my dear friend, Shirley Roddenberry. Though Shirley is no longer with us, every batch of these sweet, tangy pickles brings back fond memories of her.”
Jump to:
Quick look at the recipe
- Time: 1 hour soaking, plus 5 minutes cooking
- Main ingredient: Cucumbers
- Flavor profile: Sweet, tangy, slightly spiced
- Servings: About 4 cups
- Difficulty: Easy
- Best for: Summer cookouts, BBQs, sandwich toppers, gifts
- Dietary notes: Vegetarian, gluten-free
Why you’ll love this recipe
Bread and butter pickles are a Southern staple, and this microwave method means you can have a batch chilling in your fridge before you’ve even lit the grill.
- Ready in under 10 minutes of active cooking time
- Like my small batch blackberry jam, no hot water baths or canning gear, just your microwave
- Perfect balance of sweet and tangy
- Nostalgic flavor like Grandma’s, but much faster
- Like my tomato jam, it’s small-batch friendly, no giant quart or gallon jars needed
Main ingredient notes and easy substitutions
Let’s talk ingredients: what you need, what you can swap, and how to make it work with what’s in your pantry. These are the main ingredients; the full list is waiting down in the recipe card. These pickles are made with just a few pantry and garden staples.
- Cucumbers: Small pickling cucumbers give the best crunch, but English or garden cucumbers work fine, just slice them thin and remove any large seeds.
- Onion: Yellow, sweet, or white onions all work. Sweet Vidalias add extra Southern charm.
- Vinegar: White vinegar keeps the flavor bright, but apple cider vinegar will add a softer tang.
- Spices: Mustard seed and turmeric are the signature flavors. Celery seed is optional but traditional, and a pinch of ground ginger adds a vintage touch.
Recipe variations and twists
Bread and butter pickles are endlessly customizable:
- Spicy kick: Add ¼–½ teaspoon crushed red pepper flakes to the brine.
- Herby notes: Stir in fresh dill or thyme after microwaving.
- Sweeter or tangier: Adjust sugar or vinegar slightly to taste.
- Extra crispy: Microwave for just 3–4 minutes instead of 4–5.
How to make microwave bread and butter pickles
This small-batch pickle recipe comes together in just a few simple steps.
- Slice cucumbers and onions: Slice as thinly as possible using a sharp knife or mandoline.
- Prep cucumbers and onions: In a large microwave-safe bowl, toss sliced cucumbers and onions with kosher salt. Let sit 1 hour, then drain, rinse, and pat dry.
- Make the brine: Add sugar, vinegar, turmeric, mustard seed, celery seed (if using), and ginger (if using) to the bowl. Stir well.
- Microwave: Heat uncovered on high for 4–5 minutes, stirring once or twice, until the sugar dissolves and the mixture is steamy (but not boiling).
- Cool and chill: Let cool to room temperature, transfer to jars, and refrigerate. They’re tasty within hours but best after 24 hours.
Serving ideas
These pickles shine on so many dishes:
- Classic Southern sandwiches like pulled pork, smoked burgers, or pimento cheese burgers
- Piled high on hot dogs and fried chicken burgers
- Chopped into tuna or chicken salad
- Served on a relish tray for a sweet-tangy contrast, or served on a seafood platter with fried oysters, fried fish, or fried shrimp.
Recipe FAQs
My favorite pickles, they are sweet-and-tangy, made with cucumbers, vinegar, sugar, and spices, and beloved for their balanced flavor.
Yes, just slice thinly and remove any large seeds. You can also use hot house or English cucumbers.
Stored in the fridge, they stay fresh for 2–3 weeks
Freezing isn’t recommended, as it softens their texture.
A crisp cucumber with a sweet start, tangy finish, and mild spice from turmeric and mustard seed.
Tips for perfect results every time
- Slice cucumbers evenly so they pickle uniformly. A small handheld mandoline is perfect for this job.
- Don’t overcook; microwaving too long can soften the crunch.
- For more bite, add red pepper flakes before microwaving.
- Let them chill overnight for the best flavor development.
I’d love to know if these quick, tangy pickles brought back memories for you, or maybe started a new tradition in your kitchen. Leave me a star rating and comment below, and share your thoughts!
Recipe:
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Grits and Pinecones.
Microwave Bread and Butter Pickles
Ingredients
- 4 cups thinly sliced cucumbers about 4 small pickling cukes or 2 large
- ½ cup thinly sliced onion
- 1 tablespoon kosher salt
- 1 cup white sugar
- 1 cup white vinegar
- ½ teaspoon turmeric
- ½ teaspoon mustard seeds
- ½ teaspoon celery seed optional but traditional
Instructions
- Prep the cucumbers and onions: Toss sliced cucumbers and onions with the kosher salt in a large microwave-safe bowl. Let them sit for 1 hour, then drain and rinse well. Pat dry with a clean towel or paper towels.
- Add the brine: To the bowl, add sugar, vinegar, turmeric, mustard seed, and celery seed (and ginger if using). Stir well.
- Microwave: Microwave uncovered on high for 4 to 5 minutes, stopping to stir once or twice, until the sugar is fully dissolved and the mixture is hot and steamy but not boiling.
- Cool and chill: Let the pickles cool to room temperature. Transfer to jars (or any lidded container) and refrigerate. They’ll be flavorful within a few hours, but are best after 24 hours.
Notes
- Slice cucumbers evenly so they pickle uniformly. A small handheld mandoline is your best friend here.
- Don’t overcook; microwaving too long can soften the crunch.
- For more bite, add red pepper flakes before microwaving.
- Let them chill overnight for the best flavor development.
- Stored in the fridge, they stay fresh for 2–3 weeks. I do not recommend freezing them.
Nutrition
“If you’ve got 10 minutes and a microwave, you’re never more than a day away from homemade pickles.”
Grits and Pinecones Wisdom
About Grits and Pinecones:
Grits and Pinecones features easy, flavorful Southern comfort food recipes that anyone can make. From timeless casseroles and classic seafood to sweet Southern treats, it’s all about no-fuss, go-to meals made with simple ingredients, perfect for sharing with family and friends.
Leave a Reply