Go Back
–+ servings
Refrigerator bread and butter pickles served in a dish with a fork.

Refrigerator Bread and Butter Pickles

Rachel at Grow a Good Life
This small-batch refrigerator bread and butter pickle recipe makes about two pint jars of crisp, sweet, and tangy pickles without canning. Fresh cucumbers and onions are lightly salted, then covered with a warm vinegar brine flavored with mustard seed, celery seed, and turmeric. Store the jars in the refrigerator and enjoy within a few days.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 5 minutes
Total Time 40 minutes
Course Condiment
Cuisine American
Servings 16 servings
Calories 35 kcal

Ingredients
  

For the Cucumbers

  • 1 pound pickling cucumbers about 3 to 4 cups sliced
  • 1 small onion
  • 1 teaspoon pickling salt or kosher salt

Pickling Brine

Instructions
 

Prepare the Vegetables

  • Wash the cucumbers, trim the ends, and slice them into 1/4-inch rounds. Peel and thinly slice the onion and place both in a large bowl.
  • Sprinkle the salt over the cucumbers and onions and toss gently to coat. Let the mixture rest at room temperature for 20–30 minutes to draw out excess moisture. Set aside as you make your brine.

Make the Brine

  • In a saucepan, combine the apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, and peppercorns if using.
  • Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves. Remove the pan from the heat and let it cool slightly.

Pack the Jars

  • Pour the cucumber mixture into a colander and drain off the liquid that has collected. Divide the cucumbers and onions evenly between two clean pint jars.
  • Carefully pour the warm brine over the cucumbers, making sure they are fully covered. Let the jars cool to room temperature, then cover and refrigerate.
  • Refrigerate the pickles for at least 24 hours before serving to allow the flavors to develop.

Notes

These pickles are refrigerator pickles and are not shelf-stable. Store the jars in the refrigerator.
Keep the cucumbers fully submerged in the brine while storing.
For the best flavor and texture, enjoy within about 1 month, although they may last up to 2 months when kept refrigerated.

Nutrition

Serving: 2ouncesCalories: 35kcalCarbohydrates: 9gSodium: 85mgSugar: 8g
Tried this recipe?Let us know how it was!