Refrigerator Bread and Butter Pickles

A wonderful, simple recipe for homemade refrigerator Bread and Butter Pickles. No canning equipment required! Just prepare and pop in the fridge!

A wonderful, simple recipe for homemade refrigerator Bread and Butter Pickles. No canning equipment required! Just prepare and pop in the fridge!

A wonderful, simple recipe for homemade refrigerator Bread and Butter Pickles. No canning equipment required! Just prepare and pop in the fridge!

About five years ago, I vowed to spend the summer learning how to can and had grand plans to can ALL THE THINGS. I bought a book, read it, and had a list of recipes I wanted to try. Then I blinked, and summer was almost over. Oops. Then I saw this recipe for refrigerator bread and butter pickles, and I was immediately drawn to it because there was no canning equipment required. You could make these pickles in just about no time and pop them straight in the refrigerator. Score!

Bread and butter pickles have always been my absolute favorite sandwich pickle. A dill spear is great on the side of a burger for munching on, but give me bread and butter pickles on a big sandwich any day. They’re a little sweet and little zesty and with a kick. Love them!

A wonderful, simple recipe for homemade refrigerator Bread and Butter Pickles. No canning equipment required! Just prepare and pop in the fridge!

You start out with beautiful little pickling cucumbers…

(If you have especially small regular cucumbers, you could use those, as well!)

A wonderful, simple recipe for homemade refrigerator Bread and Butter Pickles. No canning equipment required! Just prepare and pop in the fridge!

You’ll slice up the cucumbers into pretty little pieces, about ¼-inch thick (you don’t want them to be super thin). I found this little wavy slicer thing (a very technical term) at the checkout in Bed Bath & Beyond about 10 years ago. I’m sure you could find something similar there or at a kitchen store, if you want the cute fancypants crinkle cut (which I happen to love).

Otherwise, just grab your favorite knife or a mandoline and slice away!

A wonderful, simple recipe for homemade refrigerator Bread and Butter Pickles. No canning equipment required! Just prepare and pop in the fridge!

Once the cucumbers are all sliced up, you sprinkle them with salt, toss to combine, cover the bowl and pop them in the refrigerator for about an hour and a half.

A wonderful, simple recipe for homemade refrigerator Bread and Butter Pickles. No canning equipment required! Just prepare and pop in the fridge!

After that hour, you rinse the cucumbers with cold water, drain, and then toss together with the thinly sliced onion.

A wonderful, simple recipe for homemade refrigerator Bread and Butter Pickles. No canning equipment required! Just prepare and pop in the fridge!

Set those aside and get your pickling concoction together. You’ll combine white vinegar, cider vinegar, white sugar, brown sugar, mustard seed, celery seed and ground turmeric in a saucepan and get it to a simmer, making sure the sugar dissolves.

Once you reach that point, pour the liquid over the cucumbers and onions and let it sit at room temperature for about an hour.

A wonderful, simple recipe for homemade refrigerator Bread and Butter Pickles. No canning equipment required! Just prepare and pop in the fridge!

That’s it! You’re done! Transfer the pickle and onion mixture (including the liquid) into the container you wish to store them in and pop them in the refrigerator. After about 24 hours you will have absolutely delicious pickles!

I just made this recipe again last week with pickling cucumbers from my father-in-law’s garden, and they are delicious as always!

A wonderful, simple recipe for homemade refrigerator Bread and Butter Pickles. No canning equipment required! Just prepare and pop in the fridge!

Three years ago: Peach Crumble Pie
Four years ago: Chocolate & Peanut Butter Cheesecake Bars

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Refrigerator Bread and Butter Pickles

A wonderful, simple recipe for homemade refrigerator Bread and Butter Pickles. No canning equipment required! Just prepare and pop in the fridge!


Ingredients:

5½ cups (about 1½ pounds) thinly sliced (about ¼-inch) pickling cucumbers

1½ tablespoons kosher salt

1 cup thinly sliced sweet onion

1 cup (198 grams) granulated sugar

1 cup (240 ml) white vinegar

½ cup (120 ml) apple cider vinegar

¼ cup (50 grams) light brown sugar

1½ teaspoons mustard seeds

½ teaspoon celery seeds

1/8 teaspoon ground turmeric


Directions:

1. Combine cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers.


2. Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves. Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.


Note: The jars pictured in the post above are Bormioli jars - love them!


Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

(Recipe adapted from RecipeGirl)


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This recipe was originally published on August 25, 2011.