Refrigerator Bread and Butter Pickles
Delightfully crisp, sweet, and tangy, these refrigerator bread and butter pickles come together quickly and easily. No canning pots, hot water baths, or fancy tools are required for this recipe!
Foolproof Pickle Recipe
Years ago, I vowed to spend the summer learning to can fresh fruits and vegetables, pickles included. Summer was over in a blink, and my cans were still empty. I couldn't let the summer go by without an attempt to preserve anything, so I gave refrigerator pickles a try. I never looked back!
I never knew how easy making pickles at home could be. These bread and butter pickles are:
- Simple and quick
- Totally foolproof – no canning or fancy equipment is needed
- A little sweet and a little zesty
- Totally addictive
- A year-round staple in my fridge
Ingredients for Bread and Butter Pickles
There are two main components to these refrigerator pickles:
- Cucumbers: I recommend pickling cucumbers for this recipe, but small regular cucumbers work in a pinch.
- The Brine: This is where the classic sweet and tangy flavor comes from! Use a combination of vinegars (white vinegar and apple cider vinegar), sugars (granulated sugar and brown sugar), and spices like mustard seed, celery seed, and ground turmeric. For an extra kick, add a pinch of red pepper flakes.
Step-by-Step Instructions
These bread and butter pickles couldn't be easier to make! Here's a quick overview of the process:
- Prepare the Cucumbers: Cut the cucumbers into ¼-inch thick slices – I like using a crinkle cutter for classic bread and butter pickles. Sprinkle them with salt, toss to combine, cover the bowl, and refrigerate for about 90 minutes.
- Rinse: After the cucumbers marinate with salt, rinse them with cold water, drain, and mix in the thinly sliced onion.
- Make the Brine: Combine the remaining ingredients together in a medium saucepan over medium heat. Bring the mixture to a simmer and stir until the sugar dissolves.
- Pour: Pour the brine over the cucumbers and onions. Let the mixture sit at room temperature for about an hour.
- Transfer & Refrigerate: Transfer the pickle and onion mixture (including the liquid) into airtight containers. Refrigerate until ready to serve.
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Tools for Homemade Pickles
While refrigerator pickles don't require any specialty canning tools, I love using these two items for authentic bread and butter pickles:
- To Slice: This crinkle cutter is my favorite! But you can also use a knife or mandoline.
- To Store: – I adore this large 67.5-ounce jar, but you can also divide the pickles between traditional pint jars or use any airtight container you have at home.
What to Serve with Bread and Butter Pickles
Bread and butter pickles taste a little tangy, a little zesty, a little sweet, and wildly delicious. They add a welcome burst of flavor to:
- Burgers (like cast iron skillet cheeseburgers)
- BBQ sandwiches (I love this easy pulled pork recipe)
- Simple deli meat + cheese sandwiches
- Charcuterie boards
Try These Pickle Recipes Next
If you like this simple homemade pickle recipe, you’ll also love the following:
- Sweet and Spicy Zucchini Refrigerator Pickles
- Quick & Easy Refrigerator Dill Pickles
- Dill Sandwich Pickles
- And of course, you will LOVE this dill pickle dip!
Watch How to Make Refrigerator Bread and Butter Pickles:
If you make these pickles and love them, I would so appreciate it if you would take a moment to leave a rating below. Thank you! ❤️️
Refrigerator Bread and Butter Pickles
Ingredients
- 5½ cups (680 g) pickling cucumbers, sliced ¼-inch thick , about 1½ pounds
- 1½ tablespoons kosher salt
- 1 cup thinly sliced sweet onion
- 1 cup (198 g) granulated sugar
- 1 cup (240 ml) white vinegar
- ½ cup (120 ml) apple cider vinegar
- ¼ cup (53 g) light brown sugar
- 1½ teaspoons mustard seeds
- ½ teaspoon celery seeds
- ⅛ teaspoon ground turmeric
Instructions
- 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.
- 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 1 month.
Notes
- Cucumbers: Pickling cucumbers work best, but you can substitute small regular cucumbers if needed.
- Sugar: You can adjust the sugar quantities based on your preferences.
- Jars: You can store this entire recipe in one of these large Bormioli jars (I’ve loved these forever!) or you divide it up using regular pint-size jars.
- Storage: These pickles will keep in your refrigerator for up to 1 month.
- Long-Term Storage: This pickle recipe is not meant for long-term storage, so you should not can it or store it at room temperature for any length of time.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published on August 25, 2011.
First time pickle-maker here….
This is a perfect recipe. I foll9wed it closely, except iadded a little extra brine, and, I used pickling spice , plus celery seed and turmeric. They are delicious!
I am making these a second time as they were eaten quickly. Very tasty and zesty. If I have enough can I put this recipe through the actual canning process using jars with the lids and proper boiling method?
I make these every year and my family loves them. I usually have to make a batch for my sister’s family as well. So good!
This is a fabulous recipe!
I’m curious why it’s not suitable for long-term storage. Would the pickles keep if properly canned?
I’ve been using this recipe for several years. I make 20+ jars that last all year. They are just fine after being in the fridge for a year in my experience.
I made this recipe last year and now it will be my favorite from now on.
Many thanks for this! These are among the best bread and butter pickles I’ve made. Only change was that while assembling the jars I ran short of the vinegar mixture so I quickly made a second batch. That finished off the jars with a some to spare. This is absolutely a keeper!
I recently harvested some cucumbers from my garden and decided to try making bread & butter pickles. I found your recipe and even added Vidalia onions, which was a great idea! This was my first time trying this, and it worked out great. I believe using pickling cucumbers is key due to their smaller seeds. Overall, it turned out fantastic! Thanks so much!
These are easy and delicious. I grow cucumbers and I get too many, so I pick them when they are small and they are crunchy and great as pickles. They aren’t pickling cucumbers. I follwed the recipe as written except for the crinkle cut. Didn’t have one and it didn’t matter.
Excellent recipe. So easy to make and delicIous.
Easy and delicious!
This is amazing thanks for sharing this blog I have become a fan of your blogs now. This blog is so interesting and informative.
Well if you love bread n butter pickles you should try them as an ice cream. Been there done that. Repeat offender hahaha
Have been looking for a recipe just like this. Thanks so much! Love ALL your ideas and tips
Just made this recipe for my family because I wanted to try making pickles. Love them so much and will make them again soon
Excellent bread and butter pickles. I use pickling spice instead of all of the spices individually….. great.
Excellent recipe. I’ve made a half dozen times. My wife’s favorite. Crisp, tart and sweet
I followed the recipe precisely, using small organic cucumbers and placing them in two snap-top pint jars. After letting them sit overnight, I eagerly sampled them the following evening. To my delight, they exceeded my expectations! The flavor was exactly what I had hoped for. My only minor criticism is their potency; considering this, I may consider adding a half cup of water to the brine next time to mellow it slightly. Nevertheless, both my husband and I absolutely loved them. In fact, they disappeared within just two days! Thank you for sharing such a fantastic recipe!
I made this exactly to the recipe and put the pickles using small organic cucumbers in two snap-top pint jars, let them sit over night, and tried them the next evening. OMG they are amazing! Just like I wanted. Only mild complaint is how strong they are, next time I may add a half cup of water to the brine to tone it down a little. Still, both my husband and I are crazy for them. They were gone in two days. Thanks for a great recipe!
This is the only recipe I’ve ever made where I assumed I would hate the end result before I even started. I like bread and butter pickles but recently noticed every brand I see has high fructose corn syrup and I have a garden that is producing dragon egg cucumbers like crazy. I don’t like vinegary things with the exception of a pickle now and again. There is so much vinegar and yet you cannot taste vinegar. I was afraid of the vinegar so I used a bit less white sugar and a bit more brown sugar hoping to mask the flavor that I assumed would develop. I used mustard powder instead of mustard seed and left out the celery cause I didn’t have any. I used red onion because I had it on hand. These pickles are amazing, every now and then I pop into the fridge and the dog and I have a few. Pickles are great for digestion which I have issues with so I’ll likely make these regularly. QUESTION: Are pickling cucumbers the same as Persian cucumbers? They look the same so i wasn’t sure. Thanks for this amazing recipe, can’t wait to try your dill recipe next.
Have been making this recipe for a few years now. Usually have just enough Kirby’s for 2 jars. Well last week my grandson took me to the Weatherford Farmers market. I bought a couple of baskets. This time I doubled the recipe. And because my grandson asked I added some seeded jalapenos. Just enough for a slight kick but still sweet. Outstanding taste just and 4 jars of pickles. Can’t wait for a sandwich for lunch.
Can Splenda be used instead of white sugar?
Can Splenda be used instead of white sugar? Also what is the shelf life in a pantry since I won’t be canning these?
I’ve got the whole neighborhood hooked on this recipe–with a slight variation, I add a little cinnamon…broken sticks, or a 1/2 tsp of powdered. So so good, thanks!
These are THE BEST pickles. Everyone who has them asks for the recipe.
These are the first bread and butter pickles I’ve ever made that stay crisp. And, they’re delicious !! This is the first time I’ve ever rated something
These are the first bread and butter pickles I’ve ever made that stay crisp. And, they’re delicious !!
Love,love,love these pickles! No more store bought for me! 💕
This is my go to recipe. Tastes just like my grandma’s and it’s so easy!
Delilah-super easy😀
Delicious -super easy-added sliced red peppers.😄
yummy thank you so much!!
This recipe is perfect. I did add pepper flakes but nothing else. Everyone who tasted these delicious warm and sweet pickles begged for your recipe, which I relayed on to all who ask. Thank you for providing and sharing your expertise !
I will make these over and over again.