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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!
Course Appetizer
Cuisine American
Prep 15 minutes
Cook 5 minutes
Resting 2 hours 40 minutes
Total 3 hours
Servings 4 cups of pickles
Calories 308 kcal
Author Michelle

Ingredients

  • cups about 1½ pounds thinly sliced (about ¼-inch) pickling cucumbers
  • tablespoons kosher salt
  • 1 cup thinly sliced sweet onion
  • 1 cup granulated sugar
  • 1 cup white vinegar
  • ½ cup apple cider vinegar
  • ¼ cup light brown sugar
  • teaspoons mustard seeds
  • ½ teaspoon celery seeds
  • 1/8 teaspoon ground turmeric
US Customary - Metric

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.
  3. 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.

Recipe Notes

Nutritional values are based on one cup in juice

Nutrition Facts
Refrigerator Bread and Butter Pickles
Amount Per Serving
Calories 308
% Daily Value*
Sodium 2629mg114%
Potassium 347mg10%
Carbohydrates 71g24%
Fiber 2g8%
Sugar 67g74%
Protein 1g2%
Vitamin A 130IU3%
Vitamin C 8.8mg11%
Calcium 57mg6%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.