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Refrigerator Bread and Butter Pickles

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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 Time 15 mins
Cook Time 5 mins
Resting 2 hrs 40 mins
Total Time 3 hrs
Servings 4 cups of pickles
Calories 308
Author Michelle


  • 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
  • teaspoon ground turmeric


  • 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.



  • I do not recommend using this recipe for canning or long-term storage.
  • The jars pictured in the post are Bormioli jars - love them!
Nutritional values are based on one cup in juice


Calories: 308kcal | Carbohydrates: 71g | Protein: 1g | Sodium: 2629mg | Potassium: 347mg | Fiber: 2g | Sugar: 67g | Vitamin A: 130IU | Vitamin C: 8.8mg | Calcium: 57mg | Iron: 0.9mg