This easy recipe for refrigerator bread and butter pickles makes the best crunchy pickle slices. This recipe shows you how to make one small batch by quickly pickling cucumbers. The simple brine has apple cider vinegar, celery seeds and mustard seeds for great flavor.
These refrigerator bread and butter pickles are perfect for a snack board and on hamburgers. They are a great way to use extra cucumbers from the garden. I make a few jars each season to enjoy into the fall months.
If you are looking for more cucumber recipes try my Cucumber Salad with Vinegar Dressing or my Watermelon Cucumber and Feta Salad.
You can find all of my snack recipes here: Gluten Free Snack Recipes
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Instructions
This recipe makes one 2 quart or half gallon jar. I slice up the cucumbers and the onions and then layer them into the jar. Be sure to press them in as you go so you can get everything into the jar.
Next I make the brine in a saucepan on my stovetop. When it's complete I pour it over the jar of pickles and onions. Let the jar set on your counter until it is cooled before placing a lid on and putting it in your refrigerator.
I like to shake the jar every other day to keep the spices mixed up with the liquid. I let the jar set in the refrigerator for one week before tasting the pickles. At this point they should have a vinegar and spice pickle flavor with a bit of sweet.
Supplies
Storage
Store the pickles in your refrigerator for up to 3 months in an air tight jar or container. The pickles will get more flavor the longer they sit in the brine.
Frequently Asked Questions
How long do bread and butter pickles last in the fridge?
These pickles can last in your refrigerator for about a year. I usually make a couple of jars at the end of summer and we are just finishing up the last one as it's about time to make more the next summer.
Are bread and butter pickles the same as sweet pickles?
Refrigerator bread and butter pickles are considered a sweet pickle, but they have a bit less sugar and are a bit tangier than an actual sweet pickle. Bread and butter pickles are typically made with cucumber slices, where sweet pickles are usually made with little cucumbers.
What is the difference between bread and butter pickles and dill pickles?
The main difference is that bread and butter pickles don't use dill or dill seeds in the recipe. Dill pickles usually have less sugar than bread and butter pickles. Dill pickles use dill and/or dill seed in the recipe.
Refrigerator Bread and butter pickles use sugar in the recipe and have a sweeter flavor than dill pickles. They are both great on burgers or as snacks.
More Recipes You Might Enjoy
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PrintRefrigerator Bread and Butter Pickles
- Total Time: 23 minutes
- Yield: 1 half gallon jar 1x
- Diet: Gluten Free
Description
This easy recipe for refrigerator bread and butter pickles makes the best crunchy pickle slices. This recipe shows you how to make one small batch by quickly pickling cucumbers. The simple brine has apple cider vinegar, celery seeds and mustard seeds for great flavor.
Ingredients
- 6 cups Cucumbers, thinly sliced rounds
- 2 cups Sweet Onion, thinly sliced
- ¾ cup Granulated Sugar
- ¼ cup Brown Sugar
- 1 cup White Vinegar
- 1 cup Apple Cider Vinegar
- 1 tsp. Sea Salt
- 1 tsp. Mustard Seeds
- ½ tsp. Celery Seeds
- ½ tsp. Ground Turmeric
Instructions
Make sure your 2 quart jars or half gallon jar is clean and sterilized. I like to run my jar through the dishwasher and the heat dry before using it.
Slice the cucumber and the sweet onion. Layer the cucumber and sweet onion into your jar or jars.
On the stovetop in a saucepan heat the granulated sugar, brown sugar, white vinegar, apple cider vinegar, salt, mustard seeds, celery seeds and ground turmeric until the sugar is dissolved.
Pour the vinegar mixture over the cucumbers and onions in the jar. This should fill the jars to the top and completely cover the cucumbers and onions. If it doesn't add a bit more apple cider vinegar or water to the jar.
Let the jar cool completely on your countertop. After the jar has cooled place a lid on the jar and put it in the refrigerator.
I shake the jar every other day to keep the spices mixed in. The pickles should be ready to eat in a week.
Notes
Refrigerator bread and butter pickles should keep in your refrigerator for up to 6 months.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Condiments
- Method: Pickling
- Cuisine: Gluten Free
Top Tip
I start using the pickles after a week in the brine, but the flavor gets even better after two weeks.
Samantha Stewart says
Can this recipe be used for canning also?
smallfarmbiglife says
Hi Samantha! I've never canned this recipe and have only ever used it as refrigerator pickles that are stored in the fridge after making. ~Elaine