Bread and Butter Refrigerator Pickles
Learn how to make sweet and tangy bread and butter refrigerator pickles with this easy no-canning recipe. Perfect for burgers, sandwiches, or snacking straight from the jar!
If you like sweet and crisp cucumber pickles, this refrigerator bread and butter pickle recipe is for you! These pickles are a quick and easy way to preserve summer cucumbers in a sweetened, zesty, tangy brine.
Since it’s a refrigerator pickle recipe, there’s no need to process jars in a water bath canner. Just pour the brine over the sliced cucumbers and onions, pop the jar in the fridge, and let the flavors develop. In just a day or two, you’ll have crisp, flavorful pickles that taste just like summer.
Whether you’re piling them on sandwiches, layering them into burgers, or snacking straight from the jar, these classic sweet pickles bring a bright, sweet, and tart flavor to whatever you’re serving.
New to quick pickling? Visit Quick Pickling 101: A Beginner’s Guide to Refrigerator Pickles for tips, techniques, and flavoring basics to get started. And, if you prefer dill pickles, check out this Easy Refrigerator Dill Pickles Recipe.
About the Ingredients
These classic bread and butter refrigerator pickles strike just the right balance of sweet, tangy, and mildly spiced. A warm blend of mustard seed, celery seed, turmeric, and black peppercorns gives them that familiar old-fashioned flavor.
Here’s what you’ll need to make one quart:
- Pickling cucumbers: Choose firm, freshly harvested cucumbers with thin skin and few seeds. You will need about 4 to 6 small cukes per quart sized batch.
- Onion: Thinly sliced to add a bit of sweetness and savory depth. One small onion is just enough to infuse flavor without overpowering.
- Salt: Use kosher or pickling salt to help draw out moisture and season the vegetables.
- White vinegar: A neutral vinegar that brings the classic tang bread and butter pickles are known for.
- Sugar: Adds that signature sweetness and balances the sharpness of the vinegar.
- Water: Slightly dilutes the vinegar for a smoother-tasting brine.
- Dried spices: A blend of yellow mustard seed, celery seed, ground turmeric, and black peppercorns gives these pickles their vibrant flavor and golden color.
Recipe Substitutions and Variations
- Cucumbers: While traditional pickling cucumbers work best, you can use any small, firm cucumber variety.
- Vinegar: Swap in apple cider vinegar or red wine vinegar for a slightly different tang and color.
- Sweetener: Honey or maple syrup can be used in place of sugar for a softer, more natural sweetness. Or you can use brown sugar for a rich flavor.
- Spices: Feel free to tweak the spice blend to suit your taste. Add a pinch of red pepper flakes or sliced jalapeño if you want a little heat.
- Onions: Red onions or sweet Vidalias make excellent substitutes, adding a pop of color or extra sweetness.
Tips for Making Bread and Butter Refrigerator Pickles
- Use clean jars: Wash your jars and covers with hot soapy water and rinse well before filling.
- Slice evenly: Use a sharp knife for uniform cucumber slices so they brine consistently. Cut the cucumbers however you like. Rounds are traditional for bread and butter pickles, but you can slice them into spears, long sandwich slices, or even crinkle cuts. Just aim for uniform thickness so they pickle evenly.
- Salt soak first: Letting the cucumbers and onions sit in salt draws out excess moisture, helping them stay crisp.
- Cool the brine slightly: Heat just enough to dissolve the sugar, then let it cool for a few minutes before pouring it into glass jars to prevent thermal shock.
Steps to Make Bread and Butter Refrigerator Pickles
You’ll find exact measurements and instructions in the printable recipe card at the bottom of this post. But here is an overview of the steps to make bread and butter refrigerator pickles:
Step 1: Gather Your Kitchen Equipment
You’ll Need:
- Clean quart sized (or 2 pint) jars with lids
- A knife and a cutting board
- A Non-reactive prep bowl
- A colander
- A saucepan to heat the brine
- Measuring cups and spoons
Step 2: Prepare the Veggies
Wash the cucumbers well, remove the ends, and slice them evenly into rounds. Peel the onions, and slice them into even sized pieces.
Add the prepared cucumbers and onions to a bowl, toss with salt, and let them sit for 30 minutes.
Step 3: Make the Brine
Combine the vinegar, sugar, water, and spices in a saucepan. Stir and warm gently over medium heat just until the sugar dissolves. Remove from heat and let cool slightly.
Step 4: Pack the Jars
Drain the vegetables in a colander, and rinse them well under cold running water to remove excess salt. Drain thoroughly, then layer cucumbers and onions into clean jars.
Step 5: Add Brine
Pour the warm pickling liquid over the vegetables to cover them completely. Add the lid, shake the jars gently, and then let them cool to room temperature.
Step 6: Refrigerate
Place the jars in the refrigerator. Let them sit for at least 24 hours to give the pickling brine time to infuse and develop flavor.
How to Tell When Pickles Have Gone Bad
These pickles are meant to be stored in the refrigerator and enjoyed within 3 months. Always use clean utensils when removing pickles from the jar to help them last longer. Discard the pickles if you notice any of the following:
- An off smell or sour odor beyond the usual vinegar tang
- Cloudy brine or mold growing on the surface
- Slimy texture or loss of crunch
Ways to Enjoy Bread and Butter Pickles
Bread and butter pickles are versatile and delicious in so many ways:
- Add to burgers, sandwiches, or wraps
- Serve on a cheese or charcuterie board
- Chop and mix into egg salad, tuna salad, or deviled eggs
- Enjoy as a sweet-tart snack straight from the jar
Bread and Butter Refrigerator Pickles
Ingredients
- 4 cups thinly sliced pickling cucumbers about 4-6 small cucumbers
- 1 small onion thinly sliced (red, yellow or sweet onion)
- 1 tablespoon kosher or pickling salt
- 1 cup distilled white vinegar 5% acidity
- 1/2 cup water
- 1/2 cup granulated sugar
- 1/2 tablespoon yellow mustard seed
- 1/2 teaspoon celery seed
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon whole black peppercorns
Instructions
- Prep the cucumbers and onions: In a bowl, toss the sliced cucumbers and onions with the salt. Let them sit for 30 minutes to draw out excess moisture.
- Make the brine: In a saucepan, combine vinegar, water, sugar, mustard seed, celery seed, turmeric, and black peppercorns. Warm over medium heat and simmer just until the sugar dissolves, stirring occasionally. Remove the vinegar mixture from the heat and let it cool slightly.
- Pack the jars: Rinse the vegetables well to remove extra salt. Drain well, then layer the cucumbers and onions into a clean quart jar or divide evenly between two pint jars.
- Add the brine: Pour the warm brine over the vegetables, ensuring they are fully submerged. Cover and give the jars a shake to mix the ingredients and release any trapped air bubbles.
- Seal and refrigerate: Let the jars cool to room temperature for about 1 hour, then store in the refrigerator. Let the pickles sit for at least 24 hours for the flavor to develop. They’ll keep in the fridge for up to 3 months.
Nutrition
A Sweet and Tangy Treat, Ready in No Time
If you love the sweet crunch of classic bread and butter pickles, this easy refrigerator version is sure to become a staple in your fridge. With just a few simple ingredients and no canning required, you’ll have a crisp, flavorful batch in just a day or two. Tuck them into sandwiches, serve them alongside grilled favorites, or enjoy them straight from the jar. These pickles are as versatile as they are delicious.
Ready to give other pickled vegetables a try? Be sure to check out our Quick Pickling 101: A Beginner’s Guide to Refrigerator Pickles if you’re new to the process or want to explore more ideas. And don’t forget to save this recipe, you’ll want to make it again and again!
