Refrigerator Bread and Butter Pickles

 Try this easy recipe for crispy Refrigerator Bread and Butter Pickles that are a little bit sweet and a little bit sour. No cooking, no canning just an easy small batch recipe for delicious fresh pickles.

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Why we love these pickles

• No matter what brand of pickles I buy at the store, nothing matches the taste of these fresh homemade pickles.  This recipe is simple to make with a few ingredients that makes two jars, but if you want more just double the recipe.
• The best part about this recipe is it doesn’t require a long canning process. These pickles just need time in the refrigerator to sit in the brine to marinate, and then you fill the jars and store them in the refrigerator for up to three months.
• No fancy canning equipment is needed for this recipe, and I promise you won’t be in the kitchen all day. The whole process takes two hours and 1 hour of that is chilling the pickles, so that means you can be chilling too! Maybe take a walk, or read a book during that time!
• These pickles have a sweet tangy flavor and the slices stay crisp and green in the pickling spiced brine. They always make a nice addition for a tasty side for your BBQs.
• The last reason we love these pickles is this is my grandmother’s recipe and she made made a lot of pickles of the summers.

What kind of cucumbers should you use?

The best cucumbers to use when making pickles are called “pickling cucumbers.”  The major difference between the pickling cucumber and the standard cucumber is they are smaller, they have fewer seeds, less moisture, and the skin is not as tough.

I can only find the pickling cucumbers at farmer’s markets, however, you can use the regular slicing cucumbers found in grocery stores, just try to buy small ones.

Ingredients

Instructions

Step 1. Give your cucumbers a good washing and rinsing and then slice them up in ¼″ slices. I love this crinkle-cut slicer to cut the cucumber, it is very easy to use and make those beautiful ridges. You can also make straight-cut slices too!

Step 2. Put the sliced cucumbers in a large bowl and sprinkle the salt over them, stir and then put the bowl in the refrigerator for an hour.

Step 3. After 1 hour, rinse the cucumbers in a colander to remove the salt then put them back into the bowl.

Step 4. Add in the sliced onions to the cucumbers

How to make the pickling brine

Step 5. The brine is easy to make with white sugar, brown sugar, white vinegar, apple cider vinegar, kosher salt, mustard seeds, celery seeds, and turmeric.

Mix all the brine ingredients in a small saucepan and cook over. medium heat, stirring until all the sugars have melted, then simmer for a few minutes.

Step 6. Pour the hot vinegar mixture over the cucumbers and onions, give it a big stir then let sit for one hour in the refrigerator.

Step 7. Make sure to sterilize your glass jars and lids and when the cucumbers are ready, spoon the pickles and onions into the jars and cover the pickles with the brine. Leave a ½″ of space at the top of the jar and with a spoon press down on the pickle slices to remove and air pockets.

You may have leftover brine and that may need to be added to the jars once you press down on the pickles.

Step 8. When the jars are filled clean around the top of the jar and the threads and seal tightly with the lids. Store the jars in the refrigerator for up to three months.

Pickle tips and tricks

Thick or thin slices – that’s up to you. I prefer a thicker slice about ¼″ thick. The thinner sliced pickles will not be as crisp and tend to curl up.

You don’t have canning jars, these pickles will keep well in an airtight container such as a good sealing Tupperware. Just make sure to sterilize the container and lid.

It is super important to sterilize the containers and lids you are using to prevent bacteria from developing. There are many methods but this is what I do –

• Wash jars and lids in hot soapy water and rinse well again in very hot water.
• Set a rack inside a deep pot and cover the jars with hot water. If you don’t have a rack put a towel in the bottom of the pot and set the jars on it and then cover with water.
• Bring water to a boil, cover the pot and boil for 15 minutes, turn off the heat and let jars stand in hot water for 10 minutes.
• Carefully remove the jars from the hot water, I do this with tongs, then turn the jars upside down on a clean towel until ready to fill. Sterilize lids in boiling water for 5 minutes.

How to hot pack pickles

Many of my readers have asked, and yes, these pickles can also be hot packed which will make them last longer and they can be stored on a shelf for a year using this method.

For more information on home canning and hot packing, this USDA Home Canning guide can help you out.

1. Clean and sterilize the jars and lids and prepare the canner.
2. Pack the pickle and onion slices in the sterilized jars then ladle the hot pickling liquid over the top, leave ½″ of headspace.  Press down on the pickles with a spoon to remove any air bubbles.
3. Wipe the jar rims and apply the lid and tighten.
4. Bring the water to a boil in the canner and place the jars into the boiling water for 15 minutes. Remove to a towel and dry the jars.
5. Let the jarred pickles sit for 4 weeks before eating. Store for 1 year.
6. For high altitude adjust the processing time to:
   • 5 minutes for 1,001 to 3,000 ft
   • 10 minutes for 3,001 to 6,000 ft
   • 15 minutes for 6,001 to 8,000 ft
   • 20 minutes for 8,001 to 10,000 ft

These Bread and Butter Pickles make a nice addition to a cheese and bread plate, add some dry salami, and some veggies for an appetizer or even for a light meal. My preference for eating these pickles would be straight out of the jar!

Pickles are great served with other appetizers

Make a batch of these homemade Savory Cheese Crackers to serve with soups or salads or for a simple snack.

Make a simple Cheese Board and add a bowl of these pickles for a crunchy bite.

This Creamy Herb Baked Ricotta Cheese is filled with fresh herbs and lemon perfect for a happy hour appetizers or set out at parties with a crusty bread.

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First Published: August 15, 2018… Last Updated: May 13, 2021