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.
🥒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. However, she always called these bread and butter cucumbers.
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 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.
Step 6. 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 7. Pour the hot vinegar mixture over the cucumbers and onions, give it a big stir.
Step 8. Let the pan of pickles sit for one hour in the refrigerator.
Step 9. After an hour of refrigerating the pickles, you can see the change of color and that the pickles have softened some.
Step 10. 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.
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 FAQ’s
Just so you know, there is no bread or butter in this recipe, and you don’t have to eat bread and butter with these pickles. The name comes from the 1920s when the Fanning family would barter their sweet and sour pickles for bread and butter at the market.
They could be pickle cousins! The difference is the Yum Yum Pickles have almost double the sugar in the recipe than this recipe.
You can but a store-bought spice mix will contain more spices than I use and will definitely change the taste. This pickling spice mix contains eleven spices including cinnamon, bay leaves, and allspice which are not part of this recipe. I think adding three tablespoons would be the correct amount
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.
If 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.
- Clean and sterilize the jars and lids and prepare the canner.
- 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.
- Wipe the jar rims and apply the lid and tighten.
- 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.
- Let the jarred pickles sit for 4 weeks before eating. Store for 1 year.
- 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 quick 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 crusty bread.
Please do me a favor and save this pin for later.
Like what you see? Make sure you are following One Hot Oven for more tasty sweet, and savory recipes! Pinterest | Instagram | Facebook | Twitter |
Bread and Butter Pickles
As an Amazon Associate I earn income from qualifying purchases.
Share on Facebook Pin Recipe SaveIngredients
Cucumber Ingredients
- 1 ½ – 2 pounds pickling cucumber I used 8 cucumbers
- 1 ½ tablespoons kosher salt
- 1 small onion sliced use to your taste
Brine Ingredients
- 1 cup white sugar
- ½ cup brown sugar packed
- 1 cup white vinegar
- ½ cup apple cider vinegar
- 2 tablespoons mustard seeds
- ¾ teaspoon celery seeds
- ¼ teaspoon turmeric
Instructions
- Wash and sterilize canning jars. Note: I have various sized jars but two 16 ounce-sized jars will work.
- Wash and rinse the cucumbers very well in hot water.
- On a large cutting board slice the cucumbers into ¼" slices using a chef knife or a crinkle-cut slicer.
- Put the cucumbers in a large bowl and add the salt. Stir well to combine, then place in the refrigerator for one hour.
- After an hour transfer the cucumbers to a colander and rinse well to remove the salt.
- Put the cucumbers back into the bowl and add the onions.
- In a medium-sized saucepan add the brine ingredients, both kinds of vinegar, both sugars, and the spices.
- Cook the brining mixture over medium heat, stirring until the sugars melt, then let simmer for five minutes.
- Pour the hot brine over the cucumbers and onions and let sit in the bowl for one hour
- Put the pickles and onions in the sterilized jars then pour the brine into the jars then press down on the pickles to release any air pockets. If necessary pour more brine over the pickles. Leave ½" space at the top.
- Clean around the top of the jars and the threads and seal tightly. Store in the refrigerator for up to three months.
- These pickles are ready to eat the next day. They just need a good chilling.
Notes
Nutrition
First Published: August 15, 2018… Last Updated: Aug 26, 2021
Linda Salibal
In process of making right now, will let you know how they turn out!
Melissa
I recently made these and they are delicious! I canned them so I would be able to save them longer and they turned out beautifully! My husband likes them better than store bought! We recently had a BBQ and I added a bowl of them to my charcuterie board, they were a hit. Several people left the BBQ with a jar! Thank you so much for sharing your recipe! Its definitely a new family favorite!
Jere Cassidy
I am so glad you like the pickles. They are so much better than store-bought and so easy to make.
Addie
So fresh and flavorful! Yum!
Oscar
Looks so good, I love pickles
Seanna
Found this just in time for summer! Can’t wait to try this one!
Kim Guzman
Bread and butter pickles are my favorite! I’m so excited that you’ve made a refrigerator pickle version. Sometimes I had the wait when making them shelf stable. I can’t wait!
Jere Cassidy
Since these are so easy to make I make several batches throughout the summer.
Jackie
I made 6 refrigerator pickle recipes & your recipe was the very best! I ate half the jar this morning
Jere Cassidy
Wow, my grandma would be so happy to hear her recipe was the best. I have been known to eat a whole jar in one day.
Leanne H
I made the refrigerator version and we couldn’t wait and ate some for dinner. They were already amazing! My next cukes will be big enough in a few days and going to can them. Thank you for an awesome recipe!
Jere Cassidy
Glad you enjoyed the pickles. I don’t blame you for not waiting. Actually, these pickles just need a little fridge time and they are ready to eat.
Megan
Made these yesterday. Put in fridge overnight. Super tasty today! Recipe was quick and simple. Thanks. 🙂
I’d like to try the hot-pack version next. For that, do I skip step 10, the second one hour rest (in the brine)? I’m guessing I need to go straight from heating brine to packing in jars so that it’s hot when I start the water bath.
Jere Cassidy
Megan, you are correct, just go ahead with the canning process.
Pam Bryson
These bread and butter pickles are so delis…..Easy recipe …. and just enough. I like the fact that you can store in the frig and not have to cold pack them in a canner. They taste like Famous Daves pickles!!
Jere Cassidy
Thanks for the kind compliment. These pickles are just way to easy to make and I agree, I love that the recipe makes a couple of jars. I got away from hot-packing since it’s so time consuming.
Mari
I’m anxious to try your recipe, but want to can them for longer shelf life. Do I need to salt the cucumbers for an hour? Or do I put cucumbers and onions right in jars?
Jere Cassidy
You still need to salt them before canning.