Go Back Email Link
–+ servings
Refrigerator bread and butter pickles in jars.
Print

Bread and Butter Pickles

These are your classic bread and butter pickles. Flavored with mustard seed, celery seed, and turmeric these pickles stay green and crunchy with a sweet-sour flavor. This small batch recipe keeps in the refrigerator.
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Brining 2 hours
Total Time 2 hours 20 minutes
Servings 2 jars
Calories 62kcal
Author Jere' Cassidy

Equipment

Ingredients

Cucumber Ingredients

  • 1 ½ pounds pickling cucumber I used 8 cucumbers
  • 1 ½ tablespoons kosher salt
  • 1 small onion sliced and used to your taste

Brine Ingredients

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 onion slices 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.
  • You will probably have some left over brine.
  • 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

These are refrigerator pickles so they are not hot-packed. See the instructions above for hot packing. 
This is a small batch recipe enough for two 16 ounce jars
Follow this for a double batch recipe -note, if you double the brine you will have a lot left over, so instead of doubling those ingredients just multiply them by 1.5.
Double Batch Pickles
  • 2 pounds pickling cucumbers - I added 15
  • 2 ½ tablespoons salt
  • 1 medium-sized onion
The Brine
  • 1 ½ cups granulated sugar
  • 1 /2 cups brown sugar
  • 1 ½ cups white vinegar
  • 1 cup apple cider vinegar
  • 3 tablespoons mustard seeds
  • 1 ½ teaspoons celery seeds
  • ½ teaspoon turmeric
Follow the recipe above for the instructions.
I had ¾ cup of brine leftover after packing the pickles, which I poured over shredded cabbage and carrots for a quick slaw.
 
See the notes for using leftover brine and for brining the cucumbers directly in the canning jars.
 
One Hot Oven provides approximate nutritional information as a courtesy and cannot guarantee the accuracy of any recipe on this blog.

Nutrition

Serving: 1serving | Calories: 62kcal | Carbohydrates: 15.3g | Protein: 0.3g | Sodium: 4mg