bread and butter refrigerator pickles recipe
The Best bread and butter refrigerator pickles recipe
Bread and butter pickles are the one thing I make every summer without fail. The cucumbers from our garden or the farmers market pile up faster than we can eat them, and this recipe turns that surplus into jars of sweet, tangy, slightly crisp pickles that keep in the fridge for weeks. The process is simple. Slice the cucumbers and onions, salt them to draw out excess water, then pack them in a vinegar, sugar, and spice brine. No canning pot, no pressure cooker, no special equipment. If you can boil liquid and slice a vegetable, you can make these.
My kids treat the jar like a snack drawer. They pull out spears with their fingers before dinner, and my youngest asks for pickles on her plate the same way she asks for ketchup. My husband piles them on burgers and grilled cheese, and I eat them straight from the container standing at the counter. They show up at every cookout, picnic, and holiday table we host because they go with almost everything, and they are just as good on a plain turkey sandwich on a Tuesday. I usually double the batch because a single jar disappears in a few days.
There is also the practical side, which is part of why I keep making them. Cucumbers are mostly water and very low in calories, so a pile of pickles adds crunch and flavor to a meal without much else. I control the sugar in the brine myself, so I can cut it back when I want a sharper pickle, and the vinegar gives them the tang that makes rich food like pulled pork or a loaded burger taste lighter. They are a simple way to get something bright and homemade on the table without much work. Once you have a jar in the fridge, you will find a reason to use them every day.
Bread and Butter Refrigerator Pickles
Crisp cucumber and onion slices soaked in a sweet-tangy brine with mustard seed, celery seed, and a touch of turmeric. No canning kettle or water bath needed — the jars go straight into the fridge and the pickles are ready the next day.
🥘Ingredients
For the Vegetables
For the Brine
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Bread and Butter Refrigerator Pickles Works
I keep these bread and butter refrigerator pickles in rotation because they take about 15 minutes to put together and they hold up for weeks in the fridge. They fit any occasion, from a Tuesday sandwich to a big family cookout, and the sweet and tangy crunch pleases both kids and adults. If you need a dependable side dish that travels well and never sits untouched at a family gathering, this is the one I reach for.
❓ Frequently Asked Questions About Bread and Butter Refrigerator Pickles
1. How long do bread and butter refrigerator pickles last?
Stored in a sealed container in the refrigerator, they keep well for about three to four weeks. The flavor peaks after a few days, once the cucumbers have had time to soak up the brine. Discard them if you see mold, notice a sour off-smell, or the pickles turn soft and slippery.
2. Do I have to refrigerate them, or can I can them for shelf storage?
This recipe is designed as a refrigerator pickle, so the jars belong in the fridge from start to finish. If you want shelf-stable jars, you would need to process them in a boiling water bath using a tested canning recipe with the correct acidity and processing times. Treat this version as a fresh condiment and keep it cold.
3. Why are my pickles soft instead of crisp?
Softness usually comes from the cucumbers themselves or how they were handled. Use firm, fresh pickling cucumbers and slice off the blossom end, which contains enzymes that break down texture. Chill the cucumbers before slicing, keep the brine cold when you pour it over, and avoid leaving the jars at room temperature for long stretches.
4. Can I use regular slicing cucumbers or English cucumbers?
You can, though the results differ. Pickling cucumbers give the snappiest crunch because they are smaller and have thinner skins. Slicing cucumbers work but tend to soften faster, and English cucumbers are mild and watery, so they turn limp sooner. If those are what you have, add a pinch of extra salt and plan to eat them within a week or two.
5. How long should they sit before eating, and can I speed it up?
Give them at least 24 hours in the refrigerator for the flavors to develop, with 48 hours being even better. If you are short on time, slice the cucumbers and onions thinner so they absorb the brine faster, and shake the jar gently a couple of times during the first few hours.
