🎉 Introduction
If you love pickles that are crisp, sweet, tangy, and just a little bit salty, these Homemade Refrigerator Bread and Butter Pickles are going to become your new obsession. Quick and easy to make—no canning required—they’re perfect for piling on burgers, adding crunch to sandwiches, or just snacking straight from the jar.
Bread and butter pickles are a classic for a reason: thinly sliced cucumbers and onions are marinated in a sweet vinegar brine with mustard seeds, celery seeds, and turmeric, giving them that signature bright color and old-fashioned flavor. Best of all, these refrigerator pickles are ready to eat in just a few hours and keep well in the fridge for weeks!
🧰 Equipment Needed
- Large mixing bowl
- Sharp knife or mandoline
- Cutting board
- Medium saucepan
- Measuring cups and spoons
- Whisk
- Clean quart-sized jars with lids
- Ladle or funnel
🛒 Ingredients
- 4 cups thinly sliced cucumbers (about 4–5 small pickling cucumbers)
- 1 cup thinly sliced yellow onion
- 1½ tbsp kosher salt
- 1 cup white vinegar
- ½ cup apple cider vinegar
- 1 cup granulated sugar
- 1 tbsp mustard seeds
- ½ tsp celery seeds
- ½ tsp ground turmeric
- ¼ tsp ground black pepper
- Optional: pinch of red pepper flakes for a spicy kick
👩🍳 Directions
Step 1. Prep Cucumbers & Onions
- Wash cucumbers well and thinly slice using a sharp knife or mandoline.
- Peel and thinly slice onion.
- Place cucumbers and onions in large bowl.
- Sprinkle with 1½ tbsp kosher salt; toss to coat.
- Let sit for 1 hour at room temperature to draw out excess moisture.
Step 2. Rinse & Drain
- After 1 hour, rinse cucumbers and onions thoroughly under cold water to remove excess salt.
- Drain well and set aside.
Step 3. Make the Brine
- In medium saucepan, combine:
- 1 cup white vinegar
- ½ cup apple cider vinegar
- 1 cup sugar
- 1 tbsp mustard seeds
- ½ tsp celery seeds
- ½ tsp turmeric
- ¼ tsp black pepper
- Optional red pepper flakes
- Bring to a simmer over medium heat, stirring until sugar dissolves completely.
Step 4. Combine & Jar
- Pack drained cucumbers and onions into clean jars.
- Carefully pour hot brine over cucumbers and onions, ensuring they’re fully submerged.
- Let jars cool at room temperature, then seal with lids.
Step 5. Refrigerate & Enjoy
- Chill pickles in refrigerator for at least 4 hours before eating—best after 24 hours.
- Keep refrigerated and enjoy within 4 weeks.
🍽️ Servings & Timing
- Yield: ~1 quart of pickles
- Prep time: 15 minutes
- Soaking time: 1 hour
- Cook time: 5 minutes
- Chill time: 4 hours minimum
- Total time: ~5 hours 20 minutes
🧊 Storage & Reheating
- Refrigerator: Store sealed jars in fridge up to 4 weeks.
- Do not freeze or reheat – these are cold, fresh pickles.
🥄 Variations
- Spicy Bread & Butter Pickles: Add sliced jalapeños or double the red pepper flakes.
- Extra Sweet Pickles: Increase sugar to 1¼ cups for sweeter brine.
- Dill Twist: Add a few fresh dill sprigs to jars before pouring brine.
- Garlic Pickles: Add 2 smashed garlic cloves to each jar for garlicky kick.
- Low-Sugar Version: Reduce sugar to ½ cup for a more tart, less sweet pickle.
❓ 10 FAQs
1. Can I use English cucumbers?
Yes—slice thinly, but they have thinner skins and fewer seeds.
2. Do I have to use apple cider vinegar?
No—white vinegar alone works, but ACV adds depth.
3. Can I skip soaking in salt?
No—the salt soak is key for crisp pickles.
4. Why aren’t they shelf-stable?
They’re refrigerator pickles—not processed for long-term canning.
5. Can I reuse leftover brine?
No—discard after pickles are eaten for food safety.
6. How do I keep them extra crisp?
Use very fresh cucumbers and avoid over-soaking.
7. Can I add carrots or other veggies?
Yes—thinly slice carrots, cauliflower, or green beans for mixed pickles.
8. Are these gluten-free?
Yes—naturally gluten-free.
9. Can I double the recipe?
Yes—use larger jars or multiple quart jars.
10. Can kids eat these?
Yes—they’re sweet, tangy, and mild if you skip chili flakes.
🏁 Conclusion
These Homemade Refrigerator Bread and Butter Pickles are sweet, tangy, and incredibly crunchy. They’re easy to make, require no canning, and elevate everything from burgers to cheese boards. Once you make a batch, you’ll never go back to store-bought pickles again!
Homemade Refrigerator Bread and Butter Pickles – Sweet, Tangy & Ready in Hours
Ingredients
- 7 functions: Pressure, Slow, Sauté, Steam, Rice, Yogurt, Keep-Warm
- 6-Qt fits 4–6 servings • Dishwasher-safe pot & lid parts
- Stainless steel inner pot • Safety lock & overheat protection
Equipment
Method
- Wash cucumbers well and thinly slice using a sharp knife or mandoline.
- Peel and thinly slice onion.
- Place cucumbers and onions in large bowl.
- Sprinkle with 1½ tbsp kosher salt; toss to coat.
- Let sit for 1 hour at room temperature to draw out excess moisture.
- After 1 hour, rinse cucumbers and onions thoroughly under cold water to remove excess salt.
- Drain well and set aside.
- In medium saucepan, combine:
- 1 cup white vinegar
- ½ cup apple cider vinegar
- 1 cup sugar
- 1 tbsp mustard seeds
- ½ tsp celery seeds
- ½ tsp turmeric
- ¼ tsp black pepper
- Optional red pepper flakes
- Bring to a simmer over medium heat, stirring until sugar dissolves completely.
- Pack drained cucumbers and onions into clean jars.
- Carefully pour hot brine over cucumbers and onions, ensuring they’re fully submerged.
- Let jars cool at room temperature, then seal with lids.
- Chill pickles in refrigerator for at least 4 hours before eating—best after 24 hours.
- Keep refrigerated and enjoy within 4 weeks.
Notes
Refrigerator: Store sealed jars in fridge up to 4 weeks. Do not freeze or reheat – these are cold, fresh pickles. 🥄 Variations
Spicy Bread & Butter Pickles: Add sliced jalapeños or double the red pepper flakes. Extra Sweet Pickles: Increase sugar to 1¼ cups for sweeter brine. Dill Twist: Add a few fresh dill sprigs to jars before pouring brine. Garlic Pickles: Add 2 smashed garlic cloves to each jar for garlicky kick. Low-Sugar Version: Reduce sugar to ½ cup for a more tart, less sweet pickle. ❓ 10 FAQs
1. Can I use English cucumbers?
Yes—slice thinly, but they have thinner skins and fewer seeds. 2. Do I have to use apple cider vinegar?
No—white vinegar alone works, but ACV adds depth. 3. Can I skip soaking in salt?
No—the salt soak is key for crisp pickles. 4. Why aren’t they shelf-stable?
They’re refrigerator pickles—not processed for long-term canning. 5. Can I reuse leftover brine?
No—discard after pickles are eaten for food safety. 6. How do I keep them extra crisp?
Use very fresh cucumbers and avoid over-soaking. 7. Can I add carrots or other veggies?
Yes—thinly slice carrots, cauliflower, or green beans for mixed pickles. 8. Are these gluten-free?
Yes—naturally gluten-free. 9. Can I double the recipe?
Yes—use larger jars or multiple quart jars. 10. Can kids eat these?
Yes—they’re sweet, tangy, and mild if you skip chili flakes. 🏁 Conclusion
These Homemade Refrigerator Bread and Butter Pickles are sweet, tangy, and incredibly crunchy. They’re easy to make, require no canning, and elevate everything from burgers to cheese boards. Once you make a batch, you’ll never go back to store-bought pickles again!
