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Refrigerator Bread and Butter Pickles

A simple brine, a few jars of sliced cucumbers, and you can enjoy delicious, homemade pickles. This recipe is so easy and the flavors are perfect.

You can enjoy delicious, homemade pickles with just a few simple ingredients. No canning, no fuss.

mason jars of finished sliced round pickles.

❤️ Why you’ll love this recipe

  • They’re easy to make. All you really need to be is make a brine and pour it into a jar of sliced cucumbers. I know you can do it.
  • Versatile. Whether you’re looking for a tasty sandwich topper or an appetizer for your next party, these pickles will fit the bill.
  • They have great flavor. The combination of vinegar, sugar, and spices gives these pickles a perfect balance of sweet and tangy.

This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.

ingredients on red and white cloth
Here’s what you’ll need to make this simple recipe:


sliced pickling cucumbers 
white vinegar
brown sugar
 water
kosher salt or pickling salt
mustard seed
celery seed
turmeric
crushed red pepper flakes

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  • pint size mason jars
  • small saucepan

🍴Instructions

Step One: Make the brine

brown liquid in saucepan.

In a saucepan, add vinegar, sugar, water, salt, mustard seed, celery seed, and turmeric. Cook over medium heat until the sugar is dissolved. Remove from heat and allow to cool while you prepare the jars.

Step Two: Prep the jars

jars full of sliced cucumbers.

Pack four small jars with sliced cucumbers. It’s important that there is enough brine to cover the cucumbers in each jar, so fill them up as much as you can.

Step three: Cover cucumbers with brine

saucepan pouring brine into cucumbers.

Pour liquid into jars to cover cucumbers. Depending on how tightly packed the cucumbers are, you may have leftover brine.

Step Four: store

3 pint sized jars of homemade pickles.

Refrigerate the pickles for at least 24 hours so the flavors will develop.

🥫 Storage instructions

These pickles are best stored in the refrigerator for up to 3 months. They will get soggy if frozen and since they aren’t processed, they must be refrigerated.

🔍 FAQs

Are bread and butter pickles sweet?

A little. Much sweeter than dill.

What if I don’t have turmeric?

I think it’s essential for the right flavor and color, so go get some.

Can you re-use the brine?

Yes, it’s fine to reuse once or twice as long as it’s not cloudy.

Does it have to be kosher salt?

Kosher or pickling. Regular table salt will make them too salty.

Can I can this recipe in a water bath canner?

Yes, but they will be very soft.

Can I substitute apple cider vinegar?

I am not a fan as I think it has too strong a flavor. But if you like it, go ahead. 😊

👩🏻‍🍳 Expert tips

  • You can add garlic or onions to the pickles if you’d like.
  • Don’t forget to start with very clean jars and lids.
  • I like to run mine through the dishwasher on the hot cycle just before using.

📘 Related Recipes

🍽 Serve it with

close up view of open jar of pickles.

📖 Here’s the recipe

overhead view of finished pickles.
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Easy Refrigerator Bread and Butter Pickles

Print Recipe
A simple brine, a few jars of sliced cucumbers, and you can enjoy delicious, homemade pickles. This recipe is so easy and the flavors are perfect.
Click here to grab a free seasonal e-cookbook!

Ingredients

  • 2 pounds cucumbers sliced
  • 1 cup white vinegar
  • cups brown sugar
  • ½ cup water
  • 2 tablespoons kosher salt
  • 2 teaspoons mustard seed
  • 2 teaspoons celery seed
  • 1 teaspoon turmeric
  • ¼ teaspoon crushed red pepper flakes

Instructions

  • Make the brine. In a saucepan over medium heat, add vinegar, sugar, water, salt, mustard seed, celery seed, and turmeric. Bring to a simmer and cook for one minute, or until sugar is completely dissolved. Remove from heat and allow to cool while you prepare the jars.
  • Prep the jars. Pack four pin-size jars with sliced cucumbers. It's important to get as many cucumbers as you can inside each jar, or else there won't be enough brine to go to the top.
  • Cover cucumbers with brine. Pour liquid into jars to completely cover cucumbers and onions. Depending on how tightly packed cucumbers are, you may have leftover brine.
  • Store. Tightly seal and refrigerate for at least 24 hours for the flavors to develop. Store the finished pickles in the refrigerator for 3 months.

Notes

These pickles are great on sandwiches or as appetizer.
Pickling cucumbers are best for their thinner skin and smaller seeds, but any cucumber will do.
Author: Katie Shaw
Did you make this recipe?Tag me @heartscontentfarmhouse so I can see!

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