You can enjoy delicious, homemade pickles with just a few simple ingredients. No canning, no fuss.
Table of contents
❤️ 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.
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- pint size mason jars
- small saucepan
Step One: Make the brine
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
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
Pour liquid into jars to cover cucumbers. Depending on how tightly packed the cucumbers are, you may have leftover brine.
Step Four: store
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.
A little. Much sweeter than dill.
I think it’s essential for the right flavor and color, so go get some.
Yes, it’s fine to reuse once or twice as long as it’s not cloudy.
Kosher or pickling. Regular table salt will make them too salty.
Yes, but they will be very soft.
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
- Sourdough Rolls with homemade pickles are the building blocks of a great sandwich.
- Barbecue beans in the crockpot go well with these too!
- Classic macaroni salad is a perfect side.
- And top everything off with homemade blackberry lemonade.
📖 Here’s the recipe
Easy Refrigerator Bread and Butter Pickles
- 2 pounds cucumbers sliced
- 1 cup white vinegar
- 1½ 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
- 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.
2 thoughts on “Refrigerator Bread and Butter Pickles”
There is no mention of onions until Step 3 of the directions when you pour the brine into the jars. I suspect they should be thinly sliced, as many as preferredand mixed or layered with the cucumbers? Thank you. Sounds like a perfect summer time saver when cukes are plentiful!
Hey Peggy! Yes! I actually don’t always add them and intended the recipe to NOT have them, but I do occasionally add them thinly sliced with the cukes. I’m going to fix that up to make it more clear. Thanks!