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Easy 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.
Author: Katie Shaw


  • 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


  • 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.


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.