Refrigerator Bread and Butter Pickles
These easy refrigerator bread and butter pickles are crisp, tangy, and incredibly easy to make. No special equipment or canning skills needed; slice, soak, and chill is all you have to do.
Don’t you love sweet bread and butter pickles? Now you can make them so easily because you don’t have to have to can them.
These easy, homemade pickles are perfect for burgers, sandwiches, or enjoyed straight from the jar. Or chop them up for sweet relish!
Why We Love Refrigerator Recipes
When you make refrigerator pickles, you don’t need to boil jars or worry about sealing lids. They’re so easy!
You prep the cucumbers and let them soak. Then make the brine, pour it over the prepped cucumbers and put them in the fridge to pickle.
These pickles stay crunchy and flavorful with just a short soak in the fridge. They’re easy, foolproof, and packed with that sweet and tangy flavor everyone loves.
We love pickled eggs too, you should try them!
Ingredients For Refrigerator Bread and Butter Pickles
Plan ahead by grabbing everything on the list in one grocery trip. Having all the ingredients at hand makes the whole process so easy.
- cucumbers
- onion
- kosher salt
- white vinegar
- apple cider vinegar
- brown sugar
- coriander seeds
- garlic cloves
- mustard seeds
- red pepper flakes (optional)
If you like spicy pickle add more red pepper flakes to the brine. Alternatively, you can add a few sliced jalapeños if you prefer your bread and butter pickles with a bit of heat.
You can change up the vinegar you use, too. Try rice wine vinegar or apple cider vinegar for an interesting kick to your pickles.
How To Store These Pickles
Keep these pickles in the refrigerator, not the pantry. They’ll stay crisp and flavorful for a couple of weeks if stored in an airtight container.
Refrigerator Bread and Butter Pickles
Ingredients
- 2 lbs cucumbers
- 1 small onion sliced
- 3 tbsp kosher salt
- 1 cup white distilled vinegar
- ⅓ cup apple cider vinegar
- ⅓ cup brown sugar
- 1 tbsp coriander seeds
- 6 cloves garlic peeled
- 1 tsp mustard seeds
- 1 tsp red pepper flakes optional
Instructions
- Use a crinkle cutter or knife to cut cucumbers into ¼-inch slices
- Slice onion into ¼-inch slices and place in a bowl with the cucumbers
- Toss with kosher salt and set aside for 30 minutes
- Meanwhile, place white vinegar in a bowl and set aside
- In a saucepan, combine apple cider vinegar, brown sugar, coriander seeds, garlic cloves, mustard seeds, and optional red pepper flakes
- Heat over medium, stirring until the sugar is dissolved
- Remove from heat and pour mixture into the white vinegar
- After 30 minutes, rinse salted cucumbers and onions, then place in a clean bowl
- Pour the vinegar mixture over the cucumbers and onions, stirring to coat evenly
- Transfer to jars or an airtight container and refrigerate for at least 24 hours before serving
Notes
- These pickles stay fresh in the fridge for up to 2 weeks
- Add sliced jalapeños for a spicy kick!
