Refrigerator Bread and Butter Pickles
This refrigerator bread and butter pickle recipe comes together quickly and easily. No canning pots, hot water bath, or fancy canning tools required! Crisp pickles with the perfect balance of sweet and tangy flavors make them the perfect topping for your favorite sandwiches and burgers to enjoy all summer long.
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Ingredients
- 5½ cups cucumbers 1½ lbs, cut into ¼ inch slices
- 1 cup white or yellow onions thinly sliced
- 1½ tbsp salt
Pickling Brine
- 1 cup sugar 200 g
- ¼ cup brown sugar 50 g
- 1 cup distilled vinegar 250 g
- ½ cup apple cider vinegar 125 g
- 1½ tsp mustard seeds
- ½ tsp celery seeds
- ⅛ tsp tumeric
Instructions
Prep
- Wash the cucumbers and slice off 1/2 inch from the ends. Slice cucumbers into 1/4 inch slices, or 1/2 inch if you prefer thicker slices.
- Place cucumber slices in a large bowl and sprinkle the salt over the top of the cucumbers. Stir until all of the slices are coated with salt and let rest for 90 minutes at room temperature.(Adding salt to sliced cucumbers draws out the excess moisture and flavors the cucumbers.)
Rinse
- After the cucumbers have marinated with the salt, pour them into a colander and rinse them under running cold water. Combine cucumbers with the thinly sliced onion.
Pickling Brine
- Combine white sugar, brown sugar, apple cider vinegar, white vinegar, mustard seeds, celery seeds, and turmeric in a small saucepan. Heat to a simmer over medium-high heat until all of the sugars dissolve.
Transfer
- Pack the onion and cucumber mixture into pint jars. Ladle the hot brine solution over the top of the cucumbers. A canning funnel makes this step cleaner, but it isn't necessary.
- Fill the jars with enough brine to cover the cucumber and onions. The amount of brine can sometimes vary depending on the size and shape of the cucumbers, so it’s always a good idea to have a bit extra just in case.
Refrigerate
- Add an airtight lid to the jar. Leave the filled jars to cool until they're room temperature. Store in the refrigerator until ready to serve.
- For the best flavor, wait at least 24 hours to eat refrigerator bread and butter pickles.
Notes
This simple bread and butter pickle recipe is so easy to make, but make sure you plan ahead. The pickles are best if you wait 24 hours before enjoying.
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 409.8kcalCarbohydrates: 95.6gProtein: 2.5gFat: 1.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gSodium: 3505.5mgPotassium: 484.5mgFiber: 2.9gSugar: 90.2gVitamin A: 177.3IUVitamin C: 11.9mgCalcium: 82.4mgIron: 1.3mg
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