Refrigerator Bread and Butter Pickles

Refrigerator Bread And Butter Pickles

Description

These Refrigerator Bread and Butter Pickles are a sweet and tangy pickle variety that requires no canning. They’re flavored with a blend of vinegar, sugar, mustard seeds, and turmeric, giving them that signature golden color and zesty taste. Perfect for burgers, sandwiches, or as a crunchy snack, these pickles are quick to prepare and ready to enjoy in just 24 hours.

Ingredients

For the Pickles:

• 6 cups cucumbers, thinly sliced (about 4–5 medium cucumbers)

• 1 medium onion, thinly sliced

• 1 tablespoon kosher salt

For the Brine:

• 1 cup white vinegar

• 1 cup apple cider vinegar

• 2 cups granulated sugar

• 1 tablespoon mustard seeds

• 1 teaspoon celery seeds

• 1 teaspoon ground turmeric

• 1 teaspoon whole black peppercorns (optional)

Instructions

1. Prepare Cucumbers and Onion:

   • In a large bowl, combine the sliced cucumbers, onion, and kosher salt. Toss well.

   • Let sit for 1 hour, then drain and rinse well with cold water.

2. Make the Brine:

   • In a medium saucepan, combine both vinegars, sugar, mustard seeds, celery seeds, turmeric, and peppercorns.

   • Bring to a boil over medium heat, stirring until the sugar is dissolved.

3. Combine and Pack:

   • Place the cucumbers and onions into clean glass jars (pint or quart size).

   • Pour the hot brine over the vegetables, ensuring they are fully submerged.

4. Cool and Store:

   • Let the jars cool to room temperature.

   • Cover with lids and refrigerate for at least 24 hours before eating for best flavor.

Equipment

• Large mixing bowl

• Sharp knife or mandoline slicer

• Medium saucepan

• Measuring cups and spoons

• Clean glass jars with lids (pint or quart)

• Slotted spoon

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes (plus 24 hours resting time)

Serving Size: About 12 servings (makes 2 quarts)

Refrigerator Bread and Butter Pickles

These Refrigerator Bread and Butter Pickles are a sweet and tangy pickle variety that requires no canning. They’re flavored with a blend of vinegar, sugar, mustard seeds, and turmeric, giving them that signature golden color and zesty taste. Perfect for burgers, sandwiches, or as a crunchy snack, these pickles are quick to prepare and ready to enjoy in just 24 hours.

Print Recipe

Prep Time:20 minutes mins

Cook Time:10 minutes mins

Total Time:30 minutes mins

Equipment

• Large mixing bowl
• Sharp knife or mandoline slicer
• Medium saucepan
• Measuring cups and spoons
• Clean glass jars with lids (pint or quart)
• Slotted spoon

Ingredients

• For the Pickles:
• 6 cups cucumbers thinly sliced (about 4–5 medium cucumbers)
• 1 medium onion thinly sliced
• 1 tablespoon kosher salt
• For the Brine:
• 1 cup white vinegar
• 1 cup apple cider vinegar
• 2 cups granulated sugar
• 1 tablespoon mustard seeds
• 1 teaspoon celery seeds
• 1 teaspoon ground turmeric
• 1 teaspoon whole black peppercorns optional

Instructions

• Prepare Cucumbers and Onion:
• In a large bowl, combine the sliced cucumbers, onion, and kosher salt. Toss well.
• Let sit for 1 hour, then drain and rinse well with cold water.
• Make the Brine:
• In a medium saucepan, combine both vinegars, sugar, mustard seeds, celery seeds, turmeric, and peppercorns.
• Bring to a boil over medium heat, stirring until the sugar is dissolved.
• Combine and Pack:
• Place the cucumbers and onions into clean glass jars (pint or quart size).
• Pour the hot brine over the vegetables, ensuring they are fully submerged.
• Cool and Store:
• Let the jars cool to room temperature.
• Cover with lids and refrigerate for at least 24 hours before eating for best flavor.

Servings: 12 servings

10 Frequently Asked Questions

1. Do I need to peel the cucumbers?

   • No, peeling isn’t necessary. The skin adds color, texture, and extra crunch.

2. Can I use regular table salt instead of kosher salt?

   • It’s better to use kosher or pickling salt because table salt contains additives that may cloud the brine.

3. How soon can I eat them after making?

   • They taste best after at least 24 hours in the fridge to allow the flavors to develop.

4. Can I adjust the sweetness level?

   • Yes. Reduce the sugar for a more tangy pickle or increase for extra sweetness.

5. Can I use only one type of vinegar?

   • Yes. You can use just white vinegar or just apple cider vinegar, but the flavor will change slightly.

6. Do I have to boil the cucumbers in the brine?

   • No. The brine is poured hot over the cucumbers; this keeps them crisp.

7. Will these pickles taste like store-bought bread and butter pickles?

   • Yes, but often fresher and more flavorful since there are no preservatives.

8. Can I make these without onions?

   • Yes, but onions add an extra layer of flavor to the pickles.

9. Can I add other spices?

   • Absolutely. Try red pepper flakes for heat or coriander seeds for more depth.

10. Are these safe for canning?

    • This recipe is designed for refrigerator storage, not shelf-stable canning.

How To Store Refrigerator Bread And Butter Pickles

• Refrigerator Storage:

  • Keep pickles in airtight glass jars in the refrigerator.

  • Best enjoyed within 4–6 weeks for maximum flavor and crunch.

• Do Not Store at Room Temperature:

  • These are not processed for shelf-stable storage, so they must stay refrigerated.

• Tips for Keeping Them Crunchy:

  • Always use fresh, firm cucumbers.

  • Avoid using overripe or soft cucumbers.

  • Keep vegetables fully submerged in brine to prevent spoilage.

• Freezing:

  • Not recommended, as freezing changes the texture and makes pickles mushy.