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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
Cook Time:10 minutes
Total Time:30 minutes

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