Bread and Butter Refrigerator Pickles
Making homemade pickles has never been easier! These easy bread and butter refrigerator pickles take about 10 minutes to prepare. Then pop them in the fridge for 24 hours and they’re ready!
BREAD AND BUTTER REFRIGERATOR PICKLES
If you have ever wanted to make homemade pickles, you’ll want to start with this recipe! You don’t need a canner or any special equipment. These pickles are bread and butter (not dill) and are so simple to prepare. You make a brine, pour it over them, and place them in the fridge for 24 hours, and that’s it! They are perfect for sandwiches, burgers, salads, and more. Oh, and you can easily do this with other vegetables like zucchini. We love zucchini refrigerator pickles, too!
INGREDIENTS
- Cucumbers-we use garden cucumbers, but you can use store-bought
- Onions-we recommend a sweet onion since these are bread and butter. If you don’t like onions, you can simply omit them.
- Vinegar-can use white or Apple Cider vinegar
- Sugar-you’ll need this for the sweetness
- Spices-they make up the brine (mustard seed, dried dill weed, celery seed, and turmeric)
👉Tips: Remember, we aren’t actually canning pickles, so they won’t need a water bath. That means you can use any type of jar you like as long as the lid will screw on tightly.
Bread and Butter Refrigerator Pickles
Ingredients
- 3 to 4 medium-sized cucumbers unpeeled
- 1 medium onion peeled and sliced can cut in pieces
- 4 cups white vinegar could use apple cider vinegar
- 2 cups white granulated sugar
- 4 teaspoons sea salt or kosher salt
- 2 teaspoons mustard seed
- 2 teaspoons celery seed
- 1 teaspoons dried dill weed
- 3 teaspoons turmeric
Instructions
- Rinse the whole cucumber and dry on paper towels. Peel and slice onions. Slice cucumber into round pieces.
- Fill clean quart jars to within one inch of rims with cucumber and onion slices. In a pan on top of the stove, combine vinegar, sugar, and spices. Bring to a boil, reduce heat, and simmer five minutes.
- Remove from the stove and let cool to warm.
- Pour over slices in jars, leaving at least an inch at the top.
- Refrigerate for at least 24 hours before eating.
- Makes 2 quarts. Keeps approximately 4 weeks in the fridge.
Notes
HOW TO STORE
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I made these pickles and they are easy and delicious. They didn’t last very long–I ate them all pretty quickly. Can I use the liquid again and just add more cucumber and onion?
Yay!! We’re thrilled they were a hit. Yes, I would think you could just add more cucumbers and onions to the juice. I’ve not tried it but I think it would work fine.
Can these be frozen and used later during the winter months?
Hi Susan, I’ve never done it but yes, you can freeze them. They wil keep for up to a year. When you transfer them to a freezer safe container make sure to leave some space to allow for expansion. Freezing will change the texture some but not the flavor. Thanks!