Bread and Butter Refrigerator Pickles – Sweet, crunchy refrigerator pickles. No heating, no canning, just a simple recipe for sweet pickles that are perfected and ready to eat in 3 days.
Our family has some raging pickle fans. We can down an entire jar in one meal. They’re superb on sandwiches, for snacking and did you ever consider baking with them? Oh yeah. You can totally make bread with pickles. Crazy, but true! I have proof.
So we’ve been enjoying this Refrigerator Dill Pickle recipe for years. We make jars and jars of them every summer with pickling cucumbers from our garden. But I thought it was ’bout time that I had a Sweet Bread and Butter recipe to share with all of you. And there’s no greater time than mid summer when our garden is handing us cucumbers almost every day.
Today I’m sharing more of a tutorial through pictures for you to follow through and make these yourself. I tried to remember to take photos of most of the process. So hopefully I haven’t failed you. Let me know how it goes. I hope you find it easy to follow along.
Slice your pickling cucumbers into slices or spears.
Place in colander with a bowl underneath. Add sliced onion. Sprinkle with salt.
*Please note for salt* I accidentally pictured Iodized salt. I guess I was too focused on the photo itself and grabbed the wrong salt. Hey, we’re all human, right? I always make pickles with pickling salt. Most recently I’ve been using Mrs. Wage’s pickling salt.
*Refrigerate for at least 4 hours or overnight.*
In a bowl, combine brown sugar and sugar. Stir in vinegar.
But for my particular recipe, I just stick with the basic seasonings. *See recipe card below.
Add pickling spice to sugar and vinegar mixture.
Wash your jars. I use the wide mouth jars for pickles. They are much easier to reach in and pull out the amazing pickles you’ve just made.
You can use the quart or pint size. This recipe makes approximately 4 quarts so you’ll need 4 large jars.
Arrange cucumber and onion slices into jars. Don’t overstuff them. Leave enough room for them to ‘breathe’.
Stir brine again. Immediately pour over cucumbers into jars.
Refrigerate for 3 days.
There you have them. Bread and butter refrigerator pickles.
Eat, smack your lips, drizzle it down your chin and enjoy!
Oh yes, I love pickles. They have a way of wiggling themselves into my heart.
Til we meet and eat again,
FOLLOW ALONG : Gather for Bread
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- About 4-5 pounds pickling cucumbers
- ¼ cup pickling salt, can also use Kosher salt
- 2 large sweet onions, thinly sliced
- 2 cups granulated sugar
- ½ cup light brown sugar
- 5 cups white vinegar
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seeds
- 1 teaspoon dill weed
- ¾ teaspoon ground turmeric
- Thoroughly wash cucumbers. Slice and place in a large colander.
- Slice onions and mix in with cucumbers in colander. Place colander in a large bowl. Cover with ice water. Sprinkle with salt. Place them in the refrigerator for at least 4 hours or overnight.
- Drain cucumbers.
- In a large bowl combine sugars, vinegar and pickling spices. Pour pickling syrup over cucumbers in jars.
- Close each jar with a lid. Place in refrigerator for at least 3 days, shaking it up each day. Eat and enjoy.
Use fresh cucumbers. I've noticed ones pulled straight from the garden work best.
Love pickles? What about trying these?
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