Bread and Butter Refrigerator Pickles – Quick sweet, crunchy refrigerator pickles. No heating, no canning, easy small batch recipe. Make fresh sweet pickles for summer.
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.
There are 2 options here. You can either use a pickling spice. Ball brand has an excellent pickling spice. Or you can make your own. Here’s a great recipe for pickling spice from Williams Sonoma.
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 Bread and Butter Refrigerator Pickles. They have a way of wiggling themselves into my heart.
Til we meet and eat again,
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Bread and Butter Pickles
- About 4-5 pounds pickling cucumbers
- 1/4 cup pickling salt can also use Kosher salt
- 2 large sweet onions thinly sliced
- 2 cups granulated sugar
- 1/2 cup light brown sugar
- 5 cups white vinegar
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seeds
- 1 teaspoon dill weed
- 3/4 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?
Jalapeno Pickles – Simply Recipes
Killer Spicy Pickles – Foodie Crush
Great site for all about food in jars in general – Food in Jars
You may also love these:
Refrigerator Dill Jewish Pickles
Cucumber Tomato Salad
Cucumber Goat Cheese Sandwich Bite
I adore the pictures you’ve included with the recipe – your recipe is great but having the beautifully staged pictures to follow is very aesthetically pleasing. This seems like a great recipe! What sort of difference does using pickling salt have over regular kosher salt? I don’t know if I’ve seen another recipe that calls for pickling salt.. Time to do some research! Thank you again for your recipe and I’ll have to spend a few more minutes drooling over the pictures!
Pickling salt is purposeful in keeping the liquid brine clear. Here is a great read up about it from The Kitchn.
Thanks for the kind words. Enjoy!
How long do they last?
In our experience in making them they have always tasted fresh for at least 3-4 weeks, sometimes much longer. Enjoy!
janet h. says
Where is the pickling syrup coming from?
This is the mixture of the sugar, vinegar and spices.
I like this recipe, but the next batch I will be skipping the step of putting the cucumbers in the refrigerator. I like the idea of mixing the vinegar and spices cold, but I might sauté the pickling spices first in a skillet to make their flavors blossom. I see no reason not to put the fresh cucumbers (cold from the fridge) directly into the jars. I will add the salt to the vinegar mixture. I think they will be very crisp that way.