Refrigerator Bread and Butter Pickle Recipe

6 pints
30 min

Homemade pickles have more flavor than store bought pickles, but not everyone wants to can pickles or wait that long to enjoy them. Canning can make pickles soft, but these refrigerator bread and butter pickles are easy to make and don't need canned, so they keep their crunch.

Bread and Butter Fridge Pickles

I make my grandma's old fashioned bread and butter pickles recipe each year, and it's my favorite recipe. It takes me right back to my childhood and running around her farm with my cousins.

At the start of the season when I don't have enough pickles to make a full batch, I make this simple bread and butter pickle recipe.

These are refrigerator sweet pickles, so they don't take long at all to make, and they are ready in 24 hours.

For more pickle recipes, try my refrigerator garlic dill pickles or my old fashioned dill pickles.

What are Bread and Butter Pickles?

Originally, these pickles gained popularity during the Great Depression era in the United States.

What sets them apart is their signature balance of sweet and tangy flavors, making them a unique and sought-after treat for pickle enthusiasts.

No one knows why they are called bread and butter pickles. It could be because they were eaten as a sandwich with bread and butter.

Or maybe because they are versatile and go one the table with about any meal like bread and butter.

Refrigerator Sweet Pickles Supplies

Before making bread and butter fridge pickles , ensure you have all the necessary ingredients and equipment at hand.

You will need the following supplies:

Although this isn't a canning recipe, I still prefer to use canning jars to make refrigerator bread and butter pickles small batch. I use pint jars, but quart jars will also work.

Vinegar can corrode canning lids over time, so I recommend using plastic mason jar lids.

Preparing the Cucumbers

Preparing the cucumbers is a crucial step in achieving the desired texture of your pickles. Start by washing and cleaning the cucumbers thoroughly, ensuring they are free of any dirt or contaminants. I use my homemade produce wash recipe.

When it comes to slicing the cucumbers, the thickness plays a significant role in the final result. Aim for slices that are not too thin, as they might turn out overly soft, or too thick, which could result in an unbalanced texture.

Adding Onions and Peppers

For an added crunch and flavor complexity, onions and peppers are excellent additions to your no cook refrigerator sweet pickles. Choose the right type of onions and peppers that best suit your taste.

Red onions, for instance, provide a mild sweetness, while banana peppers add a subtle heat. Prepare the onions and peppers by washing, slicing, and ensuring they are ready for pickling.

Sweetener Options

While granulated sugar is a classic choice for refrigerator sweet pickles, you can explore different sweetener options such as honey or maple syrup to add a unique twist to your pickles.

Since this isn't a canning recipe, you can also use your favorite sweetener like Splenda or monk fruit.

Don't hesitate to adjust the sweetness levels to your liking, as this is where you can truly make the recipe your own.

Enhancing Flavor with Spices

Spices are the secret to achieving that signature bread and butter pickle taste. Consider incorporating key spices like mustard seeds, turmeric, celery seeds, or coriander to enhance the overall flavor profile.

I recommend using high quality spices for best flavor. I get my spices from Old Town Spice Shop or Mountain Rose Herbs.

Refrigerator Pickles Recipe Storage and Shelf Life

Since these are a bread and butter fridge pickles recipe, you will need to store them in the fridge. Store in an airtight container. I use mason jars with plastic lids.

Your bread and butter fridge pickles will last about three to four weeks in the fridge. If you notice any off flavor or scent or other signs of spoilage, toss the pickles.

Refrigerator Bread and Butter Pickle Recipe
Recipe details
  • 6  pints
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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  • 3 pounds of cucumbers (about 6 cucumbers) thinly slices
  • 1 small onion thinly sliced
  • 1/2 tablespoon salt
  • 1 1/4 cups white distilled vinegar
  • 1 1/4 cups white sugar
  • 3/4 teaspoon mustard seed
  • 3/4 teaspoon ground turmeric
  • 3/4 teaspoon celery seed

Combine cucumbers, onions, and salt in a large bowl. Let sit for one hour.
In a large saucepan, combine sugar, vinegar, 1 1/2 cup water, mustard seed, turmeric, and celery seed. Bring to a boil over high heat.
Strain the liquid from the cucumber mixture. Press on the cucumbers and onions with the back of a spoon to release as much liquid as you can.
Stir the cucumbers and onions into the boiling vinegar mixture using a fork. Cook until just boiling then remove from heat.
Divide the cucumber and onions and brine between the jars. Place lids on them and store in the fridge. Let sit for 24 hours for best flavor.
Cari @ Homesteading in Ohio
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