My small batch easy refrigerator pickle recipe for bread and butter pickles is perfect for preserving a small amount of cucumbers. This recipe takes only 2 pounds of pickling cucumbers and is very quick and easy to make. I grew the National Pickling Cucumber variety and they are just perfect for making any type of pickles. This is my second planting of cucumbers this season and I decided to whip up this easy refrigerator pickle recipe over the weekend for snacking. Mix up this easy homemade pickle recipe, set in the fridge for 24 hours and enjoy!
Jump to RecipeThis easy homemade pickle recipe is one of my favorites since it is quick and I do not have to get out any canning equipment. These bread and butter refrigerator pickles will keep in your refrigerator for 3 -4 months. My family loves these pickles so much though, we usually eat them within weeks!
Prepare the Cucumbers
Start by washing your cucumbers scrubbing away any remining spines. Slice your cucumbers like coins approximately 3/16″ thick. You do not have to be exact and this mismatched thicknesses can add to the homemade look of these pickles.
Next, take a medium 1/2 pound onion and slice it in half from the stem to root. Lay the cut side of the onion down and thinly slice moon shaped onion slices. These pickled onions are divine when added with the pickles on a burger!!
In a slotted colander, layer cucumbers onions and salt in even layers. I did 7 layers and used 7 teaspoons of Kosher salt, sprinkling 1 teaspoon of salt evenly over each layer of cucumbers and onions. Add 2 inches of ice cubes on top of the colander and cover it with a towel. Place the colander over a large bowl and refrigerate for 2 hours.
Rinse and drain the cucumbers and onions well. I rinse mine several times to ensure any excess salt is removed. Drain the cucumbers well and prepare your brine.
Prepare the Brine
The brine for bread and butter pickles is simple consisting of only vinegar, sugar and spices. Combine 1.5 cups of white vinegar, 1 cup of sugar, 3 teaspoons of mustard seed, 1 teaspoon of turmeric, 1 teaspoon of celery seed, 1/2 teaspoon ginger and 1/2 teaspoon of whole peppercorns in a large pot. Bring the brine to a boil and add the cucumbers and onions.
The Final Steps
After adding the cucumbers and onions to the brine, return the mixture to a boil. Boil for one minute. Pack the pickles with the brine into freshly washed jars. Add the lids and refrigerate for at least 24 hours for the flavor to develop. Enjoy!
These easy homemade bread and butter refrigerator pickles are perfect on a burger, sandwich or just for snacking. I chop them up and add to store bought potato salad for a little jazz or mix the chopped pickles with deviled egg stuffing for a potluck winning recipe.
Easy Bread and Butter Refrigerator Pickle Recipe
Ingredients
- 2 pounds pickling cucumbers washed and sliced 3/16" thick
- 1/2 pound onion cut in half stem to root then across in thinly sliced half moon shapes
- 7 teaspoons kosher salt
- 1.5 cups white vinegar
- 1 cup sugar
- 3 teaspoons mustard seed
- 1 teaspoon turmeric
- 1 teaspoon celery seed
- 1/2 teaspoon ginger
- 1/2 teaspoon whole peppercorns
Instructions
- Start by washing your cucumbers scrubbing away any remining spines. Slice your cucumbers like coins approximately 3/16" thick. Next, take a medium 1/2 pound onion and slice it in half from the stem to the root. Lay the cut side of the onion down and thinly slice moon shaped onion slices.
- In a slotted colander, layer cucumbers onions and salt in even layers. I did 7 layers and used 7 teaspoons of Kosher salt, sprinkling 1 teaspoon of salt evenly over each layer of cucumbers and onions. Add 2 inches of ice cubes on top of the colander and cover it with a towel. Place the colander over a large bowl and refrigerate for 2 hours.
- Rinse the cucumber and onions well to remove the excess salt. Drain the cucumbers and prepare your brine.
- Combine 1.5 cups of white vinegar, 1 cup of sugar, 3 teaspoons of mustard seed, 1 teaspoon of turmeric, 1 teaspoon of celery seed, 1/2 teaspoon ginger and 1/2 teaspoon of whole peppercorns in a large pot. Bring the brine to a boil and add the cucumbers and onions.
- After adding the cucumbers and onions to the brine, return the mixture to a boil. Boil for one minute. Pack the pickles and brine into freshly washed jars. Add the lids and refrigerate for at least 24 hours for the flavor to develop. Enjoy!
My favorite pickle. I’m super excited over this method!
These look really good and fairly easy to make. We don’t like a sweet pickle with sugar. Can I leave it out or is it needed for the fermenting?
These are not a fermented pickle, so the sugar in this recipe is used for form not function. It helps cuts the acid of the vinegar and is the key for the iconic bread and butter sweet pickle. If you remove the sugar, they’ll be more like a sour pickle; similar to a dill pickle, but without the dill.
Stacie,
My Mom used to make bread and butter pickles!! They are so good!! Your mums sound like they will be lovely when they are in full bloom!! Thanks so much for stopping by!!
Hugs,
Debbie
We sure have enjoyed featuring your awesome post on Full Plate Thursday, 557! Thanks so much for sharing your talent with us and come back soon!
Miz Helen
I love bread and butter pickles and have been wanting to try making some. This recipe sounds great, Stacie! 🙂
Thanks so much for sharing with us at Full Plate Thursday,596. We have enjoyed featuring your awesome post this week and hope you will come back and join us again.
Miz Helen
Sound easy and look good-I’m gonna try ’em.
I can’t wait to try this over the weekend! Visiting from Grammy’s Grid link up.
Hubby’s favorite pickle! Maybe I should make some for him 🙂 Thanks so much for linking up at the Unlimited Link Party 79. Pinned.
CONGRATS! Your post is FEATURED at the Unlimited Link Party 80!