How to Make Refrigerator Bread and Butter Pickles: The Complete Guide

If you’re looking for a simple way to preserve fresh cucumbers without the fuss of traditional canning, then refrigerator bread and butter pickles are exactly what you need. These pickles are known for their sweet and tangy flavor, crisp texture, and ease of preparation—perfect for beginners and seasoned home cooks alike.

Unlike traditional canned pickles, refrigerator pickles don’t require sterilization or water-bath sealing. They’re stored in the refrigerator and typically last for about a month, offering a crisp and flavorful result without any special equipment. If you’re new to pickling, be sure to brush up on pickling safety guidelines from the National Center for Home Food Preservation before starting.

Making quick pickles at home is not only easy—it’s also endlessly customizable. You can adjust sweetness, acidity, or spice levels to suit your taste. For a deeper understanding of the process, check out this excellent breakdown of quick pickling techniques from Serious Eats.

Why You’ll Love These Pickles

• No canning equipment needed
• Takes less than an hour of active prep
• Sweet, zesty, and crunchy flavor profile
• Great for gifting or snacking
• Easily customizable with spices and flavor twists

What Are Bread and Butter Pickles?

Bread and butter pickles are a type of sweet-and-sour cucumber pickle that typically includes onions, vinegar, sugar, and a variety of spices. Despite the name, there’s no butter involved—they got their name from being a Depression-era staple served between slices of bread and butter.

Ingredients You’ll Need

Vegetables

• Pickling cucumbers (or Persian cucumbers) – small, thin-skinned, and crisp
• Sweet or Vidalia onions, thinly sliced

Brine

• White vinegar
• Apple cider vinegar
• Granulated sugar
• Brown sugar
• Kosher salt

Spices

• Mustard seeds
• Celery seeds
• Ground turmeric
• Optional: red pepper flakes, garlic, cloves, dill seeds

Equipment Checklist

• Crinkle cutter or sharp knife
• Large mixing bowl
• Medium saucepan
• Airtight containers or mason jars
• Colander for rinsing

Step-by-Step Instructions

1. Slice the Cucumbers and Onions

• Use a crinkle cutter or knife to cut the cucumbers into ¼-inch thick slices
• Thinly slice the onions and mix with the cucumbers

2. Salt and Chill

• Toss the cucumber slices with kosher salt in a large bowl
• Let sit in the fridge for 1.5 hours to draw out excess moisture
• Rinse thoroughly and drain in a colander

3. Make the Brine

• In a saucepan, combine:
  • 1 cup white vinegar
  • ½ cup apple cider vinegar
  • 1 cup granulated sugar
  • ¼ cup brown sugar
  • 1½ tsp mustard seeds
  • ½ tsp celery seeds
  • ⅛ tsp ground turmeric
• Heat over medium until sugar dissolves

4. Combine and Rest

• Pour hot brine over cucumber-onion mixture
• Let sit at room temperature for one hour

5. Transfer and Refrigerate

• Pour mixture into airtight jars
• Refrigerate at least 24 hours before eating

Variations to Try

• Spicy Pickles: Add sliced jalapeños or extra red pepper flakes
• Honey Pickles: Substitute part of the sugar with honey
• No-Sugar Version: Use Splenda or stevia for a sugar-free option
• Herbaceous Twist: Add dill, thyme, or coriander seeds

How to Serve Bread and Butter Pickles

• On burgers or BBQ pulled pork
• As a side with deli sandwiches
• On a charcuterie board
• Chopped into tuna or chicken salad
• Straight from the jar!

If you’re wondering how else to incorporate pickles into meals, Epicurious has some great creative ways to use pickles.

Storage Tips

• Keep in the refrigerator at all times
• Best consumed within 3–4 weeks
• Do not can this recipe—it’s not formulated for shelf stability
• Can be frozen, but texture may soften slightly

Common Pitfalls to Avoid

• Using regular cucumbers with thick skins
• Forgetting to salt and drain cucumbers
• Not making enough brine to fully submerge the pickles
• Overheating the brine (boiling it too long may soften cucumbers)

Adjusting Sweetness and Tang

• For sweeter pickles, increase brown sugar
• For more tang, reduce sugar slightly and increase white vinegar
• Want a mellow flavor? Use a 50/50 mix of vinegar and water, though this will shorten shelf life

FAQs

How long do refrigerator bread and butter pickles last?
Up to 4 weeks in the fridge, stored in an airtight container.

Can I use regular cucumbers?
Yes, but they may become soft. For best results, use pickling cucumbers.

Can I reuse the brine?
Technically yes, but only once. Boil and strain it first if reusing.

Can this be used for canning?
Not as-is. For shelf-stable jars, use a canning-specific recipe with proper acidity and processing.

Why are my pickles soggy?
Likely due to skipping the salt/rest step or using cucumbers with high water content.

Can I make this sugar-free?
Yes. Use sugar alternatives like Splenda. Stevia also works, but may alter flavor slightly.

What’s the best vinegar to use?
A blend of white vinegar and apple cider vinegar offers the most balanced tang and sweetness.

Final Thoughts

Once you’ve made your first batch of refrigerator bread and butter pickles, you’ll never go back to store-bought. They’re fast, easy, and infinitely adaptable to your flavor preferences. Best of all, no boiling water or sterilization required.

Feel free to experiment with the spice blend or toss in some extra veggies. From burgers to cheese boards, these quick pickles bring a bright, tangy bite to nearly any dish.

Let the jars chill, and enjoy your pickled perfection!