Easy and Delicious Bread and Butter Pickles!

You’ve got to try this awesome, real food, snack!  They would be perfect to whip up for a barbeque as well!

Photo Credit: Recipe Girl Blog

Last summer we had a decent cucumber harvest from our meager garden.  My kids love sweet pickles, so I was trying to find a recipe for those, when I stumbled upon these.  One thing I particularly love about refrigerator pickles is that they are almost instant gratification instead of having to wait 3-7 days for the pickling process to complete!  They are best after about 24 hours, but they are good within a few minutes in the pickling liquid!  These aren’t quite sweet pickles, they are technically bread and butter pickles, but they have a flavor that beats anything you can find in the store.  They aren’t spicy, so they are great for little one’s AND they don’t have any soy, or high fructose corn syrup (like most store bought pickles) or artificial dye.

We love to snack on them in the afternoon and set them out on the dinner table as an additional side.  The recipe says they will keep in the fridge up to 2 weeks…others that are similar that I’ve seen say they will last much longer, but that the cucumbers might get a little softer…if your house is anything like ours though, they won’t last more than a couple days!  They only take minutes to make though, so that is no problem!

The other great thing I loved about this recipe is that it’s very forgiving, AND it makes about 4 cups of pickles, instead of a GALLON like many of the other recipes for refrigerator pickles that I’ve found.  I made a few substitutes, so I’m going to fill those into the recipe here…if you would like the original recipe, please visit Recipe Girl’s blog.

Here is the recipe, courtesy of Recipe Girl.  If you enjoy it, please stop by her blog and give her some love as well. :)


Refrigerator Bread and Butter Pickles

Serves 4 cups
Dietary Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Condiment, Side Dish, Snack
Misc Child Friendly, Serve Cold
Occasion Barbecue
Website Recipe Girl
Quick, Easy, and Delicious Refrigerator Bread and Butter Pickles!


  • 1 cup Sugar ((I used organic cane sugar, I would think raw sugar would work as well. I'd like to play with honey as well.))
  • 1 cup White Vinegar ((I used 1 1/2 cups))
  • 1/2 cup Apple Cider Vinegar ((I used 1 cup))
  • 1/4 cup Brown Sugar ((I used 1/3 of a cup))
  • 1 1/2 teaspoon Mustard Seeds ((I used 2 Tbs Mrs. Fields Pickling spice in place of all the seasoning because that's what I had)
  • 1/2 teaspoon Celery Seeds (See note on Mustard Seeds)
  • 1/8 teaspoon Ground Tumeric (See note on Mustard Seeds)
  • 5 1/2 cups Pickling Cucumbers (Approx. 1 1/2 lbs. (I used regular cucumers...4 medium sized))
  • 1 1/2 tablespoon Salt (Recipe girl recommends Kosher, I used Pickling, and/or Sea Salt)
  • 1 Small Yellow or White Onion (I used half a large vidalia sweet onion)


Step 1 Slice cucumbers, not too thin, but not incredibly thick either. Place in a container, and sprinkle with salt. Refrigerate for 3 hours. (I've left them overnight before and they've still turned out perfectly fine! Sometimes I add water as well to make a "brine.")
Step 2 Once the Pickles are done brining, remove from the fridge, and rinse thoroughly.
Step 3 Chop onion and add to cucumbers in container.
Step 4 Add sugars, vinegars, and pickling spices to a medium sauce pot. Heat over medium heat until sugar is melted...do not boil! (You can tell when the sugar is melted because the liquid will be more translucent and when you let it run off your spoon you won't see granules. If it looks a little cloudy, it's not done yet.)
Step 5 Pour pickling mixture over pickles and onions, cover and let sit on the counter for an hour.
Step 6 Move container to fridge to "pickle" for 24 hours...and try to resist munching on them while they're processing!
Step 7 Enjoy! Store in fridge until devoured!


I hope you enjoy it and I would love to hear if you make it!


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