Back
0 from 0 votes

Bread & Butter Refrigerator Pickles

Perfectly sweet and delightfully crisp, these quick bread & butter refrigerator pickles are completely customizable to your personal tastes and preferences. Use cider vinegar and brown sugar for a more British-style pickle, and even add a bit of turmeric if you're looking for that classic yellow color.

Prep Time
15 mins
Total Time
2 d
Course: Snacks
Cuisine: American

Ingredients

  • 1 pound kirby or other pickling cucumbers (about 4 small) blossom ends removed and cut into spears or slices
  • ½ large onion thinly sliced
  • 1 cup white vinegar
  • ½ cup cider vinegar
  • ½ cup filtered water
  • ¾ cup granulated sugar
  • 2 tablespoons fine sea salt or pickling salt
  • 1 tablespoon whole yellow mustard seeds
  • 1 tablespoon whole black peppercorns
  • 1 teaspoon celery seed

Instructions

    Cup of Yum
  1. Wash jars and lids in very hot water to sanitize.
  2. Cut cucumbers into desired shapes, either lengthwise into spears (about 8 spears per cucumber), or crosswise into 1/8-inch thick slices.
  3. Pack cucumbers into jars, alternating with pieces of onion to keep the cucumbers separated. Top with peppercorns, mustard seed and celery seed.
  4. Combine vinegar, cider vinegar, water, salt and sugar in a small saucepan. Bring to a simmer over medium heat until sugar and salt are completely dissolved.
  5. Pour warm vinegar over top of cucumbers, filling jars to the very top. If necessary you can top the jars off with a bit of water to be sure the cucumbers are completely covered.
  6. Screw on lids, then place jars in the refrigerator for at least 24-48 hours before enjoying. Pickles will keep in the refrigerator for up to 2 weeks.