4.7 from 738 votes
Refrigerator Bread and Butter Pickles
Refrigerator Bread and Butter Pickles balance tangy vinegar with sweet and mildly spiced notes, sliced thin from pickling cucumbers with onions. The cucumbers are salted to draw out moisture before being rinsed and combined with a hot sweet and vinegary brine featuring mustard, celery seeds, and turmeric. Chilling the pickles for a day allows flavors to develop while keeping their crisp texture. This quick preparation offers a refrigerated pickle to enjoy within a month.
Prep Time
15 mins
Cook Time
5 mins
Additional Time
2 hrs 40 mins
Total Time
3 hrs
Servings:
4
cups of pickles
Calories:
307 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 5½ cups pickling cucumber about 1½ pounds, sliced ¼-inch thick
- 1½ tablespoons kosher salt
- 1 cup sweet onion thinly sliced
- 1 cup granulated sugar
- 1 cup white vinegar
- ½ cup apple cider vinegar
- ¼ cup light brown sugar
- 1½ teaspoons mustard seeds
- ½ teaspoon celery seed
- ⅛ teaspoon Turmeric ground
Instructions
- Combine cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers.
- Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves.
- Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 1 month.
Cup of Yum
Notes
- Pickling cucumbers are recommended for best texture, but small regular cucumbers may be substituted if needed.
- Sugar amounts can be adjusted to taste for desired sweetness.
- Store pickles in airtight containers in the refrigerator and consume within one month; do not use for long-term canning or room temperature storage.
- Large glass jars like Bormioli are convenient for storage but standard pint jars can be used when dividing the batch.
Nutrition Information
Serving
1cup
Calories
307kcal
(15%)
Carbohydrates
73g
(24%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.2g
(1%)
Monounsaturated Fat
0.3g
(2%)
Sodium
2628mg
(110%)
Potassium
325mg
(7%)
Fiber
2g
(8%)
Sugar
68g
(136%)
Vitamin A
151IU
(3%)
Vitamin C
7mg
(8%)
Calcium
59mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 cups of pickles
Amount Per Serving
Calories 307
% Daily Value*
| Serving | 1cup | |
| Calories | 307kcal | 15% |
| Carbohydrates | 73g | 24% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Sodium | 2628mg | 110% |
| Potassium | 325mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 68g | 136% |
| Vitamin A | 151IU | 3% |
| Vitamin C | 7mg | 8% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.