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Bread and Butter Pickles: Quick Refrigerator Batch for Sandwiches and Snacks Pinterest recipe pin

Mamaw’s Refrigerator Bread and Butter Pickles

Crisp refrigerator-style bread and butter pickles with a simple sweet-vinegar brine and a salting step that keeps slices crunchy; ready to enjoy in 24–48 hours.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings (about 3–4 quarts)
Calories: 35
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds pickling cucumbers trimmed and sliced 1/8–1/4 inch thick
  • 2 tablespoons kosher salt divided
  • 1 large sweet onion thinly sliced
  • 2 cups white vinegar 5% acidity
  • 1 cup water
  • 2 cups granulated sugar
  • 1 tablespoon yellow mustard seeds
  • 1 teaspoon celery seeds
  • 1 teaspoon ground turmeric
  • 1 teaspoon red pepper flakes optional
Optional additions
  • 1 –2 fresh dill sprigs per jar optional
  • 1 tablespoon light brown sugar optional replacement for up to 1/2 cup granulated sugar

Equipment

  • 1 Large mixing bowl and colander
  • 1 Medium 2–3 quart saucepan
  • 1 Mandoline or sharp chef’s knife
  • 1 3–4 quart jars with lids

Method
 

Prepare the cucumbers
  1. Wash cucumbers, trim ends, and slice into 1/8–1/4-inch rounds using a mandoline or sharp knife; place slices in a colander set over a bowl and sprinkle with 1 tablespoon kosher salt, tossing to coat evenly.
  2. Let cucumbers drain for 45–60 minutes while liquid collects in the bowl; this firms the cucumbers and prevents sogginess.
Make the brine
  1. Combine vinegar, water, granulated sugar, remaining 1 tablespoon kosher salt, mustard seeds, celery seeds, turmeric, thinly sliced onion, and red pepper flakes in a medium saucepan; heat over medium until sugar dissolves and the mixture is steaming (about 4–6 minutes), then remove from heat and let cool 10 minutes.
Pack and finish
  1. Rinse the salted cucumbers briefly under cold running water and pat dry with a clean towel; pack the cucumber slices and onion into clean quart jars, leaving 1/2 inch headspace and adding a little extra mustard or celery seed to each jar if desired.
  2. Pour the warm (not boiling) brine over the packed cucumbers, pressing down gently to remove air pockets; seal jars with lids and let cool to room temperature, then refrigerate.
  3. Chill for at least 24 hours before tasting; best flavor after 48–72 hours. Store in the refrigerator up to 4–6 weeks.

Notes

Salt and drain cucumbers for 45–60 minutes to maintain crunch. Use 5% white or apple cider vinegar; do not attempt water-bath canning with this refrigerator recipe. Reduce sugar by up to 1/2 cup for a tangier flavor and slightly longer marinating time.