Refrigerator Bread & Butter Pickles

These Refrigerator Bread & Butter Pickles are so easy to make at home. With this simple process, thin slices of cucumber and onion are pickled in a deliciously sweet and flavourful brine in the fridge.

Refrigerator Bread & Butter Pickles

With a little sugar added for sweetness, these bright and colourful homemade pickles are made with cucumbers and onion with a few herbs and spices added in.

For this recipe, I have used distilled white vinegar, though you can substitute this with apple cider vinegar.

Cucumbers

Pickling cucumbers are specifically grown for pickling, so they are the best option, if you have access to them. However, any cucumbers can be used to create this amazing dish. Some cucumbers may produce a softer pickle, though they will still taste amazing.

When slicing the cucumbers, I try to aim at around ¼  inch thick or ⅛ inch thick. They are easy to chop, though a mandolin slicer is a great option for cutting cucumbers evenly.

Using Bread and Butter Pickles

These delicious refrigerator bread and butter pickles can be added to a hamburger, sandwich or even eaten straight out of the jar. Yum!

Storing Refrigerator Pickles

As these bread and butter pickles are not shelf stable, they need to be stored in the fridge. They should last for 2 months, when stored in a glass jar with a lid in the fridge.

Making Refrigerator Bread and Butter Pickles

To make these pickles, you will need:

• 2 medium to large Cucumbers
• 2/3 Cup Sugar or Splenda (one cup if you want them to be super sweet)
• 1/2 Red Onion, chopped
• 2 Tbsp Pickling Spice
• 1/2 Tsp Celery Seed
• 3 Tbsp Salt
• 2 Cups Distilled White Vinegar or Apple Cider Vinegar

 

Wash and dry the cucumbers. Cut the ends off them. Slice the cucumbers into about ¼ or ⅛ inch inch thick slices.

Place the sliced cucumbers into a large glass bowl or large baking dish. Sprinkle with ½ of the salt.

Layer onions on top of the cucumbers and sprinkle them with the rest of the salt. Cover and set aside for one hour and a half. After an hour and a half, use a fork to mix/turn everything over. Then let sit for another hour and a half.

If using two jars, divide the spices and sugar between the jars or, if using one jar, place the spices and sugar in the jar. our enough vinegar over it the mixture so that everything mixes together. Use a fork to stir it until sugar is dissolved.

Tip the cucumbers and onions in a colander and rinse well with water. Strain well.

Pack the cucumbers and onions into the jar/s with the sugar mixture.

Pour the rest of the vinegar over the top of the mixture so that all the cucumbers and onions are covered. Place the lid on the jar and put it in the fridge for at least 24 hours before using.

You can give it a shake or two every so often to make sure things are mixed up.

Notes

• Any cucumbers can be used in this recipe. Pickling cucumbers will produce a firmer pickle, while other cucumbers will produce a softer pickle.
• These refrigerator pickles must be stored in the refrigerator. 
• The cucumbers need at least 24 hours to pickle in the brine before enjoying. They are edible immediately, but for the best results, give them some time to pickle.
• Kosher, sea salt or non-iodised table salt can be used. Iodized salt may change the colour and flavour of your pickles, so therefore is not recommended.

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