Description
Make sweet, tangy, and crunchy Bread and Butter Pickles right in your fridge—no canning required! This quick pickling method is beginner-friendly and perfect for sandwiches, burgers, or snacks.
Ingredients
Scale
- Pickling cucumbers (Kirby or gherkins), sliced 1/4 inch thick
- Yellow or sweet onions, thinly sliced
- 1 cup apple cider vinegar
- 1 cup distilled white vinegar
- 1 cup granulated sugar
- 1 tablespoon kosher or pickling salt
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon turmeric
- 2–3 whole cloves
- Optional: garlic cloves, fresh dill, red pepper flakes, red bell peppers
Instructions
- Slice cucumbers and onions. Toss cucumbers with salt and let sit 1-2 hours to draw out moisture.
- Rinse cucumbers under cold water and pat dry.
- In a saucepan, combine vinegars, sugar, salt, and spices. Simmer until sugar dissolves. Let cool slightly.
- Pack cucumbers and onions into sterilized jars. Add optional spices or herbs if desired.
- Pour brine over vegetables, leaving 1/2 inch headspace. Seal jars.
- Cool to room temperature, then refrigerate. Wait at least 24 hours; best after 2-3 days. Keeps 3-4 weeks.
Notes
Use firm, fresh cucumbers. Ensure all vegetables are submerged in brine. Add grape leaves or black tea for extra crunch. Use a mandoline for uniform slices.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Refrigerator Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 oz
- Calories: 20
- Sugar: 5g
- Sodium: 250mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 0g
- Cholesterol: 0mg
Keywords: refrigerator pickles, bread and butter pickles, quick pickles, no canning