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Katie's Cucina

Refrigerator Bread and Butter Pickles

Looking for an easy 24-hour Refrigerator Bread and Butter Pickles recipe. No canning skills needed to make this recipe!

Refrigerator Bread and Butter Pickles

Get ready for the easiest most delicious Refrigerator Bread and Butter Pickles you’ve ever had. Sweet yet still a little tangy and perfect to eat by the forkful or top on burgers, dogs, and chicken sandwiches to name a few. I’ve always loved pickles as long as I can remember. A few years back when Facebook was just starting to get popular a childhood friend found me on Facebook and asked if it was the Katie who would only eat a plain burger with tons of pickles on it. Yep, that’s me! And although I still load my burgers and just about any sandwich on this plant up with pickles I do enjoy other toppings now, too. 

OXO GreenSaver Produce Keeper - 4.3 Qt

Let’s talk about the new OXO GreenSavers. I had the chance to review the OXO GreenSaver Produce Keeper – 4.3 Qt. Perfect for storing mini cucumbers! Did you know that more than 25% of the fresh fruits and vegetables purchased by U.S. consumers are wasted annually before being consumed. That equates to more than 226 pounds per the average U.S. family! Why do we waste so much produce? When you bring produce home, you usually keep it in the plastic bags or the container it comes in. Storing your produce like this is actually causing it to go bad faster — this is the reason you often find rotten and slimy lettuce when you go to make a fresh green salad.

OXO GreenSaver Produce Keeper with Mini Cucumbers

There are three main reasons produce rots and spoils:

Ethylene Gas: Fruits and vegetables give off ethylene gas. Exposing produce to ethylene gas speeds up the ripening process, causing it to overripen and go bad.

Improper Airflow: When produce rests against the walls of containers, bags or crispers, moisture can build up and cause rotting.

Uncontrolled Humidity: Fruits and vegetables require the perfect balance of humidity to keep them crisp and prevent wilting. To make things more difficult, different kinds of produce require different humidity levels.

Melissa's Produce Mini Cucumbers

How gorgeous are these Mini Cucumbers from Melissa’s Produce? They sat in my GreenSaver Produce Keeper for over 2 weeks. I kept meaning to get around to my recipe but at the same time I wanted to test the Produce Keeper. Really put it to the test. Out of all the cucumbers only one was starting to go bad! That’s it! And I’m happy to announce that I was able to cook up the rest (split between a batch of these bread and butter and a delicious batch of dill pickles that I’ll be sharing next week).
Mini Cucumbers with OXO Handheld Mandoline Slicer

I used my OXO Hand-Held Mandoline Slicer to  slice the mini cucumbers. Makes perfect-size slices every time! Once I was done slicing I placed the cucumbers in a bowl and added in the salt. Gave it a good mix and let it rest for 1 hour. Then I worked on making the brine. After the brine was done and the cucumbers were done soaking in its salt solution I drained and rinsed them and then placed them into the pot with the brine. They rested for an additional hour, mixing every so often… And then I placed the pickles into 2 mason jars.

Refrigerator Bread and Butter Pickles

In the refrigerator they went and rested for an additional 24 hours. Although, I can’t lie… I did eat quite a few right after they were done soaking for an hour.  They are so good. Trust me. If you like bread and butter pickles you won’t be able to resist the urge to “test” a few!

Print Recipe

Refrigerator Bread and Butter Pickles

Yield: 2 Pints

Prep Time: 25 hours + 15 minutes

Cook Time: 5 minutes

Total Time: 25 hours 20 minutes


  • 10 Mini Cucumbers from Melissa's Produce, sliced 1/4-inch thick
  • 1 tablespoon kosher salt
  • 1 cup white sugar
  • ½ cup brown sugar, packed
  • ½ cup white vinegar
  • 1-½ cup apple cider vinegar
  • 1 tablespoon mustard seeds
  • 1 teaspoon celery seeds
  • 1/4 teaspoon turmeric, ground
  • 1 tsp dried onion flakes


  1. In a large bowl, combine sliced cucumbers and salt. Mix well and then let sit for 1 hour.
  2. In a medium saucepan, combine white and brown sugar, white vinegar, apple cider vinegar, mustard seeds, celery seeds, turmeric, and dried onion flakes. Simmer over medium-low heat until sugar is completely dissolved, stirring often.
  3. Rinse salted cucumber slices and drain well.
  4. Place the drained cucumbers in with the hot vinegar mixture. Stir and cover. Let stand at room temperature for 1 hour.
  5. Transfer cucumber mixture and brine to jars, pouring brine into jars until covered to the top. Cover with a lid and refrigerate. Pickles are ready to eat in 24 hours and will hold refrigerated for up to 3 weeks.

Katie Original Recipe

Disclaimer: I received an OXO GreenSaver Produce Keeper and Mini Cucumbers from Melissa’s Produce in exchange for a review. As always all opinions are my own.


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16 Responses to “Refrigerator Bread and Butter Pickles”

  1. Jim posted on July 12, 2016 at 9:40 pm (#)

    We made these and they turned out awesome. I’ll be making many more as the cucumber crop keeps growing.

    • Katie replied on July 14th, 2016 at 3:10 pm

      Jim, thank you for taking the time to leave a comment. I’m glad you enjoyed them!

  2. Carma Rogers posted on August 8, 2016 at 9:49 am (#)

    I was looking for a refrigerator recipe since I don’t can and found this on the Yummly app.
    Made this weekend and I have to say that these are almost as good as my Great-aunt Leona’s bread and butter pickles that she canned.
    I ended up having to make one small substitution for the celery seed. I was out, so I added dill seed from my herb garden and that worked well, but I do want to get celery seed to see the difference.
    I definitely will be making these again and browsing your other recipes as I get time. Thank you so much.

    • Katie replied on August 9th, 2016 at 12:12 pm

      Hi Carma, thank you for taking the time to leave a comment. I’m so happy that you loved this recipe! This is one of my families favorite pickle recipes! Perfect for summertime (or year round)!

  3. Brittany posted on August 8, 2016 at 7:05 pm (#)

    Would it be possible to just can these and keep in the cupboard?

    • Katie replied on August 9th, 2016 at 12:11 pm

      Hi Brittany, thanks for taking the time to leave a comment. I have no canning experience what so ever. I’m sure it’s possible, but I do not feel comfortable giving canning advice!

  4. CiCi posted on September 5, 2016 at 4:58 pm (#)

    Delish! My first attempt at making homemade pickles & thanks to your recipe & advise I think it s perfection!
    Thank you!

    • Katie replied on September 12th, 2016 at 8:26 pm

      Cici, thank you for taking the time to leave a comment! I’m so glad you loved them!

  5. Billy posted on July 17, 2017 at 2:09 pm (#)

    I have never used a mandolin slicer.. although I’ve only made pickles once. I definitely need to use that next time, it is so genius! I can’t believe I hand cut all those cucumbers the last time I made the batch. Next time I will definitely use your method. Thank you for sharing your recipe! Definitely trying your recipe too!

  6. valerie whincup posted on February 15, 2018 at 4:41 pm (#)

    I am interested in trying this recipe, but I will never be able these in 3 week, as I’m the only one that’s going to be eating them. Is it possible to half the recipe? Thank you.

    • Katie replied on February 18th, 2018 at 5:17 pm

      Hi Valerie, I would give some to your friends! I have no clue how to cut this recipe down. Sorry!

  7. Mindy posted on August 6, 2018 at 1:42 pm (#)

    How many pounds of cucumber?  I have homegrown, that are different in size.  Thanks!

    • Katie replied on August 13th, 2018 at 9:44 pm

      Hi Mindy–I used 10 mini cucumbers. So if you have larger cucumbers you could reduce the amount. Also–I found using a mandolin slicer was key to having consistently sliced pickles. The mini are the best to use since that’s the traditional size of a pickle!


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