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Refrigerator Bread and Butter Pickles

Looking for an easy 24-hour Refrigerator Bread and Butter Pickles recipe. No canning skills needed to make this pickle recipe!
5 from 2 votes
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Course: Appetizer, Side Dish
Cuisine: American
Prep Time: 1 day 1 hour 15 minutes
Cook Time: 5 minutes
Total Time: 1 day 1 hour 20 minutes
Servings: 40
Calories: 43kcal

Ingredients

  • 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

Instructions

  • In a large bowl, combine sliced cucumbers and salt. Mix well and then let sit for 1 hour.
  • 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.
  • Rinse salted cucumber slices and drain well.
  • Place the drained cucumbers in with the hot vinegar mixture. Stir and cover. Let stand at room temperature for 1 hour.
  • 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.

Notes

*Recipe makes 2 pint canning jars worth.
I've never personally canned this recipe. However, I had a reader write-in sharing how she did it. THIS HAS NOT BEEN TESTED BY ME!
To Can:
Soak whole cucumbers in a pickling Lyme solution (1 cup Lyme to 1 gallon of water) for 24 hours. (This soaking makes your pickles very crisp).
After 24 hours, remove the cucumbers and rinse them off thoroughly. Be sure to pour the Lyme water out, someplace outside. The Lyme isn’t good for your household drain pipes. Slice the rinsed cucumbers and make the vinegar solution as written in the recipe. Fill clean canning jars with cucumber slices and pour the vinegar mixture to within one Half inch of the tops of the jars. Clean off rims and adjust lids. Processing a boiling water bath for 10-15 minutes. Remove jars and cool on a dish towel.

Nutrition

Serving: 1g | Calories: 43kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 177mg | Potassium: 116mg | Fiber: 1g | Sugar: 9g | Vitamin A: 54IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!