Refrigerator Bread and Butter Pickles

Pamela Rappaport


This recipe always reminds me of Sunday dinner at my grandmother's house. It was always a huge spread and there were always bread and butter pickles on the table. She made them the old fashion way. I don't have the time for that and finally tweaked a refrigerator version to taste like hers. I hope you enjoy them.

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15 Min
5 Min


2 lb
pickling cucumbers, sliced
onion, sliced
1 c
1 c
apple cider vinegar
1 1/2 c
1 Tbsp
kosher salt
1/2 tsp
whole mustard seeds
1/2 tsp
1/2 tsp
celery seeds
1/2 tsp
pickling spice


1Pack the onion and cucumber slices into 2, one quart jars. It'll probably take between 1 1/2 and 2 pounds of cucumbers. Be sure to pack them, not just loosely place them in the jars.

2Note: I usually do one jar per the recipe and add 1/2 of a sliced jalapeno pepper to the other to satisfy the heat lovers here

3Combine the rest of the ingredients in a non-reactive pan.

4Bring to a boil and simmer for 3 minutes.

5Immediately pour over the cucumbers dividing between the two jars. Be sure the cucumbers are covered, if you need to top it off with a little water it's OK.

6Store in the refrigerator. It's best if you wait a week, if you can, before eating. Will keep up to 2 months.

7Note: while waiting for them to cure I usually shake them occasionally

About this Recipe

Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Heirloom
Hashtags: #pickles, #pickling