Real Recipes From Real Home Cooks ®

refrigerator bread & butter pickles

a recipe by
Grammy Joanne
Castle Rock, WA

This recipe was found way in the back of a cupboard in the humble little beach cabin we bought back in the summer of 2005. It was handwritten on an obviously old yellowed piece of paper. I just HAD TO try it, and it was WONDERFUL, enjoyed by the entire family, and SO EASY!! It was credited to someone named Marge Petty, who is unknown to me, but thank you, Marge!!

prep time 30 Min
method Refrigerate/Freeze

Ingredients For refrigerator bread & butter pickles

  • 4 lb
    cucumbers, pickling size
  • 1
    onion, large
  • 2 or 3 clove
    garlic, peeled
  • 1/4 c
  • 4 c
  • 4 c
    apple cider vinegar
  • 1 Tbsp
    turmeric, ground
  • 2 Tbsp
    mustard seed
  • 2 Tbsp
    celery seed

How To Make refrigerator bread & butter pickles

  • 1
    Wash, dry and slice cucumbers about 1/4" thick. Cut onion in half or in quarters and slice into 1/4" thick slices, layering cucumber slices with onion slices and garlic cloves (if using - it's optional) in a gallon jar (I usually do half a batch and use quarts), packing loosely. Use a jar that has a tight-fitting lid that won't leak.
  • 2
    Mix all brine ingredients together in a large container that you can easily pour from, stirring until sugar is completely dissolved. (NOTE: DO NOT heat brine!)
  • 3
    Pour brine mixture over cucumbers and onions in the jar, jostling the jar to "settle" the brine evenly throughout the vegetables.
  • 4
    Put the lid on the jar and place in the refrigerator to cure. Turn jar(s) upside down, from top to bottom one day, and from bottom to top the next day, rotating (turning) the jar once each day during curing. Pickles are cured and ready to eat after one week in the fridge. Store cured pickles in the refrigerator. They keep almost forever!