Refrigerator Bread & Butter Pickles (sliced)

Kay Summitt Lewis


One year back in the early 1980's I had a bumper crop of cucumbers and couldn't eat them fast enough! I received this recipe for a quick and easy way to make refrigerator pickles that are oh so divine! I love the crispness of the rinds and the sweetness of the pickles! At times I relished them so much I would even hide jars in the back of the refrigerator for special occasions! Now I long for summers with lots of fresh cucumbers just so I can have these. I hope you enjoy them, especially a few months after all the cucumbers have been picked!


★★★★★ 1 vote

30 Min


  • 4 large
  • 1 medium
    white onion
  • 3 c
    white sugar, (granulated)
  • 3 c
    white vinegar
  • 1/3 c
  • 1 Tbsp
    mustard seed
  • 1 Tbsp
    celery seed
  • 1 tsp
    turmeric, ground

How to Make Refrigerator Bread & Butter Pickles (sliced)


  1. Mix in a large bowl(but do not heat) all ingredients except the cucumbers and onion. I recommend either using a bowl with a pour spout, or have a large ladle available.
  2. Next, slice the cucumbers crosswise into to chips approximately 1/4 inch thick, or thinner if you prefer. I try to make them a bit thinner so the flavor permeates through them better. 3/16 of an inch works well if you plan to use them in sandwiches.
  3. Then slice the onion to make rings approximately 1/8 to 3/16 inch thick. For the largest rings I suggest cutting them in half to make it easier to stack in the jars later.
  4. Now, insert slices of cucumber and rings of onions, alternating, into any available glass jars with tight fitting lids. (It is not necessary to use canning jars since you do not heat them.)
  5. Once you have all the cucumber slices and onion rings in jars and packed down tightly, take the vinegar/sugar/seasoning mixture and ladle into jars to cover contents as much as possible. (The slices and rings will compact further after setting in brine for a day or so.)
  6. Finally, place in refrigerator to chill and set! These can be served after 24 hours, but the flavor intensifies for a few days until the slices are totally saturated with the brine. They are best when they are made a week ahead of time, and kept be kept in the refrigerator for months! I try to make enough to have them through New Years if possible, then wait for the new crop the next summer!

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