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.


★★★★★ 1 vote

15 Min
5 Min


  • 2 lb
    pickling cucumbers, sliced
  • 1/2
    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

How to Make Refrigerator Bread and Butter Pickles


  1. Pack 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.
  2. Note: 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
  3. Combine the rest of the ingredients in a non-reactive pan.
  4. Bring to a boil and simmer for 3 minutes.
  5. Immediately 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.
  6. Store in the refrigerator. It's best if you wait a week, if you can, before eating. Will keep up to 2 months.
  7. Note: while waiting for them to cure I usually shake them occasionally

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About Refrigerator Bread and Butter Pickles

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

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