There’s nothing quite like the crunch and zing of a homemade pickle, and these Refrigerator Bread and Butter Pickles are a delightful treat that embodies that experience. Picture freshly sliced cucumbers mingling with sweet onions, all steeped in a tangy, spiced brine that gets better with time. This culinary adventure began in my quest to create something quick yet satisfying, and I stumbled upon these easy-to-make pickles that transform even the simplest dishes into gourmet delights.
Ready in just 48 hours, they’re the perfect accompaniment to sandwiches, charcuterie boards, or simply enjoyed straight from the jar. Plus, with the versatility of both a refrigerator method and traditional canning, these pickles are not only quick and easy to whip up but also an exciting way to savor the garden’s bounty. Get ready to elevate your meals with a touch of sweetness and crunch that will leave everyone asking for more!
Why are Refrigerator Bread and Butter Pickles a must-try?
Irresistibly crunchy and bursting with flavor, these pickles will transform your meals! Quick and simple to prepare, they’re ready in just 48 hours, making them perfect for those short on time. Versatile options let you choose between refrigerator pickles for instant gratification or traditional canning for long-term storage. Sweet and tangy flavor balanced with a hint of spice makes them a delightful addition to sandwiches, burgers, or as a snack. Get ready to impress friends and family with these homemade delights that everyone will love!
Refrigerator Bread and Butter Pickles Ingredients
For the Pickles
• Pickling Cucumbers – 2 pounds; these are essential for their crisp texture, but you can also use thin-skinned cucumbers.
• Sweet Onion Slices – 1 cup; brings natural sweetness; substitute red onion for a zesty twist if desired.
For the Brine
• Kosher Salt – ¼ cup; crucial for drawing moisture and enhancing flavor—avoid table salt, which can alter the texture.
• Granulated Sugar – 2 cups; necessary for that delicious sweet flavor synonymous with “bread and butter” pickles; reduce for a less sweet taste.
• Apple Cider Vinegar – 1¼ cups; adds the perfect tanginess; you can swap with white vinegar for an extra kick.
• White Vinegar – 1¼ cups; elevates the acidity of the brine for a well-balanced flavor.
For the Spices
• Whole Mustard Seeds – 1 tablespoon; infuses a mild spice; feel free to omit if you prefer a more subtle flavor.
• Crushed Red Pepper – 1 teaspoon; adds heat; adjust based on your preference or omit for a non-spicy version.
• Celery Seeds – 1 teaspoon; provides a unique flavor; consider fennel seeds as a substitute.
• Cinnamon Sticks – 4 (optional); adds depth and warmth; whole cloves can be used in place of cinnamon for a different profile.
• Turmeric (Pinch) – for a beautiful color enhancement; optional for those who prefer to keep it natural.
These Refrigerator Bread and Butter Pickles are not just easy to make, they are a delightful project that results in deliciousness you can enjoy in just a couple of days!
How to Make Refrigerator Bread and Butter Pickles
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Slice Cucumbers and Onions: Begin by slicing 2 pounds of pickling cucumbers into 1/8 inch rounds. Quarter 1 cup of sweet onions, combining their flavors for a delightful crunch and sweetness.
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Mix and Rest: In a large bowl, combine the cucumber slices and onion quarters with ¼ cup of kosher salt. Let this mixture rest in the refrigerator for 1-3 hours to draw out moisture.
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Prepare Jars: While the cucumbers are resting, take four clean pint jars and divide the whole mustard seeds, crushed red pepper, celery seeds, and optional cinnamon sticks equally among them.
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Rinse and Pack: After the resting period, rinse the cucumber and onion mixture under cold water to remove excess salt. Pack the cucumber slices evenly into the prepared jars.
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Cook the Brine: In a small pot, whisk together 2 cups granulated sugar, 1¼ cups apple cider vinegar, 1¼ cups white vinegar, and a pinch of turmeric. Heat over medium until boiling, stirring until the sugar dissolves.
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Pour Brine: Carefully pour the hot brine over the packed cucumbers in the jars, making sure the cucumbers are fully submerged. If necessary, add a little hot water to ensure everything is covered.
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Cool Down: For refrigerator pickles, allow the jars to sit at room temperature for 1 hour. If you’re canning, follow the appropriate canning procedures.
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Rest and Enjoy: Allow the pickles to rest for at least 48 hours before tasting. Remember, the flavor will only improve over time, reaching its peak after a week.
Optional: For a touch of sophistication, garnish with fresh dill before serving.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Refrigerator Bread and Butter Pickles
Fridge: Keep your refrigerator pickles sealed tightly in jars and store in the fridge. Enjoy them within 2 months for the best crunch and flavor.
Freezer: While freezing is not recommended for refrigerator pickles due to texture changes, you can freeze the brine separately for future pickling endeavors.
Canning: If you’ve opted for the traditional canning method, store your canned pickles in a cool, dark place. They can last for 1-2 years when properly sealed.
Reheating: No reheating is needed for these pickles; serve them cold and fresh straight from the jar for the ultimate taste of homemade Refrigerator Bread and Butter Pickles!
What to Serve with Refrigerator Bread and Butter Pickles?
Pairing these delightful pickles with complementary dishes can truly elevate your meal experience. Imagine the sweet crunch mingling with savory flavors to create a harmony on your plate.
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Classic Sandwiches: These pickles add a perfect crunch and sweetness that will take your lunchtime sandwiches to the next level. They are particularly delightful alongside ham or turkey.
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Grilled Meats: Serve your pickles with juicy grilled chicken or ribs for a refreshing contrast to the richness of the meat. The acidity cuts through the fat, creating a well-rounded meal.
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Charcuterie Boards: Include your refrigerator pickles as a vibrant component on a charcuterie platter. Their sweetness pairs beautifully with cured meats and sharp cheeses, making every bite a joy.
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Tacos: Add a few pickle slices to your tacos for an unexpected zing! The sweet and tangy flavor can counterbalance spicy fillings perfectly, enhancing the overall taste experience.
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Potato Salad: Incorporate finely chopped pickles into potato salad for an added depth of flavor. Their crunchiness will add texture and a delightful twist to this classic side dish.
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Burgers: Use these pickles as a classic topping for burgers. They provide a juicy pop of flavor that contrasts wonderfully with the grilled patty and melted cheese.
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Deviled Eggs: Mix chopped pickles into the filling for deviled eggs for an added crunch and burst of flavor, setting them apart from traditional recipes.
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Sweet Tea: Pair your pickles with a glass of sweet tea for a refreshing drink that echoes their sweet notes. It’s a classic Southern combination that truly comforts the soul.
These serving suggestions will bring out the best in your Refrigerator Bread and Butter Pickles, making every meal a little more delightful!
Expert Tips for Refrigerator Pickles
• Flavor Depth: Let them age: For the best flavor, allow your refrigerator pickles to marinate for at least 48 hours before diving in; flavors deepen over the week.
• Jar Preparation: Cleanliness is key: Ensure all jars are thoroughly cleaned to avoid spoilage, especially if you are canning for long-term storage.
• Cucumber Selection: Choose wisely: Use pickling cucumbers for a crisp texture; if not available, thin-skinned varieties will work but may have a slightly different crunch.
• Salt Impact: Avoid table salt: Stick to kosher salt for better texture; table salt can make pickles overly salty and impact the final crunch.
• Experiment with Spices: Have fun with flavors: Feel free to add or swap spices like jalapeños for a kick or fennel seeds for a unique twist in your Refrigerator Bread and Butter Pickles.
Make Ahead Options
These Refrigerator Bread and Butter Pickles are perfect for busy home cooks looking to save time during the week! You can slice the cucumbers and onions and mix them with salt up to 24 hours in advance, letting the mixture rest to draw out moisture. The day before serving, prepare your jars with spices and pack the vegetables. Simply make the brine and pour it over the packed jars when you’re ready to finish. For the best taste, let pickles rest for at least 48 hours before enjoying, as this allows the flavors to meld beautifully. By prepping ahead, you’ll save precious time and have delicious homemade pickles ready at your fingertips!
Refrigerator Bread and Butter Pickles Variations
Feel free to add your own twist to these pickles; your creativity is the only limit!
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Zucchini Substitute: Use zucchini instead of pickling cucumbers for a unique flavor during peak season. They’ll still be delightfully crunchy!
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Spicy Kick: Increase crushed red pepper or toss in jalapeños to the brine for an extra spicy version that adds a flavorful punch to any dish.
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Onion Switch: Swap sweet onions with red onions for a sharper taste that uplifts the pickle’s sweetness and adds a vibrant color.
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Herb Infusion: Add fresh dill or thyme to the jars for a fragrant herbal note that complements the sweetness beautifully—perfect for garnish!
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Honey Sweetness: Replace granulated sugar with honey for a more natural sweetness that adds a unique depth to the flavors and is bee-approved!
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Citrus Zest: Stir in a tablespoon of lemon or lime juice for a zesty brightening kick, enhancing the tangy profile of these pickles.
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Different Spices: Experiment with spices like allspice or coriander for unique flavor nuances that will intrigue your palate and brighten up any dish.
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Vinegar Variations: Swap apple cider vinegar with rice vinegar for a milder, sweeter taste or use balsamic vinegar for a rich, complex flavor experience.
Refrigerator Bread and Butter Pickles Recipe FAQs
How do I choose the right cucumbers for my pickles?
Absolutely! For the best results, always choose pickling cucumbers—these are specifically bred for their crisp texture and smaller seeds. If you can’t find them, thin-skinned varieties like English or Persian cucumbers will work too, but they may have a slightly different crunch.
How should I store my refrigerator pickles once made?
Very simple! Keep your refrigerator pickles sealed tightly in jars and store them in the fridge. For the best crunch and flavor, enjoy them within 2 months.
Can I freeze refrigerator bread and butter pickles?
While freezing is not recommended for refrigerator pickles because it changes their delightful crunch, you can freeze the brine separately. Just pour the brine into a freezer-safe container, and it’ll be ready for your next pickling adventure!
What can I do if my pickles are too salty?
If your pickles come out too salty, don’t worry! You can soak them in fresh water for about 1 hour, changing the water halfway through. This will help draw out some of the saltiness. Just make sure to rinse them thoroughly before serving!
Are these pickles suitable for people with dietary restrictions?
Indeed! These Refrigerator Bread and Butter Pickles are vegetarian-friendly and gluten-free, making them a great addition to many diets. However, for those with allergies to specific spices like mustard or seeds, you can easily adjust the recipe to suit your needs by simply omitting those ingredients.
How long do the flavors of refrigerator pickles develop?
The flavor of homemade refrigerator pickles improves significantly with time. For optimal taste, let your pickles marinate in the brine for at least 48 hours before tasting; flavors start to deepen and become richer after a week, making them even more irresistible!
Homemade Refrigerator Bread and Butter Pickles You’ll Love
Ingredients
Equipment
Method
- Slice 2 pounds of pickling cucumbers into 1/8 inch rounds and quarter 1 cup of sweet onions.
- Combine cucumber slices and onion quarters with ¼ cup of kosher salt and let rest in the refrigerator for 1-3 hours.
- Prepare four clean pint jars with whole mustard seeds, crushed red pepper, celery seeds, and optional cinnamon sticks.
- Rinse the cucumber and onion mixture under cold water and pack evenly into the prepared jars.
- Whisk 2 cups granulated sugar, 1¼ cups apple cider vinegar, 1¼ cups white vinegar, and a pinch of turmeric in a small pot. Heat until boiling.
- Pour the hot brine over the packed cucumbers and add hot water if necessary to ensure they are submerged.
- For refrigerator pickles, let sit at room temperature for 1 hour. Follow canning procedures if canning.
- Allow the pickles to rest for at least 48 hours before tasting.