Refrigerator Bread And Butter Pickles
Refrigerator bread and butter pickles are sweet, tangy cucumber slices made with onion, vinegar, sugar, and warm pickling spices. They are easy to make and do not need canning. This version is made for the refrigerator.
| Prep Time | Cook Time | Chill Time | Yield |
|---|---|---|---|
| 1 hour 10 minutes | 20 minutes | 24 hours | About 4 quarts |
Table of Contents
What Is The Difference Between Bread And Butter Pickles And Refrigerator Pickles?
Bread and butter pickles are sweet, tangy sliced cucumber pickles made with vinegar, sugar, onions, and pickling spices.
Refrigerator pickles are pickles stored in the refrigerator rather than canned for pantry storage.
You can combine both types for Refrigerator Bread and Butter pickles, as in this recipe. They have the classic bread and butter pickle flavor and use the easy refrigerator pickle method.
Quick Look
- What It Is: Refrigerator bread and butter pickles are thin cucumber and onion slices packed in a sweet vinegar brine with mustard seed, celery seed, and turmeric.
- Why It Works: Salting the cucumbers first pulls out extra moisture. That helps the brine stay bright and keeps the slices from tasting watered down.
- How It Comes Together: Slice the cucumbers and onions, salt them, drain them well, heat the brine, then pack everything into jars and refrigerate.
- Uses: These are best used as a condiment. The thin slices make them especially good with burgers and sandwiches.
- Flavor And Texture: Sweet, tangy, lightly spiced, and crisp.
- Difficulty: Easy. Most of the time is hands-off salting and chilling.
Key Takeaways
- This is a refrigerator pickle recipe, not a shelf-stable canning recipe.
- Use fresh, firm cucumbers and slice them thin. Garden cucumbers work better than English or Persian cucumbers.
- Salt the cucumbers and onions for 1 hour before adding the brine.
- Drain the cucumber mixture well so the brine does not get diluted.
- Use vinegar labeled 5% acidity for pickling.
- Chill the pickles at least 24 hours before serving.
What Are Bread And Butter Pickles?
- Bread and butter pickles are sweet pickled cucumber slices. They are usually made with onion, vinegar, sugar, mustard seed, celery seed, and turmeric.
- They are different from dill pickles. Dill pickles lean sharp and savory. Bread and butter pickles lean sweet and tangy.
- The thin slices make them good for burgers, brats, sandwiches, pulled pork, and cold lunch plates.
💭 Use the Correct Amount of Salt
The 3 most common types of salt are Diamond Crystal kosher salt, Morton kosher salt, and Morton table salt. Each of these has a different volume because of the size and shape of its crystals.
To convert the amount of salt, follow these ratios:
2 parts Diamond Crystal Kosher Salt = 1-1/2 parts Morton Kosher Salt = 1 part Morton Table Salt
For example, for 1 tablespoon of Diamond Crystal kosher salt, use 1-1/2 teaspoons of Morton kosher salt, or 1-1/8 teaspoons of Morton table salt. For more options, check out the table below.
Kosher Salt Conversion Guide
Different salts measure differently by volume. Use this quick guide if you need to swap Diamond Crystal kosher salt, Morton kosher salt, or Morton table salt. Note: Diamond Crystal kosher salt is the most popular among chefs. I use either brand, but rarely use table salt.
| Diamond Crystal Kosher Salt | Morton Kosher Salt | Morton Table Salt |
|---|---|---|
| 1/4 teaspoon | 1/4 teaspoon | 1/4 teaspoon |
| 1/2 teaspoon | 1/4 teaspoon + 1/8 teaspoon | 1/4 teaspoon |
| 1 teaspoon | 3/4 teaspoon | 1/2 teaspoon |
| 1 tablespoon | 1 1/2 teaspoons | 1 1/8 teaspoons |
| 1/4 cup | 3 tablespoons | 2 tablespoons |
Ingredient Highlights
- Cucumbers: Use fresh cucumbers that feel firm. Pickling cucumbers are a good choice, but regular cucumbers can also be used for refrigerator pickles.
- Onions: Thinly sliced onions add the classic flavor. They also pickle along with the cucumbers.
- Kosher Salt: Salt pulls extra water from the cucumbers and onions. This helps the brine taste stronger and keeps the pickles from turning flat. Do not use table salt because it often includes anti-caking agents.
- White Vinegar: Use distilled white vinegar labeled 5% acidity. It gives the pickles their clean, sharp base.
- Sugar: Bread and butter pickles are meant to be sweet. The sugar balances the vinegar and gives the pickles their familiar flavor.
- Mustard Seed: Mustard seed adds mild spice and a classic pickle flavor.
- Celery Seed: Celery seed adds a savory note to the brine.
- Turmeric: Turmeric gives the pickles their golden color. Use the amount listed, since too much can turn bitter.
Variations
- Apple Cider Vinegar: Replace half of the white vinegar with apple cider vinegar for a slightly rounder flavor. Use vinegar labeled 5% acidity.
- Brown Sugar: Replace half of the white sugar with brown sugar for a deeper flavor. The brine will be a little darker.
- Extra Onion: Add more thinly sliced onions if you like pickled onions.
- Red Pepper Flakes: Add a small pinch for mild heat.
- Sweet Bell Pepper: Add thin strips of bell pepper with the cucumbers and onions.
How To Make Refrigerator Bread And Butter Pickles
- Slice the cucumbers and onions. Cut the cucumbers into thin, even slices. Slice the onions thinly. A mandoline works best for this.
- Salt the vegetables. Add the cucumbers, onions, and kosher salt to a large glass bowl. Toss well and let them stand for 1 hour.
- Drain well. Strain off the liquid from the cucumber mixture. Press gently to remove extra moisture without crushing the slices.
- Make the brine. Combine the sugar, vinegar, mustard seed, turmeric, and celery seed in a large pot. Bring the mixture to a boil.
- Add the cucumbers and onions. Stir the drained cucumber mixture into the hot brine. Heat just until the mixture returns to a boil.
- Pack the jars. Spoon the pickles and brine into clean jars. Leave about 1 inch of space at the top.
- Cool and refrigerate. Let the jars cool until they are safe to handle. Cover and refrigerate for at least 24 hours before serving.
Time Guide
| Step | Time | What To Look For |
|---|---|---|
| Salt cucumbers and onions | 1 hour | The vegetables should release liquid. |
| Bring brine to a boil | A few minutes | The sugar should dissolve. |
| Heat cucumber mixture | Just until it returns to a boil | The cucumber slices will darken slightly. |
| Chill before serving | At least 24 hours | The flavor should taste blended. |
Top Tips
- Use fresh cucumbers. Soft cucumbers will not give you crisp pickles.
- Slice the cucumbers evenly so they season at the same rate.
- Do not skip the salt rest. It helps pull out extra water before the brine is added.
- Drain the cucumber mixture well after salting.
- Use clean jars with tight-fitting lids.
- Keep the pickles refrigerated after they cool.
Serving Ideas
Serve these pickles with burgers, brats, pulled pork sandwiches, ham sandwiches, or cold roast beef. They also fit well on a simple summer plate with sliced meat, cheese, crackers, and slaw.
They are useful with richer meat recipes because the vinegar cuts through the fat. Try them with barbecue, smoked meats, or grilled sausages.
Storage And Make Ahead Tips
- Store the pickles in clean, covered jars in the refrigerator. Let them chill at least 24 hours before serving.
- The flavor improves after the first day. Keep the jars cold and tightly covered.
- This recipe is written for refrigerator storage. Do not store these pickles in the pantry.
- Refrigerator pickles will last up to 3 months in the refrigerator. Their crispness is best with 4 to 6 weeks.
FAQs
Do Refrigerator Bread And Butter Pickles Need To Be Canned?
No. These pickles are made for refrigerator storage, not pantry storage. Keep the jars covered and refrigerated after they cool.
How Long Do Refrigerator Bread And Butter Pickles Last?
For best quality, use refrigerator bread and butter pickles within 1 month. Keep them cold, covered, and discard them if you see mold, smell anything off, or notice a slimy texture.
Why Do You Salt The Cucumbers First?
Salt pulls extra water from the cucumbers and onions before they go into the brine. This helps the brine stay stronger and helps the pickle slices keep crisper texture.
Old Fashioned Bread and Butter Pickles
Ingredients
- 12 cucumbers (about 6 pounds) thinly sliced
- 3 small onions thinly sliced
- 1 tablespoon kosher salt Morton brand*
- 2 ½ cups white sugar
- 1 ½ cups distilled white vinegar
- 1 ½ teaspoons mustard seed
- 1 ½ teaspoon ground turmeric
- 1 ½ teaspoons celery seed
Instructions
- Mix cucumbers, onions, and kosher salt together in a large bowl. Let stand for 1 hour.
- Strain liquids from the cucumber mixture. Press down on the cucumbers to release as much liquid as possible.
- In a large saucepan, combine sugar, vinegar, mustard seed, turmeric, and celery seed; bring to a boil over high heat.
- Stir cucumbers into the boiling vinegar mixture. Remove from heat shortly after returning to a boil and as cucumbers turn about 1 color.
- Carefully transfer mixture into clean jars. Chill 24 hours before serving.
Cooks Tips
- If using Diamond Crystal kosher salt, increase the amount to 2 tablespoons.
- 2 medium cucumbers = 1 pound = 4 cups sliced
Source: Almanac.com - Bread and Butter pickles can be refrigerated up to 3 months. Although they taste best within 4 to 6 weeks.
