Easy Tangy Refrigerator Bread and Butter Pickles
A quick and easy recipe for tangy-sweet refrigerator bread and butter pickles that are perfect for snacking and sandwiches, requiring no canning.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 24 hours (including refrigeration time)
- Yield: About 4 cups (approximately 8 servings) 1x
- Category: Snack / Condiment
- Cuisine: American
Ingredients
Scale
- 6 cups Kirby cucumbers, thinly sliced
- 1 1/2 cups white vinegar
- 1 cup granulated sugar
- 1 tablespoon salt (preferably pickling or kosher salt)
- 1 tablespoon yellow mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon turmeric
- 1 medium onion, thinly sliced
- Optional: pinch of crushed red pepper flakes
Instructions
- Slice the cucumbers and onions thinly (about 1/8-inch thickness) using a sharp knife or mandoline.
- In a large bowl, combine white vinegar, granulated sugar, salt, yellow mustard seeds, celery seeds, and turmeric. Stir until sugar and salt dissolve. Add crushed red pepper flakes if desired.
- Add the sliced cucumbers and onions into the pickling liquid and stir gently to coat evenly.
- Transfer the mixture into clean glass jars or airtight containers, pressing down lightly to remove air pockets without crushing the slices. Seal tightly.
- Refrigerate for at least 24 hours before tasting. Flavor improves over 2-3 days. Keep refrigerated for up to 2 weeks.
Notes
If sugar or salt does not dissolve fully, gently warm the vinegar mixture before adding cucumbers. For crisper pickles, soak cucumbers in ice water for 30 minutes before slicing. Patience is key—allow pickles to rest at least 24 hours, ideally 48 hours, for best flavor and texture.
Nutrition
- Serving Size: About 1/2 cup per se
- Calories: 15
- Sugar: 3.5
- Sodium: 400
- Carbohydrates: 4
- Fiber: 0.3
Keywords: bread and butter pickles, refrigerator pickles, tangy pickles, easy pickles, homemade pickles, quick pickles, snack, condiment