These refrigerator bread and butter pickles are made entirely in the fridge overnight and perfectly crisp, sweet, and tangy. – perfect for using up a bounty of cucumbers!
This recipe is brought to you courtesy of my mother’s numerous-and-simultaneously-exploding cucumber plants.
Right now it’s literally us vs. cukes in a battle to use them all.
The cucumbers were winning for a bit there but then these bread and butter pickles happened and we pulled ahead.
Now it’s just a race to eat all the pickles as fast as humanly possible.
These are just so so GOOD, you guys. Bread and butter pickle lovers listen up, cause you’re gonna want in on this pickle magic.
These Refrigerator Bread and Butter Pickles feature…
- A perfectly crisp texture
- Sweet and tangy bread + butter pickle flavor
- Only 7 ingredients to make
- No canning involved – your fridge does the work!
Making the Bread and Butter Pickles
(scroll down to the bottom of the post for the full recipe)
Ingredients You’ll Need
- Sweet onion
- Kosher salt
- Apple cider vinegar
- Mustard seeds
Choosing Your Cucumbers
Both seed-in and seedless cucumbers will work great for this recipe. If you can, try to find medium-sized cucumbers so you get uniform, one-bite sized pickles.
We typically use six medium cucumbers in this recipe. Anywhere from 8-10 cups of sliced cucumbers will work perfectly.
When slicing your cucumbers, try to slice them as thin as possible. Thinner cucumbers = crispier pickle. You can use a sharp knife or mandoline for this step.
Tips for Perfect Refrigerator Pickles
- Soak cucumbers + onion in salt – we’re going to soak the cucumbers and onion slices in 3 tablespoons kosher salt for about 1 hour. This salt soak will draw the water out of the cucumbers, as well as flavor them. Once they’ve soaked for an hour, rinse cucumbers well with cold water.
- Make brine and cool – the pickle brine consists of apple cider vinegar, granulated sugar, brown sugar, and mustard seeds. The brine gets cooked on the stove just until the sugar dissolves. Cool the brine at least 30 minutes before proceeding with the last step.
- Divide cucumbers between jars – you can brine the cucumbers in one half gallon jar or several pint jars. Pour the brine over top, screw lids on jars, and transfer to refrigerator.
- Refrigerate pickles 12 hours – don’t skimp on the chill time! These pickles need at least 12 hours to develop that signature bread and butter flavor.
How to Store Pickles
We recommend storing these pickles in mason jars for easy storing and serving. Pickles will keep well in refrigerator up to 1 month. Make sure you keep them in their brine so they maintain their flavor.
Can I Can Pickles?
This is one of the most common questions we get with this recipe. The short answer is, I have not tried it myself, but I have heard from several readers who have had success canning these pickles.
If you would like to try canning this recipe, I would strongly recommend reading this canning guide first and learn how to can safely.
These pickles though, y’all. They’re sweet, tangy, crispy, and 100000% the type of pickle you just eat straight outta the jar. Trust me, you’ll be glad this makes a huge batch!
We love giving these pickles away for gifts in the summer, but we always make sure we have at least one jar on hand in the fridge.
Priorities, y’all, the pickle addiction is REAL.
Watch these pickles made step-by-step on Google Web Stories!
Need some grilling inspiration to go with your pickles? Try these out!
Overnight Refrigerator Bread and Butter Pickles
- 6 medium cucumbers, thinly sliced (about 8-10 cups)
- 1 medium sweet onion, thinly sliced
- 3 tablespoons kosher salt
- 1-1/2 cups sugar
- 1/4 cup light brown sugar (or coconut sugar)
- 2 cups apple cider vinegar
- 3 teaspoons mustard seeds
- In a large bowl, toss cucumbers and onion with salt. Chill in refrigerator 1 hour.
- Remove cucumbers from refrigerator and rinse with cold water several times. Drain cucumbers, then divide between several pint jars (or a half gallon jar)
- Combine sugars, cider vinegar, and mustard seeds in a medium saucepan over medium heat. Cook until sugar is completely dissolved and mixture is smooth. Remove from heat and allow to cool 30 minutes.
- Pour an equal amount of cooled brining liquid over cucumbers. Seal jars and chill in refrigerator overnight, at least 12 hours. Enjoy!
For a step-by-step guide to making this recipe, check out the video!
This recipe was updated with new photos and tips 6/30/21
Jim Harmon says
I like the recipe to try. My question is about the cucumbers. You say medium cucnbers.. Are these pickling cumbers or regular cucmbers like in the grocery store that are usually waxed.. I have not had pickles in 5 years due to a sudden onset corn allergy and all pickles in the store are corny white vinegar.. I was hoping I could make some.
Hi Jim – we typically use regular cucumbers for this recipe, but pickling cucumbers would likely work fine too!
Thank you very much for the rply.. Now to go buy some and make some pickles I have not been able to eat in 5 years. becasue of corn, I must scratch make virtually everything I eat.
James harmon says
I am one happy camper. First pickle in 5 years due to a corn allergy I got at age 72..I did use pickling cucmbers becasue I had free ones.. Orherwisw, I folled the recipe.. I did make sure I used corn free brands for the ingredients. Like Brown sugar. Dominos Light Brown sugar is the only one not made with corn..I was very happy when I opened a jar this morning and tried them.. Your Apple Cider vinegar recipe made it possible.since all white vinegar is made from corn.
I’m so happy to hear these pickles were a success for you, Jim! Enjoy. 🙂
Tammy Maguire says
I made this recipe, my first pickling ever.
Everyone loved them even my 93 year old mother in law. Had to make a second double batch for everyone to have their own jar. Thank you for the recipes.
That’s so nice to hear, Tammy! Glad to hear these pickles were a hit with your family. 🙂
Question before I start… can I use only brown sugar instead of both white and brown?
Yes you can!
Do the pickles have to stay refrigerator, or can you store them on the shelf after 12 hours.
Yes, the pickles need to stay refrigerated. You can store them in the fridge up to 1 month.
Kathy Sabaj says
Can you use pickling salt vs kosher salt?
Yes, pickling salt would work fine!
Kathleen Sabaj says