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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!
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5 from 33 votes

Overnight Refrigerator Bread and Butter Pickles

These overnight refrigerator bread and butter pickles are made ENTIRELY in the fridge overnight and you won't believe the amazing sweet, tangy flavors that develop. Make a big batch!
Prep Time 40 minutes
Chill Time 13 hours
Total Time 13 hours 40 minutes
Servings 1 quart 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!



Storing Instructions:
Cucumbers may be stored in refrigerator up to 1 month.
See notes in blog post for instructions on canning.