Refrigerator Bread and Butter Pickles

4.80 from 65 votes

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!

Prep Time 40

Chill Time 13

Total Time 13 40

Servings quart pickles

Calories 147kcal

Ingredients

6 medium cucumbers, thinly sliced (8-10 cups)
1 medium sweet onion, thinly sliced
3 tablespoons kosher salt
1-1/2 cups granulated sugar
1/4 cup packed light brown sugar
2 cups apple cider vinegar
3 teaspoons mustard seeds

Instructions

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!

Video

Notes

Storing Instructions

Cucumbers may be stored in refrigerator up to 1 month.

See notes in blog post for instructions on canning.

Nutrition