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There’s something so special about homemade pickles, isn’t there? For me, making Refrigerator Bread and Butter Pickles brings back warm memories of my grandmother’s kitchen. I can still remember the scent of fresh cucumbers filling the air, mixed with the tang of vinegar and spices. Every summer, when the cucumbers were in abundance, we’d spend the day pickling and preserving. And now, every time I make a batch of these pickles, I’m transported back to those lazy afternoons, filled with laughter and the simple joy of preparing food together.
I’m sure once you make these pickles, you’ll feel that same sense of satisfaction. They’re so easy to make, yet they have such an incredible flavor! I can’t wait for you to try them out—it’s like capturing a little piece of summer in a jar.
How to Make Refrigerator Bread and Butter Pickles
Ingredients
Here’s a breakdown of the ingredients you’ll need. I’ve added a few notes to help you get the best flavors!
| Ingredient | Amount |
|---|---|
| Pickling cucumbers | 7 |
| White onion | 1 |
| Kosher salt | 3 tablespoons |
| Brown sugar | 1 cup |
| White vinegar | 1 cup |
| Apple cider vinegar | ½ cup |
| Celery seeds | 2 teaspoons |
| Mustard seeds | 2 teaspoons |
| Red pepper flakes | ½ teaspoon |
Personal Note: I love using both white vinegar and apple cider vinegar because it gives these pickles a perfect balance of tanginess and sweetness. And don’t skip the celery seeds and mustard seeds—they really give the pickles their signature flavor! If you want a little more kick, feel free to add more red pepper flakes.
Cooking Steps
Let’s break this down into easy-to-follow steps. Trust me, you’re going to love how simple this is!
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1. Slice the cucumbers and onion.
Thinly slice your cucumbers and onion. You want them to be about ¼ inch thick—just enough to hold their crunch when pickled but not too thick. If you’re like me, you’ll find this part so relaxing! There’s something satisfying about the steady rhythm of slicing.
2. Salt the cucumbers and onion.
In a large bowl, toss your cucumber and onion slices with the kosher salt. This is an important step because the salt helps draw out the moisture, giving the pickles that delicious crunch. Cover the bowl and let it rest in the fridge for about an hour.
Tip: Don’t skip this step, even if you’re tempted! The extra moisture can make the pickles soggy, and we definitely don’t want that!
3. Rinse and drain.
After an hour, take the cucumbers and onions out of the fridge and rinse off the salt using a colander. You’ll notice they’ve softened just a bit—that’s exactly what we want. Make sure to drain them well to avoid any extra water in the pickling process.
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4. Prepare the vinegar mixture.
In a small saucepan, combine the brown sugar, white vinegar, apple cider vinegar, celery seeds, mustard seeds, and red pepper flakes. Stir the mixture over medium-high heat until the sugar has dissolved. The smell at this point is heavenly—it’ll make your whole kitchen smell like a pickle shop!
5. Pour the vinegar mixture.
Carefully pour the hot vinegar mixture over the cucumbers and onions. It might seem like a lot of liquid at first, but trust me, it’s exactly the right amount to soak into the cucumbers.
6. Cool to room temperature.
Let everything cool down to room temperature. This step allows the flavors to start working their magic. It’s hard to wait, but I promise, it’ll be worth it!
7. Refrigerate.
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Once everything has cooled, cover the bowl and pop it in the fridge. Now comes the hardest part—waiting! The pickles need at least 24 hours in the fridge to really absorb all those flavors.
8. Enjoy!
After a full day of marinating, your pickles are ready! They’re perfect as a snack or a topping for sandwiches, burgers, or even salads.
9. Store for later.
These pickles will keep in the refrigerator for up to two months, but let’s be honest—they’re probably not going to last that long!
Why I Love Making This Dish
There’s something so satisfying about making your own pickles. It feels like such a simple, old-fashioned thing to do, but the results are so rewarding. Every time I make a batch, I feel a deep connection to the women in my family who did this before me. Plus, homemade pickles just taste better! They have this perfect balance of sweetness and tang, and you can really customize them to your own taste.
Tips for Perfect Results
- Crunchy cucumbers: Make sure you’re using pickling cucumbers, not the regular ones. They’re smaller and crunchier, which is perfect for pickling.
- Let them sit: I know it’s tempting to dig in right away, but giving the pickles 24 hours in the fridge really allows the flavors to develop.
- Experiment with spices: If you like your pickles spicy, feel free to add more red pepper flakes, or even a fresh chili pepper.
Serving Suggestions and Sides
These pickles are incredibly versatile! Here are some of my favorite ways to serve them:
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- On burgers: They add the perfect tangy crunch to a juicy burger.
- With sandwiches: Try them on a grilled cheese or a turkey sandwich.
- As a snack: I love eating them straight out of the jar—they’re that good!
If you’re serving them for a family gathering, you could even make a pickle platter with a variety of other pickled vegetables.
Leftovers
If you have any leftover pickles (which is rare in my house!), they’ll last up to two months in the fridge. Just keep them in a sealed container. When it’s time to eat them again, they’ll taste just as fresh as the day you made them!
Tip: Leftover pickling liquid can be reused for a second batch of pickles, or you can add it to salad dressings for an extra tangy kick.
FAQ
Can I use regular cucumbers instead of pickling cucumbers?
Yes, you can, but the texture might not be as crunchy. Pickling cucumbers are best because they’re smaller and have a firmer texture.
How long will the pickles last?
Your pickles will keep for up to two months in the fridge, but they usually get eaten up much sooner than that!
Can I reduce the sugar?
Absolutely! If you prefer a less sweet pickle, feel free to reduce the brown sugar. Just keep in mind that the sugar helps balance the acidity of the vinegar.
Conclusion
I hope you’re as excited to try these Refrigerator Bread and Butter Pickles as I am to share the recipe with you! It’s become a favorite in my household, and I’m confident it’ll become a favorite in yours too. Whether you’re enjoying them as a snack or serving them up at a family gathering, these pickles are bound to bring smiles to everyone’s faces. Let me know how they turn out for you, and don’t be surprised if your family asks for more!
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