By This Refrigerator Bread & Butter Pickles balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Refrigerator Bread & Butter Pickles captures the essence of breads & pastries while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Refrigerator Bread & Butter Pickles becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
5½ cups (680 g) pickling cucumbers, sliced ¼-inch thick, about 1½ pounds
1½ tablespoons kosher salt
1 cup thinly sliced sweet onion
1 cup (198 g) granulated sugar
1 cup (240 ml) white vinegar
½ cup (120 ml) apple cider vinegar
¼ cup (53 g) light brown sugar
1½ teaspoons mustard seeds
½ teaspoon celery seeds
⅛ teaspoon ground turmeric
PREPARATION STEPS
Combine cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours.
Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers.
Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves.
Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour
Cover and refrigerate 24 hours
Store in an airtight container in refrigerator up to 1 month.
Prep Time: 15 minutes | Cook Time: 5 minutes | Resting: 2 hours 40 minutes | Total Time: 3 hours
Kcal: 307 kcal | Servings: 4 cups of pickles
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 25 min | Cook: 25 min | Total: 50 min | Servings: 10 | Calories: ~260 kcal | Difficulty: Medium
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
