Refrigerator Bread N’ Butter Pickles
These are the pickles I make when the cucumber plants go nuts in the garden. Sweet, tangy, with that classic crunch - they're perfect on burgers or just eaten straight from the jar while standing at the fridge.
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Ingredients
- 2.5 lbs Kirby cucumbers — not waxed grocery slicers pickling, which go soft
- 3 tbsp kosher salt most rinses off, for drawing out moisture
- 1.5 cups distilled white vinegar
- 1 tbsp apple cider vinegar
- 1 cup granulated sugar
- 1/3 cup light brown sugar
- 3/4 tbsp sea salt for the brine
- 1 tbsp yellow mustard seed
- 3/4 tsp celery seed
- 1/8 tsp ground turmeric
- 1/2 cup yellow onion optional, thinly sliced
Instructions
- Slice cucumbers into 1/4" rounds using a mandoline or knife.
- Toss sliced cucumbers in a colander with 3 tbsp kosher salt.
- Set colander over a bowl and pile ice on top.
- Let drain 1-2 hours to draw out moisture and ensure crunch.
- Rinse cucumbers thoroughly under cold water to remove excess salt.
- Pat or spin dry completely.
- Combine white vinegar, cider vinegar, granulated sugar, brown sugar, 3/4 tbsp sea salt, mustard seed, celery seed, and turmeric in a pot.
- Heat over medium-high, stirring until sugar dissolves, about 5 minutes.
- Remove from heat and cool to room temperature.
- Layer onion slices and cucumbers in pint jars, packing tightly.
- Pour cooled brine over cucumbers, leaving 1/2" headspace.
- Press down with a fork to submerge everything.
- Top off with white vinegar if needed.
- Cap and refrigerate.
- Pickles are edible after a few hours but taste best after 24-48 hours.
Notes
Use Kirby pickling cucumbers, not waxed grocery slicers. Cooling the brine before adding to cucumbers is essential for crispness. Keeps 4-6 weeks refrigerated with best texture in the first month.
Tried this recipe?Leave a comment below & let me know!