Refrigerator Bread & Butter Pickles

This recipe is from
The Brown Eyed Baker

Our cucumber harvest was on overdrive this year.  I hadn’t made pickles in a very long time and was looking for something quick, easy and naturally delicious.  This recipe checked all those boxes. Absolutely no canning equipment needed! 


5-6 cups (about 1 1/2 lbs.) thinly sliced (1/4″ thick) small pickling cucumbers*

1 1/2 tbsp. kosher salt

1 cup thinly sliced sweet onion

1 cup sugar

1 cup white vinegar

1/2 cup apple cider vinegar

1/4 cup packed light brown sugar

1 1/2 tsp. mustard seeds

1/2 tsp. celery seeds

1/8 tsp. ground tumeric

Combine sliced cucumbers and salt in a large shallow bowl.  Cover and chill 1 1/2 hours.  Move cucumbers into a colander and rinse thoroughly under cold water.  Drain well and return to bowl.  Add onions to the bowl and toss will the cucumber.

Combine the sugars, vinegars and seasonings in a medium saucepan. Bring to a simmer over medium heat stirring until the sugar dissolves.  Pour the hot vinegar mixture over the cucumber mixture.  Let stand at room temperature for one hour.  Transfer to jars and refrigerate at least 24 hours to allow flavors to develop.  Stores up to one month in airtight containers.  

* Use cucumbers that are approx 5″ long and narrow.  

Note:  A small whole hot pepper can be added if you prefer a little heat.