Refrigerator Bread and Butter Pickles Recipe

jar of pickles on a counter with cucumbers

3.8 from 5 reviews

Sweet and tangy homemade bread and butter refrigerator pickles.


  • 810 medium sized pickling cucumbers (about 6 cups, sliced)
  • 1 white onion
  • 1 Tablespoon canning salt
  • 1 cup granulated sugar or turbinado
  • 1 cup distilled white vinegar
  • 1/2 cup apple cider vinegar 
  • 1 Tablespoon mustard seeds
  • 1 teaspoon celery seeds
  • 3/4 teaspoon turmeric


  1. Slice cucumbers into 1/4-1/2 inch slices
  2. Slice onion into thin slices
  3. Layer cucumbers and onions into 2 quart jars or equivalent
  4. In a saucepan, heat remaining ingredients over medium heat, stirring occasionally until salt and sugar are melted
  5. Bring brine to a simmer
  6. Remove from heat and pour over cucumbers and onions, covering completely, and being sure to divide the mustard and celery seeds between the two jars
  7. Screw down lid, and let jars cool
  8. Store in refrigerator for up to six months, using as desired