Description
These easy-to-make Refrigerator Bread and Butter Pickles are the perfect balance of sweet and tangy, with a crispy texture. Made with simple ingredients, they’re the ideal topping for sandwiches and burgers or a crunchy snack on their own. No canning required, just a simple refrigerator method to keep these homemade pickles fresh for weeks!
Ingredients
1 medium cucumber, thinly sliced
1 small onion, thinly sliced
1 cup white vinegar
1/2 cup sugar
1 teaspoon mustard seeds
1/2 teaspoon turmeric
1 teaspoon celery seeds
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup water
Instructions
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Slice the cucumber and onion thinly using a sharp knife or mandoline slicer.
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In a medium saucepan, combine vinegar, sugar, mustard seeds, turmeric, celery seeds, salt, pepper, and water. Bring the mixture to a boil over medium-high heat, stirring occasionally.
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Once the mixture comes to a boil, reduce the heat and let it simmer for 2-3 minutes, allowing the spices to blend together.
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Place the sliced cucumber and onion into a clean glass jar with a tight-fitting lid.
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Pour the hot brine over the cucumbers and onions, ensuring the vegetables are fully submerged.
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Let the pickles cool to room temperature before sealing the jar.
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Refrigerate the pickles and allow them to sit for at least 24 hours before enjoying. The flavor will continue to improve over the next few days.
Notes
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For crunchier pickles, soak cucumbers in ice water for 1-2 hours before preparing.
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If you prefer spicy pickles, add red pepper flakes or a sliced jalapeño to the brine.
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Garlic lovers can add a couple of garlic cloves for a garlicky twist.
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You can adjust the sweetness by altering the amount of sugar in the recipe.
- Prep Time: 15min
- Cook Time: 5min
- Category: Side Dish
- Method: Refrigerator Pickling
- Cuisine: American
