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Easy Small Batch Refrigerator Bread and Butter Pickles

This small batch refrigerator bread and butter pickles recipe is easy to make — no canning required — and serves up a sweet and tangy flavor. 

Like easy? Try these pickled refrigerator green beans or pickled onions, too!

2 glass jars with sliced pickles inside

Pickles come in a variety of flavors, ingredients often varying depending on what’s in season. When cucumbers are abundant in the garden or at the farmers market, this recipe is a perfect way to use some. 

Bread and butter pickles

It’s a funny name for a pickle, isn’t it? As the story goes, Omar and Cora Fanning farmed cucumbers and used them to make a family favorite pickle recipe. One hard season, Mrs. Fanning utilized the “cull” cukes to make jars of pickles to barter with. 

They bartered for basics like (wait for it) bread and butter. The name stuck. 


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Making refrigerator bread and butter pickles

Refrigerator pickles don’t require any sort of processing since they’re not shelf stable. They are stored in the refrigerator (surprise!) and making them couldn’t be easier. 

This recipe begins with sliced cucumbers and onions. You’ll soak them in salt water for 1-3 hours in the fridge. This pulls some of the moisture out of the cukes, allowing them to more readily absorb the flavors of the pickle brine.

sliced onions and cucumbers in a mixing bowl

The pickle brine is simple, just sugar, apple cider vinegar, mustard seed, and turmeric powder.

I’ve seen recipes that don’t include the turmeric, so I suppose you could consider that an optional ingredient, but I’m partial to the flavor it adds. It also adds a lovely color to the pickles. 

The brine is poured over the sliced onions and cucumbers while it’s still hot, then cooled and refrigerated. You’ll get the best flavor if you can wait at least a week before tasting them.

glass jars with sliced pickles inside

Since you won’t be processing these jars of pickles to make them shelf stable, it’s a perfect opportunity to re-use glass jars from the store. You can also reuse canning jar lids (which is not safe for canned items).

★ Did you love this recipe? Be sure to give it a star rating below! ★

2 glass jars with sliced pickles inside

Easy Refrigerator Bread and Butter Pickles

Yield: 2 quarts
Prep Time: 15 minutes
Cook Time: 10 minutes
chill Time: 1 hour
Total Time: 1 hour 25 minutes

If you like sweet and tangy flavors, you'll love this easy small batch pickle recipe!

Ingredients

  • 1 pound cucumbers, sliced 1/8-1/4" thick
  • 2 small onions, thinly sliced
  • 3 tablespoons sea salt
  • 2 cups sugar
  • 2 cups apple cider vinegar
  • 1/4 cup water
  • 1 tablespoon mustard seed
  • 1 tablespoon turmeric powder

Instructions

  1. Combine sliced cucumbers, onions, and salt in a mixing bowl. Add water to cover and mix to combine. Refrigerate for 1-3 hours.
  2. Combine remaining ingredients in a saucepan and heat over medium-high heat until sugar is dissolved and mixture is just simmering.
  3. While brine is heating, drain cucumber mixture and rinse well.
  4. Transfer cucumbers and onions to jars. This recipe will fill 2 quart sized jars or 4 pint sized jars.
  5. Pour hot brine over cucumbers to within one-half inch of rim. Seal jars with a lid and refrigerate for at least a week before sampling.

Notes

Since you won't be processing these jars of pickles to make them shelf stable, it's a perfect opportunity to re-use glass jars from the store. You can also reuse canning jar lids (which is not safe for canned items).

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History source: https://www.etsu.edu/cph/documents/bread_and_butter_pickles.pdf

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3 comments… add one
  • Charlie Oct 13, 2021 @ 9:49

    I have just competed these pickles and they really look good. I only got 2 and 1/2 pints out of this recipe and “yes” I did use 1 pound of cucumbers and the other ingredients in the recipe. The taste of the apple cider vinegar, sugar, mustard seed and turmeric mixture is very good. I hope I’ll be able to wait until next Wednesday for the taste testing.

    • AttainableSustainable Oct 19, 2021 @ 10:55

      That’s great! I’m sure they’ll be delicious 🙂

  • Blaine Clark May 23, 2021 @ 5:43

    We use Jerusalem Artichokes, AKA Sunchokes, Kaishúcpenauk by the Algonquins, by the Mohawk, Ohnennata’ó:we and by the Manglish, Fartichokes. They make the best pickles! I like them better than cukes! They don’t require pickle crisp either.
    There are four ways to neutralize the gas caused by the Inulin fiber in them and to avoid calling them Fartichokes:
    1. Fermenting exactly like sauerkraut or in a Kimchi. Refrigerator pickles take a bit longer to ‘age’ unless they’re sliced thin or in a vinegar bath (see below).
    2. Cooking or soaking with an acidic ingredient like vinegar or citric acid or the like.
    3. Hours long cooking as in a slow-cooker stew or soup.
    4. Freezing. We can most of our fall harvest as pickles and relishes since the vinegar works the Inulin and we use our spring harvest for eating them raw, roasted, boiled, fried, stir fried, etc. In zone 5 our winters are for sure cold enough!
    Please note that products like Bean-o are enzymes that work on proteins, they won’t work the same way on the Inulin fiber!!
    The Inulin is converted into Fructose making them sweeter, just like turnips after a good winter freeze.
    I’ve made wine out of the flowers, it’s not a fruity wine of course. My wife doesn’t like it but I do (More for me!). It’s an earthy wine and a good cooking wine and it blends well with fruity wines as it adds those nice earthy tones. I’ve dried raw chips and made flour in a food processor. It’s like Buckwheat flour, heavy, and does best mixed with other flours.

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