Refrigerator Bread and Butter Pickles



  • 5 cups (about 1 pounds) thinly sliced (about -inch) pickling cucumbers *
  • 1 tablespoons kosher salt
  • 1 cup thinly sliced sweet onion
  • 1 cup (198 grams) granulated sugar
  • 1 cup (240 ml) white vinegar
  • cup (120 ml) apple cider vinegar
  • cup (50 grams) light brown sugar
  • 1 teaspoons mustard seeds **
  • teaspoon celery seeds **
  • 1/8 teaspoon ground turmeric **


  1. Combine cucumbers and salt in a large, shallow bowl; cover and chill 1 hours.

  2. Move cucumbers into a colander and rinse thoroughly under cold water.
    Drain well, and return cucumbers to bowl.

  3. Add onion to the bowl and toss with the cucumbers.

  4. Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan.

  5. Bring to a simmer over medium heat, stirring until the sugar dissolves.

  6. Pour the hot vinegar mixture over cucumber mixture.
    Let stand at room temperature 1 hour.

  7. Cover and refrigerate 24 hours.

  8. Store in an airtight container in refrigerator up to 1 month.
These are not shelf-stable, so they will need to be kept in the refrigerator.

* I use regular cucumbers, the skinnier the better. Canning cucumbers cost 75 cents or even a dollar each.
Two average sized cukes almost fill one 1-Quart, widemouth, Mason Jar.

** I use Mrs. Wages Mixed Pickling Spices instead of the spices in this recipe. Contains cloves and 'stuff'.