Description

These quick refrigerator bread and butter pickles are a game-changer for the home cook. Unlike canned pickles, they don’t require lengthy processing and are ready to enjoy in just 24 hours. The perfect balance of sweet and tangy with a satisfying crunch, these pickles will elevate your sandwiches, burgers, and charcuterie boards.

Ingredients

Scale

3 cups thinly sliced cucumbers (about 1 pound)
1 cup thinly sliced onions
1 cup apple cider vinegar
½ cup granulated sugar
1½ teaspoons kosher salt
1 teaspoon mustard seeds
½ teaspoon celery seeds
¼ teaspoon ground turmeric (optional, for color)

Instructions

Prepare the vegetables: Wash cucumbers, slice off ends, and cut into thin rounds. Slice onions thinly.
Make the brine: In a medium saucepan, combine vinegar, sugar, salt, mustard seeds, celery seeds, and turmeric. Bring to a simmer, stirring until sugar dissolves.
Assemble pickles: Layer cucumbers and onions in a clean jar. Pour hot brine over vegetables, ensuring they’re fully submerged.
Chill: Cool to room temperature, then cover and refrigerate for at least 24 hours (up to 1 week).
Enjoy: Use as sandwich toppings, burger accompaniments, or charcuterie board additions.

Notes

For best results, use fresh, crisp cucumbers and slice them uniformly thin. The pickles develop more flavor the longer they sit – try to wait at least 24 hours before eating. Store in refrigerator for up to 1 week. Experiment with adding garlic cloves, fresh dill, or red pepper flakes for variations.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Condiment
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: ¼ cup
Calories: 35
Sugar: 7g
Sodium: 180mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg

Keywords: refrigerator pickles, bread and butter pickles, quick pickles, homemade pickles, no canning required