Refrigerator Bread and Butter Pickles

Print Friendly, PDF & Email


  • 4 cups white sugar
  • 2 cups white vinegar
  • 2 tbsp pickling salt
  • 1 tsp turmeric
  • 1 tsp celery seed
  • 1 tsp mustard seed


  1. Measure brine ingredients into a pot and bring to a boil. Turn down and simmer for 2-3 minutes.
  2. Pour hot brine over sliced cucumbers and onions.
  3. Stir and allow to cool on counter. Once cool, cover and place in refrigerator.
  4. Stir every few days. They are best after they have had a chance to sit in the brine for about a week…but you can eat the almost a day or two after making.Several days after they have sat I like to transfer them into glass jars. I find they keep better in glass and it’s also easier for storage and use. Like any pickles, these keep well for a long time.

2 of 2

Spinach Artichoke Dip Recipe

hershey’s chocolate cake / cupcakes