A Chef's No-Fuss Refrigerator Bread & Butter Pickles Recipe by Chef Gigi
Crisp, sweet and tangy, these easy refrigerator bread and butter pickles have it all! These refrigerator pickles come together quickly; no weird canning tools or hot water baths are required. Who wants to sweat over a hot stove anyway, especially in the middle of summer?
For this gluten-free homemade pickle recipe you will need the following ingredients: pickling cucumbers, kosher salt, white onions, granulated sugar, champagne vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric. Store these bread and butter pickles in a large mason jar. These pickles will keep in your refrigerator for up to one month.
Take a jar of these homemade pickles to any gathering, from Memorial Day to July 4th to Labor Day. Serve these bread and butter pickles as a side dish with sandwiches, barbecued meats, chicken, hot dogs, corndogs, burgers or whatever you enjoy a pickle with!
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Cuisine: American
Prep Time: 2 hours plus time in the refrigerator
Cook Time: 5 minutes
Total time: 2 hours plus time in the fridge
Servings: 12
Ingredients
- 1 1/2 pounds small pickling cucumbers, sliced into 1/4-inch thick coins
- 1 1/2 tablespoons kosher salt
- 1 cup sweet Vidalia white onion, thinly sliced
- 1 cup granulated sugar
- 1 cup champagne vinegar or rice vinegar
- 1/2 cup apple cider vinegar
- 1/4 cup light brown sugar
- 1 1/2 teaspoons mustard seeds
- 1/2 teaspoon celery seeds
- 1/2 teaspoon ground turmeric
Helpful Products
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Saucepot
- Mixing Bowl
- Airtight Containers
- Mason Jar
- Wooden Spoon
Recipe Notes
- Pickling cucumbers work best, but you can substitute small regular cucumbers if needed.
- You can adjust the sugar quantities based on your preferences.
Here's how to make it:
- Combine cucumbers and salt in a large, shallow bowl. Cover and chill for about 90 minutes. After resting, remove from the bowl to a strainer in the sink. Thoroughly rinse under cold water. Drain, pat dry and return the cucumbers to the bowl. Add onion to the bowl and toss with the cucumbers. Set aside.
- Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan. Bring to a simmer over medium heat, stirring, until the sugar dissolves.
- Pour the hot vinegar mixture over the cucumber mixture. Let it stand at room temperature for 1 hour. Cover and refrigerate for 24 hours. Store in an airtight container in the refrigerator for up to one month.
Nutrition Facts Per Serving
Calories: 91
Total Fat: 0.2g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 4847mg
Total Carbohydrate: 22.6g
Dietary Fiber: 0.2g
Total Sugars: 21.7g
Protein: 0.3g
Vitamin D: 0mcg
Calcium: 16mg
Iron: 0mg
Potassium: 46mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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