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Why I Love Bread and Butter Quick Pickles
Quick pickles are a super easy way to dip your toe into the world of preserving without needing a canner, rings, or lids. Growing up, my Grandma Conrad constantly made fridge pickles, especially when the cucumbers were coming in from the garden faster than we could use them up. One smell of that vinegar-spice smell still takes me right back to her kitchen.
Why these are so special: Bread and butter quick pickles have all the flavor of the classic canned version, but they’re ready in just 48 hours and stored right in the refrigerator.
The brine is sweet, tangy, and spiced with mustard seed, celery seed, turmeric, and cloves. I love them so much because they turn simple cucumbers into the crunchy pickle you want on burgers, sandwiches, or a snack right from the jar.
Did you know: They’re thought to get their name from the Depression era when families would eat these pickles between bread and butter as an economical meal. While they were in tough times, I’m glad we still have these pickles around today!
Refrigerator Bread and Butter Pickles Ingredients
You only need a few simple ingredients to make this pickle recipe:
- Cucumbers – Use whatever cucumber you can easily find. Slicing them into chips or spears will not change the flavor and is purely a personal preference. English cucumbers, also known as hothouse cucumbers, are always a great option.
- Apple cider vinegar – The acidity is the same as that of white vinegar, but the light fruity flavor is slightly sweet and pairs well with the spices.
- Kosher salt – Seasons the brine, which creates the classic pickle flavor.
- Sugar – Essential to make sure there’s balance.
- Turmeric, celery seed, whole cloves, mustard seeds, and celery seeds – The blend of spices I use to achieve classic bread and butter flavor. If you don’t like cloves, you can easily remove them, but I would try the recipe once, as you may be surprised.
- Red pepper flakes – Adds a little bit of heat, but not too much.
The full amount of each ingredient can be found in the recipe card below.
How to Make Refrigerator Bread and Butter Pickles
These quick pickles only take 3 simple steps:
Step 1: Prepare the cucumbers – Trim off the ends, then slice into rounds or spears, depending on preference. Add the cucumbers to clean jars with tight-fitting lids.
Step 2: Make the brine – In a saucepan, combine water, apple cider vinegar, kosher salt, sugar, turmeric, red pepper flakes, whole cloves, mustard seed, and celery seed. Bring the mixture to a simmer, stirring so the salt and sugar dissolve and the spices begin to flavor the liquid.
Step 3: Fill the jars – Carefully ladle the hot brine over the cucumbers until they’re mostly covered. Add lids, making sure the cucumbers are pushed down into the brine as much as possible. Let the jars cool to room temperature, then place in the refrigerator. Enjoy after 24 hours, but for the best flavor, wait 48 hours before eating.
Quick Pickle Jars
Since these are not canned pickles, you do not need to worry about having lids and rings with specific jars. But you should use something that will have an airtight seal so that the pickles last longer in the refrigerator. Personally, I love using two different sizes of Weck jars: ½ liter and 1 liter.
Recipe Tips
- Use 5% vinegar – Most kitchen vinegars are 5%, but it’s always worth checking the label, even for refrigerator pickles.
- Kosher salt works here – Pickling salt is great for canned or fermented pickles (and it’s usually what I highly recommend), but kosher salt is fine for these quick refrigerator pickles.
- Trim the cucumber ends – The ends can sometimes taste bitter, so cutting them off gives you the best flavor.
- Let them sit 48 hours – They’re good after one day, but the flavor really develops after two.
- Watch the turmeric – It gives the pickles their beautiful color, but it can stain counters, towels, and hands. I’m always super heightened to anything that can stain permanently!
Frequently Asked Questions
No. These are refrigerator pickles, not canned pickles, so they must be stored in the refrigerator. But since we’re only making two jars, it shouldn’t take up too much space.
Pickling cucumbers are my first choice because they stay the crispest. Mini cucumbers also work well. English cucumbers can be used, but they tend to be a little softer.
I find that it’s best to wait at least 24 hours before enjoying, but 48 hours is better. After that, they’ll have good flavor, but they continue getting even better over the next few days.
Yes. White vinegar works well and keeps the flavor a bit sharper. Apple cider vinegar gives the pickles a slightly warmer flavor.
There are a few ways: Start with very fresh cucumbers, use pickling cucumbers when you can, slice them evenly, and keep the jars refrigerated the entire time.
I would not recommend reusing the brine for another batch. The flavor becomes diluted, and you will not get the same clean, balanced pickle.
Follow These Tips
Serving & Storage
Serving – After 48 hours, the pickles should be ready to enjoy. Add these pickles to anything that needs a punch of flavor and brightness! I love them paired with grilled meats, stacked on sandwiches, added to grain bowls, or even as a topping for tacos and nachos (especially if they’re sliced in rounds). But the best way to enjoy them may to enjoy them as a quick snack all on their own.
Storage – Keep in a sealed jar in the refrigerator. The longer they sit, the more the flavor will develop and deepen. They’ll stay fresh for up to 2 months.
More Quick Pickle Recipes
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Refrigerator Bread and Butter Pickles
Ingredients
- 2 lbs cucumbers
- 1 cup water
- 1 cup apple cider vinegar
- 1 tbsp kosher salt
- ¾ cup granulated sugar (see note)
- 1 tsp turmeric
- ¼ tsp red pepper flakes
- ¾ tsp whole cloves (about 5 cloves)
- 1 tsp mustard seed
- ¼ tsp celery seed
Instructions
- Prepare the cucumbers: Remove ⅛-inch from both ends of the cucumbers and slice into ¼-inch slices or spears. Pack the prepared cucumbers into two clean pint jars, leaving ½ inch of headspace at the top. Set the filled jars aside while preparing the brine.2 lbs cucumbers
- Make the brine: In a small saucepan, combine the water, vinegar, salt, sugar, turmeric, red pepper flakes, cloves, mustard seed, and celery seed. Stir and bring to a simmer over medium heat. Continue to simmer until the sugar and salt are dissolved, about 3-4 minutes. Once the salt and sugar are dissolved, remove the brine from the heat.1 cup water, 1 cup apple cider vinegar, 1 tbsp kosher salt, ¾ cup granulated sugar (see note), 1 tsp turmeric, ¼ tsp red pepper flakes, ¾ tsp whole cloves (about 5 cloves), 1 tsp mustard seed, ¼ tsp celery seed
- Fill the jars: Immediately pour the hot brine over the prepared cucumbers in the jars. Fill the jars so that the brine fully covers the cucumbers. Place lids on the jars and allow the brine to cool to room temperature. Once cooled, place the jars in the refrigerator for 48 hours before consuming. The pickles will last at least 2 months in the refrigerator.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
These are delicious and so easy to make! I added some Calabrian Peppers to spice them up and added only 3 tablespoons of sugar for my taste. So good!
I reasearched many bread and butter pickle recipes. This recipe is the easiest and the most delicious. I didn’t have clove but they still tasted amazing. Can’t wait to try the next batch with them. Thank you for the time and effort you put into this amazing recipe and for sharing it !!!
I enjoy , getting ideas from watching your videos…
Kaleb! I made these b&b pickles and they are great. But after I waterbathed them the pickles were all at the top with alot of space at the bottom with no pickles!! What am i doing wrong? Thank you – karalee
I made these when I made your pickled carrots. Really, really love them! Thank you for always making all of your recipes look so doable.
Awesome recipe! Thanks. My question is about re-using the liquid fire the next batch. Is that a total no-no?
Love watching your Christmas cookie videos. Wondering where you got your quick pickle jars? Love them.
Enjoy your shows, so informative
I was just wondering if this great recipe could be changed and use green beans also.
Aloha Dusty, when I lived in Wyoming there was a greenhouse on the property and just wanted to grow food to eat. So we put in a few snow pea plants. They are tender, a wonderful flavor raw and great on salads. We ended up with so many extra, I canned the extra. But with green beans they are usually tougher and if yours need cooked to eat then probably won’t be good done as quick pickles. If you can blanch them tender, then they may be really good fixed quick? I have had pickled green beans before, but they had been through the regular canning process. Good luck
Can you double the recipe for quick pickles