Refrigerator Bread and Butter Pickles

homemade bread & butter pickles

Pickles. Who would have thought they’d be so easy to make? As long as you know how to chop, stir and pour, you can make them. And, they are way better than the store-bought ones. These ones don’t require canning so they’re even less intimidating.

James has never like Bread and Butter Pickles, so I never buy them. Not that he doesn’t want me to, but I like other kinds of pickles so I don’t feel the need to buy a jar just for me. But honestly, Bread and Butter Pickles have always been one of my favourites.

When I saw these pickles on Recipe Girl, I knew I had to give them a go. As a general rule, store-bought things that James doesn’t like, magically become favourites once I make them at home. And, since this recipe was so darn easy, I knew it wouldn’t be a waste of energy if he didn’t like them. But, true to form, he loved them. And, I loved them. And Max… still doesn’t like pickles… but he likes olives, so that makes up for it. Crazy boy.

If you want to venture into the world of making pickles I encourage you to break in with this recipe. They really are soo good. I’ve never piled so many pickles on my sandwiches before. The hardest part about this recipe is that you’re supposed to wait 24 hours before eating them. Although that didn’t stop me from nabbing a few every time I opened the fridge. ;)

These would also make a great hostess gift for a fall barbecue. I’m pretty sure you would be the star of the show if you brought along a jar of homemade pickles. So if you want to just fade into the background, keep them to yourself. :)

Have you ever made pickles? What are your favourite kinds?

homemade bread & butter pickles

Refrigerator Bread and Butter Pickles
Makes: 4 cups pickles
  • 5.5 cups sliced pickling cucumbers (about 1½ pounds)
  • 1.5 tablespoons kosher salt
  • 1 cup thinly sliced sweet onion (I used regular)
  • 1 cup granulated white sugar
  • ¼ cup packed light brown sugar
  • 1 cup white vinegar
  • ½ cup apple cider vinegar
  • 1.5 teaspoons mustard seeds
  • ½ teaspoon celery seeds (or ⅛ teaspoon celery salt, in a pinch)
  • ⅛ teaspoon ground turmeric
  1. Combine cucumbers and salt in a bowl. Cover and chill 1.5 hours. Rinse cucumbers in a colander, to remove salt. Drain well. Return cucumbers to the bowl along with sliced onion.
  2. Combine sugars, vinegars, seeds and turmeric in a medium saucepan. Bring to a simmer, stirring until sugar dissolves. Pour over cucumbers and onions. Let sit at room temperature for one hour. Cover and refrigerate for 24 hours and up to 2 weeks.

Adapted from Recipe Girl.