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Dish of Bread and Butter Pickles

Bread and Butter Refrigerator Pickles

  • Author: Isabelle Boucher


Homemade bread and butter pickles are equal parts sweet and tangy, and so easy to make! This small batch recipe makes a single one-litre jar (or one-quart, for our US friends), but it can be scaled up based on how many cucumbers you have.


  • 1 lb fresh pickling cucumbers (~4-5 medium cucumbers)
  • 1 cup sliced white onion (~1 small onion)
  • 1 cup sliced red pepper (~1 small pepper)
  • 2 tbsp kosher salt
  • 1 cup cider vinegar
  • 1 cup sugar
  • 1/4 cup water
  • 1 tbsp mustard seed
  • 1 tsp celery seed
  • 6 whole peppercorns
  • 1/2 tsp ground turmeric


  1. Rinse the cucumbers under cold water and gently scrub to remove any dirt that might be left on the skin. Pat dry, then cut into 1/4" thick slices.
  2. Combine the cucumbers, onion and pepper in a large colander. Sprinkle with salt, and toss until evenly coated. Set aside to drain for 3 hours, then rinse well and drain thoroughly.
  3. In a small saucepan set over medium-high heat, combine the vinegar, sugar, water and spices. Bring to a simmer, then cook for 2 minutes before removing from heat.
  4. Pack the drained vegetables into a 1-litre or 1-quart jar, then pour in the hot brine. Set aside to cool to room temperature, then cover and refrigerate for at least 2-3 days before enjoying, Pickles will keep for 3-4 months in the refrigerator.