Refrigerator Bread and Butter Pickles

No canning required in these delicious quick pickles. These sweet and spicy pickles can be enjoyed on the side or on top of your favourite sandwich or burger.

Yield: Makes about 6 cups

Refrigerator Bread and Butter Pickles


  • 6 cups thinly sliced prepared pickling cucumbers
  • 2 cups thinly sliced onions
  • 1 1/2 cups apple cider vinegar
  • 3/4 cup granulated sugar
  • 3/4 tsp salt
  • 1/2 tsp mustard seeds
  • 1/2 tsp celery seeds
  • 1/2 tsp whole black peppercorns
  • 1/2 tsp red pepper flakes
  • 1/2 tsp turmeric
  • 4 cloves garlic, thinly sliced


  1. Place half of cucumbers in a large bowl. Top with half of onions. Repeat layering with remaining cucumbers and onions.
  2. To prepare pickling liquid, combine remaining ingredients (vinegar through garlic) in a nonreactive saucepan. Bring to a boil over medium heat, stirring to dissolve sugar.
  3. Pour hot pickling liquid over cucumbers and onions; cool. Cover and refrigerate, stirring several times a day, for 4 days.
  4. Pack into sterilized glass jars and refrigerate for up to 2 months.
Nutritional analysis per 1/4 cup: 37 calories, 0.1 g fat, 0.3 g protein, 8.5 g carbohydrate, 0.3 g fibre, 75 mg sodium
Tip: To prepare cucumbers, wash thoroughly; trim 1/8 inch off stem and blossom ends.