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Bread and butter pickles in a mason jar.
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5 from 15 votes

Refrigerator Bread and Butter Pickles

This recipe for homemade bread and butter pickles is easy, delicious, and doesn’t require canning. Just 20 minutes of prep and let your refrigerator do the rest of the work!
Prep Time15 mins
Cook Time5 mins
Chill Time1 d 1 hr
Total Time1 d 1 hr 20 mins
Course: Side
Cuisine: American
Servings: 3 pints
Calories: 417kcal



  • Slice the cucumbers and onion into thin slices and place in a large bowl and toss with the salt. cover and chill in the refrigerator for 1 hour.
  • Transfer the cucumbers and onions to a colander and rinse off the salt. Drain any excess water from the bowl and put the cucumber and onions back in.
  • In a small saucepan, combine the sugar, vinegars, and spices and heat over medium-high heat until the sugar has dissolved. Pour over the top of the sliced cucumbers and onions and allow the bowl to come to room temperature before placing in the refrigerator for 24 hours.



  1. The best flavor will come about 2 weeks after brining. 
  2. Store in an airtight container for 3 to 4 months in the refrigerator.


Calories: 417kcal | Carbohydrates: 92g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 7024mg | Potassium: 1166mg | Fiber: 6g | Sugar: 83g | Vitamin A: 603IU | Vitamin C: 25mg | Calcium: 206mg | Iron: 3mg