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Refrigerator Bread and Butter Pickles

Making Refrigerator Bread and Butter Pickles couldn’t be easier—with just a handful of ingredients! They taste delicious and are ready to enjoy in just four days—no special equipment is required.
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Prep Time 4 days
Cook Time 6 minutes
Total Time 4 days 6 minutes
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups cucumbers thinly sliced
  • 1 sweet onion thinly sliced
  • 1.5 cups white vinegar
  • 0.75 cup sugar
  • 0.75 tsp salt
  • 0.5 tsp mustard seeds
  • 0.5 tsp celery salt
  • 0.5 tsp turmeric
  • 0.5 tsp red pepper flakes
  • 0.25 tsp pepper
  • 4 cloves garlic peeled and thinly sliced

Method
 

Preparation Steps
  1. Divide the sliced cucumbers into 2 mason jars and top with sliced onions.
  2. Bring vinegar and the rest of the ingredients to a boil in a pot on the stove. Boil for 1 minute and remove from the heat.
  3. Pour the vinegar mixture evenly into each mason jar. Let them cool with the lid off until it reaches room temperature.
  4. Place the lids on the mason jars and refrigerate for 4 days before enjoying.

Notes

These pickles are best enjoyed after at least 4 days in the refrigerator. They will keep for several weeks when stored properly.