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Bread and Butter Refrigerator Pickles

Course Condiment
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 jars
Author Sizzling Mess


  • 1 small white onion thinly sliced
  • 4 pickling or english cucumbers thinly sliced
  • 1 cup water
  • 1 cup apple cider vinegar
  • 1 1/2 cups granulated sugar
  • 1 teaspoon kosher salt I used Morton's
  • 2 teaspoons mustard seeds
  • 1 teaspoon celery seeds
  • 2 tablespoons pickling spice Whole spices, not ground. I used McCormack brand.


  1. Add the white onion and cucumbers to 2 pint-sized or 1 quart-sized mason jar.
  2. Add remaining ingredients to a sauce pan (needs to be stainless steel or other non-reactive metal), and bring to a boil. Once boiling, turn down the heat and allow to simmer for about 5 minutes.
  3. Carefully pour the hot vinegar and spices over cucumbers and onions, and seal jar(s), let sit for at least a week in the refrigerator.
  4. Enjoy! Pickles will last for a couple of months in the refrigerator.