No-Canning Bread and Butter Refrigerator Pickles
These pickles balance a bright, vinegary tang with gentle sweetness, accented by mustard seed, celery seed, and turmeric. Crisp cucumber slices and tender onion ribbons soak up the brine for a crunchy bite that’s nostalgic and refreshing. No-Canning Bread and Butter Refrigerator Pickles are perfect for cookouts, deli-style sandwiches, or as a zesty burger topper after a good chill.
- Prep20 mins
- Cook5 mins
- Serves8
- DifficultyEasy
- 1
Check four quart-sized jars for cracks and the rings for rust, discarding any that are damaged. Submerge them in simmering water for at least 5 minutes. Wash new, unused lids and rings in warm, soapy water.
- 2
Bring vinegar, sugar, and salt to a boil in a saucepan. At the same time, place onions, mustard seed, celery seed, and turmeric in a large pan.
- 3
Pour the boiling vinegar mixture over the onion mixture, then add the cucumber slices.
- 4
Pack into hot, sterilized jars, leaving 1/4 inch of headspace at the top.
- 5
Slide a clean knife or thin spatula around the inside edges of the jars to release any air bubbles.
- 6
Wipe the rims with a damp paper towel to remove any residue.
- 7
Place the lids on and screw the rings on tightly.
- 8
Refrigerate for two weeks before eating.
- Calories 196.01 kcal Moderate
- Protein 1.34 g Low Source
- Carbs 42.79 g Moderate
- Total Fat 0.32 g Low Source
- Saturated Fat 0.05 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 277.48 mg Moderate
- Fiber 2.49 g Low Source
- Sugar 25.61 g High
- Added Sugar 0.0 g Low Source
- Calcium 33.21 mg Low Source
- Iron 0.78 mg Low Source
- Potassium 169.76 mg Low Source
- Vitamin A 476.67 mcg_rae Good Source
- Vitamin C 70.92 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Mustard
- Celery
- Onions 🧅