Refrigerator bread and butter pickles are easy to make at home with no canning required. Thin sliced cucumbers and onions are pickled in a sweet and flavorful brine in the refrigerator.
Pack two pint size jars with sliced cucumbers and onions. Set aside.
In a saucepan over medium heat, add vinegar, sugar, water, salt, mustard seed, celery seed, and turmeric. Whisk to combine.
Heat to boiling and cook for 1 minute, or until sugar is completely dissolved. Remove from heat and allow to cool.
Pour liquid into jars to completely cover cucumbers and onions. Depending on how tightly packed cucumbers are, you may have leftover brine.
Tightly seal and refrigerate for 2 days to allow cucumbers to pickle. Store pickles in refrigerator for up to 2 months.
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Notes
Any cucumbers can be pickled. Pickling cucumbers produce a firmer pickle and slicing/English cucumbers produce a softer pickle.
Your refrigerator pickles need to be stored in the refrigerator. Since they are not canned, they are not shelf-stable and need to be refrigerated.
The cucumbers need 2 days to pickle in the brine before enjoying. They are edible immediately, but need at least 2 days of rest for best results.
Kosher salt can be substituted with sea salt or non-iodized table salt. Iodized salt can change the color and flavor of your pickles and is not recommended.