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Easy Quick Refrigerator Bread and Butter Pickles Recipe Ready in 24 Hours

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A fast and simple recipe for sweet, tangy, and crunchy bread and butter pickles that are ready to enjoy in just 24 hours without any special canning skills.

Ingredients

Scale
  • 4 cups thinly sliced fresh cucumbers (preferably Kirby or pickling cucumbers)
  • 1 medium onion, thinly sliced
  • 2 tablespoons kosher or pickling salt
  • 1 cup granulated sugar
  • 1 cup white vinegar (5% acidity) or apple cider vinegar for a fruitier twist
  • 1 cup water
  • 1 tablespoon mustard seeds
  • 1 teaspoon celery seeds
  • ½ teaspoon ground turmeric
  • Optional: pinch of crushed red pepper flakes

Instructions

  1. Slice about 4 cups of cucumbers and 1 medium onion into thin, even rounds (about 1/8-inch or 3 mm thick) using a sharp knife or mandoline.
  2. Place the sliced cucumbers and onions in a large bowl and sprinkle with 2 tablespoons kosher salt. Toss gently to coat evenly. Let sit for 1 to 2 hours at room temperature to draw out excess water.
  3. In a medium saucepan, combine 1 cup white vinegar, 1 cup water, and 1 cup granulated sugar. Add 1 tablespoon mustard seeds, 1 teaspoon celery seeds, and ½ teaspoon turmeric. Bring to a gentle boil, stirring occasionally to dissolve the sugar completely.
  4. Rinse the salted cucumbers and onions under cold water to remove excess salt, then drain thoroughly using a colander or clean kitchen towel.
  5. Place the drained cucumbers and onions into glass container(s). Pour the hot brine over them, ensuring everything is submerged. Press down gently with a spoon to release air bubbles and pack tightly if needed.
  6. Let the jar cool to room temperature, then seal with a lid and refrigerate. The pickles will be ready to enjoy in 24 hours but taste better after 2-3 days.
  7. Serve cold as a tangy, crunchy side or sandwich topper. Keep refrigerated and consume within 2 weeks for best freshness.

Notes

Use fresh, firm cucumbers for best crunch. Do not skip the salting step to prevent soggy pickles. Rinse salted cucumbers thoroughly to balance saltiness. Bring brine to a gentle boil to dissolve sugar but avoid overboiling. Let pickles chill for 2-3 days for deeper flavor. Store in airtight containers and keep refrigerated. Avoid metal lids that can react with vinegar.

Nutrition

Keywords: bread and butter pickles, refrigerator pickles, quick pickles, easy pickles, sweet pickles, homemade pickles, cucumber pickles, vegan pickles, gluten-free pickles

Find it online: https://spoonluma.com/easy-quick-refrigerator-bread-and-butter-pickles-recipe-ready-in-24-hours/