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Wednesday, June 5, 2024

Easy Fridge Bread and Butter Pickles

These small batch bread and butter pickles are easy to make and don't need canned.  They need to sit in the fridge before enjoying to let the flavors meld, but you can make a batch in just a few minutes.  These sweet pickles will soon become a family favorite.

Easy Bread and Butter Pickles

Bread and butter pickles, a classic American delight, bring a sweet and tangy crunch to your palate. Known for their nostalgic appeal, these pickles conjure memories of family picnics and homemade goodness. 

The popularity of bread and butter pickles spans generations, rooted in their simple yet irresistible flavor. Opting for refrigerator bread and butter pickles small batch not only streamlines the process but also preserves the fresh, crisp texture of the cucumbers. 

For more pickle recipes, check out these posts:

Ingredients for Small Batch Bread and Butter Pickles

MAking the perfect bread and butter pickle begins with selecting the freshest cucumbers. Pick firm, unblemished cucumbers to ensure a crisp bite. 

Choose between white vinegar, apple cider vinegar, or even rice vinegar for a unique twist. Each type of vinegar offers a distinct acidity and flavor profile. 

Essential spices include mustard seeds, celery seed, and turmeric, which give the pickles their characteristic taste and vibrant color. 

Sweeteners can range from traditional granulated sugar to alternatives like raw honey or agave syrup for a healthier touch. 

Don't shy away from adding other vegetables to your easy bread and butter pickles, such as onions or bell peppers to diversify the texture and flavor.

Small Batch Bread and Butter Pickles Supplies

Here are the supplies that you will need to make this easy bread and butter pickle recipe:

  • Cutting board
  • Knife
  • Large bowl
  • Large colander
  • Large pot
  • Canning jars

This isn't a canning recipe, but I still use canning jars for their convenient size and shape.  You can use either pint or quart jars.  

Vinegar can corrode metal canning lids and cause them to rust.  I recommend using plastic mason jar lids.

Fridge Bread and Butter Pickles Variations

  • Spice things up by adding chili flakes or fresh jalapenos for a spicy kick. 
  • For a sugar-free option, experiment with natural sweeteners like stevia or monk fruit
  • Beyond cucumbers, try pickling other vegetables like carrots, cauliflower, or green beans to create a colorful and flavorful medley.

How to Serve Easy Bread and Butter Pickles

We eat our small batch bread and butter pickles right from the jar.  You can also serve them as a side with sandwiches, burgers, or hot dogs for a classic pairing. 

They can also be chopped and added to salads for a burst of flavor. 

Get creative by using them as a garnish for cocktails or as an ingredient in a relish tray. 

The sweet and tangy flavor of these pickles complements a variety of dishes, adding a delightful crunch.

Tips for Making Small Batch Bread and Butter Pickles

Since these are fridge sweet pickles and don't get heated, they keep their crunch.  I recommend using a firm cucumber like kirby.  However, most cucumbers will work just fine.

Let your refrigerator bread and butter pickles small batch sit in the fridge for 24 hours before enjoying.  This lets the flavors meld for a better pickle.

Use high quality spices to make your pickles for better results.  I get my spices from Mountain Rose Herbs or Old Town Spice Shop.

Fridge Bread and Butter Pickles Storage

These small batch bread and butter pickles should be stored in the fridge, but they don't need canned.  Store them in a container with a lid.  A mason jar works perfectly.

These easy bread and butter refrigerator pickles will last about three to four weeks in the fridge.  If you notice the flavor or scent is off, discard them and do not eat.  

How to Make Easy Bread and Butter Pickle Recipe

Makes 6 pints

15 Minute Prep Time

10-15 Minute Cook Time

24 Hour Inactive Time

How to Make Easy Bread and Butter Refrigerator Pickles

Step #1

Combine sliced cucumbers, sliced onions, and salt in a large bowl.  Let sit for one hour.  This removes excess water from the cucumbers to keep them crisp.

Step #2

Combine sugar, vinegar, 1 1/2 cup water, mustard seed, turmeric, and celery seed in a large saucepan.  Bring to a boil over high heat.

Step #3

While the vinegar and spice mixture is heating, strain the cucumber mixture with a colander.  Press on the cucumbers and onions with a spoon to release more liquid.

Step #4

Stir the cucumbers and onions into the vinegar mixture using a fork.  Heat until just boiling and remove from heat.  

Step #5

Divide the cucumbers and brine between six pint jars.  Place lids on them and place in the fridge.  Let sit for 24 hours before enjoying.  

Divide the cucumber and onions and brine between the jars.  Place lids on them and store in the fridge.  Let sit for 24 hours for best flavor.


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