Refrigerator Bread & Butter Pickles

The recipe below was inspired by the “Easy Sweet and Spicy Bread and Butter Pickles” recipe at We liked it a lot and will make it again.


  1. 1 cup distilled white vinegar
  2. 1/2 cup water
  3. ½ cup of sugar
  4. 1 tablespoon kosher salt
  5. 1 tsp red chile paste such as sambal oelek
  6. 1 onion from our garden thinly sliced. She called for 4 large shallots thinly sliced and separated into rings
  7. 2 cups thinly sliced cucumber from our garden
  8. 2 jalapeños diced or thinly sliced
  9. 1/2 tsp dried dill – She called for two fresh sprigs that we did not have
  10. ½ tsp celery seed – She called for celery salt that we did not have
  11. ½ tsp mustard seeds
  12. ½ tsp ground coriander
  13. ¼ tsp ground turmeric
  1. Combine vinegar through shallots in a medium saucepan over medium heat until sugar and salt have dissolved. Allow to cool.
  2. In a large bowl, combine remaining ingredients (cucumber through turmeric). Remove onion/shallots from brine with a slotted spoon and add to the cucumber mixture.
  3. Transfer cucumber mixture to a clean, 1-quart canning jar. Pour brine over and refrigerate. After a couple of hours, press mixture down to compress and allow the brine to cover the pickles completely.

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