Healthy Refrigerator Bread and Butter Pickles! Condiment, appetizer, side; whatever it is, we want these addictive pickles all the time.
No canning skills needed, no special equipment required, no canning jars – no problem; this recipe is made SUPER simple and with all the flavor. Sweet, tangy, and bold; this recipe for Healthy Refrigerator Bread and Butter Pickles is so easy that you will find yourself making them all the time! Just prepare, pop in the fridge, and you are on your way to bread and butter pickle heaven!
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
I love pickles! I can eat jars of them in no time flat. Mom used to can pickles back in the day, but life got in the way and she simply no longer had time to can. We still have TONS of mason jars in the basement.
I don’t have time to do much canning these days and what I love about these pickles is that there is no canning or special equipment involved. It’s sooo easy. I love this recipe.
Have you ever looked at the first ingredient on a store purchased jar of bread and butter pickles? It is typically high-fructose corn syrup or some type of sweetener. Bread and butter pickles are typically sweeter than your average pickle. I love them. There is just something so tasty about a great B&B pickle.
Mom and I got to work on this recipe, and it turned out fantastic. We were thrilled with them. Even Dad loved them. He does hate the smell of the brine while it’s cooking but he loves the end result.
You don’t need a canning mason jar to make these pickles. You can use any glass jar with a lid. If you have an empty glass spaghetti jar, that will work perfectly well with this recipe.
If you love Bread and Butter Pickles, you gotta give this recipe a try!
Tips for Success:
- English Cucumbers: You can pretty much use any type of cucumber you wish, but we found that English cucumbers work best for a refrigerator pickle.
- Jar: We used a wide-mouth quart mason jar simply because we have tons of mason jars; however, feel free to use a thoroughly cleaned spaghetti jar or really any type of glass jar with a lid.
- Smell of the Cooking Brine: Just sharing that we have found that some folks are sensitive to the smell of the simmering brine as it can quickly fill the room. It doesn’t bother us, but we have found that others find it a tad bit overpowering.
- Filling the Jar: Start with a few sliced cucumbers on the bottom, then place some sliced red onions on top, continue alternating sliced cucumbers and sliced red onions until you reach the top of the jar.
- Pouring the Brine in the Jar: Slowly start pouring the brine into the jar until you are about ½ up the jar. Then slide a knife along the edges to release any air bubbles, then pour the remaining brine in and repeat using the knife to release any air bubbles.
- Placing the Cucumbers in a colander/strainer: Place the sliced cucumbers in a strainer, then sprinkle with 1 Tablespoon of sea salt and allow to sit for 10 minutes. This will help draw out any moisture, then rinse the cucumber slices really well to remove the salt. Note: You do not need to do this with the sliced red onions.
- Brine Amount: There is enough brine to fill a one-quart jar. You may have some brine leftover if you really packed the cucumber slices into the jar, which is fine.
- Bread and Butter Pickles: This is a healthier version of a bread and butter pickles. The typical first ingredient in a store-bought bread and butter pickle is high fructose corn syrup. We used maple syrup as the sweetener as B&B pickles are typically sweet. It is not going to taste exactly like a store-bought B&B pickle, but it will be pretty darned close.
- Canning: We have not tried to can (hot water bath) this pickle. If you decide to can these pickles, we suggest using a pickling cucumber and use pickling salt. These pickles are refrigerator pickles and should last approximately 14 days in the refrigerator.
Leftovers and Freezing:
These pickles last about 14 days in the refrigerator. Store in a glass jar with a tight-fitting lid.
Do not freeze the pickles.
Kitchen Products Used:
- Small stock pot
- Glass jar with a lid
We certainly hope you give this deliciousness a try.
If you try these delicious pickles, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.Print
Sweet, tangy, and bold; this recipe for Healthy Refrigerator Bread and Butter Pickles is so easy that you will find yourself making them all the time!
- 1 English cucumber, unpeeled, cut into ¼ inch slices
- 1 Tablespoon sea salt *
- 1 small red onion, sliced
- 1 cup apple cider vinegar
- 1 cup rice vinegar
- ¼ cup distilled white vinegar
- ¾ cup pure maple syrup
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 teaspoon mustard seeds
- Pinch celery seeds
- Pinch dried dill weed
- Pinch turmeric
- Pinch red pepper flakes
- ½ to 1 teaspoon sea salt *
- Slice the English cucumber and place in a colander, sprinkle with 1 Tablespoon of sea salt, then mix with your hands. Let the slices sit for 10 minutes, then rinse with cold water.
- In the meantime, place all the Brine Ingredients into a small sauce pot, bring to a boil, then immediately lower to a low boil, simmer at a low boil for 5 minutes. Remove from the stove and allow to sit for several minutes.
- Place the rinsed sliced cucumbers and sliced red onions in a jar. Pour the pickling liquid into the jar, place a lid on the jar and allow to sit for 10 minutes, then refrigerate for several hours or overnight.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: Makes 1 quart of pickles
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