Bread and Butter Refrigerator Pickles | PCC Natural Markets

Bread and Butter Refrigerator Pickles

Serves: 12

Yield: about 1 quart

No votes yet

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This quick and easy bread and butter pickle doesn’t require fancy equipment or a long processing time. Use a crinkle cutter for a fun texture on your pickle chips.



Combine cucumbers, onions and salt in a bowl. Cover and refrigerate for 1 hour. Transfer cucumber mixture to a colander; rinse well. Gently pack cucumbers and onions into a clean canning jar.

Combine vinegars, sugars and spices in a saucepan. Bring to a simmer, stirring until sugar dissolves. Carefully pour liquid over cucumbers and onions, using a funnel to help prevent spilling. Let sit at room temperature for 1 hour. Cover and refrigerate for 6 hours before eating. These may be stored in the refrigerator for up to 2 weeks.


Jar Sterilizing Instructions: Wash your jars, bands and lids in hot, soapy water. Place empty jars in a large pot and completely cover with water. Bring to a boil over high heat, and then boil for 10 minutes. Turn off the heat and leave them in the hot water for up to 1 hour before filling.

Each serving: 40 cal, 0g fat (0g sat), 0mg chol, 360mg sodium, 10g carb, 0g fiber, 1g protein

Recipe by Jackie Freeman, PCC Chef

More about: cucumbers, pickles


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login