Bread and Butter Refrigerator Pickles

Cucumber plants can be mighty prolific. So when you're done putting cucumbers in salads, sandwiches, and vegetables trays, try this quick, refrigerator-pickle recipe. They're ready to eat in less than 24 hours, so make them just ahead of your next barbeque.

Fridge Pickles


  • 2 large cucumbers
  • ½ onion
  • 8 cloves of garlic, peeled
  • 1½ cups white vinegar
  • 1½ cups sugar
  • ½: teaspoon mustard seed
  • ½ teaspoon celery salt
  • ½ teaspoon tumeric


  1. Thinly slice cucumbers and onion. Tightly pack pint mason jars with cucumber slices, onions, and two garlic gloves in each jar.
  2. In a pot over high heat, bring vinegar, sugar, mustard seed, celery salt, and turmeric to a boil. Allow the liquid to cool.
  3. Fill jars with liquid. Seal with lids and refrigerate for at least 12 hours. Will last up to two months in the refrigerator.

This recipe will fill 4 pint-sized mason jars, depending on how tightly you pack the jars.

Back to blog