Bread and Butter Refrigerator Pickles (Dad’s Favorites)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Makes 4 quarts


  • 5 cups sugar
  • 3 cups white vinegar
  • 1/3 cup canning salt (no impurities or iodine)
  • 1 teaspoon celery seed
  • 1 teaspoon mustard seed
  • 1 teaspoon turmeric
  • 1 teaspoon dry mustard
  • 4 to 6 onions sliced thin (optional)
  • Approximately 25 cucumbers sliced any way you like


  1. Slice up your cucumbers any way you like and pack them tightly into clean sterile jars. (Twist them, turn them, jam them in!)
  2. Make the brine by heating up the vinegar (DO NOT BOIL) in a large pan—do not use aluminum or copper pans or utensils. (These metals react with the vinegar and give the brine a tinny taste.)
  3. Slowly add the sugar, stirring until it dissolves. Add all the other spices to the brine; stir well.
  4. Ladle the hot brine over the cold cucumbers into jars leaving ¼ inch headspace. Wipe the rim with a lint free cloth dipped in boiling water, place a heated cap on the jar and screw on the ring.
  5. Let all the jars sit for 24 hours and then place them in the refrigerator. Refrigerator pickles do not need to have an airtight seal like canned pickles.
  6. Refrigerator pickles will last a year.