Love this recipe? Please consider rating it in the comments below. You can also follow me on Facebook, Pinterest and Instagram.

Two jars of Easy Bread and Butter Pickles without lids

Easy Bread and Butter Pickles

5 from 8 reviews

Easy, refrigerator bread and butter pickles like my mom used to make!



  1. In a large container, combine the cucumbers, onions and salt. Cover with crushed ice and mix well. Let stand for 3 hours. Drain; rinse and drain again.
  2. In a large pot, combine the sugar, vinegar, mustard seed, celery seed, turmeric, and cloves and bring to a boil. Add cucumber mixture, then return to a boil. Remove from the heat.
  3. Carefully ladle hot mixture into jars. Let cool, then screw on lids and refrigerate for up to 2 weeks. If you’d like to store them longer, refer to a canning manual or website for directions.