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Uber-Fresh Refrigerator Pickles

There are not many veggies as refreshing as Crisp, Cool Cucumber, and in that same vein, our Favorite Fresh Pickles are these No-Cook Bread & Butter Pickles! They stay crisp and crunchy, and you can use ’em on burgers, hot dogs, sandwiches or eat ’em right out of the jar! Most of all, they have the same refreshing quality as Fresh ’Cukes because they’re NOT cooked!


  • 1½ pounds Thinly Sliced (~ ¼-inch) Persian or Pickling Cucumbers

  • 1½ TBS Kosher Salt

  • 1 cup Thinly Sliced Sweet Onion

  • 1 cup Granulated Sugar

  • 1 cup White Vinegar

  • ½ cup Apple cider vinegar

  • ¼ cup Light Brown Sugar

  • 1½ tsp Mustard Seed

  • ½ tsp Celery Seed

  • 1/8 tsp Ground Turmeric

If you have a Mandoline with a Crinkle-Cut blade, slice the cukes using that to give them a little class; otherwise, slice ~1/4" thick with a Chef’s knife. Combine cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours. Move cucumbers into a colander and rinse. A little residual leftover salt is perfectly OK.

Return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers.

Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves.

Let cool to room temperature.

Using tongs or rubber gloves, fill jars 3/4’s full with the cuke-onion mixture. Do not pack ’em tight, leave ’em loose.

Pour the vinegar mixture into jars to just cover the cukes. Screw lids onto jars and refrigerate immediately. Will last up to 1 month (but they usually get eaten LONG before that!)


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